نتایج جستجو برای: fermented vegetables
تعداد نتایج: 31661 فیلتر نتایج به سال:
Probiotic Science: Past, Present and Future Some microorganisms including bacteria, yeasts, moulds and even algae are associated with fermented foods, forming a complex ecosystem. Among these organisms, lactic acid bacteria (LAB) are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the fermentation process. LAB were first isolated from milk and have...
CHARACTERISTICS OF THE SPECIES Lactobacillus paracasei is a Gram-positive, non-spore forming, homofermentative rod that is a common inhabitant of the human intestinal tract (1,2). L. paracasei strains are also found naturally in fermented vegetables, milk and meat. Strains of this species are used in many food products, including traditional fermented milks and cheese. Selected strains of this ...
BACKGROUND AND OBJECTIVES The aim of this study was to investigate the causal relationship between high consumption of salt-fermented vegetables and hypertension risk in adults. METHODS AND STUDY DESIGN Data came from the Korean Genome and Epidemiology Study, an ongoing community-based cohort study that began in 2001. In the final analysis, a total of 5,932 participants (men=2,822, women=3,11...
Aromatic amino acids act as precursors of various low molecular weight (<1kDa) antimicrobial compounds including hydroxy acids such as phenyllactic acid, hydroxyphenyllactic acid, indolelactic acid, alcohols such as phenylethyl alcohol for example and others. These metabolites are known to play an important role in biopreservation of fermented food products as cheese, beer, sourdough, fermented...
A rich variety of indigenous fruits and vegetables grow in Africa, which contribute to the nutrition and health of Africa's populations. Fruits and vegetables have high moisture and are thus inherently prone to accelerated spoilage. Food fermentation still plays a major role in combating food spoilage and foodborne diseases that are prevalent in many of Africa's resource disadvantaged regions. ...
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety. Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...
The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America
Fermentation is one of the oldest forms of food preservation in the world. In South America, most fermented beverages are nondairy products featuring several other food raw materials such as cereals, fruits, and vegetables. Generally, natural fermen‐ tations are carried out by yeast and lactic acid bacteria forming a complex microbiota that acts in cooperation. Yeast have a prominent role in th...
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety. Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...
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