Results 51 to 60 of about 157,795 (289)

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +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

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  

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

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]

, 2011
Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Hounhouigan, A.J.D., Nout, M.J.R., Boekel, M.A.J.S., van, Vieira-Dalode, G., Kayode, A.P.P., Linnemann, A.R., Kotchoni, S.O., van Boekel, M.A.J.S.   +7 more
core   +1 more source

Advancements in CO2 Capture Technologies: A Review of Amine Absorption and Alternative Methods for Post‐Combustion Integration

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Carbon capture technologies are poised to become one of the primary focuses regarding the achievement of net‐zero emissions by the year 2050. In these technologies, particular attention is given to post‐combustion CO2 capture, which is more easily implemented at existing power stations and other industries.
Satyajit Mukherjee, Ashish Kumar, Mayurkumar P. Patil, Rohit B. Meshram   +3 more
wiley   +1 more source

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

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

GABA-fortified synbiotic guava beverage: formulation and evaluation of neuroprotective properties using cell-based assays

Discover Food
In recent years, the use of fermented fruit juices to offer protection against mental illness has been increasing enormously. The present study, aimed at formulating a synbiotic fruit beverage for mental well-being using fructo-oligosaccharide (FOS ...
G. Divyashri, V. Suprajaa, Chirag Umesh Nairy, Aditi Sastry, R. M. Sanjana, B. Sharada, T. P. Krishna Murthy   +6 more
doaj   +1 more source