Results 121 to 130 of about 163,606 (250)

Comparasion of iles-iles and cassava tubers as a Saccharomyces cerevisiae substrate fermentation for bioethanol production [PDF]

, 2010
Produksi bioetanol meningkat dengan cepat karena merupakan energi terbarukan untuk mengatasi krisis energi yang disebabkan oleh habisnya minyak fosil. Produksi bioetanol skala besar di industri umumnya menggunakan bahan baku seperti tebu, jagung, dan ...
KUSMIYATI,
core  

Fermentation and Process Optimisation of Soibum-A Traditional Food of Manipur India, Using Serratia sp.

, 2018
Olivia Khunjan, Piyush Pandey, Garima Sharma   +2 more
openalex   +1 more source

Continuous lactate-driven dark fermentation of restaurant food waste: Process characterization and new insights on transient feast/famine perturbations

, 2023
Lois Regueira-Marcos, Raúl Muñoz, Octavio García‐Depraect   +2 more
openalex   +2 more sources

Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota [PDF]

, 2021
Mohamed Mannaa, Gil‐Soo Han, Young‐Su Seo, Inmyoung Park   +3 more
openalex   +1 more source

Continuous Two-Stage Lactate-Driven Dark Fermentation Process for Enhanced Biohydrogen Production from Food Waste

Lois Regueira-Marcos, Octavio García‐Depraect, Raúl Muñoz   +2 more
openalex   +2 more sources

Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil [PDF]

, 2022
Silvia Donzella, Andrea Fumagalli, Stefania Arioli, L. Pellegrino, Paolo D’Incecco, Francesco Molinari, Giovanna Speranza, Daniela Ubiali, Marina Simona Robescu, Concetta Compagno   +9 more
openalex   +1 more source

Fermentation ? based food: influence of processing on product quality

, 2018
Fermented foods and beverages represent an important part of human nutrition in every food culture around the world. Some of the most popular fermented products derive from grain, fruit and vegetables and are alcoholic based, for instance the notable variety of traditional beers and wines. Originally, fermentation can be regarded as a biological method
openaire   +2 more sources

Effect of Fermentation Process on the Nutritional Composition of “Etsew”, a Corn-Based Food

, 2020
Jennifer Eyram Nkrow
openalex   +2 more sources

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

, 2012
Gražina Juodeikienė, Elena Bartkienė, Pranas Viškelis, Dalia Urbonavičienė, Dalia Eidukonytė, Č. Bobinas   +5 more
openalex   +2 more sources

Fermentation of House Crickets (<i>Acheta domesticus</i>): Boosting Quality and Functionality in Cricket-Based Food Ingredients. [PDF]

Foods
Haghayeghi SMH, Osimani A, Aquilanti L.
europepmc   +1 more source