Zobrazeno 1 - 10
of 2 145
pro vyhledávání: '"fermented food"'
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-16 (2024)
Abstract Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and pleasant flavor. Microbes that pl
Externí odkaz:
https://doaj.org/article/ad4a99b959d6448ba9d59ad9fe194d19
Autor:
Ningxiaoxuan WANG, Xin LI, Yuli HUANG, Yali WANG, Haimei LAI, Menglu YANG, Chenwei TANG, Lihong GE, Nan ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 360-367 (2024)
The unique flavor properties and rich nutrients of traditional fermented food are closely related to its complex and variable microbial structure, which also makes it difficult to control the quality of final fermented product. In order to explore th
Externí odkaz:
https://doaj.org/article/85dc9593bd8b4959a6739056717a5558
Publikováno v:
Future Journal of Pharmaceutical Sciences, Vol 10, Iss 1, Pp 1-15 (2024)
Abstract Background Indigenous communities residing in the Darjeeling Himalayan region and its adjacent hilly areas have a deeply rooted cultural tradition of consuming a diverse range of vegetable and milk-based fermented products, believed to confe
Externí odkaz:
https://doaj.org/article/ecfadc2bd0d04af7b5acdc13f357bc62
Publikováno v:
Data in Brief, Vol 55, Iss , Pp 110750- (2024)
This strain was isolated from traditionally (homemade) fermented Lithuanian cherry tomatoes. The genome consists of 55 contigs with a total size of 3,326,119 bp, an N50 of 170738, and a GC% of 44.3 %. According to the COG annotation, most of these pr
Externí odkaz:
https://doaj.org/article/2f60dbdaaccc48ae89394f00328b09eb
Publikováno v:
mSystems, Vol 9, Iss 7 (2024)
ABSTRACT The surface of smear-ripened cheeses constitutes a dynamic microbial ecosystem resulting from the successive development of different microbial groups such as lactic acid bacteria, fungi, and ripening bacteria. Recent studies indicate that a
Externí odkaz:
https://doaj.org/article/4e7c97df3b0b41419070acc27cc5897a
Autor:
Tunick, Michael H., editor, Waterhouse, Andrew L., editor
Externí odkaz:
https://doi.org/10.1093/oso/9780190936587.001.0001
Autor:
Sahdev Choudhary, Kumari Shanu, Athrinandan S. Hegde, Veerbhan Kesarwani, Raman Kumar, Ravi shankar, Sarita Devi, Vidyashankar Srivatsan
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-20 (2024)
Abstract Chhurpe is a naturally fermented traditional dairy food of high altitude Western Himalayan region. They are generally prepared from cow or yak milk and are consumed during harsh winters. The present study was conducted to characterize the di
Externí odkaz:
https://doaj.org/article/42613e38e05e4b8ebd5ed9c5b15c12c9
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-13 (2024)
Abstract Terasi is an Indonesian traditional fermented shrimp paste commonly used as a condiment to enhance flavor in Indonesian cuisines. This product has distinctive sensory characteristics and is known by various names in Asian countries. The prim
Externí odkaz:
https://doaj.org/article/3a7e7a1927a049d881776ac61b4847f6
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)
Abstract Tapuy is an indigenous wine produced in the Philippines. Rice wine fermentation produces a by-product of rice leftover and microbial biomass, collectively called lees, which usually is discarded as a waste product. However, studies have show
Externí odkaz:
https://doaj.org/article/56119057f80b4826b78fce66434b1fec