Results 31 to 40 of about 237,811 (303)
Foods, 2023 Since the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation ...
Sarah Suffys +6 more
doaj +1 more source
Electricity-assisted production of caproic acid from grass [PDF]
, 2017 Background: Medium chain carboxylic acids, such as caproic acid, are conventionally produced from food materials. Caproic acid can be produced through fermentation by the reverse beta-oxidation of lactic acid, generated from low value lignocellulosic ...
Andersen, Stephen +3 more
core +2 more sources
Molecules, 2023 At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely
Sarah Suffys +5 more
doaj +1 more source
Fermented Total Mixed Ration Alters Rumen Fermentation Parameters and Microbiota in Dairy Cows
Animals, 2023 This study aimed to determine changes and interactions of ruminal microbiota and chemical parameters in dairy cows fed FTMR. Twelve multiparous Holstein dairy cows (Body weight = 616 ± 13.4 kg; day in milk = 106 ± 7.55 d; and parity = 2.31 ± 0.49; mean ± standard deviation) were divided randomly into two treatments depending on the day in milk, milk ...
Jiamei Song +5 more
openaire +3 more sources
Frontiers in Nutrition, 2023 IntroductionPu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.MethodsHeadspace solid-phase microextraction coupled ...
Yaru Zheng +8 more
doaj +1 more source
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
core +2 more sources
A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]
, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Junne, Stefan +2 more
core +1 more source
Inferring mixed-culture growth from total biomass data in a wavelet approach
, 2007 It is shown that the presence of mixed-culture growth in batch fermentation processes can be very accurately inferred from total biomass data by means of the wavelet analysis for singularity detection.
Callister +15 more
core +1 more source
Bio-hythane production from food waste by dark fermentation coupled with anaerobic digestion process: A long-term pilot scale experience [PDF]
, 2012 In this paper are presented the results of the investigation on optimal process operational conditions of thermophilic dark fermentation and anaerobic digestion of food waste, testing a long term run, applying an organic loading rate of 16.3 kgTVS/m3d in
Bolzonella, David +4 more
core +1 more source
Effect of Mixing During Fermentation in Yogurt Manufacturing [PDF]
Journal of Dairy Science, 2008 In traditional yogurt manufacturing, the yogurt is not agitated during fermentation. However, stirring could be beneficial, particularly for improving heat and mass transport across the fermentation tank. In this contribution, we studied the effect of low-speed agitation during fermentation on process time, acidity profile, and microbial dynamics ...
E J, Aguirre-Ezkauriatza +6 more
openaire +2 more sources