Results 31 to 40 of about 200,822 (325)
Vegetable milks and their fermented derivative products
International Journal of Food Studies, 2013 <p>The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their ...
Neus Bernat +3 more
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125th anniversary review: fuel alcohol: current production and future challenges [PDF]
, 2011 Global research and industrial development of liquid transportation biofuels are moving at a rapid pace. This is mainly due to the significant roles played by biofuels in decarbonising our future energy needs, since they act to mitigate the deleterious ...
Walker, Graeme M.
core +3 more sources
Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages
Antioxidants, 2019 The beverages obtained by yeast fermentation from anthocyanin-rich natural sources (grapes, berries, brown rice, etc.) retain part of the initial pigments in the maturated drink.
Lavinia Liliana Ruta +1 more
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Saccharomyces cerevisiae in the production of whisk(e)y [PDF]
, 2016 Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation.
Hill, Annie E., Walker, Graeme M.
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Dual Induction of New Microbial Secondary Metabolites by Fungal Bacterial Co-cultivation [PDF]
, 2017 We thank the College of Physical Sciences, University of Aberdeen, for provision of infrastructure and facilities in the Marine Biodiscovery Centre.
Ebel, Rainer +4 more
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Foods, 2022 The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize.
Flavia Casciano +6 more
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Conceptual Design and Scale Up of Lactic Acid Production from Fermentation-Derived Magnesium Lactate
Chemical Engineering Transactions, 2018 A process for production of purified lactic acid from fermentation-derived magnesium lactate is conceptually designed and simulated using Aspen Plus simulator equipped with RADFRAC module. The process employs two reactive distillation columns: one, the RD column, for esterification of acidified magnesium lactate solution, and the other, the HY column ...
Daengpradab B., Rattanaphanee P.
openaire +2 more sources
Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
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Degradation of Shrimp Proteins during Fermentation with Lactic Acid Bacteria and Dynamic Changes in Their in Vitro Antioxidant Activity [PDF]
Shipin KexueThis study aimed to investigate the degradation of myofibrillar protein (MP) and sarcoplasmic protein (SP) during the fermentation of shrimp meat with Enterococcus lactis as well as the changes in antioxidant activity of the degradation products ...
XIONG Zhiyu, SUN Lanjing, ZHANG Qianqian, GAO Ruichang, YUAN Li
doaj +1 more source