نتایج جستجو برای: fermentation characteristic

تعداد نتایج: 207605  

Journal: :iranian journal of chemistry and chemical engineering (ijcce) 2006
masoud hafezi bahram nasernejad farzaneh vahabzadeh

the optimum fermentation times of black tea manufactured by two systems of orthodox and ctc (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly  polymerized substances and total liquid colour during the fermentation stage. optimum fermentation times from the beginning of fermentation were determined to be 60 min and 15...

Journal: :Brazilian Journal of Development 2023

Tucupi is a beverage resulting from the fermentation process of manipueira, by-product cassava (Manihot esculenta Crantz); it has sensory characteristics and eccentric composition, marked by yellowish color, acidic flavor, characteristic aroma, numerous forms culinary preparation, which range sauces, risottos de tucupi with jambu, even tacacá, combination indigenous soup, mani poi, enriched ing...

Journal: :مهندسی بیوسیستم ایران 0
سید وحید آیتی کارشناس ارشد علوم و صنایع غذایی، گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران ناصر همدمی استادیار و عضو هیئت علمی، گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران

in this study the impact of freezing rate and degree of pre-fermentation on sangak frozen dough and its bread was assessed. the pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. the pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °c. it...

Journal: :iranian journal of chemistry and chemical engineering (ijcce) 2009
hassan pahlavanzadeh gholam khayati ebrahim vasheghani farahani nasser ghaemi

recovery of metabolites from fermentation broth by solvent extraction can be used to optimize fermentation processes. end-product reutilization, low product concentration and large volumes of fermentation broth and the requirements for large bioreactors, in addition to the high cost largely contributed to the decline in fermentative 2,3-butanediol production. extraction can successfully be used...

2004
R. F. MCFEETERS

Food fermentation processes often result in profound changes in flavor relative to the starting ingredients. However, fermenting foods are typically very complex ecosystems with active enzyme systems from the ingredient materials interacting with the metabolic activities of the fermentation organisms. Factors such as added salt, particle sizes, temperature, and oxygen levels will also have impo...

Journal: :Food microbiology 2016
Helena Lucena-Padrós José Luis Ruiz-Barba

The presence and enumeration of halophilic and alkaliphilic bacteria in Spanish-style table-olive fermentations was studied. Twenty 10-tonne fermenters at two large manufacturing companies in Spain, previously studied through both culture dependent and independent (PCR-DGGE) methodologies, were selected. Virtually all this microbiota was isolated during the initial fermentation stage. A total o...

The integration of batch fermentation and membrane-based pervaporation process in a membrane bioreactor (MBR) was studied to enhance bioethanol production compared to conventional batch fermentation operated at optimum condition. For this purpose, a laboratory-scale MBR system was designed and fabricated. Dense hydrophobic Polydimethylsiloxane (PDMS) membrane was used for pervaporation. For fer...

Ahmad Javanmard Amir Mohammad Mortazavian, Kianoush Khosravi-Darani Mohammad Rahmati Roudsari Sara Sohrabvandi

 Effects of inoculation level (4 or 8-fold compared to standard inoculation) and order (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation = 1+3, Two-fold inoculation before fermentation and the same at the end of fermentation = 2+2, 2+6, 4-fold before fermentation = 4, 4+4, and 8) of culture inoculums containing probiotics on viscosity, phase separation,...

ژورنال: علوم آب و خاک 2001
دخانی, شهرام , شکرانی, رضا , صبوری هلستانی, صمد , کبیر, غلامحسین ,

Four cultivars of olive, Kalamata, Marri, Zard and Fishmi were obtained from Roodbar town and treated with two methods, natural and controlled fermentation with Lactobacillus plantarum as a starter culture at 25°C for 100 days. HPLC analysis experiments were conducted during the whole study period. A higher level (1.08% w/w) of total acidity was produced in Fishmi cultivar especially in the nat...

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