Results 191 to 200 of about 20,312 (280)

Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state <i>Aspergillus oryzae</i> (koji) fermentations of cereal and oilseed processing side streams. [PDF]

Front Microbiol
Holt S, Melzer F, Pivcevic CPP, Olsen K, Nielsen DS, Tirelli L.   +5 more
europepmc   +1 more source

Thin‐layer drying kinetics and mathematical modelling of osmotically pretreated vacuum dried green chilli

JSFA reports, EarlyView.
Abstract Background Chilli is highly perishable, often requiring drying to extend shelf life. This study assesses and compares the drying kinetics of osmotically pretreated green chilli under vacuum drying conditions while evaluating suitable mathematical models and calculating effective moisture diffusivity and activation energy. Results Sliced chilli
Md. Raihanul Haque, Md. Iftekhar Kabir, Md. Nahidul Islam, Md. Mojaffor Hosain, Md. Sazzat Hossain Sarker   +4 more
wiley   +1 more source

The Influence of Autohydrolysis Temperature and the Addition of 2 wt% of Expired Paracetamol on the Thermal Behavior and Composition of Pyrolysis Products After Hydrothermal Treatment of Sunflower Stems (SSs) and Sunflower Inflorescences (SIs). [PDF]

Molecules
Strojwas A, Zubkova V, Masternak J, Stabrawa I.   +3 more
europepmc   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Effects of Different Maceration Times on the Chemical and Sensory Characteristics of Cabernet Sauvignon Grapes Wine. [PDF]

Foods
Chu X, Zhang A, Su Y, Sun X.
europepmc   +1 more source

The Influence of wine phenolic acids on the production of volatile phenols by lactic acid bacteria

, 2008
Silva, Isa, Campos, Francisco M., Hogg, Tim, Couto, José A.   +3 more
openaire   +4 more sources

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Dynamic Evolution of Aroma Characteristics in Ripened Pu-Erh Tea During Industrial Fermentation: Insights from GC-MS and Flavor Wheel Analysis. [PDF]

Foods
Guan Y, Chen Q, Bo N, Yang D, Yang F, Gao H, Tao X, Liang P, Pan G, Cai B, Zhou Y, Zhang H, Peng S, Shi L, Wang T.   +14 more
europepmc   +1 more source

Review of phytochemical and antioxidant properties of Ethiopian medicinal plants

JSFA reports, EarlyView.
Abstract Ethiopia possesses a rich ethnobotanical heritage and diverse medicinal flora that play an important role in traditional healthcare. Many Ethiopian medicinal plants contain bioactive phytochemicals with potential antioxidant properties. This capital of indigenous knowledge has contributed to the documentation of different medicinal plants that
Endalamaw Yihune, Amare Bitew Mekonnen, Getahun Yemata   +2 more
wiley   +1 more source

Volatilomic Differentiation of Protected-Origin Italian Balsamic Vinegars by HS-SPME-GC×GC-TOFMS. [PDF]

J Sep Sci
Malcangi S, Polidoro A, Romagnoli M, Cavazzini A, Franchina FA.   +4 more
europepmc   +1 more source