Results 31 to 40 of about 114,906,571 (305)

Phase-Dynamic Analysis of the Food Fermentation Process

Food Industry, 2022
There is a lactic acid formation followed by milk casein coagulation in the fermented dairy products obtained by fermentation. A man observes the metabolic activity of microorganisms during fermentation. Decomposition and synthesis reactions accompany the vital activity process of microorganisms leading to significant changes in the culture medium.
Petr A. Lisin, Anna A. Makarova
openaire   +1 more source

Microbiome−host proteostasis crosstalk—An emerging perspective on mechanisms and interventions toward healthy longevity

FEBS Letters, EarlyView.
Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley   +1 more source

Batch fermentation process: Modelling and direct sensitivity analysis [PDF]

, 2009
Based on a nonlinear model, this article realizes an investigation of dynamic behaviour of a batch fermentation process using direct sensitivity analysis (DSA).
Sipos, Anca, A. Sipos, Agachi, Paul Şerban, Agachi, P., Sipos, A., Strehaiano, P., X. Meyer, P. Strehaiano, Meyer, Xuân-Mi, Meyer, X., Strehaiano, Pierre, P. Agachi   +11 more
core   +1 more source

Aroma Compound Evolution during Fermentation

, 2023
Microorganisms involved in the fermentation process play a significant role in shaping the aromatic characteristics of the final food product [...
Niël van Wyk
core   +1 more source

Ethanol fermentation from food processing waste [PDF]

Environmental Progress & Sustainable Energy, 2012
This study focuses on the use of restaurant waste for production of ethanol. Food wastes (corn, potatoes, and pasta) were converted to ethanol in a two‐step process: a two‐part enzymatic digestion of starch using α‐amylase and glucoamylase and then fermentation of the resulting sugars to ethanol using yeast.
Walker, Kara, Vadlani, Praveen V., Madl, Ronald L., Ugorowski, Philip B., Hohn, Keith L.   +4 more
openaire   +2 more sources

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes [PDF]

Frontiers in Microbiology, 2020
There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed.
Carlos Sabater, Carlos Sabater, Lorena Ruiz, Lorena Ruiz, Susana Delgado, Susana Delgado, Patricia Ruas-Madiedo, Patricia Ruas-Madiedo, Abelardo Margolles, Abelardo Margolles   +9 more
openaire   +4 more sources

Design and analysis strategies for robust microbiome ageing research

FEBS Letters, EarlyView.
The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik, İsmail Güderer, Yi Wang, Tayyaba Alvi, Prasoon Pandey, Handan Melike Dönertaş   +5 more
wiley   +1 more source

New Insights on Low-Temperature Fermentation for Food

, 2023
Fermentation technology has a long history and low-temperature fermentation has now become the focus of research. This paper reviews the mechanism and application of low-temperature fermentation and the optimization of relevant strains.
Yun-Guo Liu, Aihemaitijiang Aihaiti, Jun Liu, Xiao-Juan Tang, Ling-Xiao Liu, Chen Liang   +5 more
core   +1 more source

SOLID AND LIQUID PINEAPPLE WASTE UTILIZATION FOR LACTIC ACID FERMENTATION USING Lactobacillus delbrueckii [PDF]

, 2007
The liquid and solid pineapple wastes contain mainly sucrose, glucose, fructose and other nutrients. It therefore can potentially be used as carbon source for fermentation to produce organic acid.
Abdullah, Abdullah
core   +1 more source

DEVELOPMENT OF CONCENTRATED AROMATIC EXTRACTS FROM CURRANT SHOOTS FOR BEVERAGES

Harčova Nauka ì Tehnologìâ
Herbal spicy-aromatic raw materials are widely used in the production of non-alcoholic and alcoholic beverages. They enrich beverages by aromatic compounds, create colour and impart a characteristic taste.
N. Frolova, M. Bilko, S. Gunko, A. Shevchenko, L. Melnyk, O. Lytovchenko   +5 more
doaj   +1 more source