Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Ucrecia F. Hutchinson"'
Autor:
Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Seteno K. O. Ntwampe, Enoch A. Akinpelu, Ucrecia F. Hutchinson, Boredi S. Chidi, Vincent I. Okudoh, Neil P. Jolly
Publikováno v:
Fermentation, Vol 7, Iss 2, p 89 (2021)
The emerging interest in the search for alternatives to synthetic preservatives has led to various successful research studies exploring the use of yeasts as potential biological control agents and producers of biopreservatives. The findings that yea
Externí odkaz:
https://doaj.org/article/bfb0527e7a1a437a8ef07065b66d81ae
Autor:
Ucrecia F. Hutchinson, Seteno K. O. Ntwampe, Boredi S. Chidi, Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Mardé Booyse, Neil P. Jolly
Publikováno v:
Fermentation, Vol 6, Iss 4, p 103 (2020)
Cell immobilization is a process augmentation technique aimed at improving microbial survival and activity under stressful conditions. It offers the opportunity to reuse the immobilized cells for several fermentation cycles. The present study investi
Externí odkaz:
https://doaj.org/article/32da45512cee4c6db399060a1934d24f
Autor:
Ucrecia F. Hutchinson, Sivuyile Gqozo, Neil P. Jolly, Boredi S. Chidi, Heinrich W. Du Plessis, Maxwell Mewa-Ngongang, Seteno K. O. Ntwampe
Publikováno v:
Foods, Vol 8, Iss 8, p 303 (2019)
Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the microorganisms used must endure several stressful conditions including high sugar concentration, low
Externí odkaz:
https://doaj.org/article/86ef8cc12c1b4aab83e2f2076dc9355f
Autor:
Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Edwin Hlangwani, Seteno K. O. Ntwampe, Boredi S. Chidi, Ucrecia F. Hutchinson, Neil P. Jolly
Publikováno v:
Fermentation, Vol 5, Iss 3, p 53 (2019)
It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage. This study evaluated the interaction between mixtures of cru
Externí odkaz:
https://doaj.org/article/b322d78b7bb64493bbcfad36984a696d
Autor:
Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Seteno K. O. Ntwampe, Boredi S. Chidi, Ucrecia F. Hutchinson, Lukhanyo Mekuto, Neil P. Jolly
Publikováno v:
Foods, Vol 8, Iss 2, p 51 (2019)
Microbial spoilage causes food losses in the food industry and as such, the use of synthetic chemical preservatives is still required. The current study proposes the use of agro-waste, i.e., grape pomace extracts (GPE), as production medium for biopr
Externí odkaz:
https://doaj.org/article/248b87164a0249699f84585e0b9b8514
Autor:
Karabo Ntwampe, Vincent Ifeanyi Okudoh, N.P. Jolly, Ucrecia F. Hutchinson, Heinrich W. du Plessis, Chidi Boredi, Maxwell Mewa Ngongang
Publikováno v:
Polish Journal of Food and Nutrition Sciences. :245-253
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bda53ea1b9d99d20cd4261141bb83c2e
https://doi.org/10.31883/pjfns/139278
https://doi.org/10.31883/pjfns/139278
Autor:
Enoch Akinbiyi Akinpelu, Boredi Silas Chidi, Seteno Karabo Obed Ntwampe, Heinrich W. du Plessis, N.P. Jolly, Maxwell Mewa-Ngongang, Ucrecia F. Hutchinson, Vincent Ifeanyi Okudoh
Publikováno v:
Fermentation, Vol 7, Iss 89, p 89 (2021)
The emerging interest in the search for alternatives to synthetic preservatives has led to various successful research studies exploring the use of yeasts as potential biological control agents and producers of biopreservatives. The findings that yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8986ae9da18e1499c77e34a941ae349b
https://www.mdpi.com/2311-5637/7/2/89
https://www.mdpi.com/2311-5637/7/2/89
Autor:
Seteno Karabo Obed Ntwampe, Boredi Silas Chidi, N.P. Jolly, M. Mewa Ngongang, Ucrecia F. Hutchinson
Publikováno v:
Food Engineering Reviews. 11:290-305
Food engineering is an important sub-field that requires special attention in the food industry. The application of biochemical process engineering principles in food production often leads to the optimization of certain features of the food producti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45d4cf338479478a1ca481f0d664f78f
https://doi.org/10.1007/s12393-019-09196-x
https://doi.org/10.1007/s12393-019-09196-x
Autor:
M. Mewa Ngongang, Seteno Karabo Obed Ntwampe, Ucrecia F. Hutchinson, Justin Wallace Hoff, Boredi Silas Chidi, N.P. Jolly
Publikováno v:
Journal of Food Science. 84:572-579
Balsamic-styled vinegar is a nutraceutical product obtained from a two-stage fermentation process of grape must. However, little is known about how fermentation conditions affect growth kinetics, bio-product development, population dynamics and the f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6f07d3f1df2bad8ecf8021b761ecc66
https://doi.org/10.1111/1750-3841.14429
https://doi.org/10.1111/1750-3841.14429
Autor:
Maxwell Mewa-Ngongang, Mardé Booyse, Heinrich W. du Plessis, Boredi Silas Chidi, Seteno Karabo Obed Ntwampe, N.P. Jolly, Ucrecia F. Hutchinson
Publikováno v:
Fermentation, Vol 6, Iss 103, p 103 (2020)
Fermentation
Volume 6
Issue 4
Fermentation
Volume 6
Issue 4
Cell immobilization is a process augmentation technique aimed at improving microbial survival and activity under stressful conditions. It offers the opportunity to reuse the immobilized cells for several fermentation cycles. The present study investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6ca584a8f0ffbb5072efeecdc89aad3
https://www.mdpi.com/2311-5637/6/4/103
https://www.mdpi.com/2311-5637/6/4/103