Results 31 to 40 of about 14,985 (217)

Hidden players in the regulation of secondary metabolism in tea plant: focus on non-coding RNAs

Beverage Plant Research, 2022
Non-coding RNAs (ncRNAs) are functional transcripts with minimal or no protein-coding capacity that comprise a large portion of the plant transcriptome. Among them, the microRNAs (miRNAs), linear long ncRNAs (lncRNAs), and circular long ncRNAs (circRNAs)
Chengzhe Zhou, Caiyun Tian, Chen Zhu, Zhongxiong Lai, Yuling Lin, Yuqiong Guo   +5 more
doaj   +1 more source

Bioactive Properties of Fermented Beverages: Wine and Beer

Fermentation
In recent years, consumer demand has been increasingly oriented to fermented foods and/or beverages with functional properties. The functional beverage industry focused on producing a product that combines a peculiar aromatic taste with healthy ...
Vanesa Postigo, Margarita García, Julia Crespo, Laura Canonico, Francesca Comitini, Maurizio Ciani   +5 more
doaj   +1 more source

Taxonomic notes of three tea-plants (Camellia sect. Thea) recently described in Vietnam

Beverage Plant Research, 2022
Camellia sinensis var. dulcamara is a heterotypic synonym of C. sinensis var. pubilimba. Camellia flosculora and C. vidalii were excluded from sect. Thea.
Nguyen Trung Thanh, Luong Van Dung, Le Nguyet Hai Ninh, Quang Cuong Truong, Shixiong Yang   +4 more
doaj   +1 more source

Determination of permissible alcohol and vinegar in Shariah and scientific perspectives [PDF]

, 2016
The halal food production industry is gaining greater attention among Muslim and non-Muslim majority countries, particularly due to the increase of global market demand.
Ab. Majid, Mahmood Zuhdi, Abdul Rahman, Russly, Amin, A., Jamaluddin, Mohammad Aizat, Mat Hashim, Dzulkifly, Othman, Rashidi, Ramli, Mohd Anuar   +6 more
core  

Effects of Soybean Meal Fermented by Lactobacillus plantarum NX69 on Growth Performance and Intestinal Health of Nursery Pigs

Fermentation
The Intestinal system of nursery pigs is not fully matured and is easily disturbed by dietary composition and nutritional content. Probiotic-fermented feed has emerged as a beneficial dietary form for nursery pigs and is widely utilized in the livestock ...
Mengshi Zhao, Fengqiang Lin, Song Peng, Yaxiong Ma, Huini Wu, Zhaolong Li   +5 more
doaj   +1 more source

Isolation of mesophyll protoplasts from tea (Camellia sinensis) and localization analysis of enzymes involved in the biosynthesis of specialized metabolites

Beverage Plant Research, 2021
Specialized metabolites in tea (Camellia sinensis) are fundamental quality factors. It is important to characterize gene function in vivo to identify key enzymes and reactions involved in the biosynthesis of such metabolites.
Ying Zhou, Rufang Deng, Xinlan Xu, Ziyin Yang   +3 more
doaj   +1 more source

Emerging research directions in nanoparticle‐based foam control for bioprocessing: a bibliometric approach

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Overfoaming remains a critical challenge in industrial bioprocesses, compromising mass transfer, operational stability, and downstream efficiency in bioreactors and wastewater treatment systems. This study provides a bibliometric and scientometric assessment of nanoparticle‐enabled foam control to map technological trends and identify research
Antonio Átila Menezes Ferreira, John Hebert da Silva Felix, Thiago Queiroz da Silva, Larissa Oliveira Araújo, Maria Tayane Barroso dos Santos, Larysse Maria Santiago de Castro, José Cleiton Sousa dos Santos   +6 more
wiley   +1 more source

Time Course Evaluation of Biochemical Contents and Biocatalytic Activities of Jiaosu from Fruit Wastes During One-Year Natural Fermentation

Fermentation
Jiaosu is a multifunctional solution derived from the fermentation of a mixture of fruit or vegetable wastes, sugar, and water for a typical period of three months.
Rhupinee Punniamoorthy, Kam Huei Wong, Sing Yan Looi, Nam Weng Sit   +3 more
doaj   +1 more source

Effects of different spreading treatments on the formation of aroma quality in green tea

Beverage Plant Research, 2021
The current research was carried out to verify if low-temperature spreading treatments (CK, natural spreading; LTD, low temperature + dark; LTY, low temperature + yellow light; LTCD, low temperature + CO2) had a positive effect on the aroma quality of ...
Xinlei Yu, Chang He, Yuchuan Li, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni   +7 more
doaj   +1 more source

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey [PDF]

, 2010
Cheese whey, the main dairy by-product, is increasingly recognized as a source of many bioactive valuable compounds. Nevertheless, the most abundant component in whey is lactose (ca. 5% w/v), which represents a significant environmental problem.
Domingues, Lucília, Guimarães, Pedro M. R., Teixeira, J. A.   +2 more
core   +1 more source