Results 31 to 40 of about 69,834 (346)

Design and implementation of an ultrasonic sensor for rapid monitoring of industrial malolactic fermentation of wines [PDF]

, 2017
Ultrasound is an emerging technology that can be applied to monitor food processes. However, ultrasonic techniques are usually limited to research activities within a laboratory environment and they are not extensively used in industrial processes.
Amer Boixareu, Miguel Ángel, Celik, Dervis, Chávez Domínguez, Juan Antonio, García Hernández, Miguel J., Novoa Díaz, Daniel F., Salazar Soler, Jorge, Turó Peroy, Antonio   +6 more
core   +2 more sources

Use of fumaric acid on must or during alcoholic fermentation

BIO Web of Conferences, 2023
Fumaric acid has been approved by OIV for the use on wine in 2021. This practice consists in treating wines with fumaric acid to inhibit malolactic fermentation by controlling the growth and activity of lactic acid bacteria.
Davaux François, Cottereau Philippe, Dubernet Matthieu   +2 more
doaj   +1 more source

Cloud condensation nucleus (CCN) behavior of organic aerosol particles generated by atomization of water and methanol solutions [PDF]

, 2006
Cloud condensation nucleus (CCN) experiments were carried out for malonic acid, succinic acid, oxalacetic acid, DL-malic acid, glutaric acid, DL-glutamic acid monohydrate, and adipic acid, using both water and methanol as atomization solvents, at three ...
Flagan, R. C., McFiggans, G., Rissman, T. A., Seinfeld, J. H., Surratt, J. D., Topping, D. O., Varutbangkul, V.   +6 more
core   +5 more sources

Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids

Coffee and Cocoa Research Journal, 2022
Coffee effervescent products are an innovation in coffee formulation. The compounds that play a role in effervescent are acids and bases. Type of organic acid give an impact on the effervescent characteristics.
Umar Hafidz Asy'ari Hasbullah, Miftahul Wahidatun Ni’mah, Endang Is Retnowati, Rini Umiyati   +3 more
doaj   +1 more source

The effects of different organic acid treatments on some microflora and pathogen listeria monocytogenes of white brine cheese [PDF]

Kafkas Universitesi Veteriner Fakültesi Dergisi, 2018
The aim of this study was to determine the supplementation of 1% tartaric, malic, ascorbic, fumaric, lactic, acetic and succinic acids in brine on the pH, physical and sensory properties of cheese during storage.
Hakan TAVSANLI, Reyhan IRKIN, Ihsan KISADERE   +2 more
doaj   +1 more source

Influence of different iron availability on phosphoenolpiruvate carboxilase and malate dehydrogenase in roots of maize (Zea Mays L.) plants grown under iron deficiency [PDF]

, 2010
The effect of the different nitrate availability on some enzymatic activities has been evaluated in iron deficient and iron sufficient maize plants (Zea mays L.).
Adalgisa Belligno, Marco Antonio Russo
core   +2 more sources

Formation of L-malic acid by yeasts of the genus Dipodascus [PDF]

Letters in Applied Microbiology, 1999
The yeast strains of the genus Dipodascus were used for the bioconversion of fumaric acid to L-malic acid. Under nongrowth conditions, the fumarase activity in the intact cells or in the cell-free extract of Dipodascus was 10 times higher than that of Saccharomyces cerevisiae cells. Pretreatment of the Dipodascus with malonate was not necessary because
M, Rosenberg, H, Miková, L, Kristofíková   +2 more
openaire   +2 more sources

Analytical methods in wineries: is it time to change? [PDF]

, 2005
A review of the methods for the most common parameters determined in wine—namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color—reported in the last 10 years is ...
Andersen S. K., Anon, Arnes S., Belton P. S., Bi L. J., Billingsley A., Cardwell T. J., Cardwell T. J., Chen S. G., Chmilenko F. A., Cserhati T., Dai G. S., Dell´Oro V., Edberg U., Escobal A., Fang G. Z., Feng Z., Ga R. D., Gao Z. F., González-Rodríguez J., Guan J. R., Hu J. Y., J. González-Rodríguez, Kaufmann A., Kawamura Y., Kosir I. J., Kupina S. A., Lodi G., Luo H. Q., M. D. Luque de Castro, Mannino S., Miao J. G., Mou S., Olalla M., P. Pérez-Juan, Patz C. D., Polo M. C., Rapp A., Ribereau-Gayon J., Scollary G. R., Sebecic B., Vereda-Alonso E., Wang J. H., Wang J. S., Wang X. H., Wu X., Wu X. L., Yan J., Yu H., Zhang W., Zhang W., Zhou H.   +51 more
core   +1 more source

Mutagenesis Screening of a Producing L-Malic Acid Aspergillus niger Strain and Optimization of Fermentation Medium

Shipin gongye ke-ji
In order to screen a strain of Aspergillus niger with high L-malic acid production ability, a wild-type strain was mutagenized into a strain with high L-malic acid production ability by iterative mutagenesis with UV mutagenesis and high concentration of ...
Shutong LIU, Bingbing SHI, Yiyang TAN, Chengwei LI, Caixia WEI, Depei WANG, Xianli XUE   +6 more
doaj   +1 more source

Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production

Fermentation, 2023
The development of new fermentative strategies exploiting the potential of different wine-related species is of great interest for new winemaking conditions and consumer preferences.
Javier Vicente, Niina Kelanne, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito   +7 more
doaj   +1 more source