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Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
baker’s yeast lactic acid bacteria cheese whey growth agricultural wastes fruit
2015/5/18
The growth of Saccharomyces cerevisiae (baker’s yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperatu...
Dual Effects of Whey Protein Isolates on the Inhibition of Enzymatic Browning and Clarification of Apple Juice
apple polyphenoloxidase(PPO) whey proteins browning
2014/11/28
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to
ascorbic acid and l-cysteine.
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
goat's milk yogurt aronia (Aronia melanocarpa L) blueberry fatty acids lactic acid bacteria counts
2014/2/26
Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. ...
Bioethanol Production from Raw Juice as Intermediate of Sugar Beet Processing: A Response Surface Methodology Approach
optimization bioethanol raw juice Saccharomyces cerevisiae response surface methodology
2010/12/21
Response surface methodology (RSM) was used for selecting optimal fermentation time
and initial sugar mass fraction in cultivation media based on raw juice from sugar beet in
order to produce ethano...
Progressive Freeze-Concentration of Tomato Juice
freeze-concentration partition constant ice front
2009/7/7
Progressive freeze-concentration was applied to concentrate tomato juice. Effective partition constants of the solute between the solid and liquid phases were experimentally determined for total solid...
Visible and Near Infrared Spectroscopy for Rapid Analysis of the Sugar Composition of Raw Ume Juice
Visible and near infrared spectroscopy Ume juice Partial least squares regression
2009/5/20
Visible and near infrared spectroscopy was investigated as a method for rapid analysis of the sugar compositions of raw ume juice. In total, 314 raw ume juice samples were collected over a long growth...
Effect of Extraction Method on Yield and Quality of Citrus depressa Juice
Citrus depressa juice extractor belt-press centrifuge
2009/5/20
Certain qualitative properties of Citrus depressa juice extracted by belt-press, centrifugal, and screw-press extractors were investigated to evaluate the methods for extracting Citrus depressa juice ...
The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation
beetroot lactic acid fermentation brewer’s yeast autolysate
2009/3/18
The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production...
The Effects of non-Thermal Processing on Carotenoids in Orange Juice
carotenoids pulsed electric field high hydrostatic pressure pasteurisation orange juice
2014/3/10
New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory qual...
Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice
oxygen permeability vitamin C fruit juice ascorbic acid dehydro ascorbic acid
2014/3/10
Fruit juices are a significant source of vitamin C in the human diet and therefore their nutritional value is mainly related to the amount vitamin C they contain (KABASAKALIS et al. 2000; MANSO et al....
Potential of Yeasts Isolated in Botrytized Grape Juice to be New Wine Yeasts
wine yeast fermentation botrytized grape
2010/2/3
Strains of wine yeast are differentiated based on their ability to ferment grape juice. To advance enology and food technology, many efforts have been invested in the detection and breeding of yeast w...
Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication
must wine orange juice orange drink flotation hyperoxidation pectolytic enzyme
2014/3/3
White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO2 addition, was al...
Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure
Saccharomyces bailii Bacillus coagulans logarithm NaCl content
2010/11/24
The effect of hydrostatic pressure sterilization was investigated in tomato juice. Saccharomyces bailii and Bacillus coagulans were used as the test microorganisms added to the tomato juice. The logar...
Selection of Lactic Acid Bacteria Suitable for Fermented Tomato Juice and Changes in Components Due to Fermentation
diacetyl acetoin nutritional requirement carotenoid
2010/11/23
In order to optimize production of fermented tomato juice, suitable lactic acid bacteria were selected, and the changes in constituents during fermentation were investigated. Fermentation and sensory ...
Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria
lactic acid fermentation diacetyl color carotenoid
2010/11/22
Lactic acid bacteria were evaluated for suitability in producing a fermented carrot juice. All nine strains of lactic acid bacteria studied grew well in the juice. Sensory evaluation indicated that L....