Ressources Etiqueté: Fermentation

13 correspondances trouvées (Affichage 11 - 13)

  1. Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

    Abstract,Comprehensive Reviews in Food Science and Food Safety, 2013 North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy...
    Fermentation Meat

  2. Handbook of Indigenous Fermented Foods

    14/11/1995 In feeding themselves with perishable-prone supplies, rural societies have resorted to fermenting corn, rice, and milk to produce foods of nutritional value for local consumption. For example, in Zhengzhou, China, microbial fermentation of bean curd, by concentrating the protein conten of the...
    Fermentation

  3. La nixtamalisation

    01/10/2024 La nixtamalisation est une technique vieille de plusieurs siècles qui permet d’améliorer la valeur nutritionnelle et la digestibilité du maïset, dans une moindre mesure, du sorghoet d’autres céréales. Elle consiste à faire bouillir et tremper le grain dans une solution alcaline avant de le laver...
    Maize Crop Processing Nutrient Compostion Fermentation