搜索结果: 1-15 共查到“食品科学技术基础学科 fermentation”相关记录67条 . 查询时间(0.112 秒)
The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer
fermentation tank industrial scale volatile components
font style='font-size:12px;'>
2016/7/6
The effect of wort filling time on the process of fermentation, maturation, and acetaldehyde content in beer was determined. The experiments were performed on an industrial scale, the fermentation and...
Effects of dietary starch types on rumen fermentation and blood profile in goats
high amylose starch rumen environmental parameter blood indicator ruminat
font style='font-size:12px;'>
2016/2/23
The objective of the present study was to investigate how feeding a diet containing a type of purified starch entirely produced from normal or high amylose maize grains would affect rumen fermentation...
Application of Bifidobacterium animalis subsp. lactis as Starter Culture for Fermentation of Baltic Herring (Clupea harengus membras) Mince
animalis subsp. lactis Fermentation of Baltic Herring
font style='font-size:12px;'>
2016/6/2
Fish is a well-known source of proteins, minerals, fat-soluble vitamins, antioxidants and other bio-active ingredients. Fish and its processing by-products are relatively cheap raw materials however s...
Three-Phase Partitioning for Purification of Laccase Produced by Coriolopsis trogii under Solid Fermentation
Laccase Produced Coriolopsis trogii
font style='font-size:12px;'>
2016/6/2
In order to explore separation and purification methods of Coriolopsis trogii laccase production by solid fermentation, we used a three-phase separation technique and wherein the main factors (ammoniu...
The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products
bioethanol chemical preservation SSF volatile compounds
font style='font-size:12px;'>
2014/10/11
We assessed the composition of volatile by-products in raw spirits obtained from moist corn fermentation. The average moisture value of the researched samples was 35.4%. A comparative research was con...
Effect of Using Different Containers During Fermentation on Microbial and Nutritional Quality of Sesame Seed
Fermentation Different Containers
font style='font-size:12px;'>
2016/6/2
An investigation was carried out to study the microbial evaluation and proximate composition and nutritional constituents of fermented sesame seed (Sesamum inducum) under different condition. Sesame s...
Optimization of High Production of Fructooligosaccharides by Sucrose Fermentation of Bacillus subtilis Natto CCT 7712
Fructooligosaccharides Sucrose Fermentation
font style='font-size:12px;'>
2016/6/2
Fructooligosaccharides (FOS) are fructose oligomers containing a glucose residue at the end of the chain and its production takes place by the action of fructosyltransferase in plants and micro-organi...
Production of Hydrolysates by Actinomucor elegans During Soy Protein Deep-liquid Fermentation
Actinomucor elegans Soy Protein Deep-liquid Fermentation
font style='font-size:12px;'>
2016/6/2
Production of hydrolysates by Actinomucur elegans during soy-protein deep-liquid fermentation was a promising prospects for future applications in the protein hydrolysate industry. And the optimal inc...
Optimization of Solid-state Fermentation for Acidophilic Pectinase Production by Aspergillus niger Jl-15 Using Response Surface Methodology and Oligogalacturonate Preparation
Acidophilic Pectinase Production Methodology
font style='font-size:12px;'>
2016/6/1
Polygalacturonases that hydrolyzed the α-(1,4) glycosidic linkages of pectin is one of widely used industrial enzymes and applied in food, feed, paper and pulp, fruit juice and textile industries. To ...
Effect of Germination, Boiling and Co-fermentation on the Viscosity of Maize/cowpea Mixture as Complementary Infant Food
Germination Boiling Co-fermentation
font style='font-size:12px;'>
2016/6/1
Traditionally prepared cereal based complementary food are too dilute for adequate energy and nutrient density as infant complementary food. The consistency of complementary food is of particular impo...
Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content
starch modification in vitro fermentation starch gelanisation
font style='font-size:12px;'>
2014/2/25
The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their prepara...
Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation
Preferment Liquor Temperature
font style='font-size:12px;'>
2016/6/1
The effect of preferment liquor, temperature and duration of fermentation on the cyanide content as well as the functional and sensory properties of gari were studied. Cassava roots (local cassava var...
Effects of Malting and Lactic Fermentation on Some Chemical and Functional Properties of Maize (Zea mays)
Malting and Lactic Fermentation Some Chemical
font style='font-size:12px;'>
2016/6/1
The effects of malting and fermentation on some chemical and functional properties of maize grains were determined. White maize kernels (variety TZW, 2005 harvest) were germinated over a period of 96 ...
Some Phytochemical Properties and Effect of Fermentation on the Seed of Jatropha curcas L.
Phytochemical Properties Jatropha curcas L.
font style='font-size:12px;'>
2016/5/31
The present study was undertaken to investigate the effects of microbial fermentation of Jatropha curcas L. seed (Barbados nut or Physic nut) or (Lapalapa) in Yoruba Language which are nutritionally u...
Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation
xylanase response surface methodology (RSM) solid-state fermentation (SSF) xylooligosaccharides HPLC
font style='font-size:12px;'>
2014/2/25
The production of xylanase (XylA) by Aspergillus niger JL-15 in solid-state fermentation (SSF) on orange peel was optimised by the response surface methodology (RSM). The results revealed that four fa...