Fermented foods in a global age: East meets West
Tamang, Jyoti Prakash, Cotter, Paul D., Endo, Akihito, Han, Nam Soo, Kort, Remco, Liu, Shao Quan, Mayo, Baltasar, Westerik, Nieke, Hutkins, Robert·2020·Comprehensive Reviews in Food Science and Food Safety
Cites (263)
Items 201–263 of 263
- Evaluation of Physicochemical and Nutritional Contents in Soybean Fermented Food Tempeh by Rhizopus oligosporusArifa Tahir, Maria Anwar, Hira Mubeen, Shahid Raza · 2018 · Journal of Advances in Biology & Biotechnology
- CoffeeMelanie Huch, Charles M. A. P. Franz · 2014 · Elsevier eBooks
- Dietary Cultures and Antiquity of Fermented Foods and BeveragesJyoti Prakash Tamang, Delwen Samuel · 2010 · CRC Press eBooks
- Types of Fermented MilksR. K. Robinson, Adnan Y. Tamime · 2006
- Bread in archaeologyDelwen Samuel · 2002 · Civilisations
- Identification of staphylococcus carnosus strains from fermented fish and soy sauce mash.Somboon Tanasupawat, YASUHIRO HASHIMOTO, Takayuki Ezaki · 1991 · The Journal of General and Applied Microbiology
- Isolation, identification and changes in the composition of lactic acid bacteria during the malting of two different barley cultivarsC N Booysen, Leon M. T. Dicks, I. Meijering · 2002 · International Journal of Food Microbiology
- Fermentations and food scienceJoseph Needham, Hsing-Tsung Huang · 2000 · Cambridge University Press eBooks
- Fermented Milk ProductsBaltasar Mayo, Mohammed Salim Ammor, Susana Delgado, Ángel Alegría · 2010
- Diversity of Fermented FoodsJyoti Prakash Tamang · 2010
- Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions—Carbon Sources and Cultivation TimesSang Mi Lee, Ji Hye Jung, Jeong-Ah Seo · 2018 · Molecules
- Fermented Fish ProductsJunus Salampessy, Kasipathy Kailasapathy, Namrata Thapa · 2010 · CRC Press eBooks
- Halophiles in Thai Fish Sauce (Nam Pla)Chaufah Thongthai, Prasert Suntinanalert · 1991 · Springer eBooks
- Fermented Milk ProductsBaltasar Mayo, Mohammed Salim Ammor, Susana Delgado, Ángel Alegría · 2010 · CRC Press eBooks
- Asian Fish Sauce as a Source of NutritionChaufah Thongthai, Asbjørn Gildberg · 2005 · Nutraceutical science and technology
- Degradation of polysaccharides and non-digestible oligosaccharides by Bacillus subtilis and Bacillus pumilus isolated from Soumbala, a fermented African locust bean (Parkia biglobosa) food CondimentL.I.I. Ouoba, Bréhima Diawara, Tove Christensen · 2006 · European Food Research and Technology
- Phenolic Compounds in Olives and Olive OilDimitrios G. Boskou · 2008 · CRC Press eBooks
- Capsular Polysaccharide of a Slime-Forming Lactococcus lactis ssp. cremoris LAPT 3001 Isolated from Swedish Fermented Milk ‘Långfil’Takahiro Toba, Tomohisa Kotani, Susumu Adachi · 1991 · International Journal of Food Microbiology
- Olives from Roman Spain: A Unique Amphora find in British WatersPaul R. Sealey, Paul A. Tyers · 1989 · The Antiquaries Journal
- The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria BioproductsElena Bartkienė, Vadims Bartkevičs, Erika Mozūrienė, Vita Lėlė, Daiva Žadeikė, Gražina Juodeikienė · 2019 · Frontiers in Microbiology
- Microbiological profile of dried fish products of AssamNamratha Thapa, Joydeb Pal, Jyoti Prakash Tamang · 2007 · Indian Journal of Fisheries
- Assessment of Microbial Populations Dynamics in a Blue Cheese by Culturing and Denaturing Gradient Gel ElectrophoresisÁngel Alegría, Renata González, Mario Dı́az · 2010 · Current Microbiology
- Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+ProjectYves Waché, Thuy-Le Do, Thi-Bao-Hoa Do et al. · 2018 · Frontiers in Microbiology
- Accurate and Strict Identification of Probiotic Species Based on Coverage of Whole-Metagenome Shotgun Sequencing DataDonghyeok Seol, So Yun Jhang, Hyaekang Kim, Se-Young Kim, Hyo‐Sun Kwak, Soon Han Kim, Woojung Lee, Sewook Park, Heebal Kim, Seoae Cho et al. · 2019 · Frontiers in Microbiology
- Identification of plasmids linked with polyglutamate production in Bacillus subtilis (natto).Toshio HARA, JI-REN ZHANG, Seinosuke Ueda · 1983 · The Journal of General and Applied Microbiology
- Plasmid analysis in polyglutamate-producing Bacillus strain isolated from non-salty fermented soybean food, "kinema," in Nepal.Toshio HARA, Hiroyuki Saito, Nobuhide Iwamoto · 1995 · The Journal of General and Applied Microbiology
- Distribution of plasmids in polyglutamate-producing Bacillus strains isolated from "Natto"-like fermented soybeans, "thua nao," in Thailand.Toshio HARA, CHARAN CHETANACHIT, Yusaku Fujio · 1986 · The Journal of General and Applied Microbiology
- Fermented Meat ProductsKalliopi Rantsiou, Luca Cocolin · 2007 · Springer eBooks
- Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefirMerih Kıvanç, Evrim YAPICI · 2018 · Food Science and Technology
- Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous FermentationKe Li, Kai Lin, Zuogui Li · 2014 · Food Science and Technology Research
- Sustainability of Fermented Fish ProductsSevim Köse, George M. Hall · 2010
- Microbiological and Chemical Evaluation of Dried Smoked Meat ProductDragana Plavšić, Djordje Okanovic, Jasmina M. Gubić · 2015 · Procedia Food Science
- Shidal - A traditional fermented Fishery product of North east IndiaArmaan Ullah Muzaddadi, Sandip Basu · 2012
- Phylogenetic Analysis of Bacillus Strains Isolated from Fermented Soybean Foods of Asia: Kinema, Chungkokjang and NattoJyoti Prakash Tamang · 2002
- Ethnic African Fermented FoodsNurudeen Ayoade Olasupo, S. A. Odunfa, Oluwafemi S. Obayori · 2010 · CRC Press eBooks
- Lactic acid food fermentation in tropical climatesM.J.R. Nout, Prabir Kumar Sarkar · 1999 · Springer eBooks
- Ethnic African Fermented FoodsNurudeen Ayoade Olasupo, S. A. Odunfa, Oluwafemi S. Obayori · 2010
- Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented FoodsNieke Westerik, Alex Paul Wacoo, Wilbert Sybesma, Remco Kort · 2016 · Journal of Visualized Experiments
- Cheese and Fermented Milk Foods. Vol 1, Origins and Principles, 739 pp. Vol 2, Procedures and Analysis, 3rd ed, 2nd printing.Frank V. Kosikowski, V.V. Mistry · 1999 · Open PRAIRIE (South Dakota State University)
- Functional Yeasts and Molds in Fermented Foods and BeveragesKofi E. Aidoo, M.J.R. Nout · 2010 · CRC Press eBooks
- Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausageFrancesca Silva Dias, Marianna Rabelo Rios Martins Santos, Rosane Freitas Schwan · 2015 · Arquivo Brasileiro de Medicina Veterinária e Zootecnia
- Comparison of three culture methods for the differentiation of Micrococcus and Staphylococcus in fermented squid shiokaraYu-Ching Wu, Bon Kimura, Tateo Fujii · 2000 · Fisheries Science
- Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi FermentationSe-Jin Kong, Jong‐Hyun Park · 2019 · Journal of Microbiology and Biotechnology
- Ethnic Fermented Foods of the Philippines with Reference to Lactic Acid Bacteria and YeastsFrancisco B. Elegado, S. M. T. Colegio, Vanessa Marie T. Lim, Andrea Therese R. Gervasio, Maria Teresa M. Perez, Marilen Parungao Balolong, C. G. B. Banaay, Bernadette C. Mendoza · 2016 · Springer eBooks
- Microbial characterization of fermented meat products in some selected markets in the Kumasi metropolis, GhanaHilary Domakyaara Zakpaa, C. M. Imbeah, E. E. Mak-Mensah · 2009 · African Journal of Food Science
- Quality improvement and fermentation control in meat productsFriedrich‐Karl Lücke · 2014 · Elsevier eBooks
- Fermented Food Guidelines for ChildrenTito Horácio Fernandes · 2018 · Journal of Pediatrics and Pediatric Medicine
- Some Fundamental Ideas of Chinese CultureBerthold Laufer · 1914 · The Journal of Race Development
- Fermented Food in Egypt: A Sustainable Bio-preservation to Improve the Safety of FoodSamir A. Mahgoub · 2018 · The handbook of environmental chemistry
- FERMENTED FOODS | Fermented Meat ProductsFriedrich‐Karl Lücke · 2003 · Elsevier eBooks
- Fermented Meat ProductsMartin R. Adams · 2010 · CRC Press eBooks
- Functional yeasts and molds in fermented foods and beveragesK.E. Aidoo, M.J.R. Nout · 2010 · ResearchOnline
- Tea, Coffee, and CacaoUlrich Schillinger, Louis Ban-Kof, Charles M. A. P. Franz · 2010
- Prose Halieutics; or, Ancient and Modern Fish TattleBadham David, Charles Badham, Charles Badham · 2008
- Genome Sequence of Bacillus subtilis natto VK161, a Novel Strain That Produces Vitamin K 2Dylan Parks, In-Hwa Chung, In Kyu Lee · 2019 · Microbiology Resource Announcements
- Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented FoodsNieke Westerik, Alex Paul Wacoo, Wilbert Sybesma, Remco Kort · 2016 · Journal of Visualized Experiments
- History of Fermented Foods in Northeast AsiaCherl‐Ho Lee, Moonsil Lee Kim · 2016 · Springer eBooks
- Lactic Acid Bacteria and Fermented Fruits and VegetablesBingyong Mao, Shuang Yan · 2019 · Springer eBooks
- VinegarM.R. Adams · 2014 · Encyclopedia of Food Microbiology
- Fermented Meat ProductsMartin R. Adams · 2010
- Tea, Coffee, and CacaoUlrich Schillinger, Louis Ban-Koffi, Charles M. A. P. Franz · 2010 · CRC Press eBooks
- Prose halieutics; or, Ancient and modern fish tattleDavid Badham, David Badham, Ernest Carrington. Ouvry · 1854 · J.W. Parker eBooks
- World dairy projections: Butter and cheese2018 · OECD agricultural outlook .../OECD-FAO agricultural outlook