Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sendeku Takele Alemneh"'
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 144-158 (2022)
The present study compared whole grain teff flours grown in Ethiopia (ETF) and South Africa (STF) for their chemical composition (proximate, mineral, and amino acid) and pasting, thermal, and functional properties. The proximate composition of flours
Externí odkaz:
https://doaj.org/article/3c25bd383f574009b37a92d440557565
Autor:
Sendeku Takele Alemneh, Majharulislam Babor, Viktoria Zettel, Almut von Wrochem, Bernd Hitzmann
Publikováno v:
Microorganisms, Vol 11, Iss 4, p 1032 (2023)
The demand for probiotic bacteria-fermented food products is increasing; however, the monitoring of the fermentation process is still challenging when using conventional approaches. A classical approach requires a large amount of offline data to cali
Externí odkaz:
https://doaj.org/article/29e4acd37a6d4fbca1453dcadbab2967
Autor:
Sendeku Takele Alemneh, Shimelis Admassu Emire, Mario Jekle, Olivier Paquet-Durand, Almut von Wrochem, Bernd Hitzmann
Publikováno v:
Foods, Vol 11, Iss 8, p 1171 (2022)
There is increasing demand for cereal-based probiotic fermented beverages as an alternative to dairy-based products due to their limitations. However, analyzing and monitoring the fermentation process is usually time consuming, costly, and labor inte
Externí odkaz:
https://doaj.org/article/3d421bc96e2f44cc8d41b121b5844e40
Publikováno v:
Foods, Vol 10, Iss 10, p 2333 (2021)
Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based subs
Externí odkaz:
https://doaj.org/article/eaa7f9b1f26044e191cf12a9d64d8048
Publikováno v:
Journal of Food Processing and Preservation. 46
Publikováno v:
Foods, Vol 10, Iss 2333, p 2333 (2021)
Foods
Volume 10
Issue 10
Foods
Volume 10
Issue 10
Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based subs