Results 131 to 140 of about 26,883 (272)
, 2011 The impact of stretching temperature on proteolysis, titratable acidity and expressible serum of Mozzarella cheese during storage at 4 °C was determined. Three vats of cheese with three different stretching temperatures (75 °C, 85 °C, 95 °C) were made in
Liu Jing, Zhao Zheng, Miao Ying
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Applied Research, Volume 5, Issue 3, June 2026.Limosilactobacillus mucosae maintained viability above 7 log CFU/g during storage of the fermented goat milk with inulin and Cereus jamacaru jam and survived over 4 log CFU/g during the in vitro gastrointestinal simulation. This jam enriched the total phenolic content of the fermented milk that achieved overall acceptability scores close to or above 7.
Miqueas Oliveira Morais da Silva +5 more
wiley +1 more source
Food Technology and Biotechnology, 2012 This paper focuses on the effect of some of the physicochemical characteristics of wines such as volatile acidity, titratable acidity, pH, free SO2 and alcohol content on the accumulation of oak-related volatile compounds in barrel-aged wines, in order ...
Pedro Rodríguez-Rodríguez +1 more
doaj
Universal acidity - conductivity relations in commercial bulk starter production
, 2006 Results from the application of novel high-precision conductivity measurement to the preparation of bulk starter indicates that there exists: a universal relationship between change in conductivity and change in pH; and a universal and close-to-linear ...
Maxwell, A. D. +2 more
core
, 2018 Ascorbic acid content and titratable acidity of pomegranate fruits during 150 days of storage when exposed to different treatments and storage conditions.
Mehmet Aktaş (5324765) +2 more
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Genetically Programmed Control of Overflow Metabolism
Biotechnology and Bioengineering, Volume 123, Issue 6, Page 1624-1633, June 2026.ABSTRACT Overflow metabolism is a highly undesirable phenomenon that occurs in virtually all cell factories. Although several schemes have been applied to avoid overflow metabolism, this problem remains far from being solved. In this study, a genetic sensor for detecting overflow metabolism was designed, and its substrate specificity and reversibility ...
Lærke M. Jensen +3 more
wiley +1 more source
Journal of Chemometrics, Volume 40, Issue 6, June 2026.ABSTRACT Near‐infrared (NIR) spectroscopy combined with ANOVA–simultaneous component analysis (ASCA) provides a powerful approach for investigating sourdough fermentation. Two complementary longitudinal experiments (repeated four times) were conducted to evaluate the influence of key design factors on sourdough development over a 28‐day refreshment ...
Mari van Wyk +2 more
wiley +1 more source
Automation, Population density, Precision farming, Rice production, Sensor
Food Research, 2017 This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit. Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice, 25oBrix, and 0.40% of titratable acidity have gained the highest ...
Lim, W.S.,, Rabeta, M.S., Uthumporn, U.
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, 2003 Effect of levels of Bacillus subtilis and Bacillus licheniformis used singly or in combination as inoculum on pH and titratable acidity (TA) development during soybean fermentation for dawadawa production were investigated.
C.A. Ikpeme +5 more
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ChemFoodChem, Volume 2, Issue 2, June 2026.ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil +5 more
wiley +1 more source