Results 151 to 160 of about 2,889,328 (295)

A lumped modelling framework for the epoxidation of vegetable oils and fatty acid methyl esters

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract Epoxidized vegetable oils and fatty acid methyl esters are promising bio‐based alternatives to phthalates for plasticizer applications. Their synthesis typically involves the reaction of unsaturated double bonds with peracetic acid in a biphasic liquid–liquid system, where the simultaneous occurrence of reaction and phase partitioning makes ...
Irene Presti, Carlo Pirola, Francesco Megna, Federico Galli   +3 more
wiley   +1 more source

Effect of acetic acid under controlled pH conditions on the co-fermentation of glucose and xylose by Saccharomyces cerevisiae 424A(LNH-ST)

, 2008
One of the primary obstacles facing the cellulosic biomass to ethanol industry is the effect of inhibitors present in biomass hydrolysates on the fermentation of these hydrolysates to ethanol.
Casey, Elizabeth Rebecca
core   +1 more source

Constructed Red Phosphorus/BiVO4 S‐Scheme Heterojunction for Efficient Photocatalytic Overall Water Splitting

EcoEnergy, EarlyView.
An S‐scheme red phosphorus/BiVO4 heterojunction is presented, where red phosphorus served as the water reduction site, and BiVO4 functioned as the water oxidation site. Because it has a built‐in electric field that helps charge transfer and separation, red phosphorus/BiVO4 works very well in the photocatalytic overall water splitting process.
Guanman Liu, Minyi Xie, Limei Xu, Xunfu Zhou, Yali Wang, Jin Luo, Xiaomei Ning, Zuofang Yao, Xiaosong Zhou, Laisheng Li   +9 more
wiley   +1 more source

Improving the Sensitivity in Chiral Analysis by Capillary Electrophoresis

ELECTROPHORESIS, EarlyView.
Most recent advances for the enhancement of sensitivity in capillary electrophoresis, including off‐line and in‐capillary preconcentration techniques and their combinations, and the use of alternative detection systems to UV–Vis spectrophotometric absorption.
María Castro‐Puyana, Sandra Salido‐Fortuna, María Luisa Marina   +2 more
wiley   +1 more source

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

Food Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +2 more
wiley   +1 more source

Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar. [PDF]

Foods
Yu Z, Zhao H, Ma T, Zhang X, Yan Y, Zhu Y, Yu Y.   +6 more
europepmc   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar. [PDF]

BMC Microbiol
Yang L, Yan Y, Shen J, Xia Y, Lang F, Chen C, Zou W.   +6 more
europepmc   +1 more source

Acetic acid bacteria culture collection: significance and management

, 2012
Acetic acid bacteria (AAB) occur in very specialized habitats such as plants, fruits and flowers, as well as several kinds of sugary or alcoholic substrates.
DE VERO, Luciana
core  

Cytosolic peroxiredoxin TSA1 influences acetic acid metabolism and pH homeostasis in wine yeasts

Acetic acid is a key metabolite in yeast fermentation, influencing wine quality through its role in volatile acidity. In Saccharomyces cerevisiae, acetic acid production involves aldehyde dehydrogenases, primarily Ald6p during fermentation and Ald4p ...
Matallana, Emilia, Ewald, Jennifer C., Dengler, Lisa, Aranda, Agustín, Garrigós, Victor, Picazo, Cecilia, Ewald, Jennifer Christina   +6 more
core   +1 more source