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Metabolic engineering for microbial production of sugar acids [PDF]

BMC Biotechnology
Carbohydrates including sugar acids are commonly used as carbon sources in microbial biotechnology. These sugar acids are themselves desirable and often overlooked targets for biobased production since they find applications in a broad range of ...
Fatma Gizem Avci, Tim Prasun, Volker F. Wendisch   +2 more
doaj   +2 more sources

DROUGHT STRESS IMPACT ON SUGAR YIELD RELATED TO PHYSIO-BIOCHEMICAL TRAITS OF SUGARCANE (SACCHARUM SPP) [PDF]

Egyptian Journal of Desert Research, 2023
Sugarcane is one of the most important commercial crops in Egypt which has a long-life cycle and a high-water requirement in general. Sugarcane production and growth are negatively impacted by water constraint, especially during the key water requirement
Ashgan Abou-gabal, Ahmed Khalid, Eid Mehareb, Asmaa Elfarmawy, Asmaa Mohamed   +4 more
doaj   +1 more source

Dilute inorganic acid pretreatment of mixed residues of Cocos nucifera (coconut) for recovery of reducing sugar: optimization studies [PDF]

E3S Web of Conferences, 2022
Inorganic acids, such as sulphuric acid, hydrochloric acid, and nitric acid are widely used for the pretreatment of lignocellulosic biomass for bioenergy production.
Gundupalli Paulraj Marttin, Sriariyanun Malinee, Bhattacharyya Debraj   +2 more
doaj   +1 more source

"PICRIC ACID AND SUGAR TESTING." [PDF]

The Lancet, 1882
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Johnson, George, Stillingfleet Johnson, G.   +1 more
  +12 more sources

Changes and response mechanism of sugar and organic acids in fruits under water deficit stress [PDF]

PeerJ, 2022
The content and the ratio of soluble sugars and organic acids in fruits are significant indicators for fruit quality. They are affected by multiple environmental factors, in which water-deficient is the most concern.
Wei-Feng Ma, Yan-Biao Li, Guo-Jie Nai, Guo-Ping Liang, Zong-Huan Ma, Bai-Hong Chen, Juan Mao   +6 more
doaj   +2 more sources

Synthesis of some Sugar Polyesters from Soybean Oil Soap Stock and Evaluation of their Physiochemical Properties [PDF]

Journal of Agricultural Chemistry and Biotechnology, 2023
Dietary fat substitutes have existed for over a decade, many fat substitutes have been developed over the previous years. carbohydrates, proteins, fats, or a combination of them can all be used as fat substitutes.The current study used varieties of sugar
A. El-Hadary, Enas Mekawi, Heba Allah Shenana   +2 more
doaj   +1 more source

Correction: Metabolic engineering for microbial production of sugar acids [PDF]

BMC Biotechnology
Fatma Gizem Avci, Tim Prasun, Volker F. Wendisch   +2 more
doaj   +2 more sources

Analysis on the Difference of Flavor Precursors of Daqingshan Goat Meat in Different Feeding Environments, Ages and Cuts

Shipin gongye ke-ji, 2022
Objective: Exploring the variation law of flavor precursors in Daqing goat meat, this paper provided a basis for the in-depth study of meat quality and flavor characteristics. Methods: The changes rule of meat flavor precursors, reducing sugar, thiamine,
Baojun ZHANG, Meiling GE, Zhihong LIU, Yanjun ZHANG, Jinquan LI, Yinfeng HE   +5 more
doaj   +1 more source

Comparative GC–MS based nutrients profiling of less explored legume seeds of Melilotus, Medicago, Trifolium, and Ononis analysed using chemometric tools

Scientific Reports, 2023
Exploring novel sources of plant protein for nutrition of both humans and animals is motivated mainly by its growing demand worldwide, besides identifying healthy alternatives for animal protein. The present study evaluates metabolome diversity within 15
Heba A. Fahmy, Sherine El-Shamy, Mohamed A. Farag   +2 more
doaj   +1 more source

ORGANIC ACIDS CONCENTRATION IN WINE STOCKS AFTER Saccharomyces cerevisiae FERMENTATION [PDF]

Biotechnologia Acta, 2013
The biochemical constituents in wine stocks that influence the flavor and quality of wine are investigated in the paper. The tested parameters consist of volume fraction of ethanol, residual sugar, phenolic compounds, tartaric, malic, citric, lactic ...
V. N. Bayraktar
doaj   +1 more source