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Food Sci Biotechnol
January 2025
Department of Food Biotechnology, Dong-A University, 37, Nakdong-Daero 550beon-gil, Sahagu, Busan, 49315 Republic of Korea.
Kiwi fermented beverages utilizing lactic acid bacteria exhibit a decrease in sugar content, pH and increase in total acidity. The maximum CFU is observed in 20% kiwi fermented beverages containing . For the most efficient fermentation conditions, 20% kiwi fermented beverages fermented at 24 h was selected for use in subsequent experiments.
View Article and Find Full Text PDFFood Sci Biotechnol
January 2025
Department of Bioengineering and Technology, Kangwon National University, Chuncheon, Republic of Korea.
Unlabelled: was engineered to mitigate carbon catabolite repression to efficient co-fermenting mixed sugars, which are primary components of cellulosic biomass. KDH1 produced ethanol with 0.42 ± 0.
View Article and Find Full Text PDFFood Chem X
January 2025
State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
Beeswax, an FDA-approved component, has been extensively applied in feed, pharmaceutical, and food industries. The occurrence of neonicotinoid pesticides in beehive systems and their residues in beeswax have caused safety risks. Therefore, establishing a detection method for neonicotinoid pesticide residues in beeswax is crucial for ensuring its quality.
View Article and Find Full Text PDFFood Chem X
January 2025
Department of Horticultural Science, National Chiayi University, Chiayi 60004, Taiwan.
Specialty coffee, typically lightly roasted, is valued for its unique fruity aroma. However, the fermentation process poses a risk of contamination with ochratoxin-producing fungi. This study aimed to select wild yeast strains capable of contributing distinctive flavor profiles while inhibiting the growth of ochratoxin-producing fungi.
View Article and Find Full Text PDFInt J Cosmet Sci
January 2025
L'Oréal Research & Innovation, Aulnay-sous-Bois, France.
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