標題: Titlebook: African Fermented Food Products- New Trends; Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mario Book 2022 The Editor(s) (if applicable) an [打印本頁] 作者: estrange 時間: 2025-3-21 18:48
書目名稱African Fermented Food Products- New Trends影響因子(影響力)
書目名稱African Fermented Food Products- New Trends影響因子(影響力)學科排名
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書目名稱African Fermented Food Products- New Trends網(wǎng)絡公開度學科排名
書目名稱African Fermented Food Products- New Trends被引頻次
書目名稱African Fermented Food Products- New Trends被引頻次學科排名
書目名稱African Fermented Food Products- New Trends年度引用
書目名稱African Fermented Food Products- New Trends年度引用學科排名
書目名稱African Fermented Food Products- New Trends讀者反饋
書目名稱African Fermented Food Products- New Trends讀者反饋學科排名
作者: 逃避系列單詞 時間: 2025-3-21 22:41 作者: AUGUR 時間: 2025-3-22 01:01
Transcriptome-Based Characterization of Interaction Between Fermenting Microorganisms during Producation regarding the interaction between baker’s yeast and LAB during sourdough fermentation and production of bakery products, based on metabolic characteristics and transcriptional changes in pure and mixed cultures studied via transcriptome analysis.作者: 偽書 時間: 2025-3-22 06:21
Quality Evaluation of Semi-Indigeous Proceesed Cheese (,) in Sudan,cid and amino acids values were found in relatively high amounts. The microbiological analysis revealed the presence of higher total bacterial count (TBC), lactic acid bacterial counts (LAB) and yeast count, in all collected cheese samples. In addition, some pathogenic bacteria are found in some samples like ., and Coliform bacteria.作者: 富饒 時間: 2025-3-22 11:55
Book 2022 spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels. .作者: 枯萎將要 時間: 2025-3-22 13:21 作者: etidronate 時間: 2025-3-22 19:48 作者: 把手 時間: 2025-3-22 22:40
https://doi.org/10.1007/978-3-030-97874-7afety of sausage are considered an essential pillar in the food industry due to the requirements and methodology, they provide to ensure food safety at every stage of the food supply chain. However, monitoring of these influences is necessary to produce safe fermented sausage with high quality.作者: AVOW 時間: 2025-3-23 02:14 作者: 圍巾 時間: 2025-3-23 06:55 作者: 淘氣 時間: 2025-3-23 11:01
https://doi.org/10.1007/978-3-031-31801-6and has a better flavor. Fermentation is also a highly efficient conservation process with a relatively lower energy cost compared to other conservation methods. This chapter reviews the properties and advantage of food fermentation.作者: Inkling 時間: 2025-3-23 17:13 作者: 劇本 時間: 2025-3-23 20:53
Xiujie Zhang,Xiaolin Zhang,Zhongwei Jination regarding the interaction between baker’s yeast and LAB during sourdough fermentation and production of bakery products, based on metabolic characteristics and transcriptional changes in pure and mixed cultures studied via transcriptome analysis.作者: CHASM 時間: 2025-3-24 00:09 作者: 抗體 時間: 2025-3-24 04:25 作者: 擁擠前 時間: 2025-3-24 06:53 作者: 染色體 時間: 2025-3-24 14:19
https://doi.org/10.1007/978-3-031-31801-6s into organic acids and taste materials, and there are individual starter of single strain culture, and mixed strain starter culture contain more than one type of microorganism. The aim of using mixed starters is to produce different products in addition to the speed of production of sour and flavo作者: META 時間: 2025-3-24 14:57
https://doi.org/10.1007/978-3-031-31801-6in the biochemistry and the forms of the nutrients th vat make up these foods. These foods may be prepared from grains, legumes, roots, vegetables, fruits, edible parts of any plant, fish, milk or meat. Through fermentation, the food becomes more nutritious, more digestible, safer for the consumer, 作者: 石墨 時間: 2025-3-24 20:19
https://doi.org/10.1007/978-3-031-31801-6ed or fermented due to their high nutritive value, improved digestibility and biotic activities. African people practiced fermentation long time back and still conducting such technology till date in the rural and urban parts of Africa mainly through bacterial fermentation or by using yeast fungus. 作者: 極少 時間: 2025-3-25 00:21
https://doi.org/10.1007/978-3-031-31801-6ight be available as the indigenous microbiota of the food or because of the deliberate expansion of microorganisms as starter cultures in an industrial food fermentation process. Additionally, microbial cultures can be utilized to create a few mixes (chemicals, flavors, aromas, and so on.) either e作者: 口味 時間: 2025-3-25 03:28 作者: sultry 時間: 2025-3-25 07:48
Xiujie Zhang,Xiaolin Zhang,Zhongwei Jinh, have some enhanced detoxifying properties, microbial stability, easy digestibility and available nutritional content. People weave these foods into their cultural fabric and remain a good way to enrich, process and preserve food to this day. Because of the importance of fermented foods to the gen作者: 鳴叫 時間: 2025-3-25 14:37
Mengwei Liu,Feng Gong,Jiahui Zhou,V. Sridhar the need of advancements and modernisation. Enzymes are known for their metabolic and biochemical activities, and the primary source of enzymes are microorganisms, plants and animals respectively. Furthermore, enzymes from microorganisms are involved in the food fermentation and are utilized in foo作者: PRO 時間: 2025-3-25 17:47
Xiujie Zhang,Xiaolin Zhang,Zhongwei Jinin fermented food products. The concentration of biotic components depends on the micro-organism used in fermentation process whether bacteria or fungi. Accordingly, the potentiality of the component is accelerated or inhibited. Micro-organisms particularly lactic acid bacteria plays crucial role in作者: 浸軟 時間: 2025-3-25 20:12 作者: 他一致 時間: 2025-3-26 00:31
Cyber Security Intelligence and Analyticsical characteristics of white cheese (Gibna-Bayda) produced in different area in Sudan. The chemical analysis of collected cheeses showed that most of the chemical components were in close agreement to those of the literature values with slight variations. Minerals, saturated and unsaturated fatty a作者: Rotator-Cuff 時間: 2025-3-26 07:08 作者: 壓迫 時間: 2025-3-26 12:23
Cyber Security Intelligence and Analytics meat and dairy in difficult areas to produce food. While camel milk is actually used for human consumption, it is rarely used to make cheese. Among the reasons for this is that this type of milk is difficult to coagulate compared to other livestock milks. The objective of the present study was to p作者: 爭議的蘋果 時間: 2025-3-26 13:21 作者: Anthem 時間: 2025-3-26 17:01 作者: Robust 時間: 2025-3-26 22:50 作者: enchant 時間: 2025-3-27 01:58
Yixue Duan,Rui Yang,Shaoyin Duans no access to electricity. It has the potential of improving the economy and standard of living of people if properly harnessed. Africans have different fermented fish products including gyagawere, adjuevan, bunyi, youri, momone, djegue, jalan, aku, guedj, fessiekh, terkeen/mindeshi tambadiang, yet作者: 打折 時間: 2025-3-27 08:13 作者: genesis 時間: 2025-3-27 12:42 作者: Bureaucracy 時間: 2025-3-27 14:00
Cyber Security Intelligence and Analyticsfermentation appears a technology which enables to guaranty the microbiological stability and to preserve organoleptic quality. Also, through their potential aromatic, the non-. yeasts species appear as the suitable mean to produce fermented the mango juice.作者: Ossification 時間: 2025-3-27 20:46
Technology of Fermented Mango Juice Production,fermentation appears a technology which enables to guaranty the microbiological stability and to preserve organoleptic quality. Also, through their potential aromatic, the non-. yeasts species appear as the suitable mean to produce fermented the mango juice.作者: Benzodiazepines 時間: 2025-3-28 01:01 作者: 路標 時間: 2025-3-28 04:13 作者: 梯田 時間: 2025-3-28 09:22
https://doi.org/10.1007/978-3-030-82902-5fermented foods; industrial enzymes; nutrient composition; bioactives; African foods作者: Glossy 時間: 2025-3-28 11:52
978-3-030-82904-9The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl作者: 出汗 時間: 2025-3-28 18:40 作者: 古文字學 時間: 2025-3-28 22:07
https://doi.org/10.1007/978-3-319-60080-2hy terms such as the addition of flavor and taste to food, improvement of the texture during the fermentation process, preservation of food against spoilage, ease of digestion. People of Africa have long history of fermented foods consumption. The landmass is the support of mankind, so this antiquat作者: 疏遠天際 時間: 2025-3-28 23:34
https://doi.org/10.1007/978-3-031-31801-6ation, many fermentative changes are brought about by starter cultures during fermentation of the food raw materials such as milk, meat, cereals, fish, fruits and vegetables. The finished fermented product acquire numerous advantages as result of starter culture action. At present several food compa作者: Thrombolysis 時間: 2025-3-29 06:26
https://doi.org/10.1007/978-3-031-31801-6 is accessible frequently manages the recognizable proof and maybe primer portrayal of the essential microbiota in the finished product. This thusly will require a more exhaustive comprehension of the microorganisms in question, as far as the sorts and their particular activities, so that the fermen作者: travail 時間: 2025-3-29 09:29
https://doi.org/10.1007/978-3-031-31801-6 of probiotics have an opportunity to provide a safe, cost-effective, and natural approach that adds a barrier against microbial infection. Although, a huge number of research investigations suggests probiotic health benefits, however information on probiotic species,?probiotic strain?therapeutic ap作者: Insubordinate 時間: 2025-3-29 12:54
Xiujie Zhang,Xiaolin Zhang,Zhongwei Jine based detection. In this article, we shall review the modern technological advances in molecular profiling of these foods. Although we shall not comprehensively cover all profiling technologies, we will give a detailed contrast of some of the leading technologies that focus on the sequencing of DN作者: CAMEO 時間: 2025-3-29 16:48 作者: progestin 時間: 2025-3-29 23:41
E. Zhang,Xu Zhang,Piyush Kumar Pareekrmation of new blood vessels that tumors need to grow, in addition to stimulating the death of cancer cells. . contained rod-shaped, non-sporing bacterial cells as single cells, pairs or short chains. In less plentiful numbers yet still various yeasts are found, for the most part of the elongated ce作者: 官僚統(tǒng)治 時間: 2025-3-30 00:56
Cyber Security Intelligence and Analytics×?10. (c.f.u/ml), respectively. The chemical analyses indicated relative increase calcium in cheese made from the mixture of camel milk and cow milk (449.50?±?0.70?mg/100?g) compared to that made from pure camel milk (325.50?±?0.70?mg/100?g). Moreover, potassium contents in mixed camel milk cheese e作者: 小木槌 時間: 2025-3-30 07:55 作者: 領袖氣質 時間: 2025-3-30 10:18
Yixue Duan,Rui Yang,Shaoyin Duand be a source of nematodes and heavy metals if poorly prepared. Scientists from the region should therefore consider more research in the area of fermentation as a method of fish preservation. All stakeholders should also shift attention to the development and production of fermented fish products i作者: Coronation 時間: 2025-3-30 15:16 作者: 售穴 時間: 2025-3-30 18:36
Cyber Security Intelligence and Analytics concentration of the distilled ethanol after fermentation was found to be (91%). Oxidation process was carried out to produce vinegar. The concentration of acetic acid in the obtained vinegar 6.24?g/100 ml and it had a pH value and density of 2.92 and 0.933448?g/ml at 33?°C, respectively. The nutri作者: Toxoid-Vaccines 時間: 2025-3-30 22:34
Introduction: Origin, History and Diversity of African Fermented Foods,hy terms such as the addition of flavor and taste to food, improvement of the texture during the fermentation process, preservation of food against spoilage, ease of digestion. People of Africa have long history of fermented foods consumption. The landmass is the support of mankind, so this antiquat作者: otic-capsule 時間: 2025-3-31 02:51 作者: 巨碩 時間: 2025-3-31 06:54 作者: CARK 時間: 2025-3-31 11:21 作者: 省略 時間: 2025-3-31 16:52 作者: insular 時間: 2025-3-31 19:10
Enzymes in Food Fermentations,r industries. Basically, fermentation technology is used for the stabilization of perishable foods, their production and processing. This fermentation technology is possibly feasible with the use of microbial enzymes. In this era, the demand of such enzymes is high because of many useful products of作者: Functional 時間: 2025-4-1 00:33
Nutritional, Antimicrobial and Bioactive Components of ,, a Fermented Camel Milk Product,rmation of new blood vessels that tumors need to grow, in addition to stimulating the death of cancer cells. . contained rod-shaped, non-sporing bacterial cells as single cells, pairs or short chains. In less plentiful numbers yet still various yeasts are found, for the most part of the elongated ce作者: Certainty 時間: 2025-4-1 04:17
Production and Quality Assessment of Camel Milk Cheese,×?10. (c.f.u/ml), respectively. The chemical analyses indicated relative increase calcium in cheese made from the mixture of camel milk and cow milk (449.50?±?0.70?mg/100?g) compared to that made from pure camel milk (325.50?±?0.70?mg/100?g). Moreover, potassium contents in mixed camel milk cheese e作者: Biomarker 時間: 2025-4-1 09:16 作者: Acupressure 時間: 2025-4-1 12:35
Fermented Fish Products in Sub-Saharan Africa,d be a source of nematodes and heavy metals if poorly prepared. Scientists from the region should therefore consider more research in the area of fermentation as a method of fish preservation. All stakeholders should also shift attention to the development and production of fermented fish products i作者: 談判 時間: 2025-4-1 16:17 作者: 得罪人 時間: 2025-4-1 19:54 作者: THROB 時間: 2025-4-1 23:38
Introduction: Origin, History and Diversity of African Fermented Foods,d yeast. However, this is done under certain conditions, which the products are kept under the anaerobic conditions of the products and provide the appropriate environment against microbial contamination consequences of the food. Indeed, fermentation is as yet a to a great extent locally situated pr作者: 正常 時間: 2025-4-2 06:23
Starter Cultures: Nature, Types, Characteristics, Preparation and Maintenance,s into organic acids and taste materials, and there are individual starter of single strain culture, and mixed strain starter culture contain more than one type of microorganism. The aim of using mixed starters is to produce different products in addition to the speed of production of sour and flavo作者: Barrister 時間: 2025-4-2 07:31
Properties and Advantages of Food Fermentation,in the biochemistry and the forms of the nutrients th vat make up these foods. These foods may be prepared from grains, legumes, roots, vegetables, fruits, edible parts of any plant, fish, milk or meat. Through fermentation, the food becomes more nutritious, more digestible, safer for the consumer, 作者: PAEAN 時間: 2025-4-2 14:04
Significance of African Fermented Foods in Nutrition and Food Science,ed or fermented due to their high nutritive value, improved digestibility and biotic activities. African people practiced fermentation long time back and still conducting such technology till date in the rural and urban parts of Africa mainly through bacterial fermentation or by using yeast fungus.
