scholarly journals Influence of ginger on sensory properties and shelf-life of ogi, a Nigerian traditional fermented food

2010 ◽  
Vol 9 (12) ◽  
pp. 1803-1808 ◽  
Author(s):  
I ◽  
P Abiola O ◽  
O Ogundiya M
Keyword(s):  
Shelf Life ◽  
Fermented Food ◽  
Sensory Properties ◽  
Traditional Fermented Food

Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces

2015 ◽  
Vol 58 (2) ◽  
pp. 229-236 ◽  
Author(s):  
Eun-Seon Lee ◽  
Shin Young Park ◽  
Young-Gil Jeong ◽  
Byung-Chul Jo ◽  
Minhui Kim ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Evaluation ◽  
Fermented Food ◽  
Traditional Fermented Food

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

High Throughput Biotechnology in Traditional Fermented Food Industry

2010 ◽  
Vol 2 (3) ◽  
pp. 251-257 ◽  
Author(s):  
Yong Yang ◽  
Rong-man Xu ◽  
Jia Song ◽  
Wei-min Wang
Keyword(s):  
High Throughput ◽  
Food Industry ◽  
Fermented Food ◽  
Traditional Fermented Food

High Throughput Biotechnology in Traditional Fermented Food Industry

2010 ◽  
Vol 2 (3) ◽  
pp. 251-257
Author(s):  
Yong Yang ◽  
Rong-man Xu ◽  
Jia Song ◽  
Wei-min Wang
Keyword(s):  
High Throughput ◽  
Food Industry ◽  
Fermented Food ◽  
Traditional Fermented Food

scholarly journals The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

2016 ◽  
Vol 7 ◽  
Author(s):  
Nurudeen A. Olasupo ◽  
Chimezie P. Okorie ◽  
Folarin A. Oguntoyinbo
Keyword(s):  
Fermented Food ◽  
Traditional Fermented Food

Inclusion ofPalmaria palmata(red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon fillets

2014 ◽  
Vol 95 (5) ◽  
pp. 897-905 ◽  
Author(s):  
Natasha C Moroney ◽  
Alex HL Wan ◽  
Anna Soler-Vila ◽  
Richard D FitzGerald ◽  
Mark P Johnson ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Shelf Life ◽  
Sensory Properties ◽  
Red Seaweed

Isolation and applied potential of lactic acid bacteria from Chinese traditional fermented food in specific ecological localities

2011 ◽  
Vol 20 (6) ◽  
pp. 1685-1690 ◽  
Author(s):  
Huaxi Yi ◽  
Lanwei Zhang ◽  
Xue Han ◽  
Ming Du ◽  
Yingchun Zhang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Applied Potential ◽  
Traditional Fermented Food
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