Results 21 to 30 of about 167,310 (292)

Alcoholic fermentation: beverages to biofuel [PDF]

FEMS Yeast Research, 2008
No abstract provided.
Romano, P., Fleet, G., Boekhout, T.
openaire   +3 more sources

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

International Journal of Microbiology, 2020
Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages ...
Bikila Wedajo Lemi
doaj   +1 more source

A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes [PDF]

, 2009
Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and ...
Li Yu, Ren, F.Z., Zhang Luo, Bei-Zhong Han, Yu, Li, Fa-Zheng Ren, Wu, X.H., M.J. Robert Nout, Nout, M.J.R., Ren, Fa-Zheng, Nout, M.J. Robert, Wu, Xiao-He, Yu, L., Xiao-He Wu, Luo, Zhang, Han, Bei-Zhong, Han, B.Z., Luo, Z.   +17 more
core   +1 more source

Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder

Scientific Reports, 2023
Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji—a fermented non-dairy beverage prepared using natural ...
Preetinder Kaur, Ruchika Zalpouri, Ritika Modi, Param Pal Sahota, Tarsem Singh Dhillon, Amrit Kaur   +5 more
doaj   +1 more source

Microbiology of Fermented Foods and Beverages [PDF]

Foods, 2020
Fermented foods are consumed all over the world and show increasing trends [...]
openaire   +3 more sources

Oral administration with a traditional fermented multi-fruit beverage modulates non-specific and antigen-specific immune responses in BALB/c mice.

PLoS ONE, 2020
Fruits have been widely considered as the default "health foods" because they contain numerous vitamins and minerals needed to sustain human health. Fermentation strategies have been utilized to enhance the nutritive and flavor features of healthy and ...
Jamie Bernadette A Sy, Tsui-Chun Hsu, Aniket Limaye, Je-Ruei Liu   +3 more
doaj   +1 more source

Mead and Other Fermented Beverages [PDF]

, 2017
This chapter introduces the production of mead, a traditional alcoholic fermented beverage. It starts with an introduction to mead that includes historical aspects of production and a description of some styles and derivative products. Then, the raw material in mead production, the honey, is characterized in terms of its physicochemical composition and
Pereira, Ana Paula, Oliveira, José M., Ferreira, Alexandra Mendes, Estevinho, Leticia M., Faia, Arlete Mendes   +4 more
openaire   +3 more sources

Probiotic Fermented Beverage From Macroalgae

Natural Product Communications, 2021
We have tested the hypothesis that a fermented beverage from the macroalgae Hydropuntia eucheumatoides exhibits antioxidant and enzymatic activity. The macroalga was hydrolyzed (maximum hydrolysis yield: 78%) with a mixture of the enzymes viscozyme and ...
Vo T. Trung, Tran Van Huynh, Pham D. Thinh, Pham T. San, Truong H. Bang, Nguyen T. Hang   +5 more
doaj   +1 more source

Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage

Foods, 2022
Foods containing chestnuts (Castanea mollissima Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits.
Jing Zou, Yinghong Hu, Kuo Li, Yang Liu, Miao Li, Xinyuan Pan, Xuedong Chang   +6 more
doaj   +1 more source

Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

Food Technology and Biotechnology, 2016
The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic ...
Loreta Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, Maija Tenkanen, Tomas Makaravicius, Elena Bartkiene   +5 more
doaj   +1 more source