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Dissertations / Theses on the topic 'Traditionally fermented foods'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

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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2

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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3

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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4

Moktan, Bijoy. "Microbiology of some legume-based traditional fermented foods of India." Thesis, University of North Bengal, 2009. http://hdl.handle.net/123456789/1313.

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5

Tamang, Jyoti Prakash. "Studies on the microflora of some traditional fermented foods of Darjeeling hills and Sikkim." Thesis, University of North Bengal, 1992. http://hdl.handle.net/123456789/899.

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6

Robinson, R. K. (Richard Kenneth). "Studies of traditional cheese and fermented milks." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52465.

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Dissertation 'consists of a selection of 71 publications produced over the period 1975-2001, which were drawn from the more complete list of 198 original research papers, review articles and books published over the same period' -- declaration.<br>Thesis (PhD Food Sc )--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: One of the curious facts about the food industry is that many of the processes in use today were being practised, in some form or other, by the Roman legions as they marched across Europe and beyond. Certainly they were familiar with the basic techniques of fermentation, a

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7

Roy, Arindam. "Occurrence and behaviour of foodborne bacterial pathogens in some lagume-based traditional fermented foods marketed in West Bengal, India." Thesis, University of North Bengal, 2007. http://hdl.handle.net/123456789/1050.

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8

Sharma, Anand. "Antinutritional factors as influenced by processing parameters during the production of some traditional legume-based fermented foods of India." Thesis, University of North Bengal, 2017. http://ir.nbu.ac.in/hdl.handle.net/123456789/2585.

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9

Edward, Vinodh Aroon. "Development of a starter culture for the production of Gari, a traditional African fermented food." Thesis, 2010. http://hdl.handle.net/10321/551.

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Submitted in fulfilment of the requirements for the Degree of Doctor of Technology: Biotechnology, Durban University of Technology, 2010.<br>Cassava, (Manihot esculenta Crantz), is used for the production of a variety of West African foods and ranks fourth in the list of major crops in developing countries after rice, wheat and maize. Gari is one of the most popular foods produced from cassava. Cassava may contain high levels of linamarin, a cyanogenic glucoside, which in its natural state is toxic to man. Therefore, some processing methods that can enhance the detoxification of cassava and le

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10

Lin, Hung-Kai, and 林鴻鍇. "Novel Fermention Derived from Traditionally Raphanus sativus Fermented Food and its Functional Study." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/01858859606848286178.

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碩士<br>南台科技大學<br>生物科技系<br>99<br>Chinese traditionally fermented radish, so called “Old Dried Radish” and commonly known as the "poor man's ginseng”, was used as effect of a conventional fluid heat, promote digestion, and diuretic function, particularly curing cold cough, hoarseness, and heart discomfort. Because of the process of traditional Old Dried Radish needs about a decade, our strategy is using modern biotechnology to shorten the time table to three months. In this study we designed a formula medium to isolate the halophilous cultures for inoculation, including optimal condition, flavor

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11

Ramaite, Rudzani Aletta Alinah. "The selection of lactic acid bacteria to be used as starter cultures for Ting production." Diss., 2005. http://hdl.handle.net/2263/26798.

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Most of the traditional foods in Africa are fermented before consumption. Fermentation is an old technology; however, during this process, especially in traditional fermented cereal based products with special emphasis on Ting, there is very little control involved during the processes. Fermentation is thus left to chance inoculation from the environment. Ting is a sorghum based product that is a result of LAB fermentation and has 0.6-0.7% lactic acid with a final pH of 3.5-4.0. However, there is presently no adequate information on the employment of starter cultures for most South African tra

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12

HUANG, GUO-RONG, and 黃國榮. "Studies on the fermentation of Tou-pan-chiang-a Chinese traditional fermented food." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/18884844007953869118.

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13

Lan, Wei-Tse, and 藍偉哲. "Isolation and characterization of lactic acid bacteria from Yan-dong-gua(fermented wax gourd), a traditional fermented food in Taiwan." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/91873938677193573429.

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碩士<br>銘傳大學<br>生物科技學系碩士班<br>98<br>Yan-dong-gua (fermented wax gourd; a traditional fermented food in Taiwan) samples were collected at five time intervals from a fixed fermenting bucket. 85 cultures of lactic acid bacteria (LAB) were isolated from Yan-dong-gua samples, and the isolates were divided into classes by phenotype and then groups by restriction fragment length polymorphism analysis and sequencing of 16S rDNA. Phenotypic and biochemical characteristics identified two bacterial groups (A and B) and showed that Weissella cibaria was the major LAB found during the initial fermentation of

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14

DAL, BELLO BARBARA. "BIOPROTECTION OF TRADITIONAL FERMENTED FOODS: SELECTION OF BACTERIAL STRAINS WITH ANTAGONIST ACTIVITY TOWARDS PATHOGENIC AND SPOILING MICROORGANISMS." Doctoral thesis, 2011. http://hdl.handle.net/2318/150889.

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15

Choi, byng-uk, and 崔炳旭. "Fermented dish‧Eroticism－Animating Korean traditional food-Kimchi, An interpretation of women’s sexual and emotional suppression." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/30247195440914490584.

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碩士<br>實踐大學<br>時尚與媒體設計研究所<br>97<br>The main purpose of this creative study is to interpret the inside intention and the culture by Korean traditional fermented dish- Kimchi. The risen time of Kimchi was in the “Joseon” dynasty(1392-1910) which was be the historical background chosen by creator for this animation. In Korea, the work of making Kimchi almost belongs to Korean women, therefore, creator intends to represent how do Korean women release their suppressed emotion and eroticism by the process of making Kimchi. Diet of a country shows its distinctive national features, values and social

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16

Liao, Tan-Wei, and 廖丹瑋. "The anti-allergic effects of plant-originated lactic acid bacteria isolated from traditional Fermented food in Taiwan." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/7v6nu3.

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碩士<br>國立陽明大學<br>生化暨分子生物研究所<br>100<br>Lactic acid bacteria (LAB) isolated from many kind of traditional fermented foods in Taiwan, such as sticky tofu, suan-tsai, fu-tsai, millet alcoholic beverage and black bean sauce, were investigated for their immunomodulating properties. Human peripheral blood mononuclear cells (PBMC) were treated with 100 different stains of heat-killed LAB. The cell proliferation and cytokines production of interferon- γ (IFN-γ) were examined to evaluate the in vitro immunomodulatory activities of promoting T-helper-1 (Th1) dominated cytokine production with relatively h

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