Results 1 to 10 of about 315,897 (209)

Consumer Perception of Barista Services in Pare-Pare City

Publik, 2021
The purpose of this study is to determine consumer perceptions of barista services in Parepare City, South Sulawesi Province. The method in this study is qualitative using a descriptive approach.
Wim J Winowatan, I Putu Suarta, Murdiani Sukarana   +2 more
doaj   +1 more source

Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory

Foods, 2023
In Ecuador, various processes are applied during cocoa post-harvesting. This study, therefore, explored fermentation parameters across two locations with 2–7 independent runs, focusing on temperature, microbial counts, pH during fermentation and drying ...
Stefanie Streule, Susette Freimüller Leischtfeld, Martina Galler, Dominik Motzer, Monja Poulose-Züst, Susanne Miescher Schwenninger   +5 more
doaj   +1 more source

Randomized, double-blind, four-arm pilot study on the effects of chicken essence and type II collagen hydrolysate on joint, bone, and muscle functions

Nutrition Journal, 2023
Background Knee osteoarthritis (OA) is a leading cause of disability among older adults. Medical and surgical treatments are costly and associated with side effects.
Chun-Chieh Chen, Shih-Sheng Chang, Chih-Hsiang Chang, Chih-Chien Hu, Yoshihiro Nakao, Shan May Yong, Yen Ling Ow Mandy, Chia Juan Lim, Eric Kian-Shiun Shim, Hsin-Nung Shih   +9 more
doaj   +1 more source

Pulsed electric field: A “green” extraction technology for biomolecular products from glycerol with fermentation of non-Saccharomyces yeasts

Frontiers in Bioengineering and Biotechnology, 2022
Glycerol is the main organic by-product of the biodiesel industry and it can be a source of carbon for fermentations or a substrate for biotransformations.
Evangelia A. Tsapou, George Ntourtoglou, Fotini Drosou, Panagiotis Tataridis, Stavros Lalas, Vassilis Dourtoglou   +5 more
doaj   +1 more source

Variation in quality of grains used in malting and brewing

Frontiers in Plant Science, 2023
Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain.
Glen P. Fox, Harmonie M. Bettenhausen
doaj   +1 more source

Measuring Wine Quality and Typicity

Beverages, 2023
Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe a ...
Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis, Christos Tsintonis   +3 more
doaj   +1 more source

Research Progress on Isolation, Purification and Pharmacological Activities of Dendrobium officinale Polysaccharide

Shipin gongye ke-ji, 2022
Dendrobium officinale is a valuable homologous resource of medicine and food in China, which has rich health value. Dendrobium officinale polysaccharide is one of the important active ingredients in Dendrobium officinale.
Xia ZHANG, Yueming BAI, Xueqin XIE, Da MENG, Yanyun CHE, Yi ZHAO   +5 more
doaj   +1 more source

High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement

Molecules, 2022
Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the
Nicola Gasparre, Marco van den Berg, Filip Oosterlinck, Arjen Sein   +3 more
doaj   +1 more source

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

Microorganisms, 2021
In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high suppression of bakery-relevant moulds in nine ...
Denise C. Müller, Sandra Mischler, Regine Schönlechner, Susanne Miescher Schwenninger   +3 more
doaj   +1 more source

In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds

Frontiers in Bioengineering and Biotechnology, 2020
To fine tune the production of phenolic aromas in beer, a pulsed electric field (PEF) was applied to beer wort, which was enriched with flax seeds. The choice of flax seeds as a source of FA is based on its high content of ferulic precursors and their ...
Evangelia A. Tsapou, George Ntourtoglou, Fotini Drosou, Panagiotis Tataridis, Thalia Dourtoglou, Stavros Lalas, Vassilis Dourtoglou   +6 more
doaj   +1 more source