Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Marin Berovic"'
Publikováno v:
Food Technology and Biotechnology, Vol 42, Iss 1, Pp 11-17 (2004)
Large scale fermentation of the cultivars Cabernet Sauvignon and Merlot from the Slovenian coastal region was performed in Bücher-Vaslin roto tank vinificators. Six different areas, Prade, Kortina, Škocijan, Ankaran, Labor and Hrvatini, were select
Externí odkaz:
https://doaj.org/article/2da569c744564f11b0d7e2ac23c7a37f
Autor:
Ricardo Wagner, Guilherme Lanzi Sassaki, Maria Angela Lopes de Almeida Amazonas, Marin Berovič, David Alexander Mitchell
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 4, Pp 371-382 (2003)
Ganoderma lucidum is a medicinal mushroom that has been used in the Orient for more than 2000 years. Due to the long time required for basidiocarp formation, attention has recently been given to the use of submerged fermentation for the production of
Externí odkaz:
https://doaj.org/article/335034fc0ae64f14912af6d653d8605c
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 4, Pp 353-359 (2003)
In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process temperature and the fluxes of additional inlet gaseou
Externí odkaz:
https://doaj.org/article/89a3e1674b0f4323ab2b5693273fc198
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 1, Pp 49-55 (2002)
The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Amon
Externí odkaz:
https://doaj.org/article/dca10b809b82432b90777ed54c8c4d20
Autor:
Marin Berovic
Publikováno v:
Fermentation, Vol 10, Iss 6, p 312 (2024)
In wine technology, the on-line measurement of redox potential is a fast, accurate, and reliable measurement that provides insight into the metabolism of Saccharomyces cerevisiae, its microbial activity, and the oxidation and reduction state of wine,
Externí odkaz:
https://doaj.org/article/f9564b8174b448a9b0cbff631a26fced
Autor:
Marin, Berovic, Jian-Jiang, Zhong
Publikováno v:
Advances in biochemical engineering/biotechnology.
Great interest for large-scale production of medicinal mushroom biomass and various pharmaceutically active compounds production dictates the development of comprehensive technologies. Solid state and submerged cultivations in bioreactors represent t
Publikováno v:
International Journal of Medicinal Mushrooms. 24:1-22
Since most medicinal mushrooms are rare in nature, artificial cultivation and farming of their fruiting bodies as well as biotechnological cultivation of their fungal biomass in bioreactors on solid substrates and in liquid media has been established
Publikováno v:
Advances in biochemical engineering/biotechnologyReferences.
Since most of the medicinal mushrooms are rare in nature, production of fungal fruiting bodies is hardly covering the food market and the production of pharmaceutically active products, so artificial cultivation of fruiting bodies in a form of farmin