Results 281 to 290 of about 503,588 (382)

Screening of 14 Lactic Acid Bacteria for Fermentative Isomalto/Malto-Polysaccharide Synthesis. [PDF]

J Agric Food Chem
Brand N, Wefers D.
europepmc   +1 more source

Pharmaceutical Studies on the So-called Spore-bearing Lactic Acid Bacteria. II

, 1955
Koyata Hamada, Kaname Watsuji
openalex   +2 more sources

Exploring the Combination Effect of Cellulase Hydrolysis and Lactobacillus plantarum P‐8 Fermentation on the Textural Properties of Whole Brown Rice

Food Frontiers, EarlyView.
Exploring the combination effect of cellulase hydrolysis and Lactobacillus plantarum P‐8 fermentation on the textural properties of whole brown rice. ABSTRACT Brown rice arouses great attention due to the enriched nutrients, but the unpleasant texture caused by bran layer limits consumer acceptance.
Shiyi Lu, Kaige Li, Qi Su, Yangyang Wen, Hongyan Li, Jing Wang, Baoguo Sun   +6 more
wiley   +1 more source

Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites. [PDF]

Foods
Li J, Wu J, Tu M, Xiao X, Hu K, Li Q, Zhao N, Liu A, Ao X, Hu X, Liu S.   +10 more
europepmc   +1 more source

On the lactic acid-forming bacteria. Studies on the properties of bacteria concerning the sake brewing.(III).

, 1955
H. Murakami, S. Murayama, Y. Watanabe, 信 佐藤, 哲夫 原田   +4 more
openalex   +2 more sources

A systematic review on the potential substitute of cocoa by aromatic compounds of Artocarpus heterophyllus seeds

Food Biomacromolecules, EarlyView.
Abstract The global demand for cocoa has increased over the years. However, cocoa production faces challenges such as high production costs and low yield. A potential source that can replace cocoa powder is jackfruit seed flour, which can produce a similar chocolate aroma.
Qin Yuan Lee, Michelle Chen, Kit Wayne Chew, Seung‐min Park, Chi Wei Ong   +4 more
wiley   +1 more source

Lactic Acid Bacteria and Yeast Fermentation to Improve the Nutritional Value of <i>Ulva rigida</i>. [PDF]

Mar Drugs
Brandão M, Marques DJ, Sousa S, Mateus M, Pinheiro HM, da Fonseca MMR, Pires C, Nunes ML, Marques A, Cesário MT.   +9 more
europepmc   +1 more source

Action of Substituted Azaindolizines on Microorganisms. I. Action on Lactic Acid Bacteria.

, 1960
Tadashi Okabayashi, Hideo Kanō, Yasuo Makisumi   +2 more
openalex   +2 more sources

Postharvest Processing of Millets: Advancements & Entrepreneurship Development Opportunities

Future Postharvest and Food, EarlyView.
The article discusses the different postharvest processing operations of millets and their potential areas for exploration such as the development of value‐added processing technologies, diversification of processing technologies, and expansion of machinery for commercial production in food markets. ABSTRACT Millets, a member of the Poaceae family, are
Gopika Dinesh, Aparna S. Krishna, Yaghuvendra Kumar, T. Jayasree Joshi, P. Srinivasa Rao   +4 more
wiley   +1 more source

Lactic acid bacteria: A sustainable solution against phytopathogenic agents. [PDF]

Environ Microbiol Rep
Saragoça A, Canha H, Varanda CMR, Materatski P, Cordeiro AI, Gama J.   +5 more
europepmc   +1 more source