Other content with the tag "Fermentation".

Finger Millet and Soybean as Functional Ingredients in Next-Generation Fermented Foods: A Review of Nutritional, Technological, and Health-Promoting Perspectives

This review highlights the strong potential of combining finger millet and soybean in fermented foods to improve nutrition, digestibility, and food

Effects of Conservation Time and Ingredient Proportion on the Nutritional Composition and In Vitro Digestibility of Musa spp. Silages for Small Ruminant Feeding

This study examines how storage duration and ingredient mix affect the nutritional quality and digestibility of banana (Musa spp.) silage for small

Isolation, Identification, and Selection of Strains for Fermentation of Swedish Legumes (2020)
Isolation, Identification, and Selection of Strains for Fermentation of Swedish Legumes (2020)

This study isolates and characterizes lactic acid bacteria (LAB) from Swedish legumes, assessing their potential for developing fermented, non-dair