Fermented products

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  • Economic demands to intensify the brewing process and increase the fermenter productivity have stimulated interest in high-gravity brewing. However, increasing wort sugar concentration can have a detrimental effect on fermentation performance, adversely affecting yeast physiology and altering the physical and flavor properties of the beer product. Many methods such as: higher pitching rates, higher fermentation temperatures, more efficient aeration than in conventional brewing, and immobilised yeast were used to improve this process....

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  • In this study, we isolated three bacterial strains including KG 2.2, KG 2.3 and KG 2.5 in which their growth causes spoilage of the fermented pickles with formation of white biofilm layers. On basis of morphological and biochemical characteristics, these bacterial strains belong to Bacillus genus.

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  • Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation.

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  • Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of getting sick and the probiotics are used in production of functional foods and pharmaceutical products.

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  • Problem statement: Dilute sulphuric acid and enzymatic hydrolysis methods were used for sugar extraction. Xylose and glucose sugars were obtained from corn cobs. Approach: Acid hydrolysis of corn cobs gave higher amount of sugars than enzymatic hydrolysis. Results: The results showed that optimal temperature and time for sugar fermentation were approximately 25°C and 50 h by two yeast strains (S. cerevisiae and P. Stipitis) respectively.

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  • In recent years there has been a renewed interest in solid-state fermentation (SSF) processes for the production of bioactive compounds. While efforts continue largely to exploit filamentous fungi and yeasts for the production of various enzymes, attempts have also been made to explore possibilities of using bacterial strains in SSF systems (Pandey et al., 2000). Enzyme production by SSF using bacterial spp.

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  • In addition to the aforementioned direct benefits of using alternative fuels for cement manufacturing, there are numerous life-cycle benefits and avoided costs that are realized. Alternative fuels are essentially the waste products of other industrial or agricultural processes, and due to their sheer volume and potentially their toxicity, they pose a major solid waste management challenge in many countries.

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  • The small number of livestock product studies identified in the review necessitated the use of more modest criteria for nutrient selection. Analysis was conducted on all nutrients or nutrient groups for which numeric data were provided in at least 5 of the 25 livestock product studies which reported comparisons between organic and conventional livestock products (see Appendix 11).

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  • To help you further specialized material Chemistry serving the needs of learning and research, invite you to refer to the contents of the document "Accleration of fish sauce fermentation using proteolytic enzymes". Hope content useful document for the learning needs and research.

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  • Unit 23: Some main dairy products are formed from raw cow milk without fermentation as follow: Pasteurisation of Milk, condensed and Evaporated Milk, dried milk powder, butter, ghee.

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  • When the first edition of this book was published in 1985, the retail markets in Australasia, Europe and North America were dominated by just one product – stirred fruit yoghurt, with natural set yoghurt occupying a well-defined niche. Some traditional products like labneh and drinking yoghurt were manufactured on a small scale but, in general, the choice available to consumers was strictly limited.

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  • This book presents a high level technical overview of the emerging technologies o optical communications and networking systems. It is intended as an introduction to the field for optical communication systems or network professionals, such as higher degree research students, academics and design engineers. Although it is intended for professionals who already have some technical background, it is nevertheless relevan to anyone wishing to understand optical communication systems or networks....

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  • Dairy products form the major part of functional foods. To understand their success it is important to know that milk is a natural and highly nutritive part of a balanced daily diet. Designing and developing functionality in dairy-based products simply means modifying and/or enriching the healthy nature of the original base. This chapter is a brief introduction to the composition of milk and the nature of fermented milk products. It also gives a few definitions and introduces some of the functional dairy products on the market.

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  • This book contains research on the chemistry of each step of biogas generation, along with engineering principles and practices, feasibility of biogas production in processing technologies, especially anaerobic digestion of waste and gas production system, its modeling, kinetics along with other associated aspects, utilization and purification of biogas, economy and energy issues, pipe design for biogas energy, microbiological aspects, phyto-fermentation, biogas plant constructions, assessment of ecological potential, biogas generation from sludge, rheological characterization, etc....

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  • This book offers reviews of state-of-the-art conversion techniques for biofuels. It focuses on the latest development for the production of liquid and gaseous biofuels that should be of interest to the chemical scientists and technologists.

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  • Carmago et al. (1992) noted that short-term flow fluctuations, low concentration of dissolved oxygen and also the siltation of suspended inorganic matter caused by industrial discharge contribute greatly to the changes in sediment and directly affect the structure of macroinvertebrate community. The high siltation of suspended inorganic matter caused significant reductions in taxa richness and abundance of zoobenthic communities as it changes the natural structure of the substratum.

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  • Several industries will need to contribute to successfully achieve this renewable resources vision. The Executive Steering Group therefore turned to a broad range of disciplines, including crop production, forestry, genomics, chemical processing, fermentation, industrial enzymes, materials science, biotechnology, plant physiology, and product manufacturing. The steering group sought input on key barriers, research goals, and interactions among related areas from more than 120 scientific experts and marketing professionals.

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  • Developing a new functional food is an expensive process. Food companies have traditionally funded research for new food product formulations but for functional foods, the stakes are higher—for both food companies and con- sumers. Government investment in basic and applied research will promote the development of functional foods, but additional incentives are needed to reward private companies that pioneer new health claims.

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  • Reasons for Market Development: High standards on technical development. Different standardized types of digesters and plant technologies. Consolidation of Dry Fermentation Technology. Automatisation of system control and operation. Enabling environment & economic incentives. Fixed Feed in Tarrifs guaranteed for 20 years, Energy Crop Bonus. Regulated grid access at reasonable cost.

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  • Unlike in dry milling, where the entire mash is fermented, in wet milling only the starch is fermented. The starch is then cooked, or liquefied, and an enzyme added to hydrolyze, or segment, the long starch chains. In dry milling, the mash, which still contains all the feed coproducts, is cooked and an enzyme added. In both systems a second enzyme is added to turn the starch into a simple sugar, glucose, in a process called saccharification. Saccharification in a wet mill may take up to 48 hours, though it usually requires less time, depending on the amount of enzyme used.

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