Zobrazeno 1 - 10
of 1 257
pro vyhledávání: '"SAUERKRAUT"'
Publikováno v:
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering. 2020, Vol. 13 Issue 2, p111-118. 8p.
Autor:
Angerer, M.1, Dünser, M.1, Kaiser, L.1, Peter, G.1, Stöckl, S.1 sebastian.stoeckl@uni.li, Veress, A.1
Publikováno v:
Applied Economics. Sep2019, Vol. 51 Issue 41, p4539-4550. 12p. 7 Charts, 1 Graph.
Publikováno v:
Applied Microbiology, Vol 4, Iss 3, Pp 1165-1176 (2024)
Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented foods has surged due to their functional properties and health benefits. Cruciferous veg
Externí odkaz:
https://doaj.org/article/1038556eaabf441397bcdcccff23367b
Autor:
Wenlun Wang, Wenbing Li, Yan Huang, Ying Yang, Hui Liu, Chaohang Yu, Qing Yuan, Lianmin He, Qianmin Hu, Ye Li, Taoyan Meng, Huanhuan Chen, Jiabi Liao, Ou Chen, Shirui Yu, Feng Zhang
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
To identify what are the dominant lactic acid bacteria (LAB) involved in the fermentation of salt-free sauerkraut, and optimize its industrial culture conditions, we isolated and identified a strain of LAB, which is referred to as Lactobacillus sp. D
Externí odkaz:
https://doaj.org/article/6850af3e182044b5bb6d702e421f1535
Publikováno v:
HortScience, Vol 59, Iss 11 (2024)
The creation of undesirable (soggy) sauerkraut resulted in the loss of $1,000,000 worth of organic sauerkraut in 2022, which prompted a multistep investigation of the cause and potential solution. The cause of this condition has been previously repor
Externí odkaz:
https://doaj.org/article/8e50d3857fc44fa3b6e810104271cf3e
The Effect of Sugar Dose and Fermentation Time On The Quality of Sauerkreut as a Source of Probiotic
Publikováno v:
Animal Production: Indonesian Journal of Animal Production, Pp 9-14 (2024)
This study aims to determine the effect of sugar dosage and fermentation time on the quality of sauerkraut as a source of probiotics. This study used an experimental method in a 3x3 factorial completely randomized design (CRD). The first factor is th
Externí odkaz:
https://doaj.org/article/c00f2e4070d541ecac8bca0813fb28d0
Autor:
Kapusta‐Duch, Joanna1 joannakapustaduch@interia.pl, Kusznierewicz, Barbara2, Leszczyńska, Teresa1, Borczak, Barbara1
Publikováno v:
Journal of Food Processing & Preservation. Feb2017, Vol. 41 Issue 1, pn/a-N.PAG. 12p.
Autor:
Sander, Stefan1, Kappenstein, Oliver1 oliver.kappenstein@bfr.bund.de, Ebner, Ingo1, Fritsch, Kai-Andre1, Schmidt, Roman1, Pfaff, Karla1, Luch, Andreas1
Publikováno v:
PLoS ONE. 7/23/2018, Vol. 13 Issue 7, p1-15. 15p.
Publikováno v:
Foods, Vol 13, Iss 23, p 3947 (2024)
Sauerkraut is a popular fermented food in Northeast China. However, owing to the different production methods used, the quality of commercial sauerkraut is often quite different, which is reflected mainly in the differences between starter culture (G
Externí odkaz:
https://doaj.org/article/8156b73eb7eb456391e227376f1cc366