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Journal Articles
Gastronomica (2011) 11 (3): 60–67.
Published: 01 August 2011
... kimchi lactic acid lacto-fermentation lactobacillus Linus Pauling Institute micronutrient nutraceutical nutrition phytochemical phytonutrient pickle placebo probiotic salt sauerkraut statin sulforaphane vegetable vitamin f a l l 2 0 1 1 60 G a S t r o N o m ic a gastronomica: the...
Journal Articles
Gastronomica (2011) 11 (3): 40–52.
Published: 01 August 2011
..., which dated back to Galenic medicine, and the emerging science of nutri- tion helped enthrone milk as a miracle food . Today, milk once again stands accused, this time for its contribution to obesity, particularly as it affects children and teenag- ers . Another case has to do with Lactobacillus...
Journal Articles
Gastronomica (2007) 7 (4): 53–57.
Published: 01 November 2007
... T R O N O M IC A F A L L 2 0 0 7 Lactobacillus coats the outside of each one. Not only does Lactobacillus inhibit harmful bacteria, it s also desirable for its ability to impart flavor, much in the same way that bacteria impart flavor to cheese. Now here I see a prob- lem, says Marc, from among...
Journal Articles
Gastronomica (2003) 3 (3): 76–79.
Published: 01 August 2003
...- pound, which without yeast would be nothing more than paste, eventually bubbles into a foamy brew spiked with sourdough s two key micro-organisms: multiple strains of the fungi we know as yeast, and lactic acid-producing bacteria belonging to the genus Lactobacillus. The acid provides the sour, while...