Showing 1 - 8 results of 8 for search '"LAB fermentation"', query time: 0.58s Refine Results
  1. 1
    Potential Health Benefits of Yeast-Leavened Bread Containing LAB <i>Pediococcus pentosaceus</i> Fermented Pitaya (<i>Hylocereus undatus</i>): Both In Vitro and In Vivo Aspects

    Potential Health Benefits of Yeast-Leavened Bread Containing LAB <i>Pediococcus pentosaceus</i> Fermented Pitaya (<i>Hylocereus undatus</i>): Both In Vitro and In Vivo Aspects by Jacob Ojobi Omedi, Ning Li, Cheng Chen, Xin Cheng, Jing Huang, Binle Zhang, Tiecheng Gao, Li Liang, Zhongkai Zhou, Weining Huang

    Published 2022-10-01
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  2. 2
    Application and Effect of <i>Pediococcus pentosaceus</i> and <i>Lactiplantibacillus plantarum</i> as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of <i>Zhayu</i>, a Chinese Traditional Fermented Fish Product

    Application and Effect of <i>Pediococcus pentosaceus</i> and <i>Lactiplantibacillus plantarum</i> as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of <i>Z... by Dongmei Xu, Yongle Liu, Xianghong Li, Faxiang Wang, Yiqun Huang, Xiayin Ma

    Published 2023-04-01
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  3. 3
    Antigenicity and Safety Evaluation of <i>Lactiplantibacillus plantarum</i> 7-2 Screened to Reduce α-Casein Antigen

    Antigenicity and Safety Evaluation of <i>Lactiplantibacillus plantarum</i> 7-2 Screened to Reduce α-Casein Antigen by Guangqing Mu, Zhao Zhang, Jiayi Wang, Shujuan Jiang, Hongxin Wang, Yunpeng Xu, Xinling Li, Lei Chi, Yue Li, Yanfeng Tuo, Xuemei Zhu

    Published 2021-12-01
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  4. 4
    Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread.

    Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread. by Giuseppe Perri, Graziana Difonzo, Yaqin Wang, Michela Verni, Giusy Rita Caponio, Rossana Coda, Massimo Blandino, Erica Pontonio

    Published 2024-12-01
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  5. 5
    Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes

    Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala, Netsanet Shiferaw Terefe

    Published 2023-07-01
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  6. 6
    Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>)

    Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) by Anshula Sharma, Masafumi Noda, Masanori Sugiyama, Ajaz Ahmad, Baljinder Kaur

    Published 2021-08-01
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  7. 7
    Impact of LAB Fermentation on the Nutrient Content, Amino Acid Profile, and Estimated Glycemic Index of Sorghum, Pearl Millet, and Kodo Millet

    Impact of LAB Fermentation on the Nutrient Content, Amino Acid Profile, and Estimated Glycemic Index of Sorghum, Pearl Millet, and Kodo Millet by Debabandya Mohapatra, Chowdaiah Nickhil, Abhijit Kar, Yogesh Sharma, Sumedha S Deshpande, Manoj Kumar Tripathi, Sadvatha Ramanna Haromuchadi

    Published 2024-06-01
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  8. 8
    Potential Probiotic Properties Of Lactobacillus Sp. Isolated From Traditional Kurdish Yogurt

    Potential Probiotic Properties Of Lactobacillus Sp. Isolated From Traditional Kurdish Yogurt by Selar Shawkat Izzat, Twana Omar Sayed, Zainab Niaz Saeed, Przha Rebwar Omar, Shahlaa Mohammed Abdullah

    Published 2023-12-01
    Subjects: “…probiotic; lactic acid bacteria (lab); fermented foods; yogurt; mast; lactobacillus sp.…”
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