Fermentation
Mostrando 13-24 de 3155 artigos, teses e dissertações.
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13. Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study on enzyme activity and protein profile
Abstract A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-jang, Soybean paste and Doen-jang (Korea). The high protein content in soybean is potential to promote
Food Sci. Technol. Publicado em: 2020-12
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14. Improving composition and microbiological characteristics of milk kefir using colostrum
Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and micro
Food Sci. Technol. Publicado em: 2020-12
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15. Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery
Abstract The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration into yogurt were compared: 0.00 mg; 3.0 mg; 3.45 mg; and 3.9 mg (·100 mL-1). Analyzes were performed o
Food Sci. Technol. Publicado em: 2020-12
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16. The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia Linn. (Noni) fruit juice
Abstract Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their compositions differ based on the cultivars and harvesting period. Different types of fermented noni fruit juices (FNJ) were used as health supplement in seve
Food Sci. Technol. Publicado em: 2020-09
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17. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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18. Comparative analysis of enzymatic activity of tannase in non-conventional yeasts to produce ellagic acid
Abstract Non-conventional yeasts represent an alternative for microorganisms that are capable to produce the enzyme Tannase (EC 3.1.1.20), which has many applications is the food and pharmaceutical industry as it stands out for its ability to produce ellagic acid out of the enzymatic hydrolysis of ellagitannins. Ellagic acid has been studied in the medical a
Food Sci. Technol. Publicado em: 2020-09
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19. PERSPECTIVAS DE MERCADO E DESAFIOS DA PRODUÇÃO DO ÁCIDO ITACÔNICO A PARTIR DE BIOMASSA
Itaconic acid (IA) is a very promising platform molecule due to the possibility of it being used to obtain products such as methyl methacrylate and synthetic latex, with the prospect that its global market will grow at an average annual rate of 2.8% (CAGR) from 2021 to 2026, exceeding US$ 116.6 million in sales. The main technological route used to obtain it
Quím. Nova. Publicado em: 20/07/2020
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20. INFLUENCE OF AGITATION AND AERATION ON XYLITOL PRODUCTION BY THE YEAST Starmerella meliponinorum
The production of xylitol from pentose-fermenting yeast is closely related to the amount of oxygen present in the culture medium. This study evaluated the effects of agitation and aeration in xylitol production using the yeast Starmerella meliponinorum FRP.09, previously isolated and selected due to its capacity to produce ethanol and xylitol from xylose. Fe
Quím. Nova. Publicado em: 2020-06
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21. Systemic Treatment and Surgery versus Systemic Treatment Alone for Metastatic Breast Cancer
The production of xylitol from pentose-fermenting yeast is closely related to the amount of oxygen present in the culture medium. This study evaluated the effects of agitation and aeration in xylitol production using the yeast Starmerella meliponinorum FRP.09, previously isolated and selected due to its capacity to produce ethanol and xylitol from xylose. Fe
Rev. Assoc. Med. Bras.. Publicado em: 2020-06
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22. Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production
Abstract Honey must supplementation is necessary for mead production due to the deficiency in nitrogen materials in this feedstock, despite its high fermentative sugar content. The nitrogen limitation can halt or slow fermentation and lead to the production of unpleasant sensorial compounds, such as sulfur derivatives. The yeast JP14, a Saccharomyces cerevis
Food Sci. Technol. Publicado em: 2020-06
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23. Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties
Abstract This study aimed to investigate the potential of a novel preparation strategy for glycosylated hydrolysate by liquid fermentation in order to provide a high-quality glycosylated hydrolysate. Protein solubility, surface hydrophobicity and antioxidant activity were evaluated. The results of Fourier transform infrared spectra demonstrated the occurrenc
Food Sci. Technol. Publicado em: 2020-06
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24. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 2020-06