Gotowe bibliografie tematyczne / Fermented vegetables

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Gotowa bibliografia na temat „Fermented vegetables”

Autor: Grafiati
Data publikacji: 3 czerwca 2025
Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Fermented vegetables"

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Pan-utai, Wanida, Sarn Settachaimongkon, Orawan La-ongkham, et al. "Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food." Foods 13, no. 17 (2024): 2848. http://dx.doi.org/10.3390/foods13172848.

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Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate
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Zhang, Huixin, Rui Wang, Yaoying Wang, et al. "Effect of Glycosidase Production by Rhodotorula mucilaginosa on the Release of Flavor Compounds in Fermented White Radish." Foods 14, no. 7 (2025): 1263. https://doi.org/10.3390/foods14071263.

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Fermented vegetables are highly valued by consumers for their distinct flavors and rich nutritional content. Microbial fermentation imparts distinct flavors to these vegetables, with red yeast being a common microorganism involved in the fermentation process. However, studies on the impact of red yeast on flavor development in fermented vegetables remain scarce. This study employed multi-omics to analyze the effect of glycosidase produced by Rhodotorula mucilaginosa on the release of bound flavor compounds in vegetables. The results indicate that the yeast possesses multiple glycosidase-encodi
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Guse, Kylene, Qingqing Mao, Chi Chen, and Andres Gomez. "Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?" Fermentation 11, no. 1 (2025): 22. https://doi.org/10.3390/fermentation11010022.

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Fermented vegetables contain probiotic microbes and metabolites, which are transformed from fresh vegetables, potentially providing health benefits. The kind of vegetable used to ferment and how it is grown may determine the types of health-promoting properties. To understand the possible benefits of fermented vegetables under different growing conditions, we compared the microbiomes and metabolomes of three different types of naturally fermented vegetables—carrots, peppers, and radishes—that were grown either under conventional or regenerative growing systems. We profiled bacterial and fungal
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Yuan, Yingzi, Yutong Yang, Lele Xiao, Lingbo Qu, Xiaoling Zhang, and Yongjun Wei. "Advancing Insights into Probiotics during Vegetable Fermentation." Foods 12, no. 20 (2023): 3789. http://dx.doi.org/10.3390/foods12203789.

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Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However,
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Karovičová, J., and Z. Kohajdová. "Lactic acid fermented vegetable juices." Horticultural Science 30, No. 4 (2011): 152–58. http://dx.doi.org/10.17221/3878-hortsci.

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Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid
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Ullrich, Sina, Kerstin Thriene, Nadine Binder, Lena Amend, Till Strowig, and Karin Michels. "Influence of Fermented Vegetable Consumption on Gut Microbiome Diversity." Current Developments in Nutrition 5, Supplement_2 (2021): 1188. http://dx.doi.org/10.1093/cdn/nzab054_043.

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Abstract Objectives The effects of fermented foods on the gut microbiome are of great interest, yet evidence regarding its potential to increase gut microbial diversity, a measure likely associated with health, is lacking. Therefore, we analyzed the microbial composition (bacteria and yeasts) of commercially available fermented vegetables. Furthermore, we conducted a pilot study to assess the feasibility of studying effects of regular consumption of fermented vegetables on the gut microbiome. Methods Six healthy male volunteers (age: 25.5 ± 2.9yrs, BMI: 24.3 ± 1.2kg/m2) participated in a rando
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Yu, Yangyang, Yuanshan Yu, and Zhenlin Xu. "Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables." Foods 10, no. 12 (2021): 3150. http://dx.doi.org/10.3390/foods10123150.

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Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China was determined. The results show that the nitrite concentration in the fermented cabbage was the highest, followed by fermented mustard, fermented bamboo, and fermented radish. Additionally, nitrite concentration in two fermented cabbage samples and one fermented mustard sample exceeded the maximum allowed residue limit (20 mg/kg) suggested by Chi
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Ashaolu, Tolulope, and Anna Reale. "A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables." Microorganisms 8, no. 8 (2020): 1176. http://dx.doi.org/10.3390/microorganisms8081176.

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermen
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Bautista-Gallego, J., E. Medina, B. Sánchez, A. Benítez-Cabello, and F. N. Arroyo-López. "Role of lactic acid bacteria in fermented vegetables." Grasas y Aceites 71, no. 2 (2020): 358. http://dx.doi.org/10.3989/gya.0344191.

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The consumption of fermented vegetables is widespread throughout the world and represents an important component of the human diet with considerable contribution to the food supply for a world popula­tion in continuous growth. Many of the fermented vegetables share a general process which requires salting and acidification steps. Among the microorganisms responsible for fermentation, lactic acid bacteria are the most relevant with important organoleptic, quality and safety benefits. This review deals with the microbial ecology of fermented vegetables focusing on the biodiversity of lactic acid
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Knez, Eliza, Kornelia Kadac-Czapska, and Małgorzata Grembecka. "Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects." Life 13, no. 3 (2023): 655. http://dx.doi.org/10.3390/life13030655.

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Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability of some nutritionally essential components such as zinc or iron. The processing of vegetables, including microbial fermentation, reduces or neutralizes tannins and phytates, which results in greater bioavailability of vitamins and minerals. Another effect of bacterial processing is an increased antioxidant potential, which has been linked to the release of polyphenols from complexes with anti-nutritional ingredien
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Rozprawy doktorskie na temat "Fermented vegetables"

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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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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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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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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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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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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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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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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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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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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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Książki na temat "Fermented vegetables"

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Battcock, Mike. Fermented fruits and vegetables: A global perspective. Food and Agriculture Organization of the United Nations, 1998.

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Battcock, Mike. Fermented fruits and vegetables: A global perspective. Food and Agriculture Organization of the United Nations, 1998.

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Kaufmann, Klaus N. Making sauerkraut and pickled vegetables at home: Creative recipes for lactic-fermented food to improve your health. Alive Books, 2007.

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Shockey, Christopher. Fermented Vegetables. Echo Point Books & Media, LLC., 2014.

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Fermented Fruits And Vegetables. Daya Publishing House,india, 2001.

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Hopkins, Amanda. Fermented Vegetables: Easy & Delicious Fermented Vegetable Recipes for Better Digestion and Health. CreateSpace Independent Publishing Platform, 2016.

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Easy Fermented Vegetables: Superfood Fermented Vegetables to Clean Your Gut and for Better Digestion! Independently Published, 2021.

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Guide to Fermented Vegetables for Beginners and Novices: Fermented Vegetables Include Any Type of Vegetable That Is Preserved by Lactic Acid Bacteria. Independently Published, 2021.

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Bronson, Vincent. Guide to Fermented Vegetable for Beginner: Fermented Vegetables Include Any Type of Vegetable That Is Preserved by Lactic Acid Bacteria. Independently Published, 2021.

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Shou zuo jiang pao cai: Fermented dish. Bang lian wen hua shi ye you xian gong si, 2010.

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Części książek na temat "Fermented vegetables"

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Breidt, Fred, Roger F. McFeeters, Ilenys Perez-Diaz, and Cherl-Ho Lee. "Fermented Vegetables." In Food Microbiology. ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch33.

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Varzakas, Theodoros, George Zakynthinos, Charalampos Proestos, and Magdalena Radwanska. "Fermented Vegetables." In Food Engineering Series. Springer US, 2017. http://dx.doi.org/10.1007/978-1-4939-7018-6_15.

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Pourjafar, Hadi, Tatiana Colombo Pimentel, and Tahis R. Baú. "Probiotic Fermented Vegetables." In Probiotic Foods and Beverages. Springer US, 2023. http://dx.doi.org/10.1007/978-1-0716-3187-4_8.

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Wood, B. J. B. "Protein-rich foods based on fermented vegetables." In Microbiology of Fermented Foods. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_15.

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Stamer, J. R. "Lactic Acid Bacteria in Fermented Vegetables." In Developments in Food Microbiology—3. Springer US, 1988. http://dx.doi.org/10.1007/978-1-4613-1085-3_3.

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Fried, Robert. "Kimchi—Fermented Vegetables for Gut Health." In Evidence-based Nutritional Guidance for Health Management. CRC Press, 2025. https://doi.org/10.1201/9781003546894-17.

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Mao, Bingyong, and Shuang Yan. "Lactic Acid Bacteria and Fermented Fruits and Vegetables." In Lactic Acid Bacteria. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7283-4_7.

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El Sheikha, Aly Farag. "Molecular Techniques and Lactic Acid-Fermented Fruits and Vegetables." In Molecular Techniques in Food Biology. John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119374633.ch12.

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Pérez-Díaz, Ilenys M. "Fermented Vegetables as Vectors for Relocation of Microbial Diversity from the Environment to the Human Gut." In How Fermented Foods Feed a Healthy Gut Microbiota. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-28737-5_4.

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Bährle-Rapp, Marina. "Fermented Vegetable." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_3943.

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Streszczenia konferencji na temat "Fermented vegetables"

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Susilowati, Agustine, Yati Maryati, and Aspiyanto Aspiyanto. "Differences in ratio of tempeh pasta and fermented vegetables mixture and nixtamalized corn in preparing fortificant powder of natural folic acid." In THE 3RD INTERNATIONAL SEMINAR ON CHEMISTRY: Green Chemistry and its Role for Sustainability. Author(s), 2018. http://dx.doi.org/10.1063/1.5082508.

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Wibowo, Agus Hadi, Chairul Irawan, Abubakar Tuhuloula, and Ridhayanti Mu'minah. "Treatment of Laboratory Wastewater with High Sulfate Concentrations Using <i>Eco-Enzyme </i>as an Environment-Friendly Coagulant." In 4th International Seminar on Fundamental and Application of Chemical Engineering. Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-f1xo4r.

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Laboratory activities for testing nitrogen levels of natural rubber production are carried out to determine the nitrogen content to meet the Standard Indonesian Rubber (SIR). The test parameters use hazardous chemicals such as strong acids, i.e. sulfuric acid, which have corrosive properties. Testing activities in the laboratory will produce by-products in the form of liquid wastewater containing high sulfate concentrations. A cheap and environmentally friendly wastewater treatment system is required in this research, namely a coagulation-flocculation system using eco-enzyme as a liquid coagul
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B.C., Meskhi, Mozgovoy A.V., Rudoy D.V., Olshevskaya A.V., Saakian S.R., and Maltseva T.A. "REVIEW AND ANALYSIS OF NEW FOOD TYPES." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.97-102.

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The article presents an overview of the main foods of the new generation: synthesized foods, genetically modified foods; functional foods; vegetable products (vegetarian); fermented foods; dietary foods. The characteristic of each type is given, the prospects of their use are described.
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Slozhenkina, Marina, Olga Druker, Vera Kryuchkova, and Elena Zlobina. "Application possibilities of vegetable and prebiotic components in fermented milk products." In 17th International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, 2018. http://dx.doi.org/10.22616/erdev2018.17.n080.

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Bardhan, Pritam, and Manabendra Mandal. "Rhodotorula mucilaginosa R2: A potent oleaginous yeast isolated from traditional fermented food, as a promising platform for the production of lipid-based biofuels, bioactive compounds and other value added products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qbyp3823.

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Oleaginous yeasts may provide an alternative platform for the sustainable production of microbial lipids-derived biodiesel and other health promoting bioactive metabolites such as natural pigments. In this regard, traditional fermented foods are unique and untapped habitats for the isolation and characterization of oleaginous yeasts with beneficial properties. In this study, we analysed the yeast diversity from selected traditional fermented foods of Manipur and Mizoram, India and studied their oleaginous attributes for biodiesel production. 14 potential oleaginous yeasts were isolated using c
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Babarykin, Dmitry, Gaļina Smirnova, Svetlana Vasiļjeva, Anna Fedotova, Andrey Fedotov, and Natālija Basova. "Evaluation of the biological activity of sugar-free fractionated red beetroot juice." In 80th International Scientific Conference of the University of Latvia. University of Latvia, 2023. http://dx.doi.org/10.22364/iarb.2022.05.

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In the case of type II diabetes, the most important preventive and therapeutic effect gives a diet with a minimal amount of easily digestible carbohydrates. Vegetable juices are posi-tioned as healthy food, because of the high content of phenolic and other biologically active compounds. However, due to the high glycemic index, juices are contraindicated in obesity, and diabetes, while juices with a reduced glycemic index, are not available on the market. We have developed a technology for the fractionation of red beetroot juice based on molecular mass using ultrafiltration. The resulting fract
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PARK, SU YEON, DUCK SOON AN, and DONG SUN LEE. "Actively Controlled High Carbon Dioxide Concentration Container for Improved Preference and Preservation of Kimchi, a Korean Fermented Vegetable." In The 21st IAPRI World Conference on Packaging. DEStech Publications, Inc., 2018. http://dx.doi.org/10.12783/iapri2018/24429.

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Susilowati, Agustine, Aspiyanto, Yati Maryati, Hakiki Melanie, and Puspa D. Lotulung. "Recovering folic acid and its identification on mixed pastes of tempeh and fermented vegetable as natural source of folic acid." In PROCEEDINGS OF THE 3RD INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2017. Author(s), 2017. http://dx.doi.org/10.1063/1.5011893.

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Ignat, Madalina, Lucretia Miu, Emanuel Hadimbu, et al. "The influence of TiO2 and N-TiO2 nanopowders in natural leather finishing for heritage or modern binding." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.v.3.

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The methods for processing raw hides over time, have been numerous: smoke, fat, fermented milk, egg, volcanic soils, plants (shells, fruits, leaves) and so on. The books binding with leather has its origins in the Orient and are known various types of goatskin and calfskin, tanned with sumac finished marbled (sapphire), in black (Moroccan), by floating and dyeing in various colors (Cordoba leathers). Preoccupations regarding the assurance of optimal characteristics for the binding leathers, respectively the durability of the leathers for the restoration of the patrimony objects or of the moder
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Wang, Mei, Baolin Zhou, Jing Shi, et al. "Research on the development and biological activity of an antioxidant compound fruit and vegetable ferment." In 2ND INTERNATIONAL CONFERENCE ON FRONTIERS OF BIOLOGICAL SCIENCES AND ENGINEERING (FSBE 2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0000428.

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Raporty organizacyjne na temat "Fermented vegetables"

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Yu, Zhang, Fu Yao, Yang Xuefei, et al. Vegetables from local markets in Myanmar. International Centre for Integrated Mountain Development (ICIMOD), 2022. http://dx.doi.org/10.53055/icimod.1011.

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This book enumerates the diversity in the prevalence and use of vegetables in parts of Myanmar. It draws on our field studies in Myanmar, where we encountered people consuming interesting plant species as vegetables. For example, we saw parts of the moorva dregea (Wattakaka volubilis), belonging to the family Apocyanaceae, and jengkol (Archidendron pauciflorum), belonging to the family Fabaceae, being consumed as vegetables. These plants are generally considered poisonous by scientists. Likewise, the roots of the winged bean (Psophocarpus tetragonolobus) and the seedlings of the wine palm (Bor
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