Results 31 to 40 of about 775,242 (294)
Homogenization of cocoa beans fermentation to upgrade quality using an original improved fermenter [PDF]
, 2017 Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans ...
Bastide, Philippe +4 more
core +1 more source
Research on Hot-air Drying Characteristics and Kinetics of Non-fried Extruded Potato Instant Noodles
Liang you shipin ke-ji, 2021 In order to improving the drying property and quality of non - fried extruded potato instant noodles,the drying characteristics of non-fried extruded instant noodles with diametral of 0.7 mm,1mm and 1.2 mm under the conditions of 40 ℃,50 ℃,60 ℃ and 70 ...
ZHANG Xin +6 more
doaj +1 more source
Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk
Frontiers in Microbiology, 2015 The growth of Streptococcus thermophilus ST12 (ST12) in liquid milk, reconstituted from low-heat skim milk powder (RSM) and in RSM with rennet addition (r-RSM) at 40°C was monitored by microcalorimetry.
Irina eStulova +8 more
doaj +1 more source
Chitin degradation potential and whole-genome sequence of Streptomyces diastaticus strain CS1801
AMB Express, 2020 The aim of this study was to evaluate the chitin degradation potential and whole-genome sequence of Streptomyces diastaticus strain CS1801, which had been screened out in our previous work. The results of fermentation revealed that CS1801 can convert the
Tiantian Xu +6 more
doaj +1 more source
Research progress on rapeseed green processing technology
Liang you shipin ke-ji, 2020 Green processing technology has wide prospects in rapeseed industry.The research progress of process technologies including microwave, pulsed electric field, shelling, cold pressing, enzymatic hydrolysis,supercritical CO2 extraction, low temperature ...
ZHANG Xin +6 more
doaj +1 more source
Foods, 2023 The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbiotic ...
Maret Andreson +5 more
doaj +1 more source
The Comparison Between Chemical and Natural Extraction In Textile Dyeing With Indigofera [PDF]
, 2019 Indigo is categorized as a vat dyes, which is needs to pass a fermentation phase in the extraction process before it could be used as a textile dye due to its lack of fastener substances.
Hendrawan, A. (Aldi ) +1 more
core
Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations [PDF]
, 2019 In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them.
Arroyo López, Francisco Noé +5 more
core +1 more source
Organoids in pediatric cancer research
FEBS Letters, EarlyView.Organoid technology has revolutionized cancer research, yet its application in pediatric oncology remains limited. Recent advances have enabled the development of pediatric tumor organoids, offering new insights into disease biology, treatment response, and interactions with the tumor microenvironment.
Carla Ríos Arceo, Jarno Drost
wiley +1 more source
Microbial Cell Factories, 2019 Background In terms of protein production, the internal environment of the host influences the activity of expression elements, thus affecting the expression level of the target protein.
Wei Zhang +4 more
doaj +1 more source