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Different peach cultivars and their suitability for minimal processing
fresh cut fruit visual quality enzymatic browning phenolic content polyphenol oxidase
2014/10/11
Consumption of minimally processed fruits has been increased lately mainly due to their fresh-like quality characteristics. One of the major alterations that limit the shelf-life of these products is ...
Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation
Wines Anaerobic Fermentation
2016/6/2
Effects of processing pineapple-based must into wines by Anaerobic Fermentation (AnF) only instead of Aerobic and Anaerobic Fermentations (AAnFs) were investigated. Control musts were subjected to aer...
Scleroglucan: Fermentative Production, Downstream Processing and Applications
scleroglucan exopolysaccharide Sclerotium glucanicum
2009/3/3
Exopolysaccharides produced by a variety of microorganisms find multifarious industrial applications in foods, pharmaceutical and other industries as emulsifiers, stabilizers, binders, gelling agents,...
Gellan Gum：Fermentative Production, Downstream Processing and Applications
gellan gum Sphingomonas paucimobilis fermentation
2009/2/26
The microbial exopolysaccharides are water-soluble polymers secreted by microorganisms during fermentation. The biopolymer gellan gum is a relatively recent addition to the family of microbial polysac...
Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Processing Shelf Life
2016/5/27
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...