Handbook of Plant-Based Fermented Food and Beverage Technology

Hui, Y. H.; Evranuz, E. Özgül

doi:10.1201/b12055

Cited by 48 publications

(10 citation statements)

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“…Reducing pH value during the fermentation process inhibits the formation of lactic acid (Hui and Evranuz, 2012;National Research Council, 1992). Given that, pH value presents a very good indicator of the process of cabbage fermentation.…”

Section: Resultsmentioning

confidence: 99%

Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature

Draskovic¹,

Horecki-Tepic²,

Šumić³

et al. 2017

J Process Energy Agric

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The aim of this study was to analyze the effect of different fermentation temperature on bioactive compounds content of cabbage heads (Brassica oleracea var. capitata). Fermentation process was carried out at the temperature intervals 16-18 °C, 18-20 °C and 20-22 REZIME Cilj ovog rada bio je analiziranje uticaja različitih temperatura fermentacije na sadržaj bioaktivnih jedinjenja kupusa (Brassica oleracea var.capitata) u glavicama. Fermentacija kupusa odvijala se u poljoprivrednom gazdinstvu na temperaturama 16-18°C, 18-20°C i 20-22°C u trajanju od 40 dana. Uzorak kupusa i rasola uzet je za svaki ispitivani interval temperatura. Sadržaj suve materije i rastvorljive suve materije, pH vrednost, aktivnost vode, ukupna koncentracija soli i šećera

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Section: Resultsmentioning

confidence: 99%

Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature

Draskovic¹,

Horecki-Tepic²,

Šumić³

et al. 2017

J Process Energy Agric

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“…Fermentation of the starter can be from overnight up several days according to regional preference (Keeratipibul & Luangsakul, 2012). Fermentation of the starter can be from overnight up several days according to regional preference (Keeratipibul & Luangsakul, 2012).…”

Section: Sourdough Methodsmentioning

confidence: 99%

“…To make the starter, a portion of the dough from a previous batch is mixed with portion of the total flour and water and allowed to ferment. Fermentation of the starter can be from overnight up several days according to regional preference (Keeratipibul & Luangsakul, 2012). A starter sourdough can also be made from other sources such as maize and rice (Li, Li, & Bian, 2016) or a commercial starter can be used.…”

Section: Sourdough Methodsmentioning

confidence: 99%

Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Huang¹,

Miskelly²

2018

Cereal Chem

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Background and objectives: Steamed bread is a staple food in northern China and is also popular in the south of China and many Asian countries. It is a fermented food made from wheat flour, and the steaming process gives a product with a thin, white skin, an upright profile, and internal crumb ranging from dense and firm to open and soft, depending on the style and region. Findings: This review presents an overview of the major manufacturing methods in commercial production and the factors influencing product quality, including processing and flour quality. Forty years of research has helped refine wheat quality requirements for the different styles of steamed bread, but there are still conflicting reports on basic wheat quality requirements and ingredient effects which hinder progress in the field. Conclusions: In order for manufacturers to obtain the flour quality they require, all sectors of the chain must work to understand the interaction of production method and flour quality for each style of steamed bread and each region. This includes development and implementation of objective methods of steamed bread quality assessment. Significance and novelty: By considering both the style of steamed bread and method of manufacture as described in this review, it is possible to select the most appropriate methods and quality evaluation parameters. This should enable future researchers to present conclusions which may be useful to later workers. K E Y W O R D Sevaluation, faults, flour quality requirements, laboratory preparation, manufacture, steamed bread

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“…Asid karboksilik juga terhasil daripada yis melalui fermentasi gula, iaitu fermentasi glikolisis atau alkoholik. Beras panggang yang digunakan untuk pembuatan ikan pekasam telah menjadi sumber karbohidrat kepada bakteria asid laktik untuk proses fermentasi (Hui & Evranuz 2012). Ini menunjukkan bahawa asid lemak etil ester, iaitu asid butanadioik monometil ester yang wujud pada pekasam loma terhasil daripada fermentasi gula oleh LAB.…”

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