نتایج جستجو برای: fermented foods

تعداد نتایج: 51600  

2012
Francesco Marotta Gulcin Sagdicoglu Celep Anna Cabeca Ascanio Polimeni

Functional foods are an emerging research field corresponding with genomical, epidemiological and clinical studies integrated with the food industry in accordance with the consumer demands. Consequently, the features of the functional foods are being discussed by various researchers and related institutions, and a common view has been pointed out about the availability and the nature of the com...

2016

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...

2012
Saddam S. Awaisheh

Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficial effects for humans and animals [1]. The concept of probiotic bacteria is very old, and is associated with the consumption of fermented foods by human beings, for thousands of years. Since ancient times, man has made ...

Journal: :Fermentation Technology 2012

2013
Ami Patel J. B. Prajapati Baboo M. Nair

Probiotic Science: Past, Present and Future Some microorganisms including bacteria, yeasts, moulds and even algae are associated with fermented foods, forming a complex ecosystem. Among these organisms, lactic acid bacteria (LAB) are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the fermentation process. LAB were first isolated from milk and have...

2017

A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union-related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant, and fermented foods are of particular BA concern due to associated intensive microbial activity and potent...

Journal: :The American journal of clinical nutrition 2001
K J Heller

Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons: 1) fermented foods, and dairy products in particular, already have a positive health image; 2) consumers are familiar with the fact that fermented foods contain living mi...

2018

A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union-related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant, and fermented foods are of particular BA concern due to associated intensive microbial activity and potent...

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