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Publikováno v:
LWT. 110:142-151
The present study investigated the volatile compounds in nearly three-year shrimp sauces and the effects of different fermentation and storage time on the integral aroma characteristics. The 89 volatile compounds were identified by solid phase microe
Publikováno v:
LWT. 110:360-364
Nylon-6 nanofibrous membranes (NFM) prepared by electrospinning have been used as solid state support for the immobilization of the yeast Saccharomyces cerevisiae and then applied for the fermentation of grape juice. The membranes were characterized
Publikováno v:
LWT. 111:204-210
Lactobacillus plantarum B21 is a bacteriocin producing strain of lactic acid bacteria. Bacteriocin is a natural antibiotic that has high potential as a biopreservative. The incorporation of L. plantarium B21 into food products has potential for exten
Publikováno v:
LWT. 111:457-464
Anti-listeria and functional characteristics of postbiotics (metabolic byproducts of probiotics) of Lactobacillus acidophilus LA5 and L. casei 431 and L. salivarius were investigated in vitro, and in ground meat and whole milk. Antibacterial activity
Publikováno v:
LWT. 111:889-895
This study aims at investigating different forms of calcium ion absorption in asparagus during thermal processing, and its correlation with the texture and tissue microstructure. Calcium ion (bound and free) absorption in asparagus and texture change
Publikováno v:
LWT. 111:694-702
Solid-state fermentation of soybeans by Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1 can be used as a natural enzyme pool for the improvement of dough and bread quality. Rheological analysis indicated that addition of tempeh flour (TF) inc
Publikováno v:
LWT. 111:46-54
The characteristics of three non-Saccharomyces yeasts, namely, Wickerhamomyces anomalus Y13, Saccharomycopsis fibuligera Y18, and Torulaspora delbrueckii Y22, isolated from Jiaozi in dough fermentation and steamed bread making were investigated and c
Autor:
Aušra Šipailienė, Sigita Petraitytė
Publikováno v:
LWT. 110:307-315
Despite the fact that probiotic encapsulation in cross-linked alginate capsules is widely studied and applied, there is still not enough research knowledge on the cross-linkers’ effect and also the encapsulation process still needs to be optimized
Publikováno v:
LWT. 111:876-882
Lactobacillus plantarum YS5, which was isolated from home-made yogurt, demonstrated high percent cholesterol-removal capacity by growing cells (84%) and moderate cholesterol-removal capacity by resting (41.14%) and dead (32.71%) cells. Lactobacillus
Autor:
Paula Jauregi, Joana César Machado, Cid R. Gonzalez-Gonzalez, J. Stephen Elmore, Anne L. McCartney, Sandra F. H. Correia
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Chiapas cream cheese (CCH) manufacturing process involves a long acid-enzymatic coagulation period of full-fat cow raw milk to achieve an acid and crumbly cheese. These sensorial aspects are related to lactic acid bacteria activity during ripening. O