Results 31 to 40 of about 1,045,574 (391)
Comprehensive Reviews in Food Science and Food Safety, 2021 Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product.
A. D. Ahnan-Winarno +4 more
semanticscholar +1 more source
Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production [PDF]
, 2006 Use of inferior yeast cultures represents one of the reasons for low fermentation efficiencies in Sri Lankan alcohol distilleries that use sugarcane molasses. The present study isolated and characterised yeast strains found in natural environments in Sri
Chandrasena, G. +2 more
core +3 more sources
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
core +1 more source
Programmable Biosensors Based on RNA-Guided CRISPR/Cas Endonuclease
Biological Procedures Online, 2022 Highly infectious illnesses caused by pathogens constitute severe threats to public health and lead to global economic loss. The use of robust and programmable clustered regularly interspaced short palindromic repeat and CRISPR-associated protein (CRISPR-
Xiaolong Liu +8 more
doaj +1 more source
Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review
Fermentation, 2022 Brewers’ spent grains constitute a valuable byproduct of the beer industry. They are characterized by a rich nutritional composition consisting of around 70% lignocellulosic fibrous material, 20% proteins, 10% lipids, in addition to vitamins, minerals ...
Sara Mitri +6 more
semanticscholar +1 more source
Agro-industrial wastes and their utilization using solid state fermentation: a review
Bioresources and Bioprocessing, 2018 Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use
P. K. Sadh, S. Duhan, J. S. Duhan
semanticscholar +1 more source
Antioxidants, 2021 This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate.
Yansheng Zhao +7 more
semanticscholar +1 more source
Electro-extractive fermentation for efficient biohydrogen production [PDF]
, 2011 Electrodialysis, an electrochemical membrane technique, was found to prolong and enhance the production of biohydrogen and purified organic acids via the anaerobic fermentation of glucose by Escherichia coli. Through the design of a model electrodialysis
Artur J. Majewski +34 more
core +1 more source
Red wine as resveratrol protective system -
Czech Journal of Food Sciences, 2004 The study describes an isomerization of trans-resveratrol exposed to diffused daylight in dependence on temperature and character of liquid sample (type of solvent, wine …). These effects were investigated using the reverse-phase-HPLC method.
I. Kolouchová +4 more
doaj +1 more source
Biohydrogen production from food waste: Influence of the inoculum-to-substrate ratio [PDF]
, 2018 In this study, the influence of the inoculum-to-substrate ratio (ISR) on dark fermentative hydrogen production from food waste (FW) was evaluated. ISR values ranging from 0.05 to 0.25 g VSinoculum/g VSsubstrate were investigated by performing batch tests
Boni, Maria Rosaria +7 more
core +1 more source