Artykuły w czasopismach na temat „Legume-based Fermented foods”
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Roy, Arindam, Bijoy Moktan i Prabir K. Sarkar. "Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods". Food Control 18, nr 12 (grudzień 2007): 1555–64. http://dx.doi.org/10.1016/j.foodcont.2006.12.006.
Pełny tekst źródłaDuhan, Joginder Singh, Pardeep Sadh, Pooja Saharan i 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, nr 3 (1.09.2017): 347–52. http://dx.doi.org/10.18799/24056529/2017/3/143.
Pełny tekst źródłaRoy, Arindam, Bijoy Moktan i Prabir K. Sarkar. "Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India". Food Control 18, nr 11 (listopad 2007): 1405–11. http://dx.doi.org/10.1016/j.foodcont.2006.10.001.
Pełny tekst źródłaToor, Barinderjeet Singh, Amarjeet Kaur, Param Pal Sahota i Jaspreet Kaur. "Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus". Food Technology and Biotechnology 59, nr 4 (2021): 530–42. http://dx.doi.org/10.17113/ftb.59.04.21.7319.
Pełny tekst źródłaMbata, Theodore, M. J. Ikenebomeh i I. Ahonkhai. "Nutritional Status of Maize Fermented Meal By Fortification With Bambara-Nut". African Journal of Food, Agriculture, Nutrition and Development 7, nr 13 (24.04.2007): 01–13. http://dx.doi.org/10.18697/ajfand.13.2115.
Pełny tekst źródłaAnaemene, Doris I., John A. Daramola i 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, nr 2b (16.07.2023): 76–85. http://dx.doi.org/10.4314/dujopas.v9i2b.9.
Pełny tekst źródłaBelobrajdic, Damien P., Genevieve James-Martin, Darren Jones i Cuong D. Tran. "Soy and Gastrointestinal Health: A Review". Nutrients 15, nr 8 (19.04.2023): 1959. http://dx.doi.org/10.3390/nu15081959.
Pełny tekst źródłaKårlund, Anna, Carlos Gómez-Gallego, Jenni Korhonen, Outi-Maaria Palo-oja, Hani El-Nezami i Marjukka Kolehmainen. "Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources". Nutrients 12, nr 4 (8.04.2020): 1020. http://dx.doi.org/10.3390/nu12041020.
Pełny tekst źródłaDiez-Ozaeta, Iñaki, Laura Vázquez-Araújo, Olaia Estrada, Telmo Puente i 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, nr 5 (22.02.2024): 664. http://dx.doi.org/10.3390/foods13050664.
Pełny tekst źródłaDemarinis, Chiara, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello i Federico Baruzzi. "Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts". Foods 11, nr 21 (25.10.2022): 3346. http://dx.doi.org/10.3390/foods11213346.
Pełny tekst źródłaCichońska, Patrycja, i Małgorzata Ziarno. "Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics". Microorganisms 10, nr 1 (31.12.2021): 91. http://dx.doi.org/10.3390/microorganisms10010091.
Pełny tekst źródłaEmkani, Mehrsa, Bonastre Oliete i Rémi Saurel. "Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review". Fermentation 8, nr 6 (24.05.2022): 244. http://dx.doi.org/10.3390/fermentation8060244.
Pełny tekst źródłaChavan, Mayuri, Yogesh Gat, Mugdha Harmalkar i Roji Waghmare. "Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume". LWT 91 (maj 2018): 339–44. http://dx.doi.org/10.1016/j.lwt.2018.01.070.
Pełny tekst źródłaMefleh, Marina, Michele Faccia, Giuseppe Natrella, Davide De Angelis, Antonella Pasqualone, Francesco Caponio i Carmine Summo. "Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters". Foods 11, nr 22 (10.11.2022): 3578. http://dx.doi.org/10.3390/foods11223578.
Pełny tekst źródłaPARRA, K., M. FERRER, M. PIÑERO, Y. BARBOZA i 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, nr 2 (1.02.2013): 265–71. http://dx.doi.org/10.4315/0362-028x.jfp-12-138.
Pełny tekst źródłaChawafambira, Armistice, Talknice Zvamaziva Jombo i 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 (28.02.2022): 1–10. http://dx.doi.org/10.1155/2022/3192061.
Pełny tekst źródłaSingh, Deepti, Khan Chand, Anjali Sahal, Sanjay Kumar i 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 (maj 2024): 102302. http://dx.doi.org/10.1016/j.jspr.2024.102302.
Pełny tekst źródłaDevi, Palanisamy Bruntha, i 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 (marzec 2023): 100483. http://dx.doi.org/10.1016/j.jafr.2022.100483.
Pełny tekst źródłaSkrzypczak, Katarzyna, Katarzyna Michalak, Jakub Wyrostek, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki i Waldemar Gustaw. "Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik." Applied Sciences 12, nr 17 (5.09.2022): 8916. http://dx.doi.org/10.3390/app12178916.
Pełny tekst źródłaReyes-Bastidas, M., E. Z. Reyes-Fernández, J. López-Cervantes, J. Milán-Carrillo, G. F. Loarca-Piña i C. Reyes-Moreno. "Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)". Food Science and Technology International 16, nr 5 (październik 2010): 427–34. http://dx.doi.org/10.1177/1082013210367559.
Pełny tekst źródłaPapagianni, Olga, Eleni Delli, Melina-Eleni Vasila, Thomas Loukas, Athanasios Magkoutis, Charalampia Dimou, Haralampos C. Karantonis i 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, nr 6 (21.03.2022): 1316. http://dx.doi.org/10.3390/nu14061316.
Pełny tekst źródłaRoopashri, Arekal N., i 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, nr 1 (28.03.2014): 99–115. http://dx.doi.org/10.1007/s00217-014-2207-y.
Pełny tekst źródłaOwusu-Kwarteng, James, Dominic Agyei, Fortune Akabanda, Richard Atinpoore Atuna i Francis Kweku Amagloh. "Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds". Frontiers in Sustainable Food Systems 6 (14.06.2022). http://dx.doi.org/10.3389/fsufs.2022.885328.
Pełny tekst źródłaAdebo, Oluwafemi Ayodeji, Samson Adeoye Oyeyinka, Janet Adeyinka Adebiyi, Xi Feng, Jonathan D. Wilkin, Yusuf Olamide Kewuyemi, Adrian Mark Abrahams i 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, 28.09.2020. http://dx.doi.org/10.1111/ijfs.14794.
Pełny tekst źródłaArlauskienė, Aušra, Danutė Jablonskytė-Raščė, Lina Šarūnaitė, Monika Toleikienė, Laura Masilionytė, Viktorija Gecaitė i 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, nr 1 (9.06.2021). http://dx.doi.org/10.1186/s40538-021-00228-5.
Pełny tekst źródłaTangyu, Muzi, Michel Fritz, Jan Patrick Tan, Lijuan Ye, Christoph J. Bolten, Biljana Bogicevic i 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, nr 1 (21.07.2023). http://dx.doi.org/10.1186/s12934-023-02147-6.
Pełny tekst źródłaAdesola, M. O., J. A. Adejuyitan i 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, 9.09.2021, 29–35. http://dx.doi.org/10.9734/jsrr/2021/v27i830421.
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