Results 261 to 270 of about 117,400 (301)

Starters

2021
Brenda McGee, Debbie Keiser
openaire   +1 more source

For starters

TechTrends, 1998
openaire   +2 more sources

Lactic acid bacteria as functional starter cultures for the food fermentation industry

, 2004
F. Leroy, L. De Vuyst
semanticscholar   +1 more source

Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter

International Dairy Journal, 2003
L Cabezas, P L H McSweeney
exaly  

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

Food Chemistry, 2010
Juan Marcos Aro Aro, Michihiro Fukushima, Ken-Ichiro Shimada   +2 more
exaly  

Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life

Journal of Microbiology, 2019
Hae-Won Lee, Seong Woon Roh, Mi-Ju Kim
exaly  

Influence of starter cultures on the antioxidant activity of kombucha beverage

Food Chemistry, 2011
Jasmina Vitas, Eva S Lončar, Jasna M Čanadanović-Brunet   +2 more
exaly  

Antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products

International Journal of Food Microbiology, 2001
H Kruse
exaly  

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Fermentation, 2017
Fabienne Remize, Amandine Fessard
exaly  

For starters:

2008
Richard Thomas, Sue Stallibrass
openaire   +1 more source