Results 81 to 90 of about 10,027 (216)

Bean‐to‐Bar Chocolate: An Integrative Framework Linking Terroir, Biochemistry, Processing, and Sensory Expression

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The bean‐to‐bar movement, which emerged in the United States in 1996, represents a transformative approach to chocolate production and consumption by integrating craftsmanship, sustainability, and gastronomic authenticity. This study conducted a literature review using the narrative approach, as the object of investigation encompasses both ...
Paola Romanova do Nascimento Costa, Maico da Silva Silveira, Júlio César DoVale, Paulo Henrique Machado de Sousa   +3 more
wiley   +1 more source

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

Efficient acetoin production from pyruvate by engineered Halomonas bluephagenesis whole-cell biocatalysis

, 2023
Acetoin is an important platform chemical, which has a wide range of applications in many industries. Halomonas bluephagenesis, a chassis for next generation of industrial biotechnology, has advantages of fast growth and high tolerance to organic acid ...
Cui, Zhenzhen,, Fu, Jing,, Cui, Zhenzhen, Zhang, Jing, Wang, Zhiwen, Chen, Tao,, Zhang, Jing,, Wang, Zhiwen,, Zheng, Meiyu, Chen, Tao, Fu, Jing, Zheng, Meiyu,   +11 more
core   +1 more source

Fermentation Performance and Microbial Interactions of Selected Aroma‐Producing Yeasts Co‐Cultivated With Lactic Acid Bacteria in Winemaking

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Wine with unique flavor and aroma from nonspontaneous wine fermentation with nonconventional yeasts has gained attention in the wine industry. To develop a stable and controllable pathway for winemaking, the current study screened aroma‐producing yeast strains from grape vineyards in Taiwan and evaluated their suitability through co ...
Chien‐Hao Chen, Sheng‐Qi Cai, Yueh‐Hao Ronny Hung, Tsung‐Yu Tsai, Mukerrem Betul Yerer‐Aycan, Thierry J. C. Regnier, Ming‐Hsu Chen, Kuan‐Chen Cheng   +7 more
wiley   +1 more source

Structure-Based Design of Acetolactate Synthase From Bacillus licheniformis Improved Protein Stability Under Acidic Conditions

Frontiers in Microbiology, 2020
Catabolic acetolactate synthase (cALS) plays a crucial role in the quality of liquor because of its ability to catalyze the synthesis of the endogenous precursor product α-acetolactate of the aromatic compound tetramethylpyrazine (TTMP) and acetoin ...
Ting Zhao, Yuan Li, Siqi Yuan, Yang Ye, Zhifu Peng, Rongqing Zhou, Jun Liu, Jun Liu, Jun Liu   +8 more
doaj   +1 more source

Enantiomeric differentiation of three key volatile compounds in three different palm wines (Elaeis guineensis, Borassus flabellifer and Nypa fruticans)

CyTA - Journal of Food, 2018
The contents and enantiomeric distributions of three chiral compounds, linalool, phenylethanol and acetoin, were investigated in three different palm wines (i.e. Elaeis guineensis, Borassus flabellifer, and Nypa fruticans). While N.
Ola Lasekan
doaj   +1 more source

Selective and Efficient Elimination of Vibrio cholerae with a Chemical Modulator that Targets Glucose Metabolism

Frontiers in Cellular and Infection Microbiology, 2016
Vibrio cholerae, a Gram-negative bacterium, is the causative agent of pandemic cholera. Previous studies have shown that the survival of the seventh pandemic El Tor biotype V.
Young Taek Oh, Hwa Young Kim, Eun Jin Kim, Junhyeok Go, Wontae Hwang, Hyoung Rae Kim, Dong Wook Kim, Sang Sun Yoon   +7 more
doaj   +1 more source

Expression of the Klebsiella pneumoniae CG21 acetoin reductase gene in Clostridium, acetobutylicum ATCC 824

, 2010
[[abstract]]Acetoin reductase catalyzes the production of 2,3-butanediol from acetoin. The gene encoding the acetoin reductase of Klebsiella pneumoniae CG21 was cloned and expressed: in Escherichia coli and Clostridium acetobutylicum ATCC 824.
Wardwell, SA;Yang, YT;Chang, HY;San, KY;Rudolph, FB;Bennett, GN
core   +1 more source

Studies on Acetoin Fermentation

Journal of the agricultural chemical society of Japan, 1953
l-Arabinose is the best carbon source in order to increase the yield of acetoin (acetylmethylcarbinol) by using B. natto, and d-glucose is the next. The highest yield of acetoin in this experiment was 562mg per 100cc of the medium, or 11.04% of consumed l-arabinose. On the other hand, the best nitrogen source is casein and the next is peptone. It seems
openaire   +2 more sources

Acetolactate and Acetoin Synthesis in Ripening Peas [PDF]

Plant Physiology, 1964
The role of acetolactate as a precursor in valine biosynthesis was first indicated by the isotopic studies of Strassman et al. (18) and was subsequently supported by work on valine-less mutants of Escherichia coli (21, 22) and Neurospora, crassa (24).
openaire   +2 more sources