Results 61 to 70 of about 157,795 (289)

Pectinase‐Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development

Biotechnology and Bioengineering, EarlyView.
This picture demonstrates a unified strategy for sustainable pectinase production, focusing on microbial bioproduction, innovative strategies in enzyme engineering (Protein engineering, rational enzyme design, directed evolution and heterologous expression) and various applications in industry, including food, textiles, pulp and paper, agriculture and ...
Nisha Sharma, Dimple Tanwar, Usha Grewal, Murugesan Mohana Keerthi, Yogesh K. Ahlawat, Nitin Pandey, Chirag G. Makvana   +6 more
wiley   +1 more source

Formulation development and characterization of ordinary and fermented oat beverage

, 2021
Biljni napitci uživaju sve veći interes potrošača koji traže adekvatnu alternativu za mlijeko. Uz nedovoljno istražene načine proizvodnje, biljne napitke karakteriziraju smanjena nutritivna i senzorska kvaliteta u odnosu na mlijeko i mliječne prerađevine.
Novak, Marina
core   +1 more source

Uncovering Social Implications of Circular Strategies in the Wine Industry: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The wine industry is increasingly adopting circular economy (CE) strategies to reduce resource intensity, valorise residues and create economic opportunities. Yet, the social dimension of sustainability remains largely overlooked, limiting the understanding of CE's full impact.
Giulia Gulino, Giuseppe Saija, Giovanni Mondello   +2 more
wiley   +1 more source

Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji

Bulletin of the National Research Centre, 2021
Background Daucus carota subsp. sativus (Black carrots) are underutilized in context to their nutritional properties. In this study, Kanji, a naturally fermented probiotic beverage, was prepared using Daucus carota subsp. sativus (var.
Chetna Sharma, Param Pal Sahota, Sarabjit Kaur   +2 more
doaj   +1 more source

pH Determination in Grape Must by Benchtop NMR Spectroscopy

ChemFoodChem, EarlyView.
Benchtop NMR spectroscopy enables electrode‐free pH determination in grape must. By modeling tartaric acid's chemical shift variation, pH is derived directly from NMR spectra alongside standard composition parameters. Validated against 100 samples, this integrated approach tracks pH changes during acidification, deacidification, and fermentation ...
Billy Salgado, Julian Lueck, Gregor Heinrich, Patrick Nickolaus, Ulrich Fischer, Daniel J. Holland, Fabian Jirasek, Hans Hasse, Lena Keller, Kerstin Münnemann   +9 more
wiley   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Munkoyo : des racines comme sources potentielles en enzymes amylolytiques et une boisson fermentée traditionnelle (synthèse bibliographique)

Biotechnologie, Agronomie, Société et Environnement, 2013
Munkoyo: roots as potential sources of amylolytic enzymes and a traditional fermented beverage. A review. Munkoyo is a fermented cereal-based beverage. The special feature of this beverage is the use of munkoyo roots as the source of amylolytic enzymes ...
Foma, RK., Destain, J., Kayisu, K., Thonart, P.   +3 more
doaj  

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

ChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi, György Kenesei, Meltem Boylu Kovács, Zsuzsanna Mednyánszky, Livia Simon Sarkadi   +4 more
wiley   +1 more source

Avaliação do emprego da crioconcentração e da nanofiltração nas propriedades de compostos funcionais do soro de tofu e aplicação do concentrado na obtenção de bebida láctea fermentada [PDF]

, 2014
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2014.Este trabalho teve como objetivo a caracterização e o aproveitamento do soro de tofu, visando à ...
Benedetti, Silvia
core  

Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview. Distilled beverages

, 2021
Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about ...
Del Bianchi, Vanildo Luiz [UNESP], de Castilhos, Maurício Bonatto Machado, Manfroi, Vitor   +2 more
core