Artículos de revistas sobre el tema "Legume-based Fermented foods"
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Roy, Arindam, Bijoy Moktan y Prabir K. Sarkar. "Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods". Food Control 18, n.º 12 (diciembre de 2007): 1555–64. http://dx.doi.org/10.1016/j.foodcont.2006.12.006.
Texto completoDuhan, Joginder Singh, Pardeep Sadh, Pooja Saharan y Surekha Duhan. "Bio-enrichment of phenolics and antioxidant activity of combination of Oryza sativa and Lablab purpureus fermented with GRAS filamentous fungi". Resource-Efficient Technologies, n.º 3 (1 de septiembre de 2017): 347–52. http://dx.doi.org/10.18799/24056529/2017/3/143.
Texto completoRoy, Arindam, Bijoy Moktan y Prabir K. Sarkar. "Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India". Food Control 18, n.º 11 (noviembre de 2007): 1405–11. http://dx.doi.org/10.1016/j.foodcont.2006.10.001.
Texto completoToor, Barinderjeet Singh, Amarjeet Kaur, Param Pal Sahota y Jaspreet Kaur. "Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus". Food Technology and Biotechnology 59, n.º 4 (2021): 530–42. http://dx.doi.org/10.17113/ftb.59.04.21.7319.
Texto completoMbata, Theodore, M. J. Ikenebomeh y I. Ahonkhai. "Nutritional Status of Maize Fermented Meal By Fortification With Bambara-Nut". African Journal of Food, Agriculture, Nutrition and Development 7, n.º 13 (24 de abril de 2007): 01–13. http://dx.doi.org/10.18697/ajfand.13.2115.
Texto completoAnaemene, Doris I., John A. Daramola y Omotolani A. Adejare. "Physico-Chemical and Sensory Evaluation of Maize-Pigeon Pea Based Complementary Foods Fortified with Milk and Fish powder". Dutse Journal of Pure and Applied Sciences 9, n.º 2b (16 de julio de 2023): 76–85. http://dx.doi.org/10.4314/dujopas.v9i2b.9.
Texto completoBelobrajdic, Damien P., Genevieve James-Martin, Darren Jones y Cuong D. Tran. "Soy and Gastrointestinal Health: A Review". Nutrients 15, n.º 8 (19 de abril de 2023): 1959. http://dx.doi.org/10.3390/nu15081959.
Texto completoKårlund, Anna, Carlos Gómez-Gallego, Jenni Korhonen, Outi-Maaria Palo-oja, Hani El-Nezami y Marjukka Kolehmainen. "Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources". Nutrients 12, n.º 4 (8 de abril de 2020): 1020. http://dx.doi.org/10.3390/nu12041020.
Texto completoDiez-Ozaeta, Iñaki, Laura Vázquez-Araújo, Olaia Estrada, Telmo Puente y John Regefalk. "Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives". Foods 13, n.º 5 (22 de febrero de 2024): 664. http://dx.doi.org/10.3390/foods13050664.
Texto completoDemarinis, Chiara, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello y Federico Baruzzi. "Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts". Foods 11, n.º 21 (25 de octubre de 2022): 3346. http://dx.doi.org/10.3390/foods11213346.
Texto completoCichońska, Patrycja y Małgorzata Ziarno. "Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics". Microorganisms 10, n.º 1 (31 de diciembre de 2021): 91. http://dx.doi.org/10.3390/microorganisms10010091.
Texto completoEmkani, Mehrsa, Bonastre Oliete y Rémi Saurel. "Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review". Fermentation 8, n.º 6 (24 de mayo de 2022): 244. http://dx.doi.org/10.3390/fermentation8060244.
Texto completoChavan, Mayuri, Yogesh Gat, Mugdha Harmalkar y Roji Waghmare. "Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume". LWT 91 (mayo de 2018): 339–44. http://dx.doi.org/10.1016/j.lwt.2018.01.070.
Texto completoMefleh, Marina, Michele Faccia, Giuseppe Natrella, Davide De Angelis, Antonella Pasqualone, Francesco Caponio y Carmine Summo. "Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters". Foods 11, n.º 22 (10 de noviembre de 2022): 3578. http://dx.doi.org/10.3390/foods11223578.
Texto completoPARRA, K., M. FERRER, M. PIÑERO, Y. BARBOZA y L. M. MEDINA. "Use of Lactobacillus acidophilus and Lactobacillus casei for a Potential Probiotic Legume-Based Fermented Product Using Pigeon Pea (Cajanus cajan)". Journal of Food Protection 76, n.º 2 (1 de febrero de 2013): 265–71. http://dx.doi.org/10.4315/0362-028x.jfp-12-138.
Texto completoChawafambira, Armistice, Talknice Zvamaziva Jombo y Tafadzwa Mkungunugwa. "Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk". Journal of Food Quality 2022 (28 de febrero de 2022): 1–10. http://dx.doi.org/10.1155/2022/3192061.
Texto completoSingh, Deepti, Khan Chand, Anjali Sahal, Sanjay Kumar y Afzal Hussain. "Optimization of fermentation parameters and their impact on the final properties of the cereal-legume-based fermented product". Journal of Stored Products Research 106 (mayo de 2024): 102302. http://dx.doi.org/10.1016/j.jspr.2024.102302.
Texto completoDevi, Palanisamy Bruntha y Suresh Rajendran. "Effect of starter culture on underutilized millet-legume based Indian traditional fermented product in streptozotocin-induced diabetic rats". Journal of Agriculture and Food Research 11 (marzo de 2023): 100483. http://dx.doi.org/10.1016/j.jafr.2022.100483.
Texto completoSkrzypczak, Katarzyna, Katarzyna Michalak, Jakub Wyrostek, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki y Waldemar Gustaw. "Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik." Applied Sciences 12, n.º 17 (5 de septiembre de 2022): 8916. http://dx.doi.org/10.3390/app12178916.
Texto completoReyes-Bastidas, M., E. Z. Reyes-Fernández, J. López-Cervantes, J. Milán-Carrillo, G. F. Loarca-Piña y C. Reyes-Moreno. "Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)". Food Science and Technology International 16, n.º 5 (octubre de 2010): 427–34. http://dx.doi.org/10.1177/1082013210367559.
Texto completoPapagianni, Olga, Eleni Delli, Melina-Eleni Vasila, Thomas Loukas, Athanasios Magkoutis, Charalampia Dimou, Haralampos C. Karantonis y Antonios E. Koutelidakis. "The Acute Effect of a Novel Miso-Type Sauce, Enhanced with a Carotenoid-Rich Extract from Fruit By-Products, on Postprandial Biomarkers of Oxidative Stress and Inflammation". Nutrients 14, n.º 6 (21 de marzo de 2022): 1316. http://dx.doi.org/10.3390/nu14061316.
Texto completoRoopashri, Arekal N. y Mandyam C. Varadaraj. "Hydrolysis of flatulence causing oligosaccharides by α-d-galactosidase of a probiotic Lactobacillus plantarum MTCC 5422 in selected legume flours and elaboration of probiotic attributes in soy-based fermented product". European Food Research and Technology 239, n.º 1 (28 de marzo de 2014): 99–115. http://dx.doi.org/10.1007/s00217-014-2207-y.
Texto completoOwusu-Kwarteng, James, Dominic Agyei, Fortune Akabanda, Richard Atinpoore Atuna y Francis Kweku Amagloh. "Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds". Frontiers in Sustainable Food Systems 6 (14 de junio de 2022). http://dx.doi.org/10.3389/fsufs.2022.885328.
Texto completoAdebo, Oluwafemi Ayodeji, Samson Adeoye Oyeyinka, Janet Adeyinka Adebiyi, Xi Feng, Jonathan D. Wilkin, Yusuf Olamide Kewuyemi, Adrian Mark Abrahams y Fidele Tugizimana. "Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review". International Journal of Food Science & Technology, 28 de septiembre de 2020. http://dx.doi.org/10.1111/ijfs.14794.
Texto completoArlauskienė, Aušra, Danutė Jablonskytė-Raščė, Lina Šarūnaitė, Monika Toleikienė, Laura Masilionytė, Viktorija Gecaitė y Žydrė Kadžiulienė. "Perennial forage legume cultivation and their above-ground mass management methods for weed suppression in arable organic cropping systems". Chemical and Biological Technologies in Agriculture 8, n.º 1 (9 de junio de 2021). http://dx.doi.org/10.1186/s40538-021-00228-5.
Texto completoTangyu, Muzi, Michel Fritz, Jan Patrick Tan, Lijuan Ye, Christoph J. Bolten, Biljana Bogicevic y Christoph Wittmann. "Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception". Microbial Cell Factories 22, n.º 1 (21 de julio de 2023). http://dx.doi.org/10.1186/s12934-023-02147-6.
Texto completoAdesola, M. O., J. A. Adejuyitan y O. O. Idowu. "Effect of Co-fermentation of Cassava and African Yam Bean on some Compositional and Sensory Properties of Pupuru". Journal of Scientific Research and Reports, 9 de septiembre de 2021, 29–35. http://dx.doi.org/10.9734/jsrr/2021/v27i830421.
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