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143.827  Articles
1 of 14.384 pages  |  10  records  |  more records»
Two of the most important steps in the ‘gari’ production process are the fermentation and dewatering steps during which the highest cyanide reduction occurs. ‘Gari’ samples were produced by dewatering the cassava mash during fermentation and after ferment... see more

Fermentation products are common sources of angiotensin I-converting enzyme (ACE) inhibitory peptides used for hypertension treatment. This research investigated the effect of fermentation time on the ACE inhibitory activity produced during the fermentati... see more

A colorimetric for sugar determination using cuprammonium reagent containing strong base has been improved with a heating process after a reaction started.  The reaction was started after the sugar or sample containing sugar was added to the cup... see more

Glucosinolates (GLSs), health promoting compounds commonly found in Brassica vegetables, were studied during sayur asin fermentation made from Indian mustard (B. juncea). The current preliminary study aims to investigate the changes of glucosinolates cont... see more

Maize was traditionally the second most common staple food in Indonesia. Conversion to maize flour has been accomplished to improve its convenience. Traditionally, maize flour is produced by soaking the kernels in water followed by grinding. It was report... see more

The metabolic activity and behavior of Lactobacillus casei were investigated during lactic fermentation and after microencapsulation. L.casei metabolic activity in vitro was investigated by HPLC and Infrared spectrometry (FTIR). Following the fermentation... see more

The dynamics of the lactic acid fermentation of different vegetable juices inoculated with Lactobacillus acidophilus - that are not constitutive from the epiphytic microbiota of vegetables - were evaluated through some physical and chemical parameters: pH... see more

During this experiment, the evolution of inner lactic bacteria microflora was monitored, during a spontaneous and conducted malolactic fermentation developed in the fall of the year 2006 at red wines obtained in Minis – Maderat wine yard. Thereby was moni... see more

The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fer... see more

1 of 14.384 pages  |  10  records  |  more records»