Results 41 to 50 of about 435,518 (213)

Industrial Symbiosis as a Neglected Opportunity in Industrial Decarbonisation Pathways: Qualitative Insights From the Australian Manufacturing Sector

Business Strategy and the Environment, EarlyView.
ABSTRACT Industrial symbiosis (IS) represents a key strategy for industrial decarbonisation (ID) by converting one industry's waste into valuable inputs for another, reducing emissions and resource extraction. Scientific studies have explored the concept, implementation approaches and theoretical foundations of IS.
Marzieh Dehghan Niri, A S M Monjurul Hasan, Andrea Trianni   +2 more
wiley   +1 more source

Racking are key stages for the microbial stabilization of wines

OENO One, 2004
This study aims to understand the effect on micro-organism of racking when the wine is aged in barrels. According to the kind of micro-organism, the effects are different. Bacteria are stimulated by oxygen and their population increases.
Vincent Renouf, Aline Lonvaud-Funel
doaj   +1 more source

Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine

Horticulturae, 2022
Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality.
Quynh Phan, Aubrey DuBois, James Osborne, Elizabeth Tomasino   +3 more
doaj   +1 more source

pH Determination in Grape Must by Benchtop NMR Spectroscopy

ChemFoodChem, EarlyView.
Benchtop NMR spectroscopy enables electrode‐free pH determination in grape must. By modeling tartaric acid's chemical shift variation, pH is derived directly from NMR spectra alongside standard composition parameters. Validated against 100 samples, this integrated approach tracks pH changes during acidification, deacidification, and fermentation ...
Billy Salgado, Julian Lueck, Gregor Heinrich, Patrick Nickolaus, Ulrich Fischer, Daniel J. Holland, Fabian Jirasek, Hans Hasse, Lena Keller, Kerstin Münnemann   +9 more
wiley   +1 more source

Role of Yeasts on the Sensory Component of Wines

Foods, 2022
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical–physical characteristics, yeasts used in the fermentation process and their ...
Romano, Patrizia, Braschi, Giacomo, Siesto, Gabriella, Patrignani, Francesca, Lanciotti, Rosalba   +4 more
openaire   +4 more sources

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Quality analysis of 'Akizuki' pear (Pyrus pyrifolia) wine fermented by different commercial Saccharomyces cerevisiae [PDF]

Zhongguo niangzao
To screen the Saccharomyces cerevisiae suitable for brewing 'Akizuki' pear (Pyrus pyrifolia) wine, five commercial S. cerevisiae (SY, RW, RV100, VIC, Zymaflore X16) were screened for the fermentation of 'Akizuki' pear wine. The physiochemical indicators,
BAI Xiaoxuan, YU Haiyan, JIA Yanli, LIU Zhenzhen, XIN Fengjiao, LI Binglin, LIU Shujun
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Characterization of Saccharomyces bayanus CN1 for Fermenting Partially Dehydrated Grapes Grown in Cool Climate Winemaking Regions

Fermentation, 2018
This project aims to characterize and define an autochthonous yeast, Saccharomyces bayanus CN1, for wine production from partially dehydrated grapes. The yeast was identified via PCR and Basic Local Alignment Search Tool (BLAST) analysis as Saccharomyces
Jennifer Kelly, Fei Yang, Lisa Dowling, Canan Nurgel, Ailin Beh, Fred Di Profio, Gary Pickering, Debra L. Inglis   +7 more
doaj   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source