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5 results for fermented food.

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Efficacy of Doenjang, a Traditional Korean Fermented Food, against Dextran Sulfate Sodium-induced Ulcerative Colitis: Effect of Distribution of Microorganisms
by Do-Youn Jeong, Hee-Jong Yang, Su-Ji Jeong, Dong-Yeop Shin, Young Mi Park, Hak Yong Lee and Na-Rae Shin
Journal of Food and Nutrition Research. 2021, 9(12), 657-663. DOI: 10.12691/jfnr-9-12-6
Pub. Date: December 09, 2021Views: 6718Downloads: 8136
Doenjang Korea traditional fermented food microorganisms Ulcerative colitis Dextran sulfate sodium
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Screening of Methionine-producing Bacillus Species from Nigerian Fermented Food Condiments and Effects of Some Cultural Parameters on Methionine Accumulation
by Ajogwu Tobechukwu Maximilian Cajetan, Ekwealor Chito Clare, Mbah Anthonia Nkiruka, Madukwe Ebelechukwu Judith and Ekwealor Ikechukwu Amechi
American Journal of Food and Nutrition. 2021, 9(1), 16-22. DOI: 10.12691/ajfn-9-1-3
Pub. Date: December 29, 2020Views: 7630Downloads: 9645
food condiments fermentation bacillus methionine optimization
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Hygienic Quality of Fermented Pepper Sold in the Markets of Brazzaville
by Angélique Espérance Lembella Boumba, Augustin Aimé Lebonguy, Chancelvy Pahivelle Limingui Polo, Mickaelle Bokamba Moukala and Joseph Goma-Tchimbakala
Journal of Food Security. 2022, 10(1), 17-24. DOI: 10.12691/jfs-10-1-3
Pub. Date: March 11, 2022Views: 6479Downloads: 8815
hygienic quality pepper; fermented food microbial food safety criteria
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Stimulation of Lysine Accumulation in the Broth Culture of BacillusSpecies Isolated from Nigerian Fermented Food Condiments Using Agro-products
by Madukwe Ebelechukwu Judith, Mbah Anthonia Nkiruka, Ekwealor Chito Clare, Ajogwu Tochukwu Maximilian Cajetan and Ekwealor Ikechukwu Amechi
Journal of Applied & Environmental Microbiology. 2020, 8(2), 39-45. DOI: 10.12691/jaem-8-2-1
Pub. Date: October 20, 2020Views: 8931Downloads: 10952
agro-products fermentation Bacillus lysine condiments
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Nutritional Potential of Aqueous Soaked Fermented Pentaclethra macrophylla(Benth) Seeds
by Ugbogu Amadike Eziuche and Emmanuel Okezie
American Journal of Food Science and Technology. 2018, 6(3), 108-113. DOI: 10.12691/ajfst-6-3-4
Pub. Date: March 17, 2018Views: 12910Downloads: 12567
antinutrients fermented food Pentaclethra macrophylla nutritional composition
Abstract Full Text PDF (124 KB) Full Text HTML Full Text ePUB (71 KB)
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