+ Translate
+ Most Popular
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
Observations on the Umaria marine bed
10 years of hearing conservation in the Royal Air Force
Chocolate crumb - dairy ingredient for milk chocolate
Effect of daily gelatin ingestion on human scalp hair
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
The Accraian Series:
The mechanism of the Liebermann-Burchard reaction of sterols and triterpenes and their esters
Cerebrovascular Doppler ultrasound studies (cv-Doppler)
Toria: PT-303 - first national variety
Hair growth promoting activity of tridax procumbens
Productivity of Pekin x Khaki Campbell ducks
A stable cytosolic expression of VH antibody fragment directed against PVY NIa protein in transgenic potato plant confers partial protection against the virus
Solar treatment of wheat loose smut
Swimmers itch in the Lake of Garda
Bactofugation and the Bactotherm process
The effects of prefrontal lobotomy on aggressive behavior in dogs
Visual rating scales for screening whorl-stage corn for resistance to fall armyworm
Breakdown of seamounts at the trench axis, viewed from gravity anomaly
Kooken; pennsylvania's toughest cave
Recovery of new dinosaur and other fossils from the Early Cretaceous Arundel Clay facies (Potomac Group) of central Maryland, U.S.A
Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
The extended Widal test in the diagnosis of fevers due to Salmonella infection
Hair of the american mastodon indicates an adaptation to a semi aquatic habitat

Unitization of fermented foods: an application of fermentation technology

Unitization of fermented foods: an application of fermentation technology

Biotechnology in food processing: 223-236

The concept of unitizing microbiological food processes into substrate, microorganism and product, then optimizing and recombining the units to improve existing foods, manufacture new foods or food ingredients is discussed. Applications of unitization to milk products include the production of starter culture from yoghurt processing and the manufacture of conc.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 001724760

Download citation: RISBibTeXText

Related references

Under the condition of unitization at encoding rather than unitization at retrieval, familiarity could support associative recognition and the relationship between unitization and recollection was moderated by unitization-congruence. Learning and Memory 27(3): 104-113, 2020

The Development of Alcoholic Fermented Beverages Utilizing Plums with the Application of Innovative Beverage Fermentation Technology. South African Journal of Enology and Viticulture 37(2): 199-210, 2016

Fermentation, fermented foods and lactose intolerance. European Journal of Clinical Nutrition 56(Suppl): S50-S55, 2002

Fermentation microorganisms and flavor changes in fermented foods. Journal of Food Science 69(1): FMS35-FMS37, 2004

Indigenous fermented foods involving an alkaline fermentation. Steinkraus, K H Food Science and Technology (New York); Handbook of indigenous fermented foods, Second edition 349-362, 1996

Alkaline-fermented foods: a review with emphasis on pidan fermentation. Critical Reviews in Microbiology 22(2): 101-138, 1996

Microbiology and technology of fermented foods. Journal of Dairy Research 87(1): 138-139, 2020

Cooked and raw cassava fermentation by fungi isolated from traditional fermented foods. ASEAN Food Journal 6(2): 64-68, 1991

Classification of fermented foods: worldwide review of household fermentation techniques. Food Control 8(5/6): 311-317, 1997

The technology of Krausen treatment. The influence of the quantity of Krausen added, and the degree to which it had been fermented out, on the progress of the secondary fermentation, the development of fermentation by-products and beer quality. Brauwelt 5, 123(37): 1540-1542, 1983

Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: Application to pozol, a Mexican lactic acid fermented maize dough. Journal of Applied Microbiology 87(1): 131-140, 1999

Fermented foods - current science and technology. Special Report, New York State Agricultural Experiment Station 16: 26, 1974

Technology transfer and indigenous fermented foods. Food Research International 27(3): 269-280, 1994

Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review. Food Chemistry 357: 129805, 2021

Studies on the fluorescent compounds in fermented foods. IV. Degradation of added aflatoxin during miso fermentation. Journal of Food Science and Technology (Mysore) 19(6): 275-279, 1972