Results 71 to 80 of about 68,052 (252)
Highlight on the problems generated by p-coumaric acid analysis in fermentations [PDF]
, 2008 p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-
Brandam, Cédric +4 more
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Flavour Ester Synthesis by Immobilized Lipases: A Research Overview With Industrial Relevance
Flavour and Fragrance Journal, EarlyView.Research landscape of flavour ester synthesis by immobilized lipases, highlighting enzymatic routes, major research themes and aspects related to industrial relevance, including enzyme reuse, solvent‐free systems, process intensification and scale‐up potential.
Nicole Marasca +3 more
wiley +1 more source
Artificial diagnosis of sensory taints due to brettanomyces spp. contamination in Valpolicella wines [PDF]
, 2016 Diagnosis and intervention to avoid Brett taints in the product can be a time-consuming task for the enologist in large production facilities and an instrumental and automated detection systems assisting the local expert technician would be desirable ...
Boatto, Vasco +4 more
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Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source
A systems biology perspective of wine fermentations [PDF]
Yeast, 2007 AbstractThe yeast Saccharomyces cerevisiae is an important industrial microorganism. Nowadays, it is being used as a cell factory for the production of pharmaceuticals such as insulin, although this yeast has long been utilized in the bakery to raise dough, and in the production of alcoholic beverages, fermenting the sugars derived from rice, wheat ...
Francisco, Pizarro +2 more
openaire +2 more sources
Screening, identification and application of yeasts for persimmon wine [PDF]
Zhongguo niangzaoIn order to screen superior strains for persimmon wine, and improve the quality of persimmon wine, using commercial starter as the control, yeast with excellent fermentation performance was screened from naturally fermented persimmon wine and applied to ...
REN Caixia, WANG Lixia, NONG Ruyun, WU Dan, LI Baicun, YANG Miaomiao, HUA Yuxin
doaj +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Characteristics of Wine Produced by Mushroom Fermentation [PDF]
Bioscience, Biotechnology, and Biochemistry, 2001 Saccharomyces cerevisiae is the main microorganism used in wine brewing, because this microbe has potent ability to produce alcohol dehydrogenase. We have recently discovered that some genera of mushroom produced alcohol dehydrogenase, and made wine by using a mushroom in place of S. cerevisiae.
T, Okamura +6 more
openaire +2 more sources
Food Safety and Health, EarlyView.The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao +5 more
wiley +1 more source
Molecular and enological characterization of autochthonous Saccharomyces cerevisiae strains isolated from grape-musts and wines Cannonau [PDF]
, 2007 Fermentation by autochthonous yeasts may produce wines with enological properties that are unique of a specific area or variety of grape must. In order to identify yeast starter strains for the production of the Sardinian wine Cannonau DOC, 66 ...
Budroni, Marilena +4 more
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