Results 61 to 70 of about 1,770,044 (220)
Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation
Methanol, also known as wood alcohol, is a common hazardous by-product of alcoholic beverage fermentation and serves as a crucial indicator for assessing the safety of alcoholic beverages.
Jianjun Lu +8 more
core +1 more source
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
FermentationSoil degradation is caused by climate change and some agricultural practices. The use of compost from organic waste can be a sustainable solution, but poses risks to soil, crops and fruit.
Fernando Sánchez-Suárez +3 more
doaj +1 more source
, 2023 Passion fruit wine is a popular fruit wine because of its unique aroma. However, the roles of microorganisms in different fermentation methods, particularly their contributions to aroma formation, are poorly understood.
Xiaofang Ye +4 more
core +1 more source
Food Chemistry International, EarlyView.Industrial botanical marc retained valuable phytochemicals, antioxidants, catechins, and caffeine after ethanol maceration, with composition varying by botanical source and processing. These underutilized by‐products represent promising, safe, and sustainable feedstocks for recovering bioactive compounds for food, nutraceutical, and functional ...
Veronika Šimora +7 more
wiley +1 more source
FermentationThe study aims to evaluate the feasibility of using defatted Tenebrio molitor larvae proteins as substrates in microbial fermentation, targeting the development of high-value products to combat age-related health issues.
Kyung-Yun Kang +3 more
doaj +1 more source
Flavour and Fragrance Journal, EarlyView.This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley +1 more source
Enhancing Kefir with Raspberry Pomace: Storage-Dependent Changes in Quality and Stability
FermentationThis study evaluated the effects of raspberry pomace addition on kefir’s chemical, microbiological, and sensory properties during a 14-day refrigerated storage. Kefir samples were prepared using 10% and 20% raspberry pomace, either retaining or straining
Sandra Stamenković Stojanović +5 more
doaj +1 more source
Dealing responsibly with the alcohol industry in London. [PDF]
, 2012 The 2012 UK Government's Alcohol Strategy for England and Wales has been welcomed broadly and resulted only in muted criticism within the UK public health community.
McCambridge, Jim
core +1 more source
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source