Results 71 to 80 of about 10,668 (168)

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

Analysis of heterologous expression of phaCBA promotes the acetoin stress response mechanism in Bacillus subtilis using transcriptomics and metabolomics approaches

Microbial Cell Factories
Acetoin, a versatile platform chemical and popular food additive, poses a challenge to the biosafety strain Bacillus subtilis when produced in high concentrations due to its intrinsic toxicity.
Tao Li, Haixiang Li, Lei Zhong, Yufei Qin, Gege Guo, Zhaoxing Liu, Ning Hao, Pingkai Ouyang   +7 more
doaj   +1 more source

Microbiome‐mediated chemical communication in insects: Implications for pest management

Pest Management Science, Volume 82, Issue 9, Page 8132-8151, September 2026.
Microbiome–semiochemical interactions involve the following processes: direct microbial synthesis, host gene regulation, precursor biotransformation, microbiome modulation and indirect ecological signaling. Abstract Insects rely on semiochemicals to regulate aggregation, mating, foraging, and host selection. This review synthesizes evidence that insect‐
Ioannis Eleftherianos, Wei Zhang, Amr Mohamed, Rasha K. Al‐Akeel, Abeer M. Alkhaibari, Nemat Keyhani, Guy Smagghe   +6 more
wiley   +1 more source

Upcycling Almond Byproducts: A Technoeconomic and Environmental Assessment of Almond Hull Hydrolysate

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
This study presents the first integrated technoeconomic analysis (TEA) and life cycle assessment (LCA) of converting almond hulls—a sugar‐rich agricultural byproduct—into almond hull hydrolysate (AHH), a low‐cost and environmentally favorable fermentation growth medium.
Boon‐Ling Yeo, Varun Gore, Alex Ogino Hitomi, Karen A. McDonald, Elias Marvinney, Irnayuli Sitepu, Tina Jeoh, Kyria Boundy‐Mills   +7 more
wiley   +1 more source

Avaliação do teor de acetoína em vinagres como forma de verificação de sua genuinidade [PDF]

, 2000
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico.Estudo sobre os vinagres de vinho e de álcool nacionais, objetivando-se um maior conhecimento das características físico-químicas desses produtos e o estabelecimento de ...
Takemoto, Sonia Yasuko
core  

Properties of a diacetyl (acetoin) reductase from Bacillus stearothermophilus

, 1996
The cells of Bacillus stearothermophilus contain an NADH-dependent diacetyl (acetoin) reductase. The enzyme was easily purified to homogeinity, partially cahracterized, and found to be composed of two subunits with thw same molecular weight.
Medici A., Giovannini P. P., Rippa M., Bergamini C. M.   +3 more
core   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Produção de diacetil e acetoína: desenvolvimento de um meio de cultivo e avaliação de fatores que alteram o crescimento de Lactococcus lactis subsp. lactis biovar. diacetylactis [PDF]

, 1999
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia QuímicaO diacetil e a acetoína são substâncias responsáveis por parte do aroma de diversos derivados do leite.
Carvalho, Júlio Cesar de
core  

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin

, 2023
Brewers' spent grain (BSG) is a major side-stream from the beer industry, with an annual estimated production of 39 million tons worldwide. Due to its high nutritional value, high abundance and low price, it has been proposed as an ingredient in human ...
Øzmerih, Süleyman, Todorov, Sanne Kjærulf, Huang, Wenkang, Shetty, Radhakrishna, Wätjen, Anders Peter, Bang-Berthelsen, Claus Heiner, Turner, Mark S.   +6 more
core   +1 more source