Blar i Doctoral theses (KBM) på forfatter "Østlie, Hilde Marit"
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The microbial diversity of mesophilic starter cultures used in cheese production
Frantzen, Cyril (PhD Thesis;2017:96;, Doctoral thesis, 2017-11)For ages, humankind has preserved various foods by fermentation by lactic acid bacteria (LAB), and fermentation of milk to obtain cheese can be traced back to the domestication of cattle, at least seven millennia ago. ... -
Natural and lactic acid bacteria fermentations of pastes of soybeans and soybean-maize blends : effect on nutritional quality, microbial diversity, food safety and consumer acceptance
Ng'ong'ola-Manani, Tinna Austen (PhD Thesis;2014:84, Doctoral thesis, 2014)Traditional Malawian diets are predominantly maize-based and have been associated with widespread inadequate intakes of several nutrients. In addition to maize, legumes are an important source of protein and other nutrients ...