Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry
Sign Up to like & getrecommendations! Published in 2019 at "European Food Research and Technology"
DOI: 10.1007/s00217-019-03281-5
Abstract: This study investigates the effect of harvesting altitude, fermentation time and roasting degree on the volatile profile released by coffee (Coffea arabica, variety Catimor) powder. The analysis of the volatile organic compounds was performed by… read more here.
Keywords: fermentation time; fermentation; harvesting altitude; altitude fermentation ... See more keywords
Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110861
Abstract: Abstract The aim of this work is to investigate how volatile compounds of Chinese steamed bread (CSB) are influenced by yeast level (0.5, 1 and 1.5%, flour weight basis), fermentation time (20, 40 and 60 min)… read more here.
Keywords: time; volatile compounds; fermentation time; steaming time ... See more keywords
Starter inoculums assisted fermentation of Puntius sp.—Role of Lactiplantibacillus plantarum and staphylococcus piscifermentans to reduce fermentation time while increasing safety
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.15610
Abstract: To evaluate the role of starter inoculums to reduce total fermentation time as well as to improve safety and quality of Sheedal, a fermented fish‐product of India. read more here.
Keywords: role; fermentation time; starter inoculums; fermentation ... See more keywords
Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread
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DOI: 10.1155/2022/8704684
Abstract: BSG (brewery spent grain) is the most frequent by-product from the beer industry, which is high in protein, fiber, and minerals. This research was carried out to improve the nutritional content of bread by adding… read more here.
Keywords: quality; bsg; bread; fermentation time ... See more keywords
The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts.
Sign Up to like & getrecommendations! Published in 2022 at "Anais da Academia Brasileira de Ciencias"
DOI: 10.1590/0001-3765202220210875
Abstract: In this study, monocultures of L. casei, L. acidophilus, B. lactis and their combination with yogurt starter culture were used with goat yogurt. Yogurts containing only probiotic bacteria were observed for 12 hours of fermentation,… read more here.
Keywords: goat; yogurt; yogurt bacteria; fermentation ... See more keywords
Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings
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DOI: 10.17576/jsm-2018-4710-07
Abstract: Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it… read more here.
Keywords: fermentation time; fruit; physicochemical properties; fermentation ... See more keywords