Results 51 to 60 of about 167,310 (292)

Amyloid‐Guided Assembly of Magnetically Recyclable Enzymatic Nanofibers Toward Sustainable Biocatalysis

Advanced Science, EarlyView.
A hierarchical strategy integrates linker engineering, amyloid‐guided self‐assembly, and magnetic immobilization to construct recyclable DPAO4‐DMAO7 enzymatic nanofibers. The resulting magnetic composites enable biogenic amine conversion in complex food matrices and simulated wastewater, while rapid magnetic separation supports repeated reuse. The work
Shuangping Liu, Qilin Yang, Qian Zhang, Tiantian Liu, Xiao Han, Jian Mao   +5 more
wiley   +1 more source

Screening of probiotic strains for development of ready- to -serve probioticated mango beverage

Journal of Horticultural Sciences, 2018
Out of the thirteen probiotic strains procured from different sources or isolated from the commercially available sachets, seven isolates showed growth in the ready to serve (RTS) mango beverage.
K Ranjitha, Harinder Singh Oberoi, K K Upreti, K Redappa   +3 more
doaj   +1 more source

Novel synbiotic fermented finger millet-based yoghurt-like beverage: nutritional, physicochemical, and sensory characterization [PDF]

, 2022
This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain.
Hagrétou, S-L, Katina, K, Maina, NH, Hagrétou, Sawadogo-Lingani, Elisabete Pinto, Pinto, Elisabete, Ana M.P. Gomes, Gomes, AMP, Gomes, Ana M. P., Catarina Vila-Real, Ana Pimenta-Martins, Mbugua, S, Kati Katina, Pimenta-Martins, A, Samuel Mbugua, Vila-Real, C, Pinto, E, Katina, Kati, Sawadogo-Lingani Hagrétou, Pimenta-Martins, Ana, Mbugua, Samuel, Vila-Real, Catarina, Maina, Ndegwa H., Ndegwa H. Maina   +23 more
core   +1 more source

Promoting Healthier Drinking: Evidence From a Vignette Experiment on Contextual and Informational Drivers of Dealcoholized Wine Choices

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Growing demand for healthier beverages is driving innovation in the wine sector, with dealcoholized wine emerging as a promising alternative. However, little is known about the contextual conditions under which consumers would choose dealcoholized wine, particularly in countries with strong wine traditions. To fill this gap, this work examines
Giovanna Piracci, Giulia Maesano, Leonardo Casini, Maurizio Canavari, Marija Cerjak   +4 more
wiley   +1 more source

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

, 2014
This study aimed at investigating the suitability of oat flakes for making functional beverages. Different technological options were assayed, including the amount of flakes, the inoculum of the starter and the addition of enzyme preparations.
Poutanen, Kaisa, Gobbetti, M., Rizzello, C.G., Luana, N., Curiel, J.A., Coda, Rossana   +5 more
core   +2 more sources

DEVELOPMENT OF SWEETPOTATO-BASED FERMENTED BEVERAGE

Annals of Tropical Research, 1997
The optimum time for fermentation and suitable fermenting container was established for the production of sweetpotato-based fermented beverage Evaluation of the beverage was done through physicochemical and sensory analyses by trained panelists.
Julie D. Tan, Edna E. Forio
doaj  

Process optimization and antioxidant activity of wolfberry and jujube compound fermented beverage [PDF]

Zhongguo niangzao
Wolfberry and jujube compound fermented beverage was prepared using wolfberry and jujube as the experimental materials, and Lactiplantibacillus plantarum, Lactobacillus acidophilus and Lactobacillus reuteri as compound fermentation strains, the ...
TIAN Huan, FANG Dandan, ZHANG Jianlin, SHEN Xue, PU Xilei, MA Yigang, PEI Longying, ZHOU Yuting
doaj   +1 more source

Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder

Future Foods, 2022
Jackfruit (Artocarpus heterophyllus Lam) occurs abundantly in Brazil, but its seeds are often underutilized in food nutrition. Previously, we showed that roasted jackfruit seeds are an innovative source of chocolate aroma. In this study, we characterized
Fernanda Papa Spada, Severino Matias de Alencar, Eduardo Purgatto   +2 more
doaj   +1 more source

Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language

Agribusiness, EarlyView.
ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak, Claudia Bazzani, Andreas C. Drichoutis   +2 more
wiley   +1 more source

Unveiling opportunities and challenges for a circular approach to macaúba biorefining: a technological roadmap

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The macaúba fruit, native to tropical and subtropical regions, has received considerable attention in recent years as a promising raw material for the production of advanced biofuels in Brazil. However, the development of large‐scale biomass requires overcoming significant challenges, such as designing circular biorefineries.
Fábio de A. Oroski, Flávia C. Alves, Maristela D. F. Freitas, José Vitor Bomtempo   +3 more
wiley   +1 more source