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...
期刊名称:《Journal of Food Science and Technology》 | 2019年第4期 关键词: Image processing; Discriminant analysis; Adulteration; Prediction model; 5.Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation 机译:酿酒酵母在发酵过程中棒曲霉素的物理吸附 作者:Zhuo Zhang;Min Li;Caie...
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...
terpenoids, steroids, saponins, and reducing sugars. 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,...
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 ...
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 ]...
This is the first report on the effect of low temperature stress applied during initial moromi fermentation on the quality and taste of soy sauce. Koji was prepared to yield initial moromi under three comparative fermentation conditions over 9 days: (1) 4 °C and 0% brine (i.e., water)...
期刊名称:《Journal of Food Science and Technology》 | 2015年第8期 关键词: Natural colors Microbial pigments Food Fermentation Bioactivity Chemical structure; 2.Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process 机译:成熟过程中半蒸制低凝...