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4.550  Articles
1 of 455 pages  |  10  records  |  more records»
Fermentation is known as a method that improves the nutritional value of foods in addition to preserving them. Various traditionally produced fermented foods such as yogurt, kefir, kombucha, some cheeses, sausages and pickles have probiotic potential. Hen... see more

In this study, about 194 lactic acid bacteria strains have been isolated from 21 kinds of fermented foods (plant materials and fish origin). These fermented foods were salted-fermented fruits, vegetables & fish; fermented raw cassava (gatot & growol); tap... see more

Probiotic products available in the markets today, are usually in the form of fermented milk products. Dairy consumption have been limited by lactose intolerance and the cholesterol content in dairy products. Besides, traditions and economic reasons that ... see more

Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Soy protein is a major component of the diet of food and is increasingly i... see more

This review examines different nutritional guidelines, some case studies, and provides insights and discrepancies, in the regulatory framework of Food Safety Management of some of the world’s economies. There are thousands of fermented foods and beverages... see more

In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as suc... see more

Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consume... see more

Consuming fermented milk drinks dates back to ancient times. Probiotics are one of the bioactive components that decide to give the food product the title of functional food. The viability of probiotic bacteria throughout the product's lifecycle depends o... see more

Fermented foods are produced at household level for personal consumption in the Kingdom of Eswatini (formerly Swaziland). In this study, we determined the biochemical aspects, enumeration, isolation and identification of lactic acid bacteria (LAB) in emas... see more

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