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Lactic acid production using extrusion-cooked grain sorghumZHAN, X; WANG, D; SUN, X. S et al.Transactions of the ASAE. 2003, Vol 46, Num 2, pp 589-593, issn 0001-2351, 5 p.Article

Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentationsLIU, S.-Q.International journal of food microbiology. 2003, Vol 83, Num 2, pp 115-131, issn 0168-1605, 17 p.Article

The protective effects of Aspergillus candidus metabolites against hydrogen peroxide-induced oxidative damage to Int 407 cellsYEN, Gow-Chin; CHIANG, Hsing-Chang; WU, Chi-Hao et al.Food and chemical toxicology. 2003, Vol 41, Num 11, pp 1561-1567, issn 0278-6915, 7 p.Article

The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy productsMARTENSSON, O; ÖSTE, R; HOLST, O et al.Food research international. 2002, Vol 35, Num 8, pp 775-784, issn 0963-9969, 10 p.Article

A preparation method of Yacon vinegar containing natural fructooligosaccharidesHONDO, Masaaki; OKUMURA, Yukihiro; YAMAKI, Tazusa et al.Nippon Shokuhin Kagaku Kogaku Kaishi. 2000, Vol 47, Num 10, pp 803-807, issn 1341-027XArticle

Biosynthesis of glucuronic acid by means of tea fungusLONCAR, E. S; PETROVIC, S. E; MALBASA, R. V et al.Nahrung (Weinheim). 2000, Vol 44, Num 2, pp 138-139, issn 0027-769XArticle

Glucosamine content of tempe mould, Rhizopus oligosporusSPARRINGA, R. A; OWENS, J. D.International journal of food microbiology. 1999, Vol 47, Num 1-2, pp 153-157, issn 0168-1605Article

Microbiological, rheological and aromatic characteristics of fermented Uji (an East African Sour Porridge)MASHA, G. G. K; IPSEN, R; PETERSEN, M. A et al.World journal of microbiology & biotechnology. 1998, Vol 14, Num 3, pp 451-456, issn 0959-3993Article

Strain improvement of Leuconostoc paramesenteroides as a acid-resistant mutant and effect on kimchi fermentation as a starterKIM, Y.-C; JUNG, E.-Y; KIM, E.-H et al.San'oeb misaengmul haghoeji. 1998, Vol 26, Num 2, pp 151-160, issn 0257-2389Article

Effect of fermentation on phytic acid content and in vitro digestibility of starch and protein of rice-blackgram dhal-whey blendsSHARMA, A; KHETARPAUL, N.Journal of food science and technology (Mysore). 1997, Vol 34, Num 1, pp 20-23, issn 0022-1155Article

White particulate formation as a result of enzymatic proteolysis of protein substrates in brine-fermented foodsCHIOU, R. Y.-Y; FERNG, S; CHEN, M. J et al.Lebensmittel - Wissenschaft + Technologie. 1997, Vol 30, Num 3, pp 241-245, issn 0023-6438Article

Effect of sodium chloride on bitterness of desalted soybean miso : Studies on the reduction of salt concentration in fermented foods. Part XIVOKADA, Y; YAMAGUCHI, N; YOSHII, H et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1997, Vol 44, Num 4, pp 259-264, issn 0029-0394Article

Sapal : a traditional fermented taro [Colocasia esculenta (L.) Schott] corm and coconut cream mixture from Papua New GuineaGUBAG, R; OMOLOSO, D. A; OWENS, J. D et al.International journal of food microbiology. 1996, Vol 28, Num 3, pp 361-367, issn 0168-1605Article

Fermentation kinetics and the production of volatiles during alcoholic fermentationSABLAYROLLES, J. M; BALL, C. B.Journal of the American Society of Brewing Chemists. 1995, Vol 53, Num 2, pp 72-78, issn 0361-0470Article

Formation of polyhydroxylated isoflavones from the soybean seed isoflavones daidzein and glycitein by bacteria isolated from tempeKLUS, K; BARZ, W.Archives of microbiology. 1995, Vol 164, Num 6, pp 428-434, issn 0302-8933Article

Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chlorideSHIN-YANG CHOI; BEUCHAT, L. R; PERKINS, L. M et al.International journal of food microbiology. 1994, Vol 21, Num 4, pp 335-340, issn 0168-1605Article

Fermentation of cassava into foofoo : effect of time and temperature on processing and storage qualityBLANSHARD, A. F. J; DAHNIYA, M. T; POULTER, N. H et al.Journal of the science of food and agriculture. 1994, Vol 66, Num 4, pp 485-492, issn 0022-5142Article

Mechanism and kinetics of the degradation of chlorophylls during the processing of green table olivesMINGUEZ-MOSQUERA, M. I; GANDUL-ROJAS, B; MINGUEZ-MOSQUERA, J et al.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 5, pp 1089-1095, issn 0021-8561Article

Competitive exclusion of Salmonella kedougou in kefir fed chicksZACCONI, C; PARISI, M. G; SARRA, P. G et al.M.A.N. Microbiologie, aliments, nutrition. 1994, Vol 12, Num 4, pp 387-390, issn 0759-0644Article

Construction from a single parent of Baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughsNAKAGAWA, S; OUCHI, K.Applied and environmental microbiology (Print). 1994, Vol 60, Num 10, pp 3499-3502, issn 0099-2240Article

Studies on the solid substrate fermentation of Bambara groundnut (Vigna subterranea (L) verdc)BARIMALAA, I. S; ACHINEWHU, S. C; YIBATAMA, I et al.Journal of the science of food and agriculture. 1994, Vol 66, Num 4, pp 443-446, issn 0022-5142Article

Use of peas (Pisum sativum) and beans (Phaseolus vulgaris) in the preparation of kishk. III: Fermented foods from agricultural products in EuropeREISS, J.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1994, Vol 16, Num 3-4, pp 107-111, issn 0366-7154Article

Growth kinetics, α-galactosidase biosynthesis, and concomitant production of invertase by Aspergillus niger NCIM 839 in solid state fermentation systemSRINIVAS, M. R. S; SRIRAM PADMANABHAN; LONSANE, B. K et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 1-2, pp 41-46, issn 0366-7154Article

Alcohol fermentation from sago starch granules using raw sago starch digesting amylase from Penicillium brunneum n°24 and Saccharomyces cerevisiae n°33HASKA, N; OHTA, Y.Stärke. 1993, Vol 45, Num 7, pp 241-244, issn 0038-9056Article

Sinki: a traditional lactic acid fermented radish tap root productJYOTI PRAKASH TAMANG; PRABIR KUMAR SARKAR.Journal of General and Applied Microbiology. 1993, Vol 39, Num 4, pp 395-408, issn 0022-1260Article

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