Studies On the Fluorescent Compound in Fermented Foods

Studies on UV-Visible, Fluorescent Spectral Properties and Solvatochromic behavior of Naphthalimide Compound Containing Quaternary Ammonium

This paper presents the results of absorption spectra, fluorescence properties and the effect of solvents on UV-Vis spectra of dye quaternized 4-acetylamino-N-2-aminomethylpyridine-1,8-naphthalimide. The fluorescency of the dye was evaluated and its Stokes shift value was 6140 cm-1 in DMF. The solvatochromism behavior of the novel compound is investigated by studying its spectra in pure organic...

13 Indigenous Fermented Foods

Future of Fermented Foods

Nutritional Quality of Fermented Foods

A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...

Fermented 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...