Zobrazeno 1 - 10
of 19 258
pro vyhledávání: '"process of fermentation"'
Publikováno v:
Наукові горизонти, Vol 27, Iss 8, Pp 113-121 (2024)
The relevance of this study lies in the fact that the majority of commercial milk processed into fermented dairy products is a mixture of β-casein genotypes. The increasing use of A2 milk in the dairy industry necessitates the development of scienti
Externí odkaz:
https://doaj.org/article/4c223b942a2b49b48197732f2e36ceaf
Autor:
Fansuri, Hamzah1 (AUTHOR) hamzah.fansuri@trunojoyo.ac.id, Purwandari, Umi1 (AUTHOR), Putra, Sugili2 (AUTHOR), Adhiksana, Arief3 (AUTHOR), Junianto, Irvan Dwi4 (AUTHOR), Oktavian, Rama5,6 (AUTHOR), Cordiner, Joan6 (AUTHOR)
Publikováno v:
Environmental Quality Management. Dec2024, Vol. 34 Issue 2, p1-31. 31p.
Autor:
Velásquez-Reyes, Dulce, Rodríguez-Campos, Jacobo, Avendaño-Arrazate, Carlos, Gschaedler, Anne, Alcázar-Valle, Montserrat, Lugo-Cervantes, Eugenia
Publikováno v:
In Heliyon April 2023 9(4)
Akademický článek
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Publikováno v:
In Saudi Journal of Biological Sciences January 2021 28(1):294-301
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 19, Pp 202-210 (2022)
The dried leaves of Cyclocarya paliurus were enzymatically hydrolyzed with complex enzymes (cellulase and hemicellulase). The fermentation solution was fermented by mixed bacteria (Lactobacillus plantarum and Saccharomyces cerevisiae) and then freeze
Externí odkaz:
https://doaj.org/article/a58c450886cc42d5b3932d3926bf29be
Autor:
Dulce Velásquez-Reyes, Jacobo Rodríguez-Campos, Carlos Avendaño-Arrazate, Anne Gschaedler, Montserrat Alcázar-Valle, Eugenia Lugo-Cervantes
Publikováno v:
Heliyon, Vol 9, Iss 4, Pp e15129- (2023)
Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the Criollo and Forastero types have been studied separately with
Externí odkaz:
https://doaj.org/article/81dd56bdc8b54a4a9395c0b44445405c
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Publikováno v:
In Bioresource Technology February 2018 250:306-316
Autor:
Słowik-Borowiec Magdalena, Potocki Leszek, Oklejewicz Bernadetta, Broda Daniel, Podbielska Magdalena, Szpyrka Ewa
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 1, Pp 93-104 (2021)
In this study, 10 different plant materials (seeds/beans) were fermented by Bacillus subtilis var. natto. The influence of the process on vitamin K2 MK-7 content during different fermentation periods was assessed. Fermented plant samples were analyze
Externí odkaz:
https://doaj.org/article/e6b8586f802c43f1877f24054911b812