Results 61 to 70 of about 108,712 (325)
Shipin gongye ke-jiThe Illumina Miseq high-throughput sequencing technology combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the microbial communities dynamic changes and volatile flavor components production during the whole fermentation ...
Xin ZHAO +3 more
doaj +1 more source
Insights on Catalytic Bio‐Slurry Degradation to Biofuels Using an Electrolytic Biomass Solar Cell
Energy Science &Engineering, EarlyView.ABSTRACT This study focused on the production of hydrocarbon fuels from bio‐slurry through an innovative electrolytic process powered by solar energy. The bio‐slurry, a byproduct of anaerobic digestion, presents disposal challenges, especially in areas without farmlands for use as organic biofertilizer.
Marjan Abdallah Khamis +3 more
wiley +1 more source
Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation [PDF]
Shipin KexueVinegar is a traditional sour condiment in the whole world, which has many beneficial physiological functions and is well received by people around the world.
YANG Yunsong, JIANG Mingchao, HAN Dong, YU Yongjian, RONG Chunchi, WANG Ke, WANG Yuqin, YU Zhen, ZHU Yuanyuan
doaj +1 more source
Foods, 2022 The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location ...
Haram Kong +4 more
doaj +1 more source
Thermal and Thermosonication Blanching of Sugarcane Billets: Enzyme Kinetics and Quality Assessment
Food Bioengineering, EarlyView.Thermosonication blanching (SB) effectively inactivated polyphenol (PPO) enzyme activity in sugarcane billets compared to conventional thermal blanching. The PPO inactivation kinetics followed the weibull model for both the blanching treatments, with SB showing a pronounced reduction in D‐ and z‐values, indicating greater sensitivity for enzyme ...
Saachi Chaurasia, Vivek Kumar
wiley +1 more source
, 2017 A brief overview of the current status of the scholarship on Heidegger and contemporary art and of the contributions included in the special ...
Backman, Jussi +2 more
core +1 more source
eLife, 2018 Experiments in wind tunnels have shed light on the rules that govern how flies respond when they detect odors.
openaire +4 more sources
Food Frontiers, EarlyView.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source
Analysis of Quality Differences of Jujube Vinegar Brewing with Different Cultivar of Jujube
Shipin gongye ke-jiTo study the quality discrepancy of jujube vinegar brewed from different jujube varieties, six types of jujube vinegar made from different varieties of jujube were evaluated by the analysis of basic physicochemical components (such as pH, total acid ...
Ying ZHANG +7 more
doaj +1 more source