Zobrazeno 1 - 10
of 862
pro vyhledávání: '"Fermentation kinetics"'
Autor:
Hajer Ammar, Ahmed E. Kholif, Egon Henrique Horst, Mario E. de Haro Marti, Izabelle Auxiliadora Molina de Almeida Teixeira, Nawel Hlel, Tarek A. Morsy, Mahmoud Fahmy, Gouda A. Gouda, Iván Mateos, Secundino López, Mireille Chahine
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
This study aimed to evaluate the nutritive value of different vegetative parts of Moringa oleifera (leaves, stems and plant debris) and Leucaena leucocephala (leaves and dried pods after seed harvesting). Nutrient composition, secondary metabolites a
Externí odkaz:
https://doaj.org/article/d209102d69dd46cfbe468e3e9a23cbcb
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Symbiotic fermented kinds of milk are products with probiotic microorganisms and a simultaneous prebiotic effect. The presence of fibers or oligosaccharides causes it. This work aimed to evaluate and model fermented milk beverage production
Externí odkaz:
https://doaj.org/article/dd28ba0ca4d3425291ff99dc3eecb677
Autor:
Abdullah Akgun
Publikováno v:
Mljekarstvo, Vol 74, Iss 1, Pp 33-44 (2024)
In this study, the impact of high pressure homogenization at 50, 100 and 150 MPa, on the physicochemical, rheological, textural, microstructural, and sensory properties as well as acidification kinetics of low-fat yoghurt was investigated. The result
Externí odkaz:
https://doaj.org/article/6fec3d56003e489b9523e33b24d6a4e0
Autor:
Natascia Bartolozzi, Francesco Maioli, Monica Picchi, Valentina Civa, Valentina Canuti, Paola Domizio
Publikováno v:
Foods, Vol 13, Iss 21, p 3484 (2024)
Although phytosanitary treatments are necessary to protect grapes from parasitic diseases, consumers are increasingly concerned about the use of synthetic phytosanitary products and their possible residues in wine. Pre-harvest phytosanitary treatment
Externí odkaz:
https://doaj.org/article/60a6962db6c24976a00881b8d26b3882
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100631- (2024)
Recently, non-dairy based probiotic beverages has a progressive market, in this study the effect of ultrasound on the fermentation kinetics and quality of millet-based probiotic beverages (MPB) was carried out. White finger millet (Eleusine coracana
Externí odkaz:
https://doaj.org/article/7ed8924897ab4ed281e6af22af0bf9fd
Autor:
Óscar Ariel Rojas-Rejón, Carlos Gonzalez-Figueredo, Ana Ruth Quintero-Covarrubias, Alejandro Saldaña-Jáuregui
Publikováno v:
Fermentation, Vol 10, Iss 9, p 487 (2024)
This work aimed to study the effect of Camellia sinensis extract (CSExt) as a particular growth promoter of Lactiplantibacillus plantarum (LP) in batch and continuous production processes. Growth conditions were 1% (v/v) inoculum, pHC = 6.5, 1% of di
Externí odkaz:
https://doaj.org/article/20348cebf26542dfb28773ebcdae39d3
Publikováno v:
Foods, Vol 13, Iss 18, p 2895 (2024)
Corn husk, a by-product of corn starch production and processing, contains high-quality dietary fiber (DF). Our study compares and analyzes the impact of Hericium erinaceus solid-state fermentation (SSF) on the structure and physicochemical character
Externí odkaz:
https://doaj.org/article/4b3cfc6616544170802f5205cce6ff33
Autor:
Rajan Dhakal, André Luis Alves Neves, Rumakanta Sapkota, Prabhat Khanal, Lea Ellegaard-Jensen, Anne Winding, Hanne Helene Hansen
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Anaerobic in vitro fermentation is widely used to simulate rumen kinetics and study the microbiome and metabolite profiling in a controlled lab environment. However, a better understanding of the interplay between the temporal dynamics of fermentatio
Externí odkaz:
https://doaj.org/article/1e72ee65007f4b8da091fae3241020b9
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4900 (2024)
The concept of our research is related to the use of stems from S. aromaticum L. in the fermentation process in order to obtain new cosmetic raw materials with high antioxidant potential that are safe for human fibroblasts (HDFs) and keratinocytes (H
Externí odkaz:
https://doaj.org/article/f910dda70e96467194e69158ceffb7f7
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
This study explored the intracellular metabolic variations between 17 strains of Saccharomyces cerevisiae belonging to two different genetic populations: flor and wine yeasts, in the context of alcoholic fermentation. These two populations are closel
Externí odkaz:
https://doaj.org/article/5ecfcae813b944578f37b5337293df83