Netsanet ShiferawTerefe, inReference Module in Food Science, 2016 Fermentation in Food Preservation and Processing Fermentation is a food preservation and processing technology, which utilizes the growth and activities of microorganisms for the stabilization and transformation of food materials. The metabolit...
Fermentation technology is determined as the metabolic process which involves the usage of microorganisms and enzymes for the production of compounds that have application in the pharmaceutical, chemical, and food industries. Fermentation occurs in certain types of anaerobic bacteria, fungi, and yeast and...
We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature. Highlights ► Up to date inventory of microbial species used in production of fermented foods. ► The inventory...
After t = 24 h fermentation, the radical-scavenging activity reached its maximum level of 89.1%, and the antioxidant content reached 13.06 µg/ml, which is equivalent to the amount of ascorbic acid. After t = 36 h fermentation, the total phenolic content reached a concentration of...
Journal of Food Science and Technology【机译】:食品科学与技术ISSN:- 出版周期:Bimonthly 语言:English起始发布年份:1964 出版者:Mysore : Association Of Food Scientists And Technologists 出版地:IndiaNLM刊名缩写:J Food Sci Technol数据库引入:PubMed: v47, 2010-, PMC...
In Food Fermentation: The Science of Cooking with Microbes, explore the history of food and beverage fermentations and how tiny microbes change and enhance flavors, aromas, and tastes in our food. What’s living in your food? Many of the foods that we consume daily owe their distinct charact...
npj Science of Food volume 8, Article number: 95 (2024) Cite this article 1135 Accesses Metrics details Abstract Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural ...
Abbreviated Title: Critical Reviews in Food Science and Nutrition Publisher: Informa UK Limited ISSN (Print): 1040-8398 ISSN (Electronic): 1549-7852 Publication date (Electronic): January 14 2023 Pages: 1-21 Affiliations [1 ]CSIRO Agriculture & Food, Werribee, VIC, Australia [2 ]...
期刊名称:《Journal of Food Science and Technology》|2018年第10期 关键词: Coffee model system Electron spin resonance Nitrated polycyclic aromatic hydrocarbons Roasting condition; 17.Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds ...
fermentation; mezcal; agave must; 11.Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels 机译:富含GABA涂层的阿拉伯胶对核桃仁氧化损伤的影响 作者:Asghar Ebrahimzadeh;Farhad Pirzad;Hamidreza Tahanian;Morteza Soleimani Aghdam 期刊名称:《Food Technology and Biotechnolog...