Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Esther Meersman"'
Autor:
Esther Meersman, Jan Steensels, Melissa Mathawan, Pieter-Jan Wittocx, Veerle Saels, Nore Struyf, Herwig Bernaert, Gino Vrancken, Kevin J Verstrepen
Publikováno v:
PLoS ONE, Vol 8, Iss 12, p e81559 (2013)
The fermentation of cocoa pulp is one of the few remaining large-scale spontaneous microbial processes in today's food industry. The microbiota involved in cocoa pulp fermentations is complex and variable, which leads to inconsistent production effic
Externí odkaz:
https://doaj.org/article/09d0e591d48247c3954f0b3523390f93
Autor:
Kevin J. Verstrepen, Clare Kyomugasho, Sami Hemdane, Esther Meersman, Marc Hendrickx, Zahra Jamsazzadeh Kermani, Christophe M. Courtin, Nore Struyf, Gino Vrancken, Jan Steensels, Eline Baert, Jihan Santanina Santiago
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:9726-9734
Microbial fermentation of the viscous pulp surrounding cocoa beans is a crucial step in chocolate production. During this process, the pulp is degraded, after which the beans are dried and shipped to factories for further processing. Despite its cent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a846340f96a99120ef66fea9cc886aa
https://doi.org/10.1021/acs.jafc.7b03854
https://doi.org/10.1021/acs.jafc.7b03854
Autor:
Jan Steensels, Esther Meersman, Leen Allegaert, Kevin J. Verstrepen, Nore Struyf, Gino Vrancken, Melissa Mathawan, Tinneke Paulus, Veerle Saels
Publikováno v:
Applied and Environmental Microbiology. 82:732-746
Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c1f53022c6eb46f47527a423ff8356a
https://doi.org/10.1128/aem.02556-15
https://doi.org/10.1128/aem.02556-15
Publikováno v:
Applied and Environmental Microbiology. 80:6965-6975
The concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::280e5cf1fe0deca999fab1631bcbf833
https://doi.org/10.1128/aem.02235-14
https://doi.org/10.1128/aem.02235-14
Autor:
Kevin J. Verstrepen, Jan Steensels, Esther Meersman, Tim Snoek, Martina Picca Nicolino, Karin Voordeckers
Publikováno v:
Fems Microbiology Reviews
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d978c2efd647d2c77cf639098fafc4ba
https://doi.org/10.1111/1574-6976.12073
https://doi.org/10.1111/1574-6976.12073
Autor:
Wim Meert, Elham Aslankoohi, Elisa van der Zande, Joaquin F. Christiaens, Karin Voordeckers, Esther Meersman, Veerle Saels, Kevin J. Verstrepen, Rita Gemayel, Aaron M. New, Tim Snoek, Martina Picca Nicolino, Jan Steensels, Ksenia Pougach
Publikováno v:
Cerevisia. 37:63-67
Fermented foods and beverages have been consumed by umans for over 8000 years. These fermentations were at first spontaneous process, without any control or knowledge of the icrobial driving force. This led to irregular and often inferior end roducts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cea92968e35e9adb7dcbe03c5e431777
https://doi.org/10.1016/j.cervis.2012.08.001
https://doi.org/10.1016/j.cervis.2012.08.001
Autor:
Nore Struyf, Gino Vrancken, Veerle Saels, Herwig Bernaert, Esther Meersman, Pieter-Jan Wittocx, Melissa Mathawan, Kevin J. Verstrepen, Jan Steensels
Publikováno v:
PLoS ONE
PLoS ONE, Vol 8, Iss 12, p e81559 (2013)
PLoS ONE, Vol 8, Iss 12, p e81559 (2013)
The fermentation of cocoa pulp is one of the few remaining large-scale spontaneous microbial processes in today's food industry. The microbiota involved in cocoa pulp fermentations is complex and variable, which leads to inconsistent production effic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b4db94aef98c34fa60715cd07765f79
https://pubmed.ncbi.nlm.nih.gov/24358116
https://pubmed.ncbi.nlm.nih.gov/24358116