Rheological analysis of sucrose solution at high temperatures using a microwave-heated pressurized capillary rheometer.

Thermal process design, optimization, and deviation require the knowledge of engineering properties of food, such as rheological behavior, which is highly dependent on temperature. If a process is calculated based on the parameters obtained by extrapolation, it might lead to over- or underprocessing. The long time required for the product to reach the desired temperature, which is usual in many rheometers, may induce unexpected changes on the product.

Shotgun proteomic monitoring of Clostridium acetobutylicum during stationary phase of butanol fermentation using xylose and comparison with the exponential phase.

Economically viable production of solvents through acetone-butanol-ethanol (ABE) fermentation requires a detailed understanding of Clostridium acetobutylicum. This study focuses on the proteomic profiling of C. acetobutylicum ATCC 824 from the stationary phase of ABE fermentation using xylose and compares with the exponential growth by shotgun proteomics approach.