Статті в журналах з теми "Legume-based Fermented foods"
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Ознайомтеся з топ-27 статей у журналах для дослідження на тему "Legume-based Fermented foods".
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Roy, Arindam, Bijoy Moktan, and Prabir K. Sarkar. "Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods." Food Control 18, no. 12 (December 2007): 1555–64. http://dx.doi.org/10.1016/j.foodcont.2006.12.006.
Повний текст джерелаDuhan, Joginder Singh, Pardeep Sadh, Pooja Saharan, and 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, no. 3 (September 1, 2017): 347–52. http://dx.doi.org/10.18799/24056529/2017/3/143.
Повний текст джерелаRoy, Arindam, Bijoy Moktan, and Prabir K. Sarkar. "Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India." Food Control 18, no. 11 (November 2007): 1405–11. http://dx.doi.org/10.1016/j.foodcont.2006.10.001.
Повний текст джерелаToor, Barinderjeet Singh, Amarjeet Kaur, Param Pal Sahota, and Jaspreet Kaur. "Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus." Food Technology and Biotechnology 59, no. 4 (2021): 530–42. http://dx.doi.org/10.17113/ftb.59.04.21.7319.
Повний текст джерелаMbata, Theodore, M. J. Ikenebomeh, and I. Ahonkhai. "Nutritional Status of Maize Fermented Meal By Fortification With Bambara-Nut." African Journal of Food, Agriculture, Nutrition and Development 7, no. 13 (April 24, 2007): 01–13. http://dx.doi.org/10.18697/ajfand.13.2115.
Повний текст джерелаAnaemene, Doris I., John A. Daramola, and 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, no. 2b (July 16, 2023): 76–85. http://dx.doi.org/10.4314/dujopas.v9i2b.9.
Повний текст джерелаBelobrajdic, Damien P., Genevieve James-Martin, Darren Jones, and Cuong D. Tran. "Soy and Gastrointestinal Health: A Review." Nutrients 15, no. 8 (April 19, 2023): 1959. http://dx.doi.org/10.3390/nu15081959.
Повний текст джерелаKårlund, Anna, Carlos Gómez-Gallego, Jenni Korhonen, Outi-Maaria Palo-oja, Hani El-Nezami, and Marjukka Kolehmainen. "Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources." Nutrients 12, no. 4 (April 8, 2020): 1020. http://dx.doi.org/10.3390/nu12041020.
Повний текст джерелаDiez-Ozaeta, Iñaki, Laura Vázquez-Araújo, Olaia Estrada, Telmo Puente, and 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, no. 5 (February 22, 2024): 664. http://dx.doi.org/10.3390/foods13050664.
Повний текст джерелаDemarinis, Chiara, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello, and Federico Baruzzi. "Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts." Foods 11, no. 21 (October 25, 2022): 3346. http://dx.doi.org/10.3390/foods11213346.
Повний текст джерелаCichońska, Patrycja, and Małgorzata Ziarno. "Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics." Microorganisms 10, no. 1 (December 31, 2021): 91. http://dx.doi.org/10.3390/microorganisms10010091.
Повний текст джерелаEmkani, Mehrsa, Bonastre Oliete, and Rémi Saurel. "Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review." Fermentation 8, no. 6 (May 24, 2022): 244. http://dx.doi.org/10.3390/fermentation8060244.
Повний текст джерелаChavan, Mayuri, Yogesh Gat, Mugdha Harmalkar, and Roji Waghmare. "Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume." LWT 91 (May 2018): 339–44. http://dx.doi.org/10.1016/j.lwt.2018.01.070.
Повний текст джерелаMefleh, Marina, Michele Faccia, Giuseppe Natrella, Davide De Angelis, Antonella Pasqualone, Francesco Caponio, and Carmine Summo. "Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters." Foods 11, no. 22 (November 10, 2022): 3578. http://dx.doi.org/10.3390/foods11223578.
Повний текст джерелаPARRA, K., M. FERRER, M. PIÑERO, Y. BARBOZA, and 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, no. 2 (February 1, 2013): 265–71. http://dx.doi.org/10.4315/0362-028x.jfp-12-138.
Повний текст джерелаChawafambira, Armistice, Talknice Zvamaziva Jombo, and 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 (February 28, 2022): 1–10. http://dx.doi.org/10.1155/2022/3192061.
Повний текст джерелаSingh, Deepti, Khan Chand, Anjali Sahal, Sanjay Kumar, and 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 (May 2024): 102302. http://dx.doi.org/10.1016/j.jspr.2024.102302.
Повний текст джерелаDevi, Palanisamy Bruntha, and 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 (March 2023): 100483. http://dx.doi.org/10.1016/j.jafr.2022.100483.
Повний текст джерелаSkrzypczak, Katarzyna, Katarzyna Michalak, Jakub Wyrostek, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, and Waldemar Gustaw. "Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik." Applied Sciences 12, no. 17 (September 5, 2022): 8916. http://dx.doi.org/10.3390/app12178916.
Повний текст джерелаReyes-Bastidas, M., E. Z. Reyes-Fernández, J. López-Cervantes, J. Milán-Carrillo, G. F. Loarca-Piña, and C. Reyes-Moreno. "Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)." Food Science and Technology International 16, no. 5 (October 2010): 427–34. http://dx.doi.org/10.1177/1082013210367559.
Повний текст джерелаPapagianni, Olga, Eleni Delli, Melina-Eleni Vasila, Thomas Loukas, Athanasios Magkoutis, Charalampia Dimou, Haralampos C. Karantonis, and 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, no. 6 (March 21, 2022): 1316. http://dx.doi.org/10.3390/nu14061316.
Повний текст джерелаRoopashri, Arekal N., та 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, № 1 (28 березня 2014): 99–115. http://dx.doi.org/10.1007/s00217-014-2207-y.
Повний текст джерелаOwusu-Kwarteng, James, Dominic Agyei, Fortune Akabanda, Richard Atinpoore Atuna, and Francis Kweku Amagloh. "Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds." Frontiers in Sustainable Food Systems 6 (June 14, 2022). http://dx.doi.org/10.3389/fsufs.2022.885328.
Повний текст джерелаAdebo, Oluwafemi Ayodeji, Samson Adeoye Oyeyinka, Janet Adeyinka Adebiyi, Xi Feng, Jonathan D. Wilkin, Yusuf Olamide Kewuyemi, Adrian Mark Abrahams, and 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, September 28, 2020. http://dx.doi.org/10.1111/ijfs.14794.
Повний текст джерелаArlauskienė, Aušra, Danutė Jablonskytė-Raščė, Lina Šarūnaitė, Monika Toleikienė, Laura Masilionytė, Viktorija Gecaitė, and 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, no. 1 (June 9, 2021). http://dx.doi.org/10.1186/s40538-021-00228-5.
Повний текст джерелаTangyu, Muzi, Michel Fritz, Jan Patrick Tan, Lijuan Ye, Christoph J. Bolten, Biljana Bogicevic, and 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, no. 1 (July 21, 2023). http://dx.doi.org/10.1186/s12934-023-02147-6.
Повний текст джерелаAdesola, M. O., J. A. Adejuyitan, and 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, September 9, 2021, 29–35. http://dx.doi.org/10.9734/jsrr/2021/v27i830421.
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