Results 1 to 10 of about 1,200,950 (290)
Foods, 2022 Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat ...
Liangyi Li +6 more
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Foods, 2022 The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location ...
Haram Kong +4 more
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Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions
Fermentation, 2023 The generation of royalties on the use of foreign-made inoculum strains or starters as a result of the implementation of the ‘Nagoya Protocol’ has led to efforts and healthy competition to secure useful biological resources in each country. In this study,
Su Jeong Lee +5 more
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NOVEL FOODS: SUSTAINABLE FOOD PROCESS
International Journal of Ecosystems and Ecology Science (IJEES), 2021 Novel food consumption in this challenging world has grown its demand. The growing food industry has been working to produce sustainable foods by converging food safety and security in precedence additional concerned by producing various type of foods by examining the health effect benefits to consumers and its nutritional value and toxicological ...
Miano, Tahseen Fatima, DOĞAN, Mahmut
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Water Environment Research, 2012 Literature published in 2012 and early 2013 related to food processing wastes treatment for industrial applications is reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits
Val S. Frenkel +3 more
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Fermentation, 2023 Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability at 30 °C with a 5% alcohol concentration and an initial pH adjusted to 4.0.
Haram Kong +4 more
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Determination of eight anions in liquid milk
Shipin yu jixie, 2023 Objective： A rapid method was established for the simultaneous determination of variety anions in liquid milk. Methods： The macromolecular protein in liquid milk was precipitated by acetonitrile, and a variety of anions were extracted. After purification
WU Ziling +4 more
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Fermentation, 2023 Acetic acid bacteria (AAB) form a bacterial film on the surface of alcoholic solutions and ferment ethanol to acetic acid while also producing bioactive compounds.
Sun-Hee Kim +3 more
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Shipin yu jixie, 2023 Objective： An ultra performance liquid chromatography-quadrupole/time-of-flight mass spectrometry （UPLC-Q-TOF/MS） method was established for the determination of abietic acids in poultry. Methods： The samples were extracted with acetonitrile, then salted
LIN Xiaojun +6 more
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Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis
Microorganisms, 2021 Weissella cibaria is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of W.
Ye-Ji Jang +4 more
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