Zobrazeno 1 - 10
of 133
pro vyhledávání: '"controlled fermentation"'
Autor:
Meryem Idrissi Yahyaoui, Sara Moumnassi, Nour Eddine Bentouhami, Nadia Houmy, Abderrahim Ed-Daoui, Reda Bellaouchi, Mohamed Taibi, Mounir Haddou, Amine El Bouzidi, Milena Brasca, Tiziana Silvetti, Houssam Abouloifa, Sondes Mechri, Abousalham Abdelkarim, Saalaoui Ennouamane, Musaab Dauelbait, Ahmad Mohammad Salamatullah, Bassem Jaouadi, Asehraou Abdeslam
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
Table olives, a vital category among fermented vegetables, come in treated and natural forms. Treated green olives require an alkaline treatment before brining to start fermentation. This study investigates the fermentation of unsalted Moroccan Picho
Externí odkaz:
https://doaj.org/article/a2a635a0926346aa855fcc5cfed756c9
Publikováno v:
Shipin Kexue, Vol 44, Iss 22, Pp 55-63 (2023)
In order to explore the important role of seasonal temperature in the formation of soy sauce quality, three fermentation temperatures (37, 30 and 15 ℃) were set up to simulate the temperature changes during the four seasons in Guangdong and compare
Externí odkaz:
https://doaj.org/article/7b896254078343bb9d475a1651085469
Publikováno v:
Shipin Kexue, Vol 44, Iss 8, Pp 257-267 (2023)
The compositions of water extract (WE) and crude theabrownin (TB) extract from ripe Pu-erh tea prepared by controlled fermentation were analyzed by Curie point pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) and high performance liquid chro
Externí odkaz:
https://doaj.org/article/85610832b4714a6abc5e2e3e4fb5ba1a
Publikováno v:
Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 22, Iss 1 (2023)
Las fermentaciones con temperatura controlada se proponen como alternativa de procesamiento para obtener beneficios en la calidad del café. Las características físicas cambiantes en la masa de café, durante la fermentación, se convierten en un d
Externí odkaz:
https://doaj.org/article/1b02238218254aa98199e6e866035b01
Autor:
François Tapsoba, Boureima Kagambèga, Bakary Tarnagda, Oumarou Zongo, Cheikna Zongo, Aly Savadogo
Publikováno v:
Scientific African, Vol 21, Iss , Pp e01793- (2023)
Palm wine produced by natural fermentation of Borassus akeassi raw sap exhibits great variability in physicochemical, sensory, and microbiological quality. This study aimed to improve the production process, safety and sensory quality of Borassus ake
Externí odkaz:
https://doaj.org/article/fd60c6b5870644c7abd152973920430e
Publikováno v:
Fermentation, Vol 9, Iss 11, p 976 (2023)
Temperature control is the starting point for the development of controlled fermentation and improving coffee quality. The characteristics of coffee varieties can influence fermentation behavior. To evaluate the effect of the coffee variety on the be
Externí odkaz:
https://doaj.org/article/22c239c93ada4975844dbdb2b42eabed
Autor:
Khadija Atfaoui, Abdessamad Ettouil, Mouhcine Fadil, Oubihi Asmaa, Soltana Inekach, Mohammed Ouhssine, Abdelkader Zarrouk
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 20, Iss 8, Pp 544-552 (2021)
A controlled fermentation was conducted to develop and design a bioorganic fertilizer based on three wastes generated by the food industry: olive mill wastewater (OMW), molasses and rice hulls by inoculation with selected strains of lactic acid bacte
Externí odkaz:
https://doaj.org/article/f3aa9572eccb4c9f80516ff4040b4922
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Publikováno v:
Ceylon Journal of Science, Vol 50, Iss 3, Pp 269-277 (2021)
Pigeon pea (Cajanus cajan L.) is an important grain legume crop predominantly grown in India. Changes in the microbial and chemical qualities of pigeon pea during wild (96 h) and controlled (72 h) fermentations were investigated. Sensory properties o
Externí odkaz:
https://doaj.org/article/1a6151de52e44eaaa54d0cb047b4fea2
Publikováno v:
Agriculture, Vol 13, Iss 6, p 1132 (2023)
Controlled fermentation processes have high potential for improving coffee quality. The effect of fermentation temperature on beverage quality was investigated with coffee cultivated at elevations between 1166 and 1928 m. A completely randomized desi
Externí odkaz:
https://doaj.org/article/d5cb5f0467ff436ea12c7c507b04afdb