Results 71 to 80 of about 1,770,044 (220)

Biological Potential of Extremophilic Filamentous Fungi for the Production of New Compounds with Antimicrobial Effect

Fermentation
Antimicrobial resistance represents one of the most critical public health challenges of the 21st century. The emergence of multidrug resistance (MDR) in bacterial and fungal pathogens to diverse chemical agents severely impedes the effective treatment ...
Vladislava Dishliyska, Jeny Miteva-Staleva, Yana Gocheva, Galina Stoyancheva, Lyudmila Yovchevska, Radoslav Abrashev, Boryana Spasova, Maria Angelova, Ekaterina Krumova   +8 more
doaj   +1 more source

Alcoholic beverages as a food and their relation to nutrition (Lay supplement No. 8)

, 1942
Jellinek, E. M. (1942). Alcoholic beverages as a food and their relation to nutrition (Lay supplement No. 8).
Jellinek, E. M. (Elvin Morton)
core   +1 more source

Interactions between lactobacillus and yeast: A recent update

Food Biomacromolecules, EarlyView.
Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen, Mengyuan Liu, Mengchen Li, Zhiyun Yue, Yang Mu, Chao Wang, Lusha Xia, Junjun Gao, Mingye Peng, Ran Wang, Mengzhou Zhou   +10 more
wiley   +1 more source

Anaerobic Digestion of Food Waste and Granular Inoculum: Study on Temperature Effect and Substrate-to-Inoculum Ratio on Biogas Production

Fermentation
The development of food waste anaerobic digestion (AD) is a contemporary research topic addressed in the scientific community to meet the requirements of food waste valorization and proper substrate configuration for an efficient AD process.
Madalina Ivanovici, Gabriela-Alina Dumitrel, Vasile Daniel Gherman, Teodor Todinca, Ana-Maria Pana, Valentin Laurentiu Ordodi   +5 more
doaj   +1 more source

Sonication‐assisted green extraction and functional characterization of dietary fiber from a novel PD2LV65 oat (Avena sativa L.) cultivar

Food Biomacromolecules, EarlyView.
Abstract This study explored the oat cultivar PD2LV65 as a native source of dietary fiber (DF) and optimized its extraction using response surface methodology. A three‐factor three‐level design assessed the impact of time (10, 20, and 30 min), temperature (20°C, 30°C, and 40°C), and amplitude (60%, 70%, and 80%) on the extraction efficacy.
Muhammad Suhail Ibrahim, Muhammad Nadeem, Tahir Mahmood Qureshi, Waseem Khalid, Abdul Rehman, Muneer Rehman, Nida Firdous, Angela Aluko   +7 more
wiley   +1 more source

Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge

Fermentation
Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries ...
Elizabeth Naiquen Flores, Gabriel Alejandro Rivas, Andrea Cecilia Guillade, Natalia Soledad Brizuela, Marina Edith Navarro, Emma Elizabeth Tymczyszyn, Lucrecia Delfederico, Carolina Fabiana Perez, Liliana Carmen Semorile, Danay Valdes La Hens, Barbara Mercedes Bravo-Ferrada   +10 more
doaj   +1 more source

The demand for alcohol: a meta-analysis of elasticities [PDF]

Numerous studies have estimated elasticities of alcohol demand using different procedures. Because of widespread differences in demand estimates, however, it is difficult to synthesise the literature into coherent meaning.
Gallet, Craig A.
core  

The nature of alcoholic beverages and the extent of their use (Lay supplement No. 2)

, 1942
Jellinek, E. M. (1942). The nature of alcoholic beverages and the extent of their use (Lay supplement No. 2).
Jellinek, E. M. (Elvin Morton)
core   +1 more source

Valorization of Citrus Waste for Recovery of Nutritional and Bioactive Compounds: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika, Rhythm Kalsi, Jasleen Kaur Bhasin, Rafeeya Shams, Kshirod Kumar Dash   +4 more
wiley   +1 more source

Ethanol and Xylitol Co-Production by Clavispora lusitaniae Growing on Saccharified Sugar Cane Bagasse in Anaerobic/Microaerobic Conditions

Fermentation
Ethanol and xylitol are valuable bioproducts synthesized by non-conventional yeasts from lignocellulosic sugars. However, their biosynthesis requires distinct cultivation conditions.
David Guzmán-Hernández, Ana C. Ramos-Valdivia, Héctor Mario Poggi-Varaldo, Josefina Barrera-Cortés, Eliseo Cristiani-Urbina, Teresa Ponce-Noyola   +5 more
doaj   +1 more source