يعرض 1 - 10 نتائج من 392 نتيجة بحث عن '"Fermentation time"', وقت الاستعلام: 1.08s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Optimizing the Production of Probiotic Yogurt as a New Functional Food for Diabetics with Favorable Sensory Properties Using the Response Surface Methodology

    المؤلفون: Shojaeimeher, Samaneh, Babashahi, Mina, Shokri, Samira, Mirlohi, MaryamAff4, IDs1260202310051z_cor4, Zeinali, TayebehAff5, IDs1260202310051z_cor5

    المصدر: Probiotics and Antimicrobial Proteins. 16(2):413-425

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  2. 2
    كتاب إلكتروني
    Chemical Characteristics of Fermented Inferior Jember Robusta Coffee Beans Using Commercial Yeast Starter in Semi-carbonic Maceration Technique

    المؤلفون: Afriliana, AsmakAff7, Umama, RizaAff7, GiyartoAff7, Fauzi, MukhammadAff7, Belgis, MariaAff7, Jayus, JayusAff7

    المساهمون: Ma, Wanshu, Series EditorAff1, Wafa, Ali, editorAff2, Rondhi, Mohammad, editorAff3, Witono, Yuli, editorAff4, Mori, Yosuhiro, editorAff5, Ogita, Shinjiro, editorAff6

    المصدر: Proceedings of the 8th International Conference of Food, Agriculture and Natural Resources & the 2nd International Conference of Sustainable Industrial Agriculture (IC-FANRes-IC-SIA 2023). 41:123-134

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  3. 3
    دورية أكاديمية
    Health Beneficial and Quality Optimization of Coconut Milk Yogurt with Pineapple Puree Fortification by Differentiating the Fermentation Time and the Composition Percentage of Pineapple Puree

    المؤلفون: Parhusip, Adolf Jan NexsonAff1, IDs1194702403318y_cor1, Budiman, Audrey Rachelia, Hendriko, AlbertAff2, IDs1194702403318y_cor3

    المصدر: Food and Bioprocess Technology: An International Journal. :1-19

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  4. 4
    دورية أكاديمية
    Nutrition profile and rumen fermentation of Tithonia diversifolia fermented with Lactobacillus bulgaricus at different times and doses

    المؤلفون: Roni Pazla, Novirman Jamarun, Fauzia Agustin, Arief Arief, Elihasridas Elihasridas, Ramaiyulis Ramaiyulis, Gusri Yanti, Laily Rinda Ardani, Laras Sukma Sucitra, Zaitul Ikhlas

    المصدر: Journal of Advanced Veterinary and Animal Research, Vol 11, Iss 1, Pp 146-152 (2024)

    مصطلحات موضوعية: fermentation time, inoculum dose, lactobacillus bulgaricus, nutritional profile, tithonia diversifolia, rumen characteristics, Veterinary medicine, SF600-1100

    وصف الملف: electronic resource

    Relation: https://bdvets.org/JAVAR/?mno=163056; https://doaj.org/toc/2311-7710

    URL الوصول: https://doaj.org/article/668980e31e14489287f445138f172c45

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  5. 5
    دورية أكاديمية
    The Effect of Fermentation Time on the Physicochemical and Microbiological Qualities of Buffalo Colostrum Kefir

    المؤلفون: Heni Rizqiati, Nurwantoro Nurwantoro, Edi Prayitno, Izza Wildani Muttaqin, Ridho Pangestu

    المصدر: Journal of Applied Food Technology, Vol 10, Iss 2, Pp 31-36 (2023)

    مصطلحات موضوعية: buffalo, colostrum, fermentation time, kefir, Agriculture, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://ejournal2.undip.ac.id/index.php/jaft/article/view/20732; https://doaj.org/toc/2355-9152; https://doaj.org/toc/2614-7076

    URL الوصول: https://doaj.org/article/d4a0ffcfb9ec4a10b939cf9b6cde0084

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  6. 6
    دورية أكاديمية
    Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours

    المؤلفون: Sofonyas Mindesil Anberbir, Neela Satheesh, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol, Tadele Andargie Wudineh

    المصدر: CyTA - Journal of Food, Vol 21, Iss 1, Pp 217-236 (2023)

    مصطلحات موضوعية: Blending ratio, buckwheat, composite flour, fermentation time, injera, nutritional quality, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

    URL الوصول: https://doaj.org/article/46b048785bcc4b3ead22100166fa6fdd

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  7. 7
    دورية أكاديمية
    Effect of Fermentation Time, pH, and Their Interaction on the Production of Volatile Fatty Acids from Cassava Wastewater

    المؤلفون: Lina Marcela Sanchez-Ledesma, Jenny Alexandra Rodríguez-Victoria, Howard Ramírez-Malule

    المصدر: Water, Vol 16, Iss 11, p 1514 (2024)

    مصطلحات موضوعية: acidogenic fermentation, volatile fatty acids, fermentation time, pH, cassava wastewater, Hydraulic engineering, TC1-978, Water supply for domestic and industrial purposes, TD201-500

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2073-4441/16/11/1514; https://doaj.org/toc/2073-4441

    URL الوصول: https://doaj.org/article/5c321a7bf0614ddaaaf0c5570b27c8ac

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  8. 8
    دورية أكاديمية
    Analysis of Protein Levels of Fermented Sarden Fish Pempek

    المؤلفون: Ade Vera Yani, Idealistuti, Dewi Savitri, Nico Syahputra Sebayang

    المصدر: Indonesian Journal of Agricultural Research, Vol 5, Iss 03, Pp 172-178 (2023)

    مصطلحات موضوعية: fermentation time, pempek, sardines, Agriculture, Plant culture, SB1-1110, Agricultural industries, HD9000-9495

    وصف الملف: electronic resource

    Relation: https://talenta.usu.ac.id/InJAR/article/view/10109; https://doaj.org/toc/2622-7681; https://doaj.org/toc/2615-5842

    URL الوصول: https://doaj.org/article/5feb255b7ea24731aa997b137b27a476

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  9. 9
    دورية أكاديمية
    Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough

    المؤلفون: Kasegn, Melaku MekonenAff1, IDs44187024000720_cor1, Abrha, Getachew Tafere, Weldemichael, Micheale Yifter, Berhanu, Addisu Dessalegn, Semere, Tesfakiros, Bayratsion, Yemane Tsehaye, Menghistu, Habtamu Taddele, Weldeabzgi, Lijalem Tareke, Kassa, Abraha Birhan, Mesele, Etsay, Yaekob, Ashenafi Teklay, Mossa, Mohammed Mebrahtu, Haftu, Samson Zemikael, Gebremedhn, Hailay Mehari, Meresa, Birhanu Kahsay, Redda, Yisehak Tsegaye

    المصدر: Discover Food. 4(1)

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  10. 10
    دورية أكاديمية
    Determination of the Best Quality of Sappan Bark Kombucha Drink Based on Its Sensory Characteristic

    المؤلفون: Santi Pratama, Karina Nola Sinamo, Sentosa Ginting, Terip Karo-Karo

    المصدر: Indonesian Journal of Agricultural Research, Vol 5, Iss 1, Pp 67-74 (2023)

    مصطلحات موضوعية: fermentation time, kombucha, secang bark, sugar concentration, Agriculture, Plant culture, SB1-1110, Agricultural industries, HD9000-9495

    وصف الملف: electronic resource

    Relation: https://talenta.usu.ac.id/InJAR/article/view/8163; https://doaj.org/toc/2622-7681; https://doaj.org/toc/2615-5842

    URL الوصول: https://doaj.org/article/b88256588a8e426b97e7c9c377c6fdd4

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