Thematische Bibliographien / Fermentation of foods

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Fermentation of foods“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Fermentation of foods"

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Capozzi, Vittorio, Mariagiovanna Fragasso, and 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, no. 2 (February 22, 2020): 306. http://dx.doi.org/10.3390/microorganisms8020306.

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Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the “artisanal” category to the management of food fermentations? This opinion paper is built up on this
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Ağagündüz, Duygu, Birsen Yılmaz, Tevfik Koçak, Hilal Betül Altıntaş Başar, João Miguel Rocha, and Fatih Özoğul. "Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues." Foods 11, no. 19 (October 4, 2022): 3074. http://dx.doi.org/10.3390/foods11193074.

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Fermentation is one of the oldest known production processes and the most technologically valuable in terms of the food industry. In recent years, increasing nutrition and health awareness has also changed what is expected from fermentation technology, and the production of healthier foods has started to come a little more forward rather than increasing the shelf life and organoleptic properties of foods. Therefore, in addition to traditional microorganisms, a new generation of (novel) microorganisms has been discovered and research has shifted to this point. Novel microorganisms are known as
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Jung, Su-Jin, Soo-Wan Chae, and Dong-Hwa Shin. "Fermented Foods of Korea and Their Functionalities." Fermentation 8, no. 11 (November 15, 2022): 645. http://dx.doi.org/10.3390/fermentation8110645.

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Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 years. Fermented-product footprints are evolving beyond boundaries and taking the lead in the world of food. Fermented foods, such as jang (fermented soybean products), kimchi (fermented vegetables), jeotgal (fermented fish), and vinegar (liquor with grain and fruit fermentation), are prominent fermented foods in the Korean culture. These four major fermented
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Mensah, Patience, B. S. Drasan, T. J. Harrison, and A. M. Tomkins. "Fermented Cereal Gruels: Towards a Solution of the Weanling's Dilemma." Food and Nutrition Bulletin 13, no. 1 (March 1991): 1–8. http://dx.doi.org/10.1177/156482659101300133.

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The high incidence of diarrhoeal morbidity a the onset of weaning is due in part to consumption of contaminated food. This paper discusses the possible role of fermentation as a household food preparation technology in the improvement of the microbial quality of weaning foods as well as in providing adequate nutrients for infant growth and development. It discusses the extent to which fermented foods provide adequate nutrients; the degree to which fermentation can reduce the levels of aflatoxins, hydrocyanic acid, and other toxins in foods; whether fermentation reduces contamination of weaning
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Casciano, Flavia, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti, and Lorenza Conterno. "Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features." Foods 11, no. 19 (October 1, 2022): 3055. http://dx.doi.org/10.3390/foods11193055.

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The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes’
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Dahiya, Divakar, and 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, no. 1 (December 20, 2022): 1. http://dx.doi.org/10.3390/fermentation9010001.

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Most fermented foods are dairy-based products; however, foods prepared using non-dairy-based materials such as grains, cereals, vegetables, and fruits can meet the dietary requirements of consumers following different food practices, including vegans and consumers that have dietary issues with dairy-based products. Traditional food fermentations have been conducted by the functioning of bacterial and yeast cultures using the inoculum of uncharacterized microorganisms isolated from naturally fermenting foods. However, pure viable strains of microorganisms characterized as probiotic cultures hav
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Shrestha, Ashok Kumar, Nawa Raj Dahal, and Vedaste Ndungutse. "Bacillus Fermentation of Soybean: A Review." Journal of Food Science and Technology Nepal 6 (June 27, 2013): 1–9. http://dx.doi.org/10.3126/jfstn.v6i0.8252.

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Soybeans in its natural form have a little direct use as a food due to its poor digestibility as well as beany taste and flavour. Fermentation; however, can improve the eating and nutritional qualities of soybeans. Fermented soybean foods have been an intricate part of oriental diet for a long time. Bacillus subtilis dominated traditionally fermented soyfoods have typical taste, texture and aroma which is popular in Asian and African countries. B. subtilis fermentation of soaked and cooked soybeans brings many physico-chemicals and sensory changes that make it highly digestible and nutritious.
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Shah, Aabid Manzoor, Najeebul Tarfeen, Hassan Mohamed, and Yuanda Song. "Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota." Fermentation 9, no. 2 (January 26, 2023): 118. http://dx.doi.org/10.3390/fermentation9020118.

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Fermented foods play a significant role in the diets of many cultures, and fermentation has been recognized for its many health benefits. During fermentation, the physical and biochemical changes due to microorganisms are crucial to the long-term stability of fermented foods. Recently, fermented foods have attracted the attention of scientists all over the world. Some putative mechanisms that explain how fermented foods affect health are the potential probiotic effects of the microorganisms in fermented foods, bioactive peptides and biogenic amines produced as a result of fermentation, phenoli
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Mengesha, Yizengaw, Alemu Tebeje, and 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 (March 24, 2022): 1–10. http://dx.doi.org/10.1155/2022/4419955.

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Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, and polyphenol conversion to physiologically active chemicals are all possible health benefits of fermentation process products. In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of
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Hill, Daragh, Ivan Sugrue, Elke Arendt, Colin Hill, Catherine Stanton, and R. Paul Ross. "Recent advances in microbial fermentation for dairy and health." F1000Research 6 (May 26, 2017): 751. http://dx.doi.org/10.12688/f1000research.10896.1.

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Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites
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Dissertationen zum Thema "Fermentation of foods"

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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.

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Adang, Arief. "Tape ketela (Indonesian fermented cooked cassava) fermentation." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302960.

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Yusof, 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.

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Kateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and 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.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det
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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.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det
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Minchul, 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.

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Food fermentation is a method widely used in the past to extend the storage life of food. Numerous studies on fermented food have revealed that they not only have biopreservative properties but also health benefits. Lactic acid bacteria are the major group of microorganisms involved in food fermentation and the properties that influence food are primarily due to the compounds released from microorganisms such as organic acids and bacteriocins. Their health benefits are exerted through several mechanisms including inhibiting the growth of pathogenic bacteria and modifying the host immune respon
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Kateu, 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.

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Thesis (M.Sc.)(Hons)--University of Western Sydney, Hawkesbury,1998.<br>"Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.
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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.

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Boualapha, 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.

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Khem, 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.

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Three New Zealand marine species, hoki (Macruronus novaezealandiae), kahawai (Arripis trutta) and trevally (Pseudocaranx dentex) were used to develop model fermented fish sausage. The formulation comprised fish mince, carbohydrate, minced garlic and salt in a mass ratio of 1 (fish): 0.15: 0.05: 0.03, respectively. The carbohydrate source was cooked rice or glucose. (Endogenous lactic acid bacteria (LAB) failed to ferment rice). Folate was also added to the mixture as a factor. The mixtures were extruded into 50 mL plastic syringes, where the needle end of the barrel had been excised by la
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Bücher zum Thema "Fermentation of foods"

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Fermentation essentials: The essential guide for fermentation and probiotic foods. Charleston, SC]: [CreateSpace Independent Publishing Platform], 2015.

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B, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science, 1985.

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Fermentation: Effects on food properties. Boca Raton: Taylor & Francis, 2012.

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Dr, Joshi V. K., and Pandey Ashok, eds. Biotechnology: Food fermentation : microbiology, biochemistry, and technology. New Delhi: Educational Publishers & Distributors, 1999.

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Food, fermentation, and micro-organisms. Oxford: Blackwell Science, 2005.

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B, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science Publishers, 1985.

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Yi, Chʻŏr-ho. Fermentation technology in Korea. Seoul: Korea University Press, 2001.

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Nagayama, Hisao. Hakkō shokuhin de chōnai kakumei: Tadashii "kinshoku" no susume. Tōkyō: Seibidō, 1998.

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1940-, Gilliland Stanley E., ed. Bacterial starter cultures for foods. Boca Raton, Fla: CRC Press, 1985.

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H, Hui Y., ed. Handbook of food and beverage fermentation technology. New York: Marcel Dekker, 2004.

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Buchteile zum Thema "Fermentation of foods"

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Woolford, Michael K., and Günter Pahlow. "The silage fermentation." In Microbiology of Fermented Foods, 73–102. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_3.

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Some, Sudip, and Amit Kumar Mandal. "Fermented Foods for Health." In Microbial Fermentation and Enzyme Technology, 73–84. Boca Raton : CRC Press, [2020]: CRC Press, 2020. http://dx.doi.org/10.1201/9780429061257-5.

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Baruah, Rwivoo, Krishan Kumar, and Arun Goya. "Functional Foods and Their Health Benefits." In High Value Fermentation Products, 127–45. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2019. http://dx.doi.org/10.1002/9781119555384.ch7.

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Stanton, W. R. "Food fermentation in the tropics." In Microbiology of Fermented Foods, 696–712. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_22.

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Chouhan, Sonam, Kanika Sharma, and Sanjay Guleria. "Augmenting Bioactivity of Plant-Based Foods Using Fermentation." In High Value Fermentation Products, 165–83. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2019. http://dx.doi.org/10.1002/9781119555384.ch9.

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Das, Protiva Rani, Kashif Ameer, and Jong-Bang Eun. "Role of Enzymes in Development of Functional Foods and Food Products." In Microbial Fermentation and Enzyme Technology, 99–113. Boca Raton : CRC Press, [2020]: CRC Press, 2020. http://dx.doi.org/10.1201/9780429061257-7.

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Chourasia, Rounak, Chiring Loreni Phukon, Md Minhajul Abedin, Dinabandhu Sahoo, and Amit Kumar Rai. "Microbial Transformation during Gut Fermentation." In Bioactive Compounds in Fermented Foods, 365–402. New York: CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-18.

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Paramithiotis, Spiros. "Microorganisms Associated with Food Fermentation." In Bioactive Compounds in Fermented Foods, 3–47. New York: CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-2.

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Banwo, Kolawole, Omotade R. Ogunremi, and Abiodun I. Sanni. "Fermentation Biotechnology of African Traditional Foods." In 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.

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Kahala, Minna, Sari Mäkinen, and Anne Pihlanto. "Impact of Fermentation on Antinutritional Factors." In Bioactive Compounds in Fermented Foods, 185–206. New York: CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-10.

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Konferenzberichte zum Thema "Fermentation of foods"

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Johnson, Joel B., Drew Portman, Ryan Batley, Pawan Lal, David Bean, Peter Aldred, and Mani Naiker. "Utilisation of Defined Media towards Evaluating Brewing Ale Yeast Fermentation in Small Scale Batches." In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12990.

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Bouloumpasi, Elisavet, Aikaterini Petraina, and 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." In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11095.

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Gbaguidi, Ahotondji Mechak, Flora Josiane Chadare, Sègla Wilfrid Padonou, Comlanvi Oscar Assou, and 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." In Foods 2021. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2021-10989.

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Luo, Fei, Ondrej Halgas, Pratish Gawand, and Sagar Lahiri. "Animal-free protein production using precision fermentation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ntka8679.

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The $1.4 trillion animal industry could not sustainably scale further to feed the next billion population, as it is resource intensive, and heavy in greenhouse gas emission. The recent plant-based food movement has provided solution for more sustainable protein sources. However, the plant-based food sector faces challenges in reaching parity in texture, sensory experience (mouthfeel) and nutritional value as animal products, limiting their potential of reaching beyond the vegan and flexitarian consumers. The technical challenge behind this problem is that proteins from plants have intrinsicall
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Cheng, Jun, Junhu Zhou, Binfei Xie, Lin Xie, Jianzhong Liu, and Kefa Cen. "Biohydrogen Production From Food Waste by Anaerobic Fermentation." In ASME 2005 Power Conference. ASMEDC, 2005. http://dx.doi.org/10.1115/pwr2005-50334.

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The biohydrogen production from food wastes by anaerobic fermentation of digested sludge is studied. It is found by gas chromatography analysis that the volumetric ratios of H2 to CO2 in the biogases derived from rice, potato, lean meat and fat are respectively 0.77, 0.82, 0.93 and 0.82. The yield of methane is quite little, because the methane-producing activity is restrained and the hydrogen-producing activity is simultaneously kept when the digested sludge is preheated in the boiling water. Ethanol (0.43%) is the highest volatile fatty acid in the fermentation solution derived from lean mea
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Rahardjo, Monika, Lindayani, and Laksmi Hartayanie. "The Role of Single Layer Immobilized Cells in Mead Fermentation Rate." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009981801920196.

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Salinas Alcon, Cintya Elizabeth, María Dolores Jiménez, Manuel Oscar Lobo, and Norma Cristina Sammán. "Obtaining a Functional Food from Andean Grains through Lactic Acid Fermentation." In la ValSe-Food 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017011.

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Peilin Yang, Ruihong Zhang, Jeffery A. McGarvey, and John R. Benemann. "Hydrogen Production from Food Waste by Anaerobic Fermentation." In 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.

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Raihan, Mohammad Karamchand, Ahmad Alhomodi, Mark Berhow, William Gibbons, and Bishnu Karki. "Effects of Fungal Fermentation on Cellulase Activity Along with the Solubility and Protein Yield on Different Economically Important Substrates." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kpco6765.

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Plant-based agricultural residues are readily available. However, due to the presence of several undesirable plant components such as high starch content, low protein yield, phytic acid, saponins, phenolics, etc., these feedstocks need to be processed prior to their end use1. Fermentation technology has been successful in bringing some of these feedstocks to the animal feed and human food markets by improving the nutritional composition through microbial metabolic activity2. Submerged state fermentation (SMF) is an effective way of controlling fermentation parameters (pH, temperature, agitatio
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Yuliana, Neti, Dewi Sartika, Sutikno, and Edo Jatmiko. "Profile of Sweet Potato Fermentation using Leuconostoc Mesenteroides as a Starter." In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010514200003108.

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Berichte der Organisationen zum Thema "Fermentation of foods"

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Tanjore, Deepti. Fermentation of low-cost sustainable feedstocks to produce low-greenhouse gas generating food proteins. Office of Scientific and Technical Information (OSTI), May 2020. http://dx.doi.org/10.2172/1631727.

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Rahimipour, Shai, and David Donovan. Renewable, long-term, antimicrobial surface treatments through dopamine-mediated binding of peptidoglycan hydrolases. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597930.bard.

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There is a need for renewable antimicrobial surface treatments that are semi- permanent, can eradicate both biofilms and planktonic pathogens over long periods of time and that do not select for resistant strains. This proposal describes a dopamine binding technology that is inexpensive, bio-friendly, non-toxic, and uses straight-forward commercially available products. The antimicrobial agents are peptidoglycanhydrolase enzymes that are non-toxic and highly refractory to resistance development. The goal of this project is to create a treatment that will be applicable to a wide variety of surf
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Hutchinson, M. L., J. E. L. Corry, and 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, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resu
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Mizrahi, Itzhak, and Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, January 2015. http://dx.doi.org/10.32747/2015.7600020.bard.

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Ruminants provide human society with high quality food from non-human-edible resources, but their emissions negatively impact the environment via greenhouse gas production. The rumen and its resident microorganisms dictate both processes. The overall goal of this project was to determine whether a causal relationship exists between the rumen microbiome and the host animal's physiology, and if so, to isolate and examine the specific determinants that enable this causality. To this end, we divided the project into three specific parts: (1) determining the feed efficiency of 200 milking cows, (2)
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5

Shpigel, Muki, Allen Place, William Koven, Oded (Odi) Zmora, Sheenan Harpaz, and 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, September 2001. http://dx.doi.org/10.32747/2001.7586480.bard.

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The major bottlenecks in rearing the highly priced gastropod abalone (Haliotis spp.) are the slow growth rate and the high mortality during the first 8 to 12 weeks following metamorphosis and settling. The most likely reason flor these problems is related to nutritional deficiencies in the diatom diet on which the post larvae (PL) feed almost exclusively in captivity. Higher survival and improved growth rate will reduce the considerable expense of hatchery-nursery resisdence time and thereflore the production costs. BARD supported our research for one year only and the support was given to us
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