Results 71 to 80 of about 14,985 (217)

Bacanora and Sotol: So Far, So Close [PDF]

, 2012
El propósito de este trabajo es familiarizar al lector con algunos aspectos relacionados, no sólo con dos bebidas alcohólicas de profundo arraigo en la cultura rural del México norteño, sino también con Agave angustifolia, conocido en Sonora como “agave (
Alfonso A. Gardea, J. Antonio Orozco-Avitia, Lloyd T. Findley, Martín Esqueda, Noemí Bañuelos, Travis H. Huxman   +5 more
core  

Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1 [PDF]

, 2015
Medium-chain volatile flavour esters are important molecules since they have extensive applications in food, fragrance, cosmetic, paint and coating industries, which determine different characteristics of aroma or taste in commercial products ...
AB Mason, ASG Lorenzoni, B Gao, C Gurkan, D Guo, E Descours, EJ Vandamme, FM Ausubel, G Brault, GM Rodriguez, J Yan, JA Arcos, JF Mosher, JL Cereghino, JR Pringle, LF Salerno, M Ahmad, M Choder, M Madruga, M Matsumoto, MJ Knight, MW Cheong, MW Larsen, NA Zamzuri, P Malcorps, R Noguerol-Pato, S Adachi, S Pokoj, SDM Laere Van, SM Saerens, SM Saerens, SM Saerens, Y Chen, Y Xu, Z Jin, Z Jin   +35 more
core   +3 more sources

Dual process for improved recovery of essential oil and pectin from citrus waste

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Citrus essential oils (EO), particularly orange essential oil (OEO) and pectin, are high‐value chemical products widely used across various industries, including pharmaceuticals, food and beverages, detergents, and cosmetics. These compounds are present in the residual by‐products generated by juice production industries, and their ...
Jorge Welti‐Chanes, Oscar Hernández‐Meléndez, Mariana Morales‐de la Peña, Eduardo Bárzana   +3 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

Study of Aging and Production of Wine from Grape Fruit by Fermentation Process [PDF]

, 2005
Fermentation biotechnology is an important industrial process for the production of alcoholic beverages including wine. However, aging of wine is always an important issue during production.
Guo, X. X., et al.
core   +1 more source

Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances [PDF]

, 2015
The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally.
Buzzini, Pietro, Cramarossa, Maria Rita, Di Mauro, Simone, Filippucci, Sara, Forti, Luca, Turchetti, Benedetta   +5 more
core   +2 more sources

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 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

Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Omega‐3 fatty acids (omega‐3s) are polyunsaturated fatty acids linked with numerous health benefits. Omega‐3s exhibit multifaceted activities through various mechanisms. Eicosapentaenoic acid (EPA) alleviates oxidative stress by lowering reactive oxygen species and improving oxidative stress in brain tissues and acts against neurodegenerative ...
Md Faruque Ahmad, Abdulrahman A Alsayegh, Anjum Khanam, Awais Ahmed, António Raposo, Farkad Bantun, Md Zeyaullah, Ahmad O Babalghith, Abdullah F Aldairi, Boshra Mozaffar, Mohammed F Bajahzer, Mohamed H Abdelrahman, Mohammad Intakhab Alam   +12 more
wiley   +1 more source

Multi-Biofuel Production Under Controlled and Noncontrolled pH Conditions by a Glucose-Adapted Enterobacter cloacae

Fermentation
This study reports the effects of pH culture on multi-biofuel production (hydrogen, ethanol, and 2,3-butanediol) by Enterobacter cloacae K1ga, isolated from koala and adapted to grow in 100 g dm−3 glucose.
Francisco Flores-Montiel, Victor E. Balderas-Hernández, Karla L. Márquez-Rivera, Antonio De Leon-Rodriguez   +3 more
doaj   +1 more source