Fermented Most
Mostrando 1-12 de 139 artigos, teses e dissertações.
-
1. Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks
Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of “Bouhezza” cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic character
Food Sci. Technol. Publicado em: 2020-12
-
2. Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract
Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days o
Food Sci. Technol. Publicado em: 2020-06
-
3. Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products
Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimic
Food Sci. Technol. Publicado em: 2020-06
-
4. Metagenomic and metatranscriptomic analysis of the microbial community structure and metabolic potential of fermented soybean in Yunnan Province
Abstract Traditional fermented soybean contains a variety of microflora. To obtain a comprehensive and accurate understanding of the microbial community structure and metabolic potential of fermented soybean, comparative metagenomics and metatranscriptomics were performed on a sample of fermented soybean in Yunnan Province. Metagenomic DNA and metatranscript
Food Sci. Technol. Publicado em: 2020-03
-
5. Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract
Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days o
Food Sci. Technol. Publicado em: 17/01/2020
-
6. Immunomodulation Properties of Solid-State Fermented Laetiporussulphureus Ethanol Extracts in Chicken Peripheral Blood Monocytes In Vitro
ABSTRACT Laetiporus sp. is recognized as a fungal species traditionally used for medicinal purposes. This study investigated the in-vitro effects of solid-state fermented Laetiporussulphureus ethanol extracts (LSE) for their immunomodulatory potential. Bioactive levels detected in the LSE on different days throughout the fermentation period revealed that the
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
-
7. Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products
Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimic
Food Sci. Technol. Publicado em: 20/12/2019
-
8. Metagenomic and metatranscriptomic analysis of the microbial community structure and metabolic potential of fermented soybean in Yunnan Province
Abstract Traditional fermented soybean contains a variety of microflora. To obtain a comprehensive and accurate understanding of the microbial community structure and metabolic potential of fermented soybean, comparative metagenomics and metatranscriptomics were performed on a sample of fermented soybean in Yunnan Province. Metagenomic DNA and metatranscript
Food Sci. Technol. Publicado em: 13/12/2019
-
9. Cachaça Production in Brazil and its Main Contaminant (Ethyl Carbamate)
ABSTRACT This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different production stages of cachaça. EC is a carcinogen confirmed in animal experiments and possibly carcinogenic to humans. EC incidence below relevant health limits naturally affects many fermented foods and beverages. Concentrations above 1 mg L–1 are often de
Sci. agric. (Piracicaba, Braz.). Publicado em: 02/09/2019
-
10. Composition and structure of the frugivorous butterfly community (Lepidoptera: Nymphalidae) at the Serra Azul State Park (PESA), Mato Grosso, Brazil
ABSTRACT Due to the important ecological role of Nymphalidae as consumers of fermented fruits, excrement, exudates of decomposed plants and animals, as well as bioindicators of environmental quality that attract the interest of the general public, this study aimed to characterize the fauna of frugivorous butterflies at the Serra Azul State Park - PESA (Mato
Zoologia (Curitiba). Publicado em: 06/06/2019
-
11. Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps
Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhan
Food Sci. Technol. Publicado em: 07/02/2019
-
12. Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer
Abstract The nutritional, functional and tasty components of three categories of Sufu, divided by strains in the culture phase, were comprehensively investigated in this study. The levels of isoflavones, γ-aminobutyric acid (GABA), phytosterols and soyasaponin were 0.58-2.20, 7.46-57.95, 0.73-2.72 and 10.89-23.35 mg/g dry matter (DM), respectively. Glu was
Food Sci. Technol. Publicado em: 14/11/2018