Results 161 to 170 of about 44,810 (278)

Rice Genotype Related to Starch Biosynthesis: Effects on Rice Starch Structure and Enzymatic Digestibility during <i>Shochu</i> and <i>Sake</i> Production. [PDF]

J Appl Glycosci (1999)
Lee LJ, Sato Y, Joyo M, Takahashi K, Okuda M.   +4 more
europepmc   +1 more source

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

Rapid and non-destructive estimation of chemical properties of date syrup using visible-near infrared hyperspectral imaging combined with machine learning predictive models. [PDF]

Food Chem X
Nargesi MH, Kheiralipour K.
europepmc   +1 more source

Frank Paul Bowman, Gérard de Nerval. La conquête de soi par l'écriture

, 1998
Brix Michel. Frank Paul Bowman, Gérard de Nerval. La conquête de soi par l'écriture. In: Romantisme, 1998, n°102. Sur les scènes du XXème siècle. pp.
Brix, Michel
core  

Physicochemical, Bioactive, and Clinical Evaluation of Blueberry‐Enriched Kombucha as a Functional Beverage

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study aimed to develop a blueberry‐flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a second fermentation stage.
Angelica Morgan Anselmini, Gabrieli Lorandi, Marcieli Peruzzolo, Itamar Luís Gonçalves, Rogério Luis Cansian, Jamile Zeni, Eunice Valduga, André Keng Wei Hsu, Vivian Polachini Skzypek Zanardo, Geciane Toniazzo Backes   +9 more
wiley   +1 more source

Toward accurate prediction of apple firmness and brix across countries, seasons and cultivars with hyperspectral imaging. [PDF]

Discov Food
Tang H, Liu Y, Boukhennoufa I, Yu W, Xu X, Zhai X.   +5 more
europepmc   +1 more source

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source

Introduction

, 2015
Brix, Michel
core   +1 more source

Physicochemical evaluation of pediatric liquid medicines in Ghana: implications for cariogenicity and erosive potential. [PDF]

BMC Oral Health
Akolgo GA, Addo-Owusu R, Opong RA, Andoh RH.   +3 more
europepmc   +1 more source

Impact of Hibiscus sabdariffa Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of Mead

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT The incorporation of botanical ingredients into mead has emerged as a promising strategy for developing fermented beverages enriched with natural bioactive compounds with improved physicochemical quality and bioactive properties. This study evaluated the fermentation performance of mead production and the effects of post‐fermentation ...
Luiz Antônio Teixeira Pedott, Lucas Henrique do Nascimento, Laís Thomazoni, Jamile Zeni, Eunice Valduga   +4 more
wiley   +1 more source