Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03782-x
Abstract: Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table… read more here.
Keywords: olive leaf; fermentation; leaf extract; fermentation process ... See more keywords
Biosynthesis of poly-3-hydroxybutyrate from grass silage by a two-stage fermentation process based on an integrated biorefinery concept.
Sign Up to like & getrecommendations! Published in 2018 at "Bioresource technology"
DOI: 10.1016/j.biortech.2018.08.064
Abstract: Grass silage as a renewable feedstock for an integrated biorefinery includes nutrients and carbon sources directly available in the press juice (PJ) and in lignocellulosic saccharides from the plant framework. Here, a novel two-stage fed-batch… read more here.
Keywords: two stage; fermentation; fermentation process; grass silage ... See more keywords
Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
Sign Up to like & getrecommendations! Published in 2017 at "Brazilian Journal of Microbiology"
DOI: 10.1016/j.bjm.2016.11.006
Abstract: The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In… read more here.
Keywords: apple based; kefir; fermentation process; apple ... See more keywords
Temperature control of an alcoholic fermentation process through the Takagi–Sugeno modeling
Sign Up to like & getrecommendations! Published in 2018 at "Chemical Engineering Research and Design"
DOI: 10.1016/j.cherd.2018.10.021
Abstract: Abstract The objective of this work is to present a Takagi–Sugeno (T-S) controller for temperature regulation in an alcoholic fermentation process. The controller gains are computed using the second Lyapunov method in order to provide… read more here.
Keywords: alcoholic fermentation; fermentation; non linear; process ... See more keywords
A novel low pH fermentation process for the production of acetate and propylene glycol from carbohydrate wastes.
Sign Up to like & getrecommendations! Published in 2019 at "Enzyme and microbial technology"
DOI: 10.1016/j.enzmictec.2018.09.006
Abstract: A novel low pH fermentation process was studied for the conversion of lactose using Lactobacillus plantarum and Lactobacillus buchneri under anoxic conditions in single co-culture, and two-stage sequential fermentations. This is aimed at producing acetate… read more here.
Keywords: acetate propylene; low fermentation; acetate; fermentation ... See more keywords
Cider fermentation process monitoring by Vis-NIR sensor system and chemometrics.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.10.045
Abstract: Optimization of a multivariate calibration process has been undertaken for a Visible-Near Infrared (400-1100nm) sensor system, applied in the monitoring of the fermentation process of the cider produced in the Basque Country (Spain). The main… read more here.
Keywords: process; sensor system; fermentation process;
Phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.): Evaluation of the influence of the fermentation process.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.01.010
Abstract: In this work, we report the phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.) before and after a fermentation process. The phytochemical profiles were evaluated by high-performance liquid chromatography with UV and… read more here.
Keywords: antioxidant activity; fermentation; profile antioxidant; fermentation process ... See more keywords
Fermentation process optimization and chemical constituent analysis on longan (Dimocarpus longan Lour.) wine.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.02.064
Abstract: Based on single factor and orthogonal experiments, optimal fermentation conditions for longan wine were Saccharomyces cerevisiae strain of Lalvin KD, juice content of 70% and alcohol content of 10°. Sixteen amino acids were detected. Proline,… read more here.
Keywords: fermentation; chemical constituent; fermentation process; optimization chemical ... See more keywords
An integrated approach based on virtual data augmentation and deep neural networks modeling for VFA production prediction in anaerobic fermentation process.
Sign Up to like & getrecommendations! Published in 2020 at "Water research"
DOI: 10.1016/j.watres.2020.116103
Abstract: Data-driven models are suitable for simulating biological wastewater treatment processes with complex intrinsic mechanisms. However, raw data collected in the early stage of biological experiments are normally not enough to train data-driven models. In this… read more here.
Keywords: fermentation process; approach; virtual data; anaerobic fermentation ... See more keywords
Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts
Sign Up to like & getrecommendations! Published in 2023 at "ACS Omega"
DOI: 10.1021/acsomega.2c07602
Abstract: A substantial amount of fruit byproducts is lost annually due to lack of valorization applications at industrial scale, resulting in loss of valuable nutrients as well as immense economic consequences. Studies conducted clearly show that… read more here.
Keywords: effects fermentation; fermentation process; fruit byproducts; fruit ... See more keywords
Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics
Sign Up to like & getrecommendations! Published in 2023 at "ACS Omega"
DOI: 10.1021/acsomega.3c00862
Abstract: Wine is an alcoholic beverage, consisting of several compounds in various ranges of concentrations. Wine quality is usually assessed by a sensory panel of trained personnel. Electronic tongues (e-tongues) and electronic noses (e-noses) have been… read more here.
Keywords: black tea; tea wine; fermentation process; tea ... See more keywords