Results 11 to 20 of about 1,189,834 (296)

The Use of Starter Cultures in Traditional Meat Products [PDF]

Journal of Food Quality, 2017
Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter ...
Marta Laranjo, Miguel Elias, Maria João Fraqueza   +2 more
doaj   +2 more sources

Invited Review: Advances in Starter Cultures and Cultured Foods [PDF]

Journal of Dairy Science, 2007
With 2005 retail sales close to $4.8 million, cultured dairy products are driving the growth of dairy foods consumption. Starter cultures are of great industrial significance in that they play a vital role in the manufacturing, flavor, and texture development of fermented dairy foods.
Cogan, TM, Shah, NP, Beresford, TP, Steele, J, Broadbent, J, Ustunol, Z   +5 more
openaire   +5 more sources

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation [PDF]

, 2022
This study aimed to investigate controlled fermentation of cocoa beans with selected yeasts as starter cultures via integrating microbiological, biochemical, and chromatographic analyses.
Chamorro Moreno, Daniela I., Montalvo Rodriguez, Constanza, Ochoa Muñoz, Andrés F., Andrés Ochoa Muñoz, Constanza Montalvo Rodriguez, Estefania García Gonzalez, Sierra Banguera, Jhon S., Daniela Chamorro Moreno, John Mendez Orejuela, Ordoñez Narvaez, Ginna A., García Gonzalez, Estefania, Ginna Ordoñez Narváez, Mendez Orejuela, John H., Jhon Sierra Banguera   +13 more
core   +1 more source

Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]

, 2010
This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core   +7 more sources

Starter cultures’ composition.

, 2022
Starter cultures’ composition.
Halina Gambuś (11949648), Dorota Litwinek (11949642), Jakub Boreczek (11949645), Magdalena Kowalczyk (5132354), Krzysztof Buksa (11949651), Wiktor Berski (11949654)   +5 more
core   +1 more source

Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS

, 2021
In fermented foods, volatile organic compounds (VOCs), which are often metabolic products of microorganisms, form a subset of the chemical compounds contributing to the sensory perceptions arising during product consumption.
Silcock P., Fragasso M., Capozzi V., Biasioli F., Khomenko I.   +4 more
core   +1 more source

Lactic acid bacteria based purified exopolysaccharide showed viscofying and hypercholesterolemic capabilites

Food Hydrocolloids for Health, 2021
Exopolysaccharide (EPS400) from highest cholesterol removing (85.81±0.76%) Limosilactobacillus fermentum NCDC400 (LFNCDC400) was isolated, purified by anion-exhange chromatography.
Krushna Gawande, Mrugnayani Kolhekar, Manorama Kumari, Suman Kapila, Prateek Sharma, Syed Azmal Ali, Pradip V. Behare   +6 more
doaj   +1 more source

Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter Cultures

Food Technology and Biotechnology, 2021
Research background. As fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures Lactococcus lactis ssp.
Mirna Mrkonjic Fuka, Ivica Kos, Ana Zgomba Maksimovic, Melita Bacic, Irina Tanuwidjaja   +4 more
doaj   +1 more source

Development technology of starter cultures using lactic acid bacteria isolated from fermented Camel milk with cholesterol lowering ability

Mongolian Journal of Chemistry, 2022
The aim of the study is to develop a technology of starter cultures for fermented milk using new strains of lactic acid bacteria isolated from Mongolian traditional fermented camel milk.
Sarengaole Bayinjirigala, Tsend-Ayush Chuluunbat, Jirigala Bayin, Bilige Menghe   +3 more
doaj   +1 more source

Providing variations in yeast types for proximate, antinutrient and organoleptic analysis of cowpea tempeh (Vigna unguiculata L. Walp.) brown eye varieties [PDF]

BIO Web of Conferences
The study utilised four types of tempeh starter cultures: RAPRIMA brand tempeh starter cultures (R0), tempeh starter cultures derived from soybean tempeh flour (R1), tempeh starter cultures grown on rice media (R2), and tempeh starter cultures grown on ...
Rahayu Monika, Kusdiyantini Endang, Wijanarka   +2 more
doaj   +1 more source