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Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
cyanogenic glycosides fruit spirits plum black chokeberry Aronia melanocarpa fermentation
2014/2/25
The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and met...
Ethanol Production from Different Intermediates of Sugar Beet Processing
ethanol fermentation raw sugar beet juice raw sugar beet cossettes stirred tank bioreactor horizontal rotating tubular reactor (HRTB)
2010/12/21
In this investigation, the production of ethanol from the raw sugar beet juice and raw
sugar beet cossettes has been studied. For ethanol production from the raw sugar beet
juice, batch and fed-batc...
Improvement of Ethanol Fermentation of Corn Semolina Hydrolyzates with Immobilized Yeast by Medium Supplementation
bioethanol fermentation alginate-immobilized yeast
2009/6/24
The possibilities of improving ethanol fermentation of enzymatically obtained corn semolina hydrolyzates with alginate-immobilized yeast Saccharomyces cerevisiae var. ellipsoideus by medium supplement...
Model for Aerobic Growth of Bacillus Amyloliquefaciens in Processed Soy Sauce under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration
liquid seasoning genus Bacillus predictive microbiology
2009/6/10
Construction of a predictive model for hygenic management of liquid foods was attempted by investigating the effects and interactions of storage conditions on the aerobic growth kinetics of Bacillus a...
Utilization of Spent Sawdust Matrix after Cultivation of Grifola frondosa as Substrate for Ethanol Production by Simultaneous Saccharification and Fermentation
ethanol Grifola frondosa lignocellulosic biomass
2009/5/20
Disposal of spent sawdust matrix (SSM) after cultivation of Maitake mushroom (Grifola frondosa) has been very problematic. In order to establish a new method of utilization, the feasibility of using S...
An Investigation on Factors Affecting Recovery of Antioxidant Phenolics and Anthocyanins from Red Grape (Vitis vinifera L.) Pomace Employing Water/Ethanol-Based Solutions
Antioxidant Phenolics Anthocyanins
2016/5/31
Extractions were performed using non-toxic media composed of water/ethanol mixtures and hydrochloric, acetic or tartaric acid. Recovery efficiency was assessed by monitoring the antiradical activity (...
Isolation and Identification of a Novel Yeast Fermenting Ethanol under Acidic Conditions
acid-tolerant yeast ethanol fermentation acidic medium
2008/4/20
An acid-tolerant yeast strain MF-121 showing an excellent ability of ethanol fermentation in acidic media containing salt of pH 2.0-2.5 was isolated. Some brewing yeast, Saccharomyces cerevisiae, coul...
Effect of Milk Composition on the Partition Coefficients of Diacetyl, Acetaldehyde, and Ethanol in Acidified Milk Products
partition coefficient gas chromatographic headspace analysis acidification milk products
2008/3/23
Acidified milk samples were prepared with fat concentrations from 0 to 20% and SNF concentrations from 8 to 12%. The partition coefficients of diacetyl, acetaldehyde, and ethanol were determined in th...
Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
sweetness bitterness ethanol sucrose Aspartame Neotame sensory analysis
2014/3/3
Experimental samples simulated the composition of vermouths. In all experiments, 0.01% quinine was used as a standard bitter substance. Sucrose increased the acceptability in the concentration range o...