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Dissertations / Theses on the topic 'Fermented vegetables'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Junker, Romane. "Comprehensive study of the microbiome of fermented vegetables using integrative approaches." Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASL050.

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Le développement du séquençage à haut débit a suscité un regain d'intérêt pour l'étude de divers microbiomes. Parmi eux, le microbiome des légumes fermentés est particulièrement intéressant en raison de son établissement spontané et de sa grande diversité. Cela pose des défis en matière de contrôle de la production ainsi que des propriétés organoleptiques et nutritionnelles. La gestion de la fermentation des aliments repose encore largement sur des connaissances empiriques, car la compréhension des dynamiques des communautés microbiennes et des réseaux métaboliques produisant des produits sûrs

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2

Summerfield, John. "The effect of naturally fermented vegetable nitrites on the color of vacuum packaged fresh pork." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/14832.

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Master of Science<br>Food Science<br>Terry Houser<br>The objective of this research was to evaluate the effect of natural nitrites on objective color of vacuum packaged fresh pork. Sections of longissimus dorsi muscle (approximately 18 cm) were injected with solutions containing 0, 3, 6, 9 or 12 ppm of natural nitrite. Sections were sliced into chops (2.54 cm) and individually vacuum packaged. Raw chop surface L*, a* and b* values were measured at 1, 5, 15 and 30 days post packaging. At 1, 15 and 30 days post packaging chops were cooked and surface L*, a* and b* values were measured. Hue

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3

Alexandre, Ana Cl?udia Silveira. "Estudo do mesocarpo de melancia (Citrullus lanatus) e de seu aproveitamento na elabora??o de picles." UFVJM, 2018. http://acervo.ufvjm.edu.br/jspui/handle/1/1827.

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Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2018-11-22T16:49:47Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ana_claudia_silveira_alexandre.pdf: 1522170 bytes, checksum: ecd371ab3f6777103dd99573de2bf35a (MD5)<br>Made available in DSpace on 2018-11-22T16:49:47Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ana_claudia_silveira_alexandre.pdf: 1522170 bytes, checksum: ecd371ab3f6777103dd99573de2bf35a (MD5) Previous issue date: 2018<br>Funda??o de Amparo ? Pesquisa do estado

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4

Lorn, Da. "Screening of lactic acid bacteria for their use as aromatic starters during fermentation of vegetables." Thesis, Bourgogne Franche-Comté, 2020. http://www.theses.fr/2020UBFCK053.

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Les bactéries lactiques (LAB) ont de bonnes capacités de croissance sur différentes matrices alimentaires et produisent des activités enzymatiques très diverses qui sont notamment capables de modifier positivement les propriétés organoleptiques des aliments fermentés. Par conséquent, la sélection des ferments (starters) LAB possédant de bonnes capacités métaboliques et des activités enzymatiques intéressantes envers la matrice végétale pourrait améliorer les profils aromatiques des aliments fermentés. Le principal objectif de cette étude était d'améliorer les profils aromatiques des tomates fe

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5

Yousseef, Manhal. "Compréhension et analyse alimentaire d'un mix fermenté de protéines animales / protéines végétales : influence sur la physico-chimie et l'acceptabilité des produits obtenus." Thesis, Bourgogne Franche-Comté, 2017. http://www.theses.fr/2017UBFCK043/document.

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De nombreux problèmes ont été identifiés lors des tentatives d’incorporation de protéines végétales dans nos aliments. En particulier, les faux goûts, le goût et la texture ont été mis en évidence comme de véritables obstacles à l’acceptabilité des produits végétaux par les consommateurs. Le consommateur lui-même est aussi un déterminant important en ce qui concerne le terme « acceptabilité ». Donc, dans le but de développer un nouveau produit fermenté à base de protéines de pois deux volets ont été étudié : le produit et le consommateur. Afin de comprendre la physico-chimie et l’acceptabilité

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6

Lin, Jia-Rong, and 林佳蓉. "The lactic acid bacteria isolated from fermented vegetables." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/43771465689198723714.

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7

Wee, Wan-Chen, and 黃婉貞. "Immuno-regulation of macrophage RAW264.7 by lactic acid bacteria Isolated from fermented vegetables." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/v73vw9.

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碩士<br>大同大學<br>生物工程學系(所)<br>95<br>Pickles are one of the daily foods of Taiwanese, especially the pickled vegetables. In fact, there is increasing interest in the potential health benefits of pickles. The most obvious benefit, especially in undeveloped economies, is that pickling fruit and vegetables allows crops to be preserved to supply a valuable source of vitamins over the scarce winter months. There is also some evidence that pickles can promote digestive health and lower cholesterol. All manner of claims have been made for pickled vegetables, such as kimchi, as a preventative for diab

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8

Tseng, Yun-Chueh, and 曾韻潔. "The modulation of plant fibers from fermented vegetables and fruit on intestinal health." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/71202074667170965523.

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碩士<br>臺北醫學大學<br>醫學科學研究所<br>96<br>“Koso” is a healthy supplement extracted from 100 kinds of vegetables and fruits fermented by yeast and the lactic acid bacteria for two years. After “Koso” extraction, numerous fermented plant fibers were discarded. In order to reuse these fermented plant fibers efficiently, the aim of this study was to explore whether they may improve the host’ s gut microflora and immunity by in vitro and in vivo（human and animal ）experiments. Comparing to the well-known prebiotics fructo-oligosaccharide or inulin, the fermented plant fibers had better prebiotic function to

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9

Tsai, Chi-Lin, and 蔡吉齡. "Isolation and identification of lactic acid bacteria from fermented vegetables and analysis for use as probiotics." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/10275930483187551698.

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碩士<br>大同大學<br>生物工程研究所<br>90<br>Most lactic acid bacteria (LAB) are generally recognized as safe (GRAS) for human consumption, and used world wide in fermented dairy. LAB are widely distribution among animals and plants. Some of them are also considered as probiotics. LAB isolated form traditional fermented vegetables are different from that of cheese, yogurt, and fermented meat. Because LAB have large economic benefits in the industrial of fermented food products and milk products, it is important to screen LAB which have probiotics properties or specific functions. The purpose of this study w

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10

Chokratnachai, Chayaporn, and 查亞朋. "Study on the Characteristics of Fermented Fruit and Vegetable Beverage." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/39921531371120881311.

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碩士<br>國立屏東科技大學<br>熱帶農業暨國際合作研究所<br>91<br>A beverage with antioxidant activity, derived from fermentation of fruits and vegetables, was successfully developed. The ability to scavenge DPPH radicals and H2O2 radicals was used to determine antioxidant activity in samples. The product showed its maximum antioxidant activity after the third week of fermentation. However, the maximum amylase activity was obtained on the 42nd week of fermentation. The antioxidant activities of this beverage correlated with their contents of polyphenols. The effects of the starter culture of Lactobacillus pentosus and

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11

Lee, Wen-Yo, and 利文耀. "Preparation and Evaluation of Functional Properties of Fermented Vegetable-Fruit Drink." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/17441442918626209876.

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碩士<br>大葉大學<br>生物產業科技學系<br>95<br>Vegetables and fruits have very strong antioxidant ability. The content of antioxidant in fresh vegetables and fruits will be reduced during pasteurization and processing. In A.D. 1998, the scholars recommend the advantage of enzyme, so enzyme beverages rise and develop. The regulation of activity measuring and manufacture are not yet to define at present. Traditional enzyme beverages need more time to make product in the manufacture and have more variations to control difficultly during fermentations. The objectives of the study are to build a new-type manufact

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12

Chen, I.-Chun, and 陳怡君. "Studies on Manufacturing of Lactic-acid Fermented Fruit and Vegetable Mixed Juice." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/83612971884270053522.

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碩士<br>國立中興大學<br>食品科學系<br>90<br>ABSTRACT The purpose of this study was to utilize carrot, yam bean, Chinese cabbage, cabbage and Liu-chen orange those were abounded in winter season in Taiwan and have antioxidant capability to produce fermented fruit and vegetable mixed juice with lactic acid bacteria and to establish the procedure of manufacturing this product based on the results of physicochemical and consumer tests and antioxidant analysis. The fermented juice was mixed with fresh fruit juice after fermentation in order to improve the sensory quality. It is expected to provide th

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13

Chen, Tang-Jie, and 陳堂傑. "Development of fruit and vegetable-base fermented beverage with high antioxidative activities." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/71562316930922850535.

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碩士<br>國立屏東科技大學<br>食品科學系所<br>104<br>Abstract Student ID: M10336002 Title of thesis: Development of fruit and vegetable-base fermented beverage with high antioxidative activities Total page: Name of Institute: National Pintung University of Science & Technology Department of Food Science Graduate date: July, 2016 Degree Conferred: Master Name of student: Tang-Jie, Chen Advisor: Pao-Chuan, Hsieh Ph.D. The content of abstract in the thesis: With the advance of science and technology, the healthy awareness of people is rising. The demand of pure and nature healthy food is incre

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14

Sajitha, S. "Efficacy of fermented vegetable discards as a dietary ingredient for shrimp feed." Thesis, 2010. http://eprints.cmfri.org.in/8915/1/THESIS_164.pdf.

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Gonoproktopterus curmuca (Hamilton - Buchanan), commonly known as red-tailed barb or "kooral" / "chundan" belonging to the Family Cyprinidae is an endemic fish in rivers originating from southern part of the biodiversity hotspot- the Western Ghats. The species is potential candidate for aquaculture in the region. Juveniles of G. curmuca enjoys a good market as an attractive ornamental fish, both in India and abroad. This species is categorized as "endangered" based on latest IUCN criteria, due to restricted distribution, loss of habitat, over exploitation, destructive fishing practices and tra

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15

Shiu, Yu-Shin, and 許裕新. "Impact of fermented fruit-vegetable product used as an anti-fatigue supplement in mice." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/90855335620608119718.

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碩士<br>弘光科技大學<br>生物科技研究所<br>103<br>As the economic growing, people suffer from exhaustion due to the burden of work and life stress; hence, the prevalence of fatigue is gradually expanding. Recent evidence indicated that fatigue would result in a threat to the health and elicited a variety of symptoms encompassing behavioral, biochemical and neurochemical aspects. Oxidative stress is thought to play an important role in the etiology of fatigue. Plant-based fermented products with antioxidant, anticancer and immunomodulatory function have been widely used as nutritional supplements or tonics wor

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16

Wen, Shu Ling, and 溫淑苓. "The investigation of anti-fatigue function of fermented fruit-vegetable-herb extract in mice." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/12287925518774453269.

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碩士<br>國立體育大學<br>運動與健康科學學院<br>102<br>The purpose of this study is to investigate the anti-fatigue effects of fermented fruit-vegetable-herb extract (FVH) in mice. Forty male ICR mice (8 weeks old) from 4 groups (n=10 per group) were orally administered FVH for 28 days at 0, 0.185, 0.369, and 0.555 mL/30g mice/day, which were respectively designated the vehicle, FVH-1X, FVH-2X, and FVH-3X groups. The exercise performance and anti-fatigue activity were evaluated using forelimb grip strength, exhaustive swimming time, and serum lactate, ammonia, glucose and creatine kinase (CK) levels after a 15-m

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17

Hsu, Kai-Tung, and 許凱棟. "Study on high efficiency fermenter optimal operating conditions for the fruit and vegetable wastes composting." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/79599716620971362474.

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碩士<br>國立中興大學<br>生物產業機電工程學系所<br>103<br>This study investigates the use of high-efficiency research composting fermentation tank for fruit and vegetable wastes composting in Taichung City. Research is divided into summer, autumn, winter three seasons. In response to the different components of each season''s fruit and vegetable waste while adding 20% of the seasonal major waste. Take the time to understand if there is a small part of the compost fermentation whether material changes have a significant impact on overall experiment. By the test results show that if the higher lignin content added

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18

Tang, Jing-Yi, and 唐靜宜. "Studies on Manufacturing Lactic-acid-fermented Fruit & Vegetable Mixed Juice and Changes in its Constituents and Quality during Storage." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/04312303679736246067.

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碩士<br>國立中興大學<br>食品科學系<br>91<br>Carrot, bitter melon, celery, yam bean and pineapple were selected as materials for lactic-acid-fermented fruit & vegetable mixed juice in this study. The materials were blanched at 98 ± 2℃, juiced, and then heated for 1 min at 90℃. For fermentation, the most suitable fermented lactic acid bacteria combinations were Lactbacillus casei subsp. casei＋Bifidobacterium longum、B. longum、B. longum、L. casei subsp. casei＋B. longum、L. delbrueckii subsp. Lactis＋B. longum for carrot, bitter melon, celery and yam bean, respectively, and all were fermented for 24 hr at 37℃.

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19

Lee, Ze-Kun, and 李澤坤. "Anaerobic Bio-energy Process Study on Hydrogen Fermentation with Vegetable Kitchen Waste and Modification of AnFB Fermentor." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/76444935974502150679.

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碩士<br>國立成功大學<br>環境工程學系碩博士班<br>96<br>The characterisitics analysis for wasted vegetable selected from kitchen waste collected from Taian City by local EPA. According to 11 times of analyses data, the complex composition of vegetable kitchen waste was found. It includes 33% of carbohydrates, 32% of oil and grease, 23% of protein, and 8% volatile fatty acids. The vegetable kitchen wastes which conent 10% of cellulose were considered as the hardly-degradable substrate because of its crystalline-like structure. The purpose of the optimal pH in the hydrogen fermentation fed with vegetable kitchen wa

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20

李宗益. "Selection of acid-fast lactic acid bacterium EVL01 for inoculation in fruit and vegetable ferments to promote anti-inflammatory activity." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/22rjww.

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碩士<br>國立嘉義大學<br>生化科技學系研究所<br>106<br>Inoculation of probiotics is amongst the ways to further improve the shelf life, maintain nutritional quality and increase bioactivity. This study was aimed to develop the fruit and vegetable ferments with higher bioactivity for promoting product market competition. Acid-fast lactic acid bacteria were selected from the aging broths, which contain various fruit and vegetable ferments in Taiwan Enzyme Village Co., Ltd., by plating on MRS agars containing NaN3 and cycloheximide following anaerobic incubation, Gram stain test and inoculation in pineapple or papa

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