Increasing nutrition value of fermented rice hull through biofermentation of lactobacillus complex bacteria supplemented
نویسندگان
چکیده
منابع مشابه
the effect of vocabulary instruction through semantic mapping on learning and recall of efl learners
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15 صفحه اولFermented Foods, Lactobacillus, and Health
The earliest development of fermented foods, among the most ancient agricultural products, coincided with the rise of civilizations around the world. According to archeological records, wine was produced during the Neolithic Period from 8500 to 4000BC,while beer andbreadweremassproduced shortly thereafter. These foods, as well as others such as cheese, yogurt, and miso, are mentioned in ancient...
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the west of esfahan province, iran, is one of the most important agricultural areas throughout the country due to the climate variability and life-giving water of zayanderood river. rice is one of the major and economic crops in this area. the most important climatic elements in agricultural activities which should be considered include temperature, relative humidity, precipitation and wind. so...
15 صفحه اولconditional copula-garch methods for value at risk of portfolio: the case of tehran stock exchange market
ارزش در معرض ریسک یکی از مهمترین معیارهای اندازه گیری ریسک در بنگاه های اقتصادی می باشد. برآورد دقیق ارزش در معرض ریسک موضوع بسیارمهمی می باشد و انحراف از آن می تواند موجب ورشکستگی و یا عدم تخصیص بهینه منابع یک بنگاه گردد. هدف اصلی این مطالعه بررسی کارایی روش copula-garch شرطی در برآورد ارزش در معرض ریسک پرتفویی متشکل از دو سهام می باشد و ارزش در معرض ریسک بدست آمده با روشهای سنتی برآورد ارزش د...
Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles
ABSTRACT: Fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. In this study, the use of suitable L. plantarum starter culture with L.bulgaricus and S. thermophilus to improve the cucumber fermentation process with high quality has been studied. Cucumbers in brine containing 4 to 6% NaCl and 0.2 to 0.4% Inulin (w/v) were inoculated with...
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ژورنال
عنوان ژورنال: International Journal of Life Sciences
سال: 2018
ISSN: 2550-6994,2550-6986
DOI: 10.29332/ijls.v2n2.179