Fermented food trang 1 tải miễn phí từ TAILIEUCHUNG

"Fermented food" trang 1 - tải miễn phí từ Tailieuchung

In vitro evaluation of antimicrobial activity of lactic acid bacteria isolated from fermented fruit mix - Indian traditional fermented foods, against selected food borne pathogens

In vitro evaluation of antimicrobial activity of lactic acid bacteria isolated from fermented fruit mix - Indian traditional fermented foods, against selected food borne pathogens

5 65 0

Assessment of probiotic attributes of food grade lactic acid bacteria isolated from a novel traditional fermented product- luske of Northern Himalayas

Assessment of probiotic attributes of food grade lactic acid bacteria isolated from a novel traditional fermented product- luske of Northern Himalayas

10 58 1

α-galactosidase and β-glucosidase enzyme activity of lactic strains isolated from traditional fermented foods of West Garo Hills, Meghalaya, India

α-galactosidase and β-glucosidase enzyme activity of lactic strains isolated from traditional fermented foods of West Garo Hills, Meghalaya, India

9 72 1

Bio-diversity of lactobacillus cultures associated with the traditional ethnic fermented foods of west Garo Hills, Meghalaya, India

Bio-diversity of lactobacillus cultures associated with the traditional ethnic fermented foods of west Garo Hills, Meghalaya, India

13 40 1

Probitoic properties of lactobacillus strains from fermented food and infant feaces

Probitoic properties of lactobacillus strains from fermented food and infant feaces

11 73 0

Identification and characterization of lactobacillus isolates from fermented soya food “Tungrymbai”, Meghalaya, India

Identification and characterization of lactobacillus isolates from fermented soya food “Tungrymbai”, Meghalaya, India

10 32 1

Studies on exploration of psyllium husk as prebiotic for the preparation of traditional fermented food “Buttermilk”

Studies on exploration of psyllium husk as prebiotic for the preparation of traditional fermented food “Buttermilk”

14 48 1

Traditional fermented products of India

Traditional fermented products of India

11 83 0

Study of biodiversity and physiological characters of lactic bacteria isolated in fermented pepper (Capsicum fructescens)

Study of biodiversity and physiological characters of lactic bacteria isolated in fermented pepper (Capsicum fructescens)

8 42 1

Analysis of indigenous food items of monpa tribal community in Tawang district of Arunachal Pradesh, India

Analysis of indigenous food items of monpa tribal community in Tawang district of Arunachal Pradesh, India

8 61 1

Isolation and characterization of potential probiotic Lactobacilli from leaves of food plants for possible additives in pellet feeding

Isolation and characterization of potential probiotic Lactobacilli from leaves of food plants for possible additives in pellet feeding

8 52 1

MYCOTOXIN AND FOOD SAFETY IN DEVELOPING COUNTRIES

MYCOTOXIN AND FOOD SAFETY IN DEVELOPING COUNTRIES

280 65 0

TRADITIONAL FERMENTED FOOD AND BEVERAGES FOR IMPROVED LIVELIHOODS

TRADITIONAL FERMENTED FOOD AND BEVERAGES FOR IMPROVED LIVELIHOODS

86 64 0

Microbial and physiochemical changes during the incubation of fen-Daqu

Microbial and physiochemical changes during the incubation of fen-Daqu

11 68 0

Effect of administration of fatless probiotic food containing whey protein concentrate on the faecal count, blood cholesterol level and growth performance of albino rats

Effect of administration of fatless probiotic food containing whey protein concentrate on the faecal count, blood cholesterol level and growth performance of albino rats

10 93 0

Non-thermal preservation of idli batter using sonication

Non-thermal preservation of idli batter using sonication

11 39 2

Isolation and characterization of probiotic Lactobacillus spp. from fermented food sources

Isolation and characterization of probiotic Lactobacillus spp. from fermented food sources

7 35 1

Morphological and chemical characteristics of different cassava varieties in relation to the quality attributes of their gari (roasted fermented cassava grits)

Morphological and chemical characteristics of different cassava varieties in relation to the quality attributes of their gari (roasted fermented cassava grits)

7 48 1

Immobilization of probiotic cultures with enterosorbents based on highly dispersed silica

Immobilization of probiotic cultures with enterosorbents based on highly dispersed silica

4 20 1

Association between maternal fermented food consumption and child sleep duration at the age of 3 years: The Japan Environment and Children’s Study

Association between maternal fermented food consumption and child sleep duration at the age of 3 years: The Japan Environment and Children’s Study

11 5 1

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