Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages.

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Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 May 27; Vol. 10 (6). Date of Electronic Publication: 2021 May 27.

The Role of Yeast in the Valorisation of Food Waste.

Autor: Murphy, Laura, O'Connell, David J.

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Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast.

Autor: Kawa-Rygielska, Joanna¹ (AUTHOR) joanna.kawa-rygielska@upwr.edu.pl, Adamenko, Kinga¹ (AUTHOR), Pietrzak, Witold¹ (AUTHOR), Paszkot, Justyna¹ (AUTHOR), Głowacki, Adam¹ (AUTHOR), Gasiński, Alan¹ (AUTHOR)

Publikováno v: Molecules. Apr2022, Vol. 27 Issue 7, p2291-2291. 18p.

Improvement in extraction and sensory properties of soapnut extract by fermentation.

Autor: Le, Xuan-Tien, Tran-Thi, Tuong-An, Phuong, Kieu-Trang, Nguyen-Kim, Minh-Tam, Dao, Tan Phat

Publikováno v: Polish Journal of Chemical Technology; Jun2023, Vol. 25 Issue 2, p1-7, 7p

Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I.

Autor: Rivera Flores, Viviana K., DeMarsh, Timothy A., Gibney, Patrick A., Alcaine, Samuel D.

Publikováno v: Fermentation (Basel); Dec2021, Vol. 7 Issue 4, p1-16, 16p