Fermented Most
Mostrando 13-24 de 139 artigos, teses e dissertações.
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13. Effect of alcoholic beverages on progeny and reproduction of mice
ABSTRACT Alcohol is the most commonly consumed substance in the world. The objective of this study was to evaluate the influence of alcoholic beverages on male reproduction and possible alterations in their offspring. The mice were divided into 4 groups: beer, wine, cachaça (a type of sugarcane rum), with ethanol concentrations of 1.9 g/kg, and control grou
Braz. J. Pharm. Sci.. Publicado em: 05/03/2018
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14. Flesh flies (Diptera: Sarcophagidae: Sarcophaginae) from the Colombian Guajira biogeographic province, an approach to their ecology and distribution
ABSTRACT Sarcophaginae is the most diverse subfamily of Sarcophagidae with 51 genera and more than 1,800 species and it is widely distributed in the Neotropical Region. Sarcophaginae flies of forest, rural, and urban habitats of the seven departments comprising the Colombian Guajira biogeographic province were surveyed. Van Someren Rydon traps baited with fe
Zoologia (Curitiba). Publicado em: 01/02/2018
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15. A survey of consumer’ opinion about consumption and health benefits of fermented plant beverages in Thailand
Abstract Fermented beverages are widely used all over the country. Fermented plant beverages (FPB) are prevalent in Thailand and FPBs are believed to cure and prevent many health oriented problems. The people of Thailand produce many varieties of FPBs in small scale or large scale and consume them in their daily lives. This study is a survey conducted among
Food Sci. Technol. Publicado em: 19/10/2017
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16. Tucupi creamy paste: development, sensory evaluation and rheological characterization
Abstract Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi w
Food Sci. Technol. Publicado em: 31/07/2017
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17. Growth Performance and Fatty Acid Profiles of Broilers Given Diets Supplemented with Fermented Red Ginseng Marc Powder Combined with Red Koji
ABSTRACT In this study, 240 one-d-old Arbor Acres broiler chicks (160 males and 80 females) were randomly allocated in a completely randomized design with four treatments and four replicates. Broilers were fed from hatching to 28 d of age four diets: a basal diet (control), 2% red ginseng marc, 1% fermented red ginseng marc with red koji, and 2% liquid red g
Rev. Bras. Cienc. Avic.. Publicado em: 2016-12
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18. Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
Abstract Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VOCs) were determined by solid phase microext
Food Sci. Technol. Publicado em: 21/07/2016
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19. Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality
Abstract Bread is one of the most consumed foods in the world, and alternatives have been sought to extend its shell life, and freezing is one of the most popular methods. The purpose of this study was to evaluate the effect of freezing rate and trehalose concentration on the fermentative and viscoelastic properties of dough and bread quality. Dough was prep
Food Sci. Technol. Publicado em: 06/05/2016
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20. In vitro antagonistic activity of Lactobacillus casei against Helicobacter pylori
Helicobacter pylori is one of the most common causes of chronic infections in humans. Curing H. pylori infection is difficult because of the habitat of the organism below the mucus adherent layer of gastric mucosa. Lactobacilli are known as acid-resistant bacteria and can remain in stomach for a long time than any other organism, we aimed in this study to ex
Braz. J. Microbiol.. Publicado em: 27/10/2015
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21. Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods
L-glutaminase and glutamic acid decarboxylase (GAD) catalyzes the hydrolysis of L-glutamine and glutamate, respectively. L-glutaminase widely used in cancer therapy along with a combination of other enzymes and most importantly these enzymes were used in food industries, as a major catalyst of bioconversion. The current investigation was aimed to screen and
Food Sci. Technol. Publicado em: 2014-12
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22. Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage
The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of
Food Sci. Technol. Publicado em: 2014-12
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23. Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced wa
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-06
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24. Improved 1-Deoxynojirimycin (DNJ) production in mulberry leaves fermented by microorganism
DNJ, an inhibitor of α-glucosidase, is used to suppress the elevation of postprandial hyperglycemia. In this study, we focus on screening an appropriate microorganism for performing fermentation to improve DNJ content in mulberry leaf. Results showed that Ganoderma lucidum was selected from 8 species and shown to be the most effective in improvement of DNJ
Braz. J. Microbiol.. Publicado em: 2014-06