Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

Natural deep eutectic solvents (NADES) made mainly with abundant primary metabolites are being increasingly applied in green chemistry. The advantages of NADES as green solvents have led to their use in novel green products for the food, cosmetics and pharma markets. However, one of the main difficulties encountered in the development of novel products and their quality control arises from thei...

The combining ability analysis using Line × Tester model was conducted in chickpea to know the general and specific combining ability of the distingushing parents and their crosses, respectively and to select best material for further breeding programme and generation advanceme- nt. Two genetically diverse testers viz., JAKI-9218 and ICCV-2 as females and 8 males viz., HC-5, ICC-506, PKV Harita...

The metabolism of fatty acids involves the production of acetyl coenzyme A and its condensation with oxalacetate for complete oxidation in the citric acid cycle. The availability of oxalacetate can determine the extent of metabolism via the Krebs cycle (1). In the presence of a low level of oxalacetate in the liver, fatty acid metabolism should produce an excess of ketone bodies. Previously (2)...

Synthesis gas (syngas) fermentation using acetogenic bacteria is an approach for production of bulk chemicals like acetate, ethanol, butanol, or 2,3-butandiol avoiding the fuel vs. food debate by using carbon monoxide, carbon dioxide, and hydrogen from gasification of biomass or industrial waste gases. Suffering from energetic limitations, yields of C4-molecules produced by syngas fermentation ...

Bumblebee pollination is crucial to the production of tomato in protected cultivation. Both yield and flavor play important roles attracting attentions from growers consumers. Compared with yield, much less work has been conducted investigate whether how methods affect flavor. In this study, effects bumblebee pollination, vibrator treatment, plant growth regulator (PGR) treatment on were tested...

DNA sequences covering 36% of the mle gene that encodes the malolactic enzyme were determined for 13 strains of lactic acid bacteria, representing Pediococcus, Leuconostoc, Lactobacillus and Oenococcus genera. The sequences were aligned with the corresponding region of mleS in Lactococcus lactis. The phylogenetic distance matrix tree of all mle sequences was compared with the 16S rRNA phylogene...

The sensory properties of fruit and vegetables are a result taste aroma caused by many volatile nonvolatile compounds. sum organic acids (malic citric acids) soluble sugars (fructose glucose), as well their balanced combination interaction, contributes to the characterization tomato flavour. ratio is key sweetness sourness tomatoes. This study aimed determine sugar acid content, several physico...