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Journal Abstract Search

100 related items for PubMed ID: 5433991

  • 1. Nutritive value and wholesomeness of fermented foods.
    van Veen AG, Steinkraus KH.
    J Agric Food Chem; 1970; 18(4):576-8. PubMed ID: 5433991
    [No Abstract] [Full Text] [Related]

  • 2. [Experimental studies on the nutritive value of fermented soy beans. 3].
    Shibamoto G.
    Zasshi Tokyo Ika Daigaku; 1965 Nov; 23(6):367-70. PubMed ID: 5896369
    [No Abstract] [Full Text] [Related]

  • 3. The nutritive value of dehulled soybeans fermented with Aspergillus oryzae or Rhizopus oligosporus as evaluated by rats.
    Zamora RG, Veum TL.
    J Nutr; 1979 Jul; 109(7):1333-9. PubMed ID: 571903
    [No Abstract] [Full Text] [Related]

  • 4. Nutritional and therapeutic aspects of fermented dairy products.
    Savaiano DA, Levitt MD.
    ASDC J Dent Child; 1984 Jul; 51(4):305-8. PubMed ID: 6590586
    [Abstract] [Full Text] [Related]

  • 5. Legume-based fermented foods: their preparation and nutritional quality.
    Reddy NR, Pierson MD, Sathe SK, Salunkhe DK.
    Crit Rev Food Sci Nutr; 1982 Jul; 17(4):335-70. PubMed ID: 6759047
    [Abstract] [Full Text] [Related]

  • 6. Studies in fermented foods. I. Nutritive value of Idli.
    KHANDWALA PK, AMBEGAOKAR SD, PATEL SM, RAO MV.
    J Sci Ind Res (C); 1962 Oct; 21C():275-8. PubMed ID: 14042154
    [No Abstract] [Full Text] [Related]

  • 7. Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.
    Baschali A, Tsakalidou E, Kyriacou A, Karavasiloglou N, Matalas AL.
    Nutr Res Rev; 2017 Jun; 30(1):1-24. PubMed ID: 28115036
    [Abstract] [Full Text] [Related]

  • 8. Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation.
    Mariod AA, Idris YM, Osman NM, Mohamed MA, Sukrab AM, Matthaus B.
    Acta Sci Pol Technol Aliment; 2017 Jun; 16(1):43-51. PubMed ID: 28362472
    [Abstract] [Full Text] [Related]

  • 9. Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso.
    Tou EH, Guyot JP, Mouquet-Rivier C, Rochette I, Counil E, Traoré AS, Trèche S.
    Int J Food Microbiol; 2006 Jan 15; 106(1):52-60. PubMed ID: 16225950
    [Abstract] [Full Text] [Related]

  • 10. [Complementary relation of food proteins and their degradative effect on the nutritive value of foods].
    FEKETE L, KORPACZY I.
    Kiserl Orvostud; 1956 Feb 15; 8(1):39-47. PubMed ID: 13332869
    [No Abstract] [Full Text] [Related]

  • 11. Food fermentation: a safety and nutritional assessment. Joint FAO/WHO Workshop on Assessment of Fermentation as a Household Technology for Improving Food Safety.
    Motarjemi Y, Nout MJ.
    Bull World Health Organ; 1996 Feb 15; 74(6):553-9. PubMed ID: 9060215
    [Abstract] [Full Text] [Related]

  • 12. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.
    Lin CC, Wu PS, Liang DW, Kwan CC, Chen YS.
    J Food Sci; 2012 Jan 15; 77(1):C95-101. PubMed ID: 22260104
    [Abstract] [Full Text] [Related]

  • 13. Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals.
    Hong KJ, Lee CH, Kim SW.
    J Med Food; 2004 Jan 15; 7(4):430-5. PubMed ID: 15671685
    [Abstract] [Full Text] [Related]

  • 14. [The nutritional value of preserved foods].
    ALLOUF R, THOMAS G.
    Aliment Vie; 1961 Jan 15; 49():179-204. PubMed ID: 13860638
    [No Abstract] [Full Text] [Related]

  • 15. Nutrient content of complementary foods based on processed and fermented sorghum, groundnut, spinach, and mango.
    Oumarou H, Ejoh R, Ndjouenkeu R, Tanya A.
    Food Nutr Bull; 2005 Dec 15; 26(4):385-92. PubMed ID: 16465985
    [Abstract] [Full Text] [Related]

  • 16. A microbiological approach to nutrition.
    Newman RK, Sands DC, Scott K.
    J Am Diet Assoc; 1984 Jul 15; 84(7):820-1. PubMed ID: 6376600
    [Abstract] [Full Text] [Related]

  • 17. Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods.
    Ejigui J, Savoie L, Marin J, Desrosiers T.
    Food Nutr Bull; 2007 Mar 15; 28(1):23-34. PubMed ID: 17718009
    [Abstract] [Full Text] [Related]

  • 18. Protein nutritional value, polyphenols and antioxidant properties of corn fermented with Agaricus brasiliensis and Agaricus bisporus.
    Zhai FH, Liu HY, Han JR.
    World J Microbiol Biotechnol; 2018 Feb 15; 34(3):36. PubMed ID: 29450660
    [Abstract] [Full Text] [Related]

  • 19. [The role of fish in nutrition].
    Rumm-Kreuter D, Demmel I.
    Bibl Nutr Dieta; 1990 Feb 15; (46):22-36. PubMed ID: 2275711
    [No Abstract] [Full Text] [Related]

  • 20. The nutritive quality of processed foods: general policies for nutrient additions.
    J Tenn Med Assoc; 1981 Nov 15; 74(11):807-9. PubMed ID: 7300315
    [No Abstract] [Full Text] [Related]

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