Zobrazeno 1 - 10
of 532
pro vyhledávání: '"natural fermentation"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 129-139 (2024)
To investigate the effects of different brine and fermentation methods on the quality characteristics of fermented chili peppers, this study employed four different fermentation methods: Natural fermentation with sterile water, co-inoculation ferment
Externí odkaz:
https://doaj.org/article/81061246acb84d50b69ef13fc2a927e1
Autor:
Bruna Leal Maske, Ignácio Ruiz, Alexander da Silva Vale, Vitória de Mello Sampaio, Najua Kêmil El Kadri, Carlos Ricardo Soccol, Gilberto Vinícius Pereira
Publikováno v:
Fermentation, Vol 10, Iss 11, p 552 (2024)
Natural vinegar fermentation is a complex process influenced by the interplay between microbial communities and metabolites. This study examined the interplay between the microbiome and the metabolome over a three-month period, with samples collected
Externí odkaz:
https://doaj.org/article/69dbafaa995c4049afa53cec16a84e4a
Publikováno v:
Foods, Vol 13, Iss 16, p 2586 (2024)
Wheat starch fermentation slurry is the main substrate for producing Ganmianpi, a traditional Chinese fermented wheat starch-based noodle. In the present work, the microbial population dynamics and metabolite changes in wheat starch fermentation slur
Externí odkaz:
https://doaj.org/article/cce708e1bf7741e192a6e0f436a1f2a9
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 155-163 (2023)
In order to explore the fermentation performance of lactic acid bacteria and yeast with different species relationships in the process of pickle fermentation, a pair of lactic acid bacteria and yeast with mutual promoting relationship from 8 strains
Externí odkaz:
https://doaj.org/article/8a65b3d2412442cabeb20f54cca73eb1
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 93-100 (2023)
In order to explore the change rules of main components and antioxidant activity in the natural fermentation process of black chokeberry Jiaosu, the natural fermentation was carried out under 28 ℃ airtight container for 90 days. During the fermenta
Externí odkaz:
https://doaj.org/article/94d0036bc9de4dd3bdafb7f385d97e63
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21940- (2023)
Red dragon fruit (RDF) is well-known for its high nutritional content, especially the red pigment betacyanins that possess high antioxidant activity. Natural fermentation is an ancient yet outstanding technique that relies on the autochthonous microb
Externí odkaz:
https://doaj.org/article/f242bfaf343e4b2284bc7767d43de586
Publikováno v:
Vitae, Vol 30, Iss 3 (2023)
Background: Many native fermented foods in Latin America are made by indigenous communities through processes that preserve their traditions. Among these products is champús, a fermented drink or dessert native to Colombia, Ecuador, and Peru. It has
Externí odkaz:
https://doaj.org/article/5e34aa4c2e7a4437b5bdc1ec8610af53
Autor:
Li Yanzi, Li Peng, Zhang Yan, Jiang Kangkang, Dong Meng, Hu Zhiyuan, Zhao Yunlin, Yang Guiyan, Xu Zhenggang
Publikováno v:
CyTA - Journal of Food, Vol 20, Iss 1, Pp 143-148 (2022)
Jiaosu is a healthy food that has received increasing attention in recent years, while it mainly uses fruits as raw materials. In order to explore the feasibility of using Chinese medicinal plants to make Jiaosu, the study took Houttuynia cordata and
Externí odkaz:
https://doaj.org/article/da75b78814274633a591440d1c1ac567
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 60-66 (2022)
The dynamic changes of functional enzyme activity of tomato enzyme were investigated during natural fermentation, protease activity, lipase activity, cellulase activity, amylase activity and pectinase activity were measured by spectrophotometry, and
Externí odkaz:
https://doaj.org/article/66d39c5366e141e482cf7f1b4d539542
Publikováno v:
Foods, Vol 13, Iss 5, p 659 (2024)
This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 a
Externí odkaz:
https://doaj.org/article/3a931a5f251c40f6be567520d335fe78