搜索结果: 106-120 共查到“知识库 食品发酵与酿造技术”相关记录308条 . 查询时间(2.931 秒)
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
Saccharomyces cerevisiae immobilisation Mango peel biocatalyst sensory evaluation
2014/2/25
The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The opera...
Effect of Maillard reaction on reducing power of malts and beers
malting brewing electrochemical detection electrochemical capacity non-enzymatic browning 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one
2014/2/25
HPLC with amperometric detection was used to evaluate the reducing power of 23 beers and aqueous extracts of 17 barley malts. While brew pale malts were only slightly higher in electrochemical reducin...
Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites
Humulus lupulus hop plant age polyphenols essential oils α- bitter acids β-bitter acids
2014/2/25
Hops and hop products (pellets and extracts) belong to the major raw materials employed in brewing industry. Many effects such as the growing area, hop plant age, and virus infection influence the con...
Examination of the Relationships Between Original, Real and Apparent Extracts, and Alcohol in Pilot Plant and Commercially Produced Beers
ADF alcohol apparent extract brewing calculations original extract RDF real extract
2011/9/8
The historical development of equations used to relate alcohol and real extract to apparent extract and original gravity, as well as ratios between the corrected Real (RDF) and Apparent Degrees of Fer...
Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory
commercial malt decantation mashing free amino nitrogen hot water extract infusion mashing laboratory malt mashing sorghum
2011/9/8
A sorghum variety was supplied as commercial malt and as an unmalted cereal by a maltster. The commercial sample had been malted in a tropical country. Sub-samples of the unmalted cereal were malted i...
Sensory and Chemical Analysis of 'Shackleton's' Mackinlay Scotch Whisky
Antarctica GC GC-MS Glen Mhor HPLC olfactometry qualitative descriptive analysis whisky
2011/9/8
Three cases of Mackinlay's Rare Highland Malt whisky were excavated from the ice under Sir Ernest Shackleton's 1907 expedition base camp hut at Cape Royds in Antarctica in January 2010. The majority o...
Effect of Fermentation on the Composition of Centella asiatica Teas
Centella asiatica Teas Fermentation
2016/6/1
Centella asiatica leaves were exposed to fermentation/oxidation for varying amounts of time: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). The chemical composit...
Optimising fermentation of soymilk with probiotic bacteria
soymilk fermentation Lactobacillus acidophilus Bifidobacterium spp. Streptococcus thermophilus yoghurt culture Lactobacillus animalis subsp. lactis BB12
2014/2/26
Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and...
HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews
coffee brew HS-SPME/GC/MS roasting, microwaves volatile compounds
2014/2/25
Robusta coffee beans were convectively, microwave, and convectively-microwave heated at 230°C, 700 W, and 230°C/700 W (coupled heating), respectively, over periods of time ensuring the optimum sensory...
Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
ochratoxin A Aspergillus carbonarius inhibition yeast biocontrol
2014/2/25
A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES...
Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
mulberry pomace anthocyanins colour antioxidant activities separation
2014/2/25
Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two vari...
Prediction of beer foam stability from malt components
beer foam stability malt polypeptides
2014/2/25
Industrial unhopped worts produced from different batches of commercial malt were taken to analyse the contents of compounds related to beer foam stability, such as polypeptides, polyphenols, and β-gl...
Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China
mechanism cholesterol Lactobacillus cream
2014/2/25
A total of 38 strains were initially isolated from Jiaoke, a homemade traditional fermented cream, which was sourced from Inner Mongolia, China, and 6 strains were selected after screening, which was ...
Evaluation of Rhodotorula growth on solid substrate via a linear mixed effects model
confidence intervals giant colony growth curves image analysis solid substrate cultivation
2014/2/25
The growth of Rhodotorula glutinis and Rhodotorula mucilaginosa was studied under optimal and stress cultivation conditions at 10°C and 20°C for 14 days. The method of image analysis was used to deter...
Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
grapevine interspecific variety sugars organic acid profiling
2014/2/25
The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt wit...