FSTDESK

Food Science Topic

Fermentation food science articles

Fermentation research connects microbiology, processing, flavor development, preservation, and functional food design. This topic page groups relevant FSTDESK article pages so readers and crawlers can follow a clear research route.

Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation visual cover Article 000002 Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation Cocoa tree plantations aim to harvest grains found in the cob to produce cocoa and chocolate. Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages visual cover Article 000003 Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages This study aimed to point out the possible use of oak leaves (Q. petraea) in the production of fermented alcoholic beverages. A Comprehensive View of Food Microbiota: Introducing FoodMicrobionet v5 visual cover Article 000027 A Comprehensive View of Food Microbiota: Introducing FoodMicrobionet v5 Amplicon-targeted metagenomics is now the standard approach for the study of the composition and dynamics of food microbial communities. Hundreds of... Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA visual cover Article 000030 Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA Kombucha is a two-stage fermented sweetened tea beverage that uses yeast and lactic acid bacteria (LAB) to convert sugars into ethanol and lactate and... Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain visual cover Article 000031 Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain In this study, a critical review was carried out using the Web of ScienceTM Core Col- lection database to analyse the scientific literature published to... Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential visual cover Article 000037 Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. Driving Factors Influencing the Decision to Purchase Plant-Based Beverages: A Sample from Türkiye visual cover Article 000047 Driving Factors Influencing the Decision to Purchase Plant-Based Beverages: A Sample from Türkiye In recent years, the trend toward plant-based beverages has continued to grow rapidly. This study aimed to assess the effects of sociodemographic... Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha visual cover Article 000050 Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha Kombucha is a fermented beverage that originated in China and is spread worldwide today. The infusion of Camellia sinensis leaves is mandatory as the... Probiotic Insights from the Genomic Exploration of Lacticaseibacillus paracasei Strains Isolated from Fermented Palm Sap visual cover Article 000052 Probiotic Insights from the Genomic Exploration of Lacticaseibacillus paracasei Strains Isolated from Fermented Palm Sap This study focused on L. paracasei strains isolated from fermented palm sap in southern Thailand that exhibit potential probiotic characteristics... Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils visual cover Article 000064 Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from... Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community visual cover Article 000068 Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community Preserving microbial ecosystems obtained from traditional cheese-making processes is crucial to safeguarding the biodiversity of microbial cheese... Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production visual cover Article 000070 Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB)... Liposomes as Carriers of Bioactive Compounds in Human Nutrition visual cover Article 000071 Liposomes as Carriers of Bioactive Compounds in Human Nutrition This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human... Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food Products visual cover Article 000072 Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food Products Fermentation is probably the oldest ancient tradition used by indigenous inhabitants for the preservation of food. Thus, the production of fermented... Synergistic Bactericidal Effects of Quaternary Ammonium Compounds with Essential Oil Constituents visual cover Article 000078 Synergistic Bactericidal Effects of Quaternary Ammonium Compounds with Essential Oil Constituents Antimicrobial tolerance is a significant concern in the food industry, as it poses risks to food safety and public health. To overcome this challenge... Compositional Consequences of Ultrafiltration Treatment of White and Red Wines visual cover Article 000082 Compositional Consequences of Ultrafiltration Treatment of White and Red Wines Clarification and stabilisation processes are routinely performed post-fermentation to finish wines, but traditional methods are slow and energy... What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch visual cover Article 000083 What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine... Flower Species Ingredient Verification Using Orthogonal Molecular Methods visual cover Article 000086 Flower Species Ingredient Verification Using Orthogonal Molecular Methods Flowers are gaining considerable interest among consumers as ingredients in food, beverages, cosmetics, and natural health products. The supply chain... Investigation of volatile compounds of Liberica coffee beans fermented at varying degrees of roasting visual cover Article 000098 Investigation of volatile compounds of Liberica coffee beans fermented at varying degrees of roasting Liberica coffee (Coffea liberica Bull ex Hiern) has gained worldwide popularity, because it has a unique taste and aroma, and it is able to adapt to... Uncovering the nutraceutical potentials of fermented sago starch Lemantak by endophytic fungi visual cover Article 000105 Uncovering the nutraceutical potentials of fermented sago starch Lemantak by endophytic fungi Fermentation food has been widely consumed since ancient times due to its many beneficial properties as well as improved texture and taste. Raw sago... Dietary exposure assessment of Filipinos to sodium benzoate in water-based beverages visual cover Article 000119 Dietary exposure assessment of Filipinos to sodium benzoate in water-based beverages Sodium benzoate is a common preservative in food used to inhibit the growth of mold, yeast, and bacteria. One of the common sources of SB in the diet is... Sodium content in fermented shrimp paste with varying packaging materials visual cover Article 000123 Sodium content in fermented shrimp paste with varying packaging materials Shrimp and fish paste are fermented products with high amounts of added salt. Sodium ions in salt are growth factors for halophilic lactic acid bacteria... The use of chemometrics in combination with molecular spectroscopy and chromatography methods for determining the levels of gingerol compounds in ginger visual cover Article 000140 The use of chemometrics in combination with molecular spectroscopy and chromatography methods for determining the levels of gingerol compounds in ginger Ginger (Zingiber officinale Roscoe), a member of the Zingiberaceae family, is a herb with a global reputation in medicines, food seasonings, beverages... Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice, soy protein and milk powder visual cover Article 000145 Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice, soy protein and milk powder Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice...