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Optimisation of the antioxidant activity of kombucha fermented milk products
tea fungus fermentation antioxidants wild thyme RSM
2014/10/11
The antioxidant activity of fermented milk products obtained by using kombucha starter produced by fermentation on sweetened wild thyme extract was investigated. The starter was added to milk containi...
Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
Organoleptic Qualities Biogenic Amines-a Review
2016/6/1
Fermented foods are value added products which have higher nutrients, prolong shelf life and easy in digestibility and are more suitable for the intestinal tract. The organoleptic qualities of such fo...
Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
yeasts volatile compounds dry-cured meat products starter cultures minimum culture medium
2014/2/25
Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine ana...
Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
wine yeast Saccharomyces cerevisiae Schizosaccharomyces pombe
2014/3/10
Industrial wine yeasts Saccharomyces cerevisiae Syrena, an interspecies hybrid (S. cerevisiae × S. bayanus) HW2-3 and Schizosaccharomyces pombe met 3–15 h+>/sup> were examined to determine changes in ...
Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum（S. bicolor）Flours and Rolled Flour Products（Arraw）
Malting Germination Rheological Properties Millet Sorghum Flours
2009/1/21
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...
Distribution of selected elements as wine origin markers in the wine-making products
elements atomic absorption spectrometry winemaking process factor analysis correlation
2014/3/17
The analysis of the trace elements has been shown to be a valuable tool to discriminate wines according to their region of origin. As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specif...