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MODELS OF LABORATORY MINI-SILOS TO STUDY THE FERMENTATION OF WILTED ALFALFA (MEDICAGO SATIVA) USING A HOMOLACTIC BACTERIAL INOCULANTMODELS OF LABORATORY MINI-SILOS TO STUDY THE FERMENTATION OF WILTED ALFALFA (MEDICAGO SATIVA) USING A HOMOLACTIC BACTERIAL INOCULANT
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 2020)
CHARACTERIZATION OF SLOPS OF HIGH TEST MOLASSES ALCOHOLIC FERMENTATIONCHARACTERIZATION OF SLOPS OF HIGH TEST MOLASSES ALCOHOLIC FERMENTATION
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1982)
ZYMOMONAS MOBILIS BATCH AND FED-BATCH FERMENTATION OF HIGH TEST MOLASSESZYMOMONAS MOBILIS BATCH AND FED-BATCH FERMENTATION OF HIGH TEST MOLASSES
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1988)
Production and partial purification of galacto-oligosaccharides by sequential fermentation
(Universidade Tecnológica Federal do Paraná (UTFPR), 2017)
Effect of transient thermal shocks on alcoholic fermentation performance
(Elsevier Science, 2020-01)
Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure ...
An overview of plant-autochthonous microorganisms and fermented vegetable foods
(Elsevier, 2020-02-28)
Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to counteract the large ...
Polysaccharide production by kefir grains during whey fermentation
(Cambridge University Press, 2002-04)
Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. ...
Effect of transient thermal shocks on alcoholic fermentation performance
(Elsevier, 2019-10)
Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure ...
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
(Elsevier, 2021-03)
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography ...
Fermentation as an alternative process for the development of bioinsecticides
(MDPI, 2020-12)
Currently, insect pest control is carried out through the application of synthetic insecticides which have been related to harmful effects on both human and environmental health, as well as to the development of resistant ...