Results 41 to 50 of about 104,434 (261)
FoodsThe diversity of the microbial community structure plays a crucial role in the flavor and nutritional value of Shanxi aged vinegar in fermentation. Illumina Miseq high-throughput sequencing identified thirteen bacterial genera, with Lactobacillales (44 ...
Qi Li +7 more
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Enhanced application of Hongqu and Miqu in the alcohol fermentation stage of Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn this study, Hongqu and Miqu were respectively applied to the alcohol fermentation stage of Shanxi aged vinegar. Their effects on the microbial flora, physicochemical indicators, flavor during the brewing process of Shanxi aged vinegar were explored by
WANG Yanan, ZHANG Yujing, WEI Lanying, ZHANG Weilu, LI Kangdan, LIU Qingshan, XU Nv
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Foods, 2023 Healthy fruit vinegar has become very popular recently in China. This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube.
Guifeng Li, Ni Yan, Guoqin Li, Jing Wang
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Utilization of Wood Waste Mahang (Macaranga SP.) From Sawmill Industry for Making Wood Vinegar [PDF]
, 2014 Wood vinegar is the result of condensation and combustion products directly or indirectly. One of the methodes to make wood vinegar is by condensing the smoke products of incomplete combustion (pyrolysis).
Sribudiani, E. (Evi) +2 more
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Health and Culinary Art in Antiquity and Early Byzantium in the Light of De re coquinaria [PDF]
, 2012 The article is aimed at indicating and analyzing connections existing between De re coquinaria and medicine. It is mostly based on the resources of extant Greek medical treatises written up to the 7th century A.D.
Jagusiak, Krzysztof +2 more
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Cereal Chemistry, EarlyView.ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez +2 more
wiley +1 more source
Pengaruh Pemberian Asap Cair Melalui Air Minum Terhadap Kualitas Karkas Ayam Broiler
Jurnal Agripet, 2014 (The Effect of Wood Vinegar Through to The Drinking Water on The Quality of Broiler Chicken Carcass) ABSTRACT. This aims of this research was to determine the percentage of carcass, commercial carcass parting and meat bone ratio (breast, thigh and wing)
Meisji Liana Sari +2 more
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Molecules, 2022 The main objective of the current study was to determine the physicochemical properties, antioxidant activities, and α-glucosidase and α-amylase inhibition of apple vinegar produced by artisanal and industrial methods. Apple vinegar samples were analyzed
Driss Ousaaid +9 more
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How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley +1 more source
FERMENTASI SARI BUAH NANAS MENJADI VINEGAR [PDF]
, 2005 Pineapple is one of the plants spreading all over in Indonesia. It is necessary to develop pineapple processing. One of them was pineapple fermentation to become vinegar. Vinegar contains minimum 4,0 gr/100 mL acetic acid.
Kwartiningsih, Endang +1 more
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