المؤلفون: Meryem Idrissi Yahyaoui, Sara Moumnassi, Nour Eddine Bentouhami, Nadia Houmy, Abderrahim Ed-Daoui, Reda Bellaouchi, Mohamed Taibi, Mounir Haddou, Amine El Bouzidi, Milena Brasca, Tiziana Silvetti, Houssam Abouloifa, Sondes Mechri, Abousalham Abdelkarim, Saalaoui Ennouamane, Musaab Dauelbait, Ahmad Mohammad Salamatullah, Bassem Jaouadi, Asehraou Abdeslam

المصدر: CyTA - Journal of Food, Vol 22, Iss 1 (2024)

مصطلحات موضوعية: Table olives, heat shock treatment, lactiplantibacillus plantarum, orange peel juice, controlled fermentation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

URL الوصول: https://doaj.org/article/a2a635a0926346aa855fcc5cfed756c9

المؤلفون: Greta Naydenova, Petya Popova-Krumova, Svetla Danova, Dragomir Yankov

المصدر: Fermentation, Vol 10, Iss 11, p 581 (2024)

مصطلحات موضوعية: lactic acid production, Lactiplantibacillus plantarum, distiller’s dried grains, dilute acid hydrolysis, pH-controlled fermentation, process modeling, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/10/11/581; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/9cad7ee4800b41b7b291c5549c7c82b4

المؤلفون: YU Xiya, LU Qian, WU Changzheng, WANG Ali, HUANG Guidong

المصدر: Shipin Kexue, Vol 44, Iss 22, Pp 55-63 (2023)

مصطلحات موضوعية: soy sauce, base soy sauce, temperature-controlled fermentation, physicochemical indexes, flavor, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-008.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/7b896254078343bb9d475a1651085469

المؤلفون: Igwilo, C. Q.

المصدر: e-Proceedings of the Faculty of Agriculture International Conference; 2024: Digitalisation of Agriculture and Bio-Conservation for Food Security | Proceedings of the 2nd Faculty of Agriculture International Conference ; 395-403

مصطلحات موضوعية: Controlled fermentation, Natural fermentation, Proximate analysis, Starter cultures

وصف الملف: application/pdf

Relation: https://journals.unizik.edu.ng/faic/article/view/3525/2849; https://journals.unizik.edu.ng/faic/article/view/3525

الاتاحة: https://journals.unizik.edu.ng/faic/article/view/3525

المؤلفون: SHAN Bo, GONG Jiashun, WANG Qiuping, GAO Linrui, JIA Man, CHEN Dandan, DING Zhengjiao

المصدر: Shipin Kexue, Vol 44, Iss 8, Pp 257-267 (2023)

مصطلحات موضوعية: water extract of ripe pu-erh tea prepared by controlled fermentation, theabrownin, components, curie point pyrolysis-gas chromatography-mass spectrometry, high-fat diet, obesity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-033.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/85610832b4714a6abc5e2e3e4fb5ba1a

المؤلفون: François Tapsoba, Boureima Kagambèga, Bakary Tarnagda, Oumarou Zongo, Cheikna Zongo, Aly Savadogo

المصدر: Scientific African, Vol 21, Iss , Pp e01793- (2023)

مصطلحات موضوعية: Wine, Borassus akeassii, Controlled fermentation, Quality improvement, Sensory properties, Saccharomyces cerevisiae, Science

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2468227623002491; https://doaj.org/toc/2468-2276

URL الوصول: https://doaj.org/article/fd60c6b5870644c7abd152973920430e

المؤلفون: Aida Esther Peñuela Martínez, Sandra Paola Moreno Riascos, Jhoan Felipe García Duque

المصدر: Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 22, Iss 1 (2023)

مصطلحات موضوعية: controlled fermentation, Temperature control, stirring conditions, Temperature differential, Fermentation time, Bioreactor for coffee, Agriculture (General), S1-972, Biotechnology, TP248.13-248.65

وصف الملف: electronic resource

Relation: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2231; https://doaj.org/toc/1692-3561; https://doaj.org/toc/1909-9959

URL الوصول: https://doaj.org/article/1b02238218254aa98199e6e866035b01

المؤلفون: Khadija Atfaoui, Abdessamad Ettouil, Mouhcine Fadil, Oubihi Asmaa, Soltana Inekach, Mohammed Ouhssine, Abdelkader Zarrouk

المصدر: Journal of the Saudi Society of Agricultural Sciences, Vol 20, Iss 8, Pp 544-552 (2021)

مصطلحات موضوعية: Bioorganic fertilizer, Controlled fermentation, Food industrial wastes, Lactic acid bacteria, Optimization design, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1658077X21000746; https://doaj.org/toc/1658-077X

URL الوصول: https://doaj.org/article/f3aa9572eccb4c9f80516ff4040b4922

المؤلفون: Adam Salifou, Christian Tétédé Rodrigue Konfo, Alexandrine Bokossa, Nicodème Worou Chabi, Fidèle Paul Tchobo, Mohamed Mansourou Soumanou

المصدر: World Journal of Advanced Research and Reviews, 20(2), 637–648, (2023-10-30)

مصطلحات موضوعية: Food safety, Food Quality, Advanced Food Technologies, Controlled Fermentation, Cryogenics, Nanotechnology

Relation: https://zenodo.org/communities/wjarr; https://doi.org/10.5281/zenodo.12590315; https://doi.org/10.5281/zenodo.12590316; oai:zenodo.org:12590316; https://doi.org/10.30574/wjarr.2023.20.2.2297

الاتاحة: https://doi.org/10.5281/zenodo.12590316
https://doi.org/10.30574/wjarr.2023.20.2.2297

المؤلفون: Peñuela Martínez, Aida Esther, Moreno Riascos, Sandra Paola, García Duque, Jhoan Felipe

المصدر: Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 22 No. 1 (2024): January to June; 29-39 ; Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 22 Núm. 1 (2024): Enero a Junio; 29-39 ; 1909-9959 ; 1692-3561

مصطلحات موضوعية: Fermentación controlada, Control de temperatura, Condiciones de agitación, Diferencial de temperatura, Tiempo de fermentación, Biorreactor para café, remoción de mucílago, Chaqueta del biorreactor, controlled fermentation, Temperature control, stirring conditions, Temperature differential, Fermentation time, Bioreactor for coffee, Mucilage, Agitation conditions, Coffee mass

وصف الملف: application/pdf

Relation: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2231/1875; BASTIAN, FEBRUADI; HUTABARAT, OLLY-SANNY; DIRPAN, ANDI; NAINU, FIRZAN; HARAPAN, HARAPAN; EMRAN, TALHA-BIN; SIMAL-GANDARA, JESUS. From plantation to cup: changes in bioactive compounds during coffee processing. Foods, v. 10, n. 11, 2021, e10112827.https://doi.org/10.3390/foods10112827; BATISTA-DA MOTA, MARCELA-CAROLINE; BATISTA, NÁDIA-NARA; DIAS, DISNEY-RIBEIRO; SCHWAN, ROSANE-FREITAS. Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality. Food Bioscience, v. 47, 2022, e101640.https://doi.org/10.1016/j.fbio.2022.101640; BOSSIO, MATIAS. Análisis de la respuesta dinámica en agitadores industriales [Tesis de Doctorado]. Catalunya (España): Universitat Politècnica de Catalunya, Departamento de mecánica de fluidos, 2021, 84 p. http://hdl.handle.net/2117/350057 [consultado diciembre 2021].; CARBAJAL-GUERREROS, ISMAEL; PILCO-VALLES, HERBERTH; GARCÍA-HERRERA, FLOR-ARACELY; CORONEL-RUFASTO, IVAN; GONZALES-DIAZ, JOSE-ROLANDO; CABANILLAS-PARDO, LENIN. Fermentador inteligente con tecnología de fermentación controlada para estandarizar los procesos de fermentación de cafés de especialidad. Revista Agrotecnológica Amazónica, v. 2, n. 1, 2022, e303.https://doi.org/10.51252/raa.v2i1.303; COLOMBIA. CENTRO NACIONAL DE INVESTIGACIONES DE CAFÉ (CENICAFÉ). Anuario Meteorológico cafetero 2021. Cenicafé, 2022, 364 p.https://doi.org/10.38141/10782/anu2021; DE CARVALHO-NETO, DAO P.; DE MELO-PEREIRA, GILBERTO V.; FINCO, ANA M.O.; LETTI, LUIZ A.J.; DA SILVA, BRUNO J.G.; VANDENBERGHE, LUCIANA P.S.; SOCCOL, CARLOS R. Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies. Food bioscience, v. 26, 2018, p. 80-87.https://doi.org/10.1016/j.fbio.2018.10.005; DE CARVALHO-NETO, DAO-PEDRO; DE MELO-PEREIRA, GILBERTO-VINÍCIUS; FINCO-OLIVEIRA, ANA-MARIA; RODRIGUES, CRISTINE; DE CARVALHO, JULIO-CESAR; SOCCOL, CARLOS-RICARDO. Microbiological, physicochemical and sensory studies of coffee beans fermentation conducted in a yeast bioreactor model. Food Biotechnology, v. 34, n. 2, 2020, e1746666.https://doi.org/10.1080/08905436.2020.1746666; ELHALIS, HOSAM; COX, JULIAN; ZHAO, JIAN. Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans. International journal of food microbiology, v. 321, 2020, e108544.https://doi.org/10.1016/j.ijfoodmicro.2020.108544; ELHALIS, HOSAM; COX, JULIAN; FRANK, DAMIAN; ZHAO, JIAN. The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality. European Food Research and Technology, v. 247, n. 2, 2021, p. 485-498.https://doi.org/10.1007/s00217-020-03641-6; KUMAR, VINOD; AHLUWALIA, VIVEK; SARAN, SAURABH; KUMAR, JITENDRA; PATEL, ANIL-KUMAR; SINGHANIA, REETA-RANI. Recent developments on solid-state fermentation for production of microbial secondary metabolites: Challenges and solutions. Bioresource Technology, v. 323, 2021, e124566. https://doi.org/10.1016/j.biortech.2020.124566; MAGALHÃES-JÚNIOR, ANTONIO-IRINEUDO; DE CARVALHO-NETO, DÃO-PEDRO; DE MELO-PEREIRA, GILBERTO-VINÍCIUS; DA SILVA-VALE, ALEXANDER; CORAL-MEDINA, JESUS-DAVID; DE CARVALHO, JÚLIO-CESAR; SOCCOL, CARLOS-RICARDO. A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production. Food and Bioproducts Processing, v. 125, 2021, p. 14-21. https://doi.org/10.1016/j.fbp.2020.10.010; MAHINGSAPUN, RATTIYAKORN; TANTAYOTAI, PRAPAIRITRON; KORN; PANYACHANAKUL, TITIPORN; SAMOSORN, SIRITRON; DOLSOPHON, KULVADEE; JIAMJARIYATAM, ROSSAPORN; LORLIAM, WANLAPA; SRISUK, NANTANA; KRAJANGSANG, SUKHUMAPORN. Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process. Food Bioscience, v. 48, 2022, e101819. https://doi.org/10.1016/j.fbio.2022.101819; MARTINEZ, SILVIA-JULIANA; RABELO-SANCES, MARIANE-HELENA S; BRESSANI-PEREIRA, ANA-PAULA; DA MOTA-BATISTA, MARCELA-CAROLINE; BORÉM, FLAVIO; SCHWAN, ROSANE. Novel stainless steel tanks enhance coffee fermentation quality. Food Research International, v. 139, 2021, e109921. https://doi.org/10.1016/j.foodres.2020.109921; OLIVEROS-TASCÓN, CARLOS-EUGENIO; GUNASEKARAN, SUNDARAM. Caracterización reológica del mucílago y de las suspensiones mucílago-café en baba y mucílago-café pergamino húmedo. Cenicafé, v. 45, n. 4, 1994, p. 125-136.https://biblioteca.cenicafe.org/handle/10778/752 [consultado diciembre de 2021].; PEÑUELA-MARTÍNEZ, AIDA-ESTHER; OLIVEROS-TASCON, CARLOS-EUGENIO; SANZ-URIBE, JUAN-RODRIGO. Remoción de mucílago de café a través de fermentación natural. Revista Cenicafé. Cenicafé, v. 61, 2010, n.2, p. 159-173.http://hdl.handle.net/10778/494 [consultado diciembre de 2021].; PEÑUELA-MARTÍNEZ, AIDA-ESTHER; PABÓN, JENNY-PAOLA; SANZ, JUAN-RODRIGO. Método Fermaestro: para determinar la finalización de la fermentación del mucílago de café. Avances Técnicos Cenicafé, v. 431, 2013, e479. https://doi.org/10.38141/10779/0431; PEÑUELA-MARTÍNEZ, AIDA-ESTHER; ZAPATA-ZAPATA, ARLEY-DAVID; DURANGO-RESTREPO, D.L. Performance of different fermentation methods and the effect of coffee quality (Coffea arabica L.). Coffee Science, v. 13, n. 4, 2018, p. 465-476.https://doi.org/10.25186/cs.v13i4.1486; PEÑUELA-MARTÍNEZ, AIDA-ESTHER; SANZ-URIBE, JUAN-RODRIGO. Obtenga café de calidad en el proceso de beneficio. En Centro Nacional de Investigaciones de Café, Guía más agronomía, más productividad, más calidad. 3 ed. Manizales (Colombia): Cenicafé, 2021, p. 189–218. https://doi.org/10.38141/10791/0014_11; RUTA, LAVINIA-LILIANA; FARCASANU, ILEANA-CORNELIA. Coffee and yeasts: From flavor to biotechnology. Fermentation, v. 7, n. 1, 2021, e7010009.https://doi.org/10.3390/fermentation7010009; VAZ, C.J.T.; MENEZES, L.S.; SANTANA, R.C.; SENTANIN, M.A.; ZOTARELLI, M.F.; GUIDINI, C.Z. Effect of Fermentation of Arabica Coffee on Physicochemical Characteristics and Sensory Analysis, 2022. (En Publicación).https://doi.org/10.21203/rs.3.rs-1555586/v1; VERA PACHECO, KATERINE; VALDIVIESO-QUINTERO, WILFREDO; MANTILLA-PAREDES, WILLIAM-JAIMES; TORRADO, JORGE; ZAFRA, GERMAN. Functional metagenomic analysis of the coffee (Coffea arabica) fermentation. Chemical Engineering Transactions, v. 64, 2018, e1864060.https://doi.org/10.3303/CET1864060; https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2231

الاتاحة: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2231

المؤلفون: Aida Esther Peñuela-Martínez, Sandra Moreno-Riascos, Rubén Medina-Rivera

المصدر: Agriculture; Volume 13; Issue 6; Pages: 1132

مصطلحات موضوعية: controlled fermentation, coffee quality, microbial communities

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Crop Production; https://dx.doi.org/10.3390/agriculture13061132

الاتاحة: https://doi.org/10.3390/agriculture13061132

المؤلفون: Aida Esther Peñuela-Martínez, Jhoan Felipe García-Duque, Juan Rodrigo Sanz-Uribe

المصدر: Fermentation, Vol 9, Iss 11, p 976 (2023)

مصطلحات موضوعية: coffee varieties, temperature-controlled fermentation, quality coffee, fermentation time, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/9/11/976; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/22c239c93ada4975844dbdb2b42eabed

المؤلفون: M. A. Balogun, R. N. Ahmed, O. A. Akintayo, T. E. Aruna, M. O. Omovbude, T. Shittu

المصدر: Ceylon Journal of Science, Vol 50, Iss 3, Pp 269-277 (2021)

مصطلحات موضوعية: pigeon pea, food condiment, changes, wild, controlled, fermentation, Science

وصف الملف: electronic resource

Relation: https://cjs.sljol.info/articles/7908; https://doaj.org/toc/2513-2814; https://doaj.org/toc/2513-230X

URL الوصول: https://doaj.org/article/1a6151de52e44eaaa54d0cb047b4fea2

المؤلفون: Tlais A. Z. A., Kanwal S., Filannino P., Acin Albiac M., Gobbetti M., Di Cagno R.

المساهمون: Tlais, A. Z. A., Kanwal, S., Filannino, P., Acin Albiac, M., Gobbetti, M., Di Cagno, R.

مصطلحات موضوعية: Bioactive compound, Controlled fermentation, Sauerkraut, Sequential inoculum, Ternary starter

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000799050300005; volume:156; firstpage:111116; journal:FOOD RESEARCH INTERNATIONAL; https://hdl.handle.net/11586/392153

الاتاحة: https://hdl.handle.net/11586/392153
https://doi.org/10.1016/j.foodres.2022.111116

المؤلفون: Velić, Darko, Bušić, Valentina, Husnjak, Bruno, Velić, Natalija, Amidžić Klarić, Daniela

المساهمون: Jukić, Ante, Ocelić Bulatović, Vesna, Kučić Grgić, Dajana

المصدر: Ružičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova ; ISSN 2671-0668 (Online)

مصطلحات موضوعية: fruit wine, pear wine, controlled fermentation, malolactic fermentation, total polyphenols, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology, BIOTEHNIČKE ZNANOSTI. Biotehnologija, BIOTECHNICAL SCIENCES. Biotechnology

وصف الملف: application/pdf

Relation: 18. Ružičkini dani : Danas znanost - sutra industrija = 18th Ružička Days : Today science - tomorrow industry, Ružičkini dani, 2020-09-16 - 2020-09-18, Vukovar (HR); ptfos:2608; Sveučilište Josipa Jurja Strossmayera u Osijeku. Prehrambeno-tehnološki fakultet Osijek.; Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY.; Sveučilište u Zagrebu. Fakultet kemijskog inženjerstva i tehnologije.; University of Zagreb. Faculty of Chemical Engineering and Technology.; https://repozitorij.unios.hr/islandora/object/ptfos:2611; https://urn.nsk.hr/urn:nbn:hr:109:785127; https://repozitorij.unios.hr/islandora/object/ptfos:2611/datastream/FILE0

الاتاحة: https://repozitorij.unios.hr/islandora/object/ptfos:2611
https://urn.nsk.hr/urn:nbn:hr:109:785127
https://repozitorij.unios.hr/islandora/object/ptfos:2611/datastream/FILE0

المؤلفون: Z.Ş. Erdemir Tıraş, H. Kalkan Yıldırım

المصدر: Grasas y Aceites, Vol 72, Iss 2 (2021)

مصطلحات موضوعية: Controlled fermentation, Mixed starter cultures, Table olive, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1883; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214

URL الوصول: https://doaj.org/article/6ab0d25a00a545e292bce923ab7b09e3

المؤلفون: Peñuela Martínez, Aida Esther, Moreno Riascos, Sandra Paola, García Duque, Jhoan Felipe

المصدر: Biotecnología en el Sector Agropecuario y Agroindustrial: BSAA, ISSN 1692-3561, Vol. 22, Nº. 1 (Enero-Junio), 2024, pags. 29-39

مصطلحات موضوعية: Agitation conditions, Bioreactor for coffee, Coffee mass, Controlled fermentation, Mucilage removal, pH, Temperature control, Temperature differential, Time fermentation, water jacket, Biorreactor para café, Chaqueta del biorreactor, Condiciones de agitación, Control de temperatura, Diferencial de temperatura, Fermentación controlada, Masa de café, Remoción de mucílago, Tiempo de fermentación

وصف الملف: application/pdf

Relation: https://dialnet.unirioja.es/servlet/oaiart?codigo=9238132; (Revista) ISSN 1909-9959; (Revista) ISSN 1692-3561

الاتاحة: https://dialnet.unirioja.es/servlet/oaiart?codigo=9238132

المؤلفون: Sara Bautista-Expósito, Cristina Martínez-Villaluenga, Montserrat Dueñas, Jose Manuel Silván, Juana Frias, Elena Peñas

المصدر: Journal of Functional Foods, Vol 48, Iss , Pp 9-18 (2018)

مصطلحات موضوعية: Lentil, pH-controlled fermentation, Lactobacillus plantarum, Savinase, Bioactivity, Metabolic syndrome, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464618303153; https://doaj.org/toc/1756-4646

URL الوصول: https://doaj.org/article/93af4db6b22543408c099c2b93bb0443

المؤلفون: Maha ALAOUI ISMAILI, Mohamed ZAHAR, Abed HAMAMA, Bouchta SAIDI

المصدر: Revue Marocaine des Sciences Agronomiques et Vétérinaires, Vol 6, Iss 3, Pp 277-282 (2018)

مصطلحات موضوعية: Lfrik, camel milk, characteristics, controlled fermentation, sensory quality, General Works

وصف الملف: electronic resource

Relation: https://www.agrimaroc.org/index.php/Actes_IAVH2/article/view/557; https://doaj.org/toc/2028-991X; https://doaj.org/toc/2550-4401

URL الوصول: https://doaj.org/article/a34959f546d24e9eae0647fd90e45140

المؤلفون: Santi Dwi Astuti 1,2), Nuri Andarwulan 1,3), Dedi Fardiaz 1,3), Eko Hari Purnomo 1,3)

المصدر: Jurnal Teknologi dan Industri Pangan, Vol 28, Iss 2, Pp 180-193 (2017)

مصطلحات موضوعية: Bentul taro flour, commercial inoculums, controlled fermentation, filler, Satoimo taro flour, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://journal.ipb.ac.id/index.php/jtip/article/view/17629; https://doaj.org/toc/1979-7788; https://doaj.org/toc/2087-751X

URL الوصول: https://doaj.org/article/f4f127bc474a40dabb56407eff1289ac