Results 81 to 90 of about 1,770,044 (220)

Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage

, 2023
Ultrasound-assisted fermentation is a promising approach for improving food products’ nutritional and sensory qualities. This study compared the effects of ultrasound-assisted fermentation on chickpea-based beverages’ nutritive and sensory components ...
Garba Betchem, Eliasu Issaka, John-Nelson Ekumah, Nana Adwoa Nkuma Johnson, Yanshu Li, Selorm Yao-Say Solomon Adade, Yongkun Ma   +6 more
core   +1 more source

Genetic and Molecular Basis of Processing Traits and Genetic Improvement Progress in Major Fruit Crops

Future Postharvest and Food, EarlyView.
Processing quality in fruit crops is governed by complex genetic networks controlling texture, sweetness, color, browning, aroma, and nutritional quality. Advances in genomics, genomic selection, and genome editing enable the development of processing‐oriented cultivars with improved industrial performance, reduced postharvest losses, and enhanced ...
M. Ranjani, Kaviya Dharshini U, Shalini Gaur Rudra   +2 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

Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages [PDF]

Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages.
Monika Sienkiewicz, Mahwish Tanveer, Yanyan Liu, Muhammad Salman Farid, Anna Lichota, Hira Nawazish, Khansa Abdul Qadoos, Łukasz Łopusiewicz, Umm E. Habiba, Muhammad Muzamil, Sienkiewicz, Monika, Nawazish, Hira, Abdul Qadoos, Khansa, Łopusiewicz, Łukasz, Farid, Muhammad Salman, Muzamil, Muhammad, Liu, Yanyan, Tanveer, Mahwish, Lichota, Anna, Habiba, Umm E.   +19 more
core   +1 more source

Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar

Future Postharvest and Food, EarlyView.
Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei, William Odoom, Regina Ofori Asante, Maxwell Adu, Solomon Odoi Anim, Jessica Ode Agyapong, Nana Adwoa Akyeneba Anderson   +6 more
wiley   +1 more source

Nitrogen fertilizer reduction based on bioorganic fertilizer improves the yield and quality of fresh leaves of alpine tea in summer

Beverage Plant Research
Nitrogen (N) fertilizer management is pivotal for guaranteeing higher yield and better quality of crops. In recent years, significant efforts have been devoted to enhancing N-use efficiency in field crops.
Rui Shi, Ying Wang, Fangyu Zhou, Sadam Hussain, Xingyu Lei, Enxiang Chen, Cong Wang, Juan Bai, Chunmei Gong   +8 more
doaj   +1 more source

Fermentation Performance of Epigenetically Modified Yeast

This study investigates the impact of epigenetic modification on Saccharomyces cerevisiae using sodium butyrate (SB), a histone deacetylase inhibitor (HDACi), to enhance sensory characteristics in beer fermentation.
Venkata Chelikani, Yanzhuo Kong, Suhasna Palihakkara, Leo Vanhanen   +3 more
core   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

Evaluating black pod resistance in cocoa (Theobroma cacao L.) and its relationship with phenotypical and biochemical characteristics

Beverage Plant Research
Disease associated with Phytophthora is a great menace to cocoa. Chemical control measures are however proven to be ineffective. Hence, the most feasible and effective method to combat this situation is using resistant planting material as they are the ...
Janaki Seifudeen Minimol, Basura Suma, Anna Mary, Thiruvathra Krishnakutty Shija, Sherin Jose, Sainamole Kurian Plappallil   +5 more
doaj   +1 more source

Development of a fermented alcoholic agave beverage (Agave tequilana) featuring prebiotic and probiotic properties, using an innovative, low-cost industrial process.

The development of an alcoholic fermented beverage based on agave juice is proposed, employing a two-stage fermentation: aerobic for growth and anaerobic for alcohol production. Substrate dilution, activation times, and co-culture with S. cerevisiae were evaluated to optimize probiotic viability and ethanol production.
openaire   +1 more source