Fermentation, 2020 High citric acid content in kiwifruit wine would lead to bad sensory experience and quality deterioration. It is opportune and crucial to develop an appropriate and feasible method to degrade citric acid for kiwifruit wine.
Wu Zhong, Tuo Chen, Hong Yang, Erhu Li
semanticscholar +1 more source
Citric acid production by immobilized cells of the yeast Candida guilliermondii : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Biotechnology and Bioprocess Engineering at Massey University [PDF]
, 1995 The feasibility of using cells of Candida guilliermondii immobilized onto sawdust particles for production of citric acid was investigated. C. guilliermondii IMK1 from a stock culture (Department of Process and Environmental Technology, Massey University,
Tisnadjaja, Djadjat
core
Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method [PDF]
, 2008 An efficient method for analyzing ten organic acids in food, namely citric, pyruvic, malic, lactic, succinic, formic, acetic, adipic, propionic and butyric acids, using HPLC was developed. Boric acid was added into the mobile phase to separate lactic and
Fang, Q. +5 more
core +2 more sources
International Journal of Electrochemical Science, 2013 LiMnPO4 nanoparticles were prepared by a citric acid assisted sol-gel method. The citric acid acts as both a chelating agent in the precursor synthesis and a carbon source in the following calcination. The effects of citric acid content on the structure,
S. Zhang +6 more
doaj +1 more source
Citric Acid and Microbial Phytase Inclusion in the Diet to Improve Utilization Phytate Phosporus and Growth of Broiler [PDF]
, 2004 Penelitian ini menggunakan anak ayam umur 3 sampai dengan 38 hari (180 ekor) dan 7 sampai dengan 42 hari (180 ekor). Ayam diberi ransum A, B, dan C yang berbahan dasar jagung (CSM) dan ransum E, F, dan G yang berbahan dasar gandum (WSM) yang diberi ...
Liebert, F. (F), Sukria, H. A. (H)
core
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods [PDF]
, 2020 Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction.
AOAC +4 more
core +1 more source
Effect of citric acid on browning of fresh-cut potatoes and on texture after frying [PDF]
, 2018 Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life.
Achaerandio Puente, María Isabel +3 more
core +2 more sources
Microwave synthesis of ZrO₂ and yttria stabilize ZrO₂ particles from aqueous precursor solutions [PDF]
, 2012 Zirconia and Yttrium stabilized zirconia are well-known ceramic materials. Scaling down the dimension of these ceramics can result in a faster sintering process at lower temperatures.
De Buysser, Klaartje +5 more
core +1 more source
Acta Odontologica ScandinavicaObjective: To investigate the influence of citric acid on the osteogenic and angiogenic potential of stem cells from apical papillae (SCAPs). Materials and methods: Stem cells from apical papillae were isolated from freshly extracted third permanent ...
Krasimir Hristov +6 more
doaj +1 more source
Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates
Mycobiology, 2020 Citric acid is a commercially valuable organic acid widely used in food, pharmaceutical, and beverage industries. In this study, 260 yeast strains were isolated from soil, bread, juices, and fruits wastes and preliminarily screened using bromocresol ...
Abd El-Latif Hesham +2 more
doaj +1 more source