Gotowa bibliografia na temat „Fermentation of foods”
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Artykuły w czasopismach na temat "Fermentation of foods"
Capozzi, Vittorio, Mariagiovanna Fragasso i Pasquale Russo. "Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance". Microorganisms 8, nr 2 (22.02.2020): 306. http://dx.doi.org/10.3390/microorganisms8020306.
Pełny tekst źródłaAğagündüz, Duygu, Birsen Yılmaz, Tevfik Koçak, Hilal Betül Altıntaş Başar, João Miguel Rocha i Fatih Özoğul. "Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues". Foods 11, nr 19 (4.10.2022): 3074. http://dx.doi.org/10.3390/foods11193074.
Pełny tekst źródłaJung, Su-Jin, Soo-Wan Chae i Dong-Hwa Shin. "Fermented Foods of Korea and Their Functionalities". Fermentation 8, nr 11 (15.11.2022): 645. http://dx.doi.org/10.3390/fermentation8110645.
Pełny tekst źródłaMensah, Patience, B. S. Drasan, T. J. Harrison i A. M. Tomkins. "Fermented Cereal Gruels: Towards a Solution of the Weanling's Dilemma". Food and Nutrition Bulletin 13, nr 1 (marzec 1991): 1–8. http://dx.doi.org/10.1177/156482659101300133.
Pełny tekst źródłaCasciano, Flavia, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti i Lorenza Conterno. "Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features". Foods 11, nr 19 (1.10.2022): 3055. http://dx.doi.org/10.3390/foods11193055.
Pełny tekst źródłaDahiya, Divakar, i Poonam Singh Nigam. "Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition". Fermentation 9, nr 1 (20.12.2022): 1. http://dx.doi.org/10.3390/fermentation9010001.
Pełny tekst źródłaShrestha, Ashok Kumar, Nawa Raj Dahal i Vedaste Ndungutse. "Bacillus Fermentation of Soybean: A Review". Journal of Food Science and Technology Nepal 6 (27.06.2013): 1–9. http://dx.doi.org/10.3126/jfstn.v6i0.8252.
Pełny tekst źródłaShah, Aabid Manzoor, Najeebul Tarfeen, Hassan Mohamed i Yuanda Song. "Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota". Fermentation 9, nr 2 (26.01.2023): 118. http://dx.doi.org/10.3390/fermentation9020118.
Pełny tekst źródłaMengesha, Yizengaw, Alemu Tebeje i Belay Tilahun. "A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera". International Journal of Food Science 2022 (24.03.2022): 1–10. http://dx.doi.org/10.1155/2022/4419955.
Pełny tekst źródłaHill, Daragh, Ivan Sugrue, Elke Arendt, Colin Hill, Catherine Stanton i R. Paul Ross. "Recent advances in microbial fermentation for dairy and health". F1000Research 6 (26.05.2017): 751. http://dx.doi.org/10.12688/f1000research.10896.1.
Pełny tekst źródłaRozprawy doktorskie na temat "Fermentation of foods"
Xing, Huajing. "Impact of thiamine and pyridoxine on alcoholic fermentations of synthetic grape juice". Online access for everyone, 2007. http://www.dissertations.wsu.edu/Thesis/Summer2007/h_xing_072607.pdf.
Pełny tekst źródłaAdang, Arief. "Tape ketela (Indonesian fermented cooked cassava) fermentation". Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302960.
Pełny tekst źródłaYusof, Rokiah Binti Mohd. "Improved safety of infant weaning foods through lactic acid fermentation". Thesis, University of Surrey, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359907.
Pełny tekst źródłaKateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology i Centre for Advanced Food Research. "A study of traditional production of Ugandan fermented cereal beverage, Obushera". THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.
Pełny tekst źródłaMaster of Science (Hons) (Food Science)
Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera". Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.
Pełny tekst źródłaMinchul, Gim. "Isolation and Identification of Lactic Acid Bacteria from Swedish Foods". Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-45774.
Pełny tekst źródłaKateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, obushera /". View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040916.152810/index.html.
Pełny tekst źródła"Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.
Altıok, Duygu Tokatlı Figen. "Kinetic modelling of lactic acid production from whey/". [s.l.]: [s.n.], 2004. http://library.iyte.edu.tr/tezler/master/gidamuh/T000471.pdf.
Pełny tekst źródłaBoualapha, Chanthilath Visith Chavasit. "Iodine stability and sensory quality of fermented fish and fish sauce fermented by using iodated salt /". Abstract, 2008. http://mulinet3.li.mahidol.ac.th/thesis/2551/cd412/4838150.pdf.
Pełny tekst źródłaKhem, Sarim. "Development of model fermented fish sausage from New Zealand marine species". Click here to access this resource online, 2009. http://hdl.handle.net/10292/807.
Pełny tekst źródłaKsiążki na temat "Fermentation of foods"
Lane, Sandi. Fermentation essentials: The essential guide for fermentation and probiotic foods. Charleston, SC]: [CreateSpace Independent Publishing Platform], 2015.
Znajdź pełny tekst źródłaB, Wood Brian J., red. Microbiology of fermented foods. London: Elsevier Applied Science, 1985.
Znajdź pełny tekst źródłaFermentation: Effects on food properties. Boca Raton: Taylor & Francis, 2012.
Znajdź pełny tekst źródłaDr, Joshi V. K., i Pandey Ashok, red. Biotechnology: Food fermentation : microbiology, biochemistry, and technology. New Delhi: Educational Publishers & Distributors, 1999.
Znajdź pełny tekst źródłaFood, fermentation, and micro-organisms. Oxford: Blackwell Science, 2005.
Znajdź pełny tekst źródłaB, Wood Brian J., red. Microbiology of fermented foods. London: Elsevier Applied Science Publishers, 1985.
Znajdź pełny tekst źródłaYi, Chʻŏr-ho. Fermentation technology in Korea. Seoul: Korea University Press, 2001.
Znajdź pełny tekst źródłaNagayama, Hisao. Hakkō shokuhin de chōnai kakumei: Tadashii "kinshoku" no susume. Tōkyō: Seibidō, 1998.
Znajdź pełny tekst źródła1940-, Gilliland Stanley E., red. Bacterial starter cultures for foods. Boca Raton, Fla: CRC Press, 1985.
Znajdź pełny tekst źródłaH, Hui Y., red. Handbook of food and beverage fermentation technology. New York: Marcel Dekker, 2004.
Znajdź pełny tekst źródłaCzęści książek na temat "Fermentation of foods"
Woolford, Michael K., i Günter Pahlow. "The silage fermentation". W Microbiology of Fermented Foods, 73–102. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_3.
Pełny tekst źródłaSome, Sudip, i Amit Kumar Mandal. "Fermented Foods for Health". W Microbial Fermentation and Enzyme Technology, 73–84. Boca Raton : CRC Press, [2020]: CRC Press, 2020. http://dx.doi.org/10.1201/9780429061257-5.
Pełny tekst źródłaBaruah, Rwivoo, Krishan Kumar i Arun Goya. "Functional Foods and Their Health Benefits". W High Value Fermentation Products, 127–45. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2019. http://dx.doi.org/10.1002/9781119555384.ch7.
Pełny tekst źródłaStanton, W. R. "Food fermentation in the tropics". W Microbiology of Fermented Foods, 696–712. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_22.
Pełny tekst źródłaChouhan, Sonam, Kanika Sharma i Sanjay Guleria. "Augmenting Bioactivity of Plant-Based Foods Using Fermentation". W High Value Fermentation Products, 165–83. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2019. http://dx.doi.org/10.1002/9781119555384.ch9.
Pełny tekst źródłaDas, Protiva Rani, Kashif Ameer i Jong-Bang Eun. "Role of Enzymes in Development of Functional Foods and Food Products". W Microbial Fermentation and Enzyme Technology, 99–113. Boca Raton : CRC Press, [2020]: CRC Press, 2020. http://dx.doi.org/10.1201/9780429061257-7.
Pełny tekst źródłaChourasia, Rounak, Chiring Loreni Phukon, Md Minhajul Abedin, Dinabandhu Sahoo i Amit Kumar Rai. "Microbial Transformation during Gut Fermentation". W Bioactive Compounds in Fermented Foods, 365–402. New York: CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-18.
Pełny tekst źródłaParamithiotis, Spiros. "Microorganisms Associated with Food Fermentation". W Bioactive Compounds in Fermented Foods, 3–47. New York: CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-2.
Pełny tekst źródłaBanwo, Kolawole, Omotade R. Ogunremi i Abiodun I. Sanni. "Fermentation Biotechnology of African Traditional Foods". W Functional Foods and Biotechnology, 101–34. Boca Raton : CRC Press, [2020] | Series: Food biotechnology: CRC Press, 2020. http://dx.doi.org/10.1201/9781003003793-7.
Pełny tekst źródłaKahala, Minna, Sari Mäkinen i Anne Pihlanto. "Impact of Fermentation on Antinutritional Factors". W Bioactive Compounds in Fermented Foods, 185–206. New York: CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-10.
Pełny tekst źródłaStreszczenia konferencji na temat "Fermentation of foods"
Johnson, Joel B., Drew Portman, Ryan Batley, Pawan Lal, David Bean, Peter Aldred i Mani Naiker. "Utilisation of Defined Media towards Evaluating Brewing Ale Yeast Fermentation in Small Scale Batches". W Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12990.
Pełny tekst źródłaBouloumpasi, Elisavet, Aikaterini Petraina i Aikaterini Karampatea. "Sensory Profile of cv. Savvatiano (Vitis vinifera L.) Wines Fermented with the Metschnikowia pulcherrima and Saccharomyces cerevisiae Yeasts in Individual and Mixed Fermentation". W Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11095.
Pełny tekst źródłaGbaguidi, Ahotondji Mechak, Flora Josiane Chadare, Sègla Wilfrid Padonou, Comlanvi Oscar Assou i Djidjoho Joseph Hounhouigan. "Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of Mutchayan, a Traditional Fermented Baobab Derived Food". W Foods 2021. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2021-10989.
Pełny tekst źródłaLuo, Fei, Ondrej Halgas, Pratish Gawand i Sagar Lahiri. "Animal-free protein production using precision fermentation". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ntka8679.
Pełny tekst źródłaCheng, Jun, Junhu Zhou, Binfei Xie, Lin Xie, Jianzhong Liu i Kefa Cen. "Biohydrogen Production From Food Waste by Anaerobic Fermentation". W ASME 2005 Power Conference. ASMEDC, 2005. http://dx.doi.org/10.1115/pwr2005-50334.
Pełny tekst źródłaRahardjo, Monika, Lindayani i Laksmi Hartayanie. "The Role of Single Layer Immobilized Cells in Mead Fermentation Rate". W ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009981801920196.
Pełny tekst źródłaSalinas Alcon, Cintya Elizabeth, María Dolores Jiménez, Manuel Oscar Lobo i Norma Cristina Sammán. "Obtaining a Functional Food from Andean Grains through Lactic Acid Fermentation". W la ValSe-Food 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017011.
Pełny tekst źródłaPeilin Yang, Ruihong Zhang, Jeffery A. McGarvey i John R. Benemann. "Hydrogen Production from Food Waste by Anaerobic Fermentation". W 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19547.
Pełny tekst źródłaRaihan, Mohammad Karamchand, Ahmad Alhomodi, Mark Berhow, William Gibbons i Bishnu Karki. "Effects of Fungal Fermentation on Cellulase Activity Along with the Solubility and Protein Yield on Different Economically Important Substrates". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kpco6765.
Pełny tekst źródłaYuliana, Neti, Dewi Sartika, Sutikno i Edo Jatmiko. "Profile of Sweet Potato Fermentation using Leuconostoc Mesenteroides as a Starter". W The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010514200003108.
Pełny tekst źródłaRaporty organizacyjne na temat "Fermentation of foods"
Tanjore, Deepti. Fermentation of low-cost sustainable feedstocks to produce low-greenhouse gas generating food proteins. Office of Scientific and Technical Information (OSTI), maj 2020. http://dx.doi.org/10.2172/1631727.
Pełny tekst źródłaRahimipour, Shai, i David Donovan. Renewable, long-term, antimicrobial surface treatments through dopamine-mediated binding of peptidoglycan hydrolases. United States Department of Agriculture, styczeń 2012. http://dx.doi.org/10.32747/2012.7597930.bard.
Pełny tekst źródłaHutchinson, M. L., J. E. L. Corry i R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, październik 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.
Pełny tekst źródłaMizrahi, Itzhak, i Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, styczeń 2015. http://dx.doi.org/10.32747/2015.7600020.bard.
Pełny tekst źródłaShpigel, Muki, Allen Place, William Koven, Oded (Odi) Zmora, Sheenan Harpaz i Mordechai Harel. Development of Sodium Alginate Encapsulation of Diatom Concentrates as a Nutrient Delivery System to Enhance Growth and Survival of Post-Larvae Abalone. United States Department of Agriculture, wrzesień 2001. http://dx.doi.org/10.32747/2001.7586480.bard.
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