Works matching DE "SAUERKRAUT"

Results: 36

Histamine in sauerkraut

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1030, doi. 10.1111/j.1365-2621.1978.tb02481.x

By:

Taylor, S. L.;
Leatherwood, M.;
Lieber, E. R.

Publication type:

Article

A Lactobacillus plantarum strain newly isolated from Chinese sauerkraut with high γ-aminobutyric acid productivity and its culture conditions optimization.

Published in:

Metallurgical & Mining Industry, 2015, n. 9, p. 388

By:

Weiqing CHEN;
Wenwen XU;
Xinmo ZHENG

Publication type:

Article

Risk assessment of dietary exposure to tryptamine for the Austrian population.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2017, v. 34, n. 3, p. 404, doi. 10.1080/19440049.2016.1269207

By:

Wüst, Nadja;
Rauscher-Gabernig, Elke;
Steinwider, Johann;
Bauer, Friedrich;
Paulsen, Peter

Publication type:

Article

Fermenting.

Published in:

North Carolina Literary Review, 2023, n. 32, p. 86

By:

CHRISTENSEN, MARY LEAUNA

Publication type:

Article

THE INFLUENCE OF THE PRODUCTION PROCESS MANAGEMENT ON THE HEALTH-PROMOTING PROPERTIES OF SAUERKRAUT.

Published in:

Scientific Journal of Gdynia Maritme University, 2023, n. 126, p. 74, doi. 10.26408/126.06

By:

Zawadzki, Mateusz

Publication type:

Article

Survival of Salmonella typhimurium NRRL E4463 in Sauerkraut during Fermentation.

Published in:

International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2156

By:

Karagozlu, Nural;
Ergönül, Bülent

Publication type:

Article

Effect of Fermentation on Antioxidant Properties of Red Cabbages.

Published in:

Food Biotechnology, 2013, v. 27, n. 1, p. 66, doi. 10.1080/08905436.2012.755694

By:

Hunaefi, Dase;
Akumo, DivineNkonyam;
Smetanska, Iryna

Publication type:

Article

Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community.

Published in:

Foods, 2018, v. 7, n. 5, p. 77, doi. 10.3390/foods7050077

By:

Zabat, Michelle A.;
Sano, William H.;
Wurster, Jenna I.;
Cabral, Damien J.;
Belenky, Peter

Publication type:

Article

Hydrogen Production from Gelatin, Cotton, Wheat Straw, and Sour Cabbage and Their Mixtures—Short Communication.

Published in:

Biomass (2673-8783), 2023, v. 3, n. 3, p. 252, doi. 10.3390/biomass3030015

By:

Sołowski, Gaweł;
Shalaby, Marwa S.;
Ozdemir, Fethi Ahmet

Publication type:

Article

What drives our Beer Consumption?---In Search of Nutrition Habits and Demographic Patterns.

Published in:

Applied Economics, 2019, v. 51, n. 41, p. 4539, doi. 10.1080/00036846.2019.1593938

By:

Angerer, M.;
Dünser, M.;
Kaiser, L.;
Peter, G.;
Stöckl, S.;
Veress, A.

Publication type:

Article

Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 8, p. 1600, doi. 10.1002/jsfa.6464

By:

Paramithiotis, Spiros;
Kouretas, Konstantinos;
Drosinos, Eleftherios H

Publication type:

Article

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations.

Published in:

PLoS ONE, 2018, v. 13, n. 9, p. 1, doi. 10.1371/journal.pone.0203501

By:

Touret, Tiago;
Oliveira, Manuela;
Semedo-Lemsaddek, Teresa

Publication type:

Article

Release of aluminium and thallium ions from uncoated food contact materials made of aluminium alloys into food and food simulant.

Published in:

PLoS ONE, 2018, v. 13, n. 7, p. 1, doi. 10.1371/journal.pone.0200778

By:

Sander, Stefan;
Kappenstein, Oliver;
Ebner, Ingo;
Fritsch, Kai-Andre;
Schmidt, Roman;
Pfaff, Karla;
Luch, Andreas

Publication type:

Article

Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut.

Published in:

World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 3, p. 489, doi. 10.1007/s11274-012-1202-3

By:

Yu, Zhihui;
Zhang, Xue;
Li, Shengyu;
Li, Changying;
Li, Da;
Yang, Zhennai

Publication type:

Article

Optimization and purification of glucansucrase produced by Leuconostoc mesenteroides DRP2-19 isolated from Chinese Sauerkraut.

Published in:

Preparative Biochemistry & Biotechnology, 2018, v. 48, n. 6, p. 465, doi. 10.1080/10826068.2018.1466149

By:

Du, Renpeng;
Zhao, Fangkun;
Pan, Lei;
Han, Ye;
Xiao, Huazhi;
Zhou, Zhijiang

Publication type:

Article

Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing.

Published in:

Letters in Applied Microbiology, 2018, v. 66, n. 1, p. 55, doi. 10.1111/lam.12824

By:

Du, R.;
Ge, J.;
Zhao, D.;
Sun, J.;
Ping, W.;
Song, G.

Publication type:

Article

SENSORY ASSESSMENT OF SAUERKRAUT USING A NON-NUMERIC APPROACH BASED ON MULTI-CRITERIA AND MULTI-PERSON AGGREGATION.

Published in:

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2020, v. 13, n. 2, p. 111, doi. 10.31926/but.fwiafe.2020.13.62.2.10

By:

FADHIL, Rahmat;
AGUSTINA, Raida;
HAYATI, Rahmah

Publication type:

Article

Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey.

Published in:

Food Science & Technology International, 2018, v. 24, n. 3, p. 187, doi. 10.1177/1082013217741798

By:

Joyce, Olatunji T.;
Chakraborty, Subir K.;
Tripathi, Manoj K.;
Kotwaliwale, Nachiket;
Chandra, Punit

Publication type:

Article

三次发酵技术提升工业化四川泡青菜风味的研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 53, doi. 10.3969/j.issn.1000-9973.2024.01.009

By:

张杰;
徐飞;
赖兴悦;
李博;
胡刚;
赵志峰;
董世容;
贾银花;
潘攀

Publication type:

Article

Optimization of fermentation process of papaya sauerkraut using response surface method.

Published in:

International Journal of Agricultural & Biological Engineering, 2014, v. 7, n. 3, p. 102, doi. 10.3965/j.ijabe.20140703.012

By:

Zhang Lijuan;
Yang Jinsong;
Ma Liwei;
Tan Haisheng

Publication type:

Article

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut.

Published in:

Polish Journal of Food & Nutrition Sciences, 2017, v. 67, n. 2, p. 137, doi. 10.1515/pjfns-2016-0014

By:

Kapusta-Duch, Joanna;
Kusznierewicz, Barbara;
Leszczyńska, Teresa;
Borczak, Barbara

Publication type:

Article

Effect of fermentation system on the physicochemical and microbial community dynamics during enset (Ensete ventricosum) fermentation.

Published in:

Journal of Applied Microbiology, 2019, v. 126, n. 3, p. 842, doi. 10.1111/jam.14173

By:

Andeta, A.F.;
Vandeweyer, D.;
Teffera, E.F.;
Woldesenbet, F.;
Verreth, C.;
Crauwels, S.;
Lievens, B.;
Vancampenhout, K.;
Van Campenhout, L.

Publication type:

Article

Transit Time of Swallowed Objects in the Intestinal Tract.

Published in:

Quintessence International, 1980, v. 11, n. 4, p. 93

By:

Neuhauser, Werner

Publication type:

Article

Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid-Producing Ability from Natural Sauerkraut Fermentations.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 4, p. M154, doi. 10.1111/j.1750-3841.2009.01123.x

By:

ZENG, Z.;
LIN, J.;
GONG, D.

Publication type:

Article

Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage ( Brassica oleracea var. capitata cv. Taler) Cultivated in Different Seasons.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 1, p. C62, doi. 10.1111/j.1750-3841.2008.01017.x

By:

MARTINEZ-VILLALUENGA, C.;
PEÑAS, E.;
FRIAS, J.;
CISKA, E.;
HONKE, J.;
PISKULA, M. K.;
KOZLOWSKA, H.;
VIDAL-VALVERDE, C.

Publication type:

Article

Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 5, p. M166, doi. 10.1111/j.1750-3841.2007.00372.x

By:

Johanningsmeier, Suzanne;
McFeeters, Roger F.;
Fleming, Henry P.;
Thompson, Roger L.

Publication type:

Article

Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. S343, doi. 10.1111/j.1365-2621.2005.tb09989.x

By:

Johanningsmeier, Suzanne D.;
Fleming, Henry P.;
Thompson, R.L.;
McFeeters, Roger F.

Publication type:

Article

Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M222, doi. 10.1111/j.1365-2621.2004.tb09891.x

By:

JOHANNINGSMEIER, S. D.;
FLEMING, H. P.;
BREIDT JR., F.

Publication type:

Article

A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FMS30, doi. 10.1111/j.1365-2621.2004.tb17874.x

By:

BREIDT, F.

Publication type:

Article

Mixed Vegetable Juices Acidified with Sauerkraut Juice and Preserved using High Pressure or Heat Pasteurisation Treatments - Nutritional and Sensory Evaluation.

Published in:

Czech Journal of Food Sciences, 2014, v. 32, n. 2, p. 182, doi. 10.17221/172/2013-cjfs

By:

Gabrovská, Dana;
Ouhrabková, Jarmila;
Rysová, Jana;
Holasová, Marie;
Fiedlerová, Vlasta;
Laknerová, Ivana;
Winterová, Renata;
Eichlerová, Eva;
Erban, Vladimír;
Strohalm, Jan;
Němečková, Irena;
Houška, Milan

Publication type:

Article

Screening and Characterization of Purine Nucleoside Degrading Lactic Acid Bacteria Isolated from Chinese Sauerkraut and Evaluation of the Serum Uric Acid Lowering Effect in Hyperuricemic Rats.

Published in:

PLoS ONE, 2014, v. 9, n. 9, p. 1, doi. 10.1371/journal.pone.0105577

By:

Li, Ming;
Yang, Dianbin;
Mei, Lu;
Yuan, Lin;
Xie, Ao;
Yuan, Jieli

Publication type:

Article

Evaluating Consumer Preferences and Marketing Opportunities for New Sauerkraut Products.

Published in:

Journal of Food Distribution Research, 2006, v. 37, n. 1, p. 168

By:

Uva, Wen-fei L.;
Cuellar, Sandra;
Roberts, John

Publication type:

Article

NUTRITIONAL EVALUATION OF CABBAGE PRODUCTS DEVELOPED WITH THE CABBAGE GROWN UNDER SODIC CONDITION TREATED WITH GYPSUM AND FYM.

Published in:

Asian Journal of Dairy & Food Research, 2013, p. 162

By:

Rani, Varsha;
Khetarpaul, N.;
Sharma, S. K.

Publication type:

Article

Identification and Mutagenesis of Lactic Acid Bacteria from Chinese Sauerkraut.

Published in:

Agricultural Science & Technology, 2015, v. 16, n. 7, p. 1367

By:

Yajing CHAI;
Hao SHI;
Ri NA

Publication type:

Article

STUDY ON THE ASSIMILATION OF THE ORGANIC ACIDS BY MICROORGANISMS INVOLVED IN THE SAUERKRAUT ADULTERATION.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 460

By:

Buruleanu, Lavinia

Publication type:

Article

A rarely seen cause for empyema: Leuconostoc mesenteroides.

Published in:

Journal of Infection in Developing Countries, 2015, v. 9, n. 4, p. 425, doi. 10.3855/jidc.5237

By:

Usta-Atmaca, Hanife;
Akbas, Feray;
Karagoz, Yesim;
Emin Piskinpasa, Mehmet

Publication type:

Article