The objective of this work is to introduce and demonstrate the technical feasibility of the continuous flash fermentation for the production of butanol. The evaluation was carried out through mathematical modeling and ...

The objective of this work is to introduce and demonstrate the technical feasibility of the continuous flash fermentation for the production of butanol. The evaluation was carried out through mathematical modeling and ...

Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide ...

Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including ...

In this study we explore the applicability of MIR technology to detect early indications of wine fermentation problems. An oenologist could improve the chances of a vinification process finishing optimally if anomalies are ...

Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. ...

In this study industrial strains were inoculated, in successive cycles, at high cell density into a sugarcane-based juice containing normal (22%, w/v) and very high sucrose (30%, w/v) levels and supplemented with peptone ...

Cassava sour starch is a naturally-fermented, sun-dried product. It allows obtaining less dense bakery productsthan the native starch, being an appreciated gluten-free ingredient. The aim of this work was to study the ...