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Francieli Begnini Siepmann, Cristiane Canan, Manoella Moura Monteiro de Jesus, Catiussa Mayara Pazuch, Eliane Colla (Author)
Pág. e35000
The aim of this study was to optimize the enzymatic hydrolysis of defatted rice bran (DRB) for release fermentable sugars with subsequent bioethanol production. Optimization of enzymatic hydrolysis was achieved using a sequential experimental design, per...
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Gabriela Bonassa, Lara Talita Schneider, Paulo André Cremonez, Carlos de Jesus de Oliveira, Joel Gustavo Teleken, Elisandro Pires Frigo
Pág. 313 - 320
The influence of variables that affect the process of alcohol fermentation for the optimization of ethanol production is evaluated, with fermentation time, final substrate concentration, cells and ethanol as performance indexes. A statistical planning fo...
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Guilherme Arielo Rodrigues Maia, Sandra Regina Masetto Antunes, Pedro Henrique Weirich Neto, Silvia Borba, Rodolfo Lopes Coppo, Dionísio Borsato
Pág. 699 - 705
The objective of this research is to determinate the optimum conditions for the alcoholic fermentation process of aqueous jerivá pulp extract using the response surface methodology and simplex optimisation technique. The incomplete factorial design 3³ wa...
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Diana Abril, Alejandro Abril
Pág. 177 - 190
Ethanol is the liquid combustible that has become the most promising alternative substitute for gasoline because of the experience gained in its production, the possibility of mixing it with gasoline in different proportions, the possibility of using ...
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Konstantina Kassoumi, Dimitrios Sevastos and Athanasia Koliadima
Reversed-flow gas chromatography (R.F.G.C.) was employed to assess the impact of genetic modification on Saccharomyces cerevisiae yeast strains during the process of alcoholic fermentation, utilizing fig syrup. Multiple fermentations were carried out at ...
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Alvaro Peña Neira, Mariona Gil Cortiella
Pág. 83 - 93
Obtaining polysaccharides from grape cell walls is an interesting topic for the wine industry given its implications with regards to wine treatments and potential sensory attributes. In the present work, several conditions (i.e., a chelating agent, pH, t...
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Claudio Alister, Manuel Araya, Jose Morandé, Christian Volosky, Jorge Saavedra, Andrés Cordova, Marcelo Kogan
Pág. 375 - 386
Pesticide residue in primary products is an important issue for producers and consumers, even though little information is available of the effect of application conditions on residue persistence and the transfer to primary elaborated products. During th...
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Francieli Begnini Siepmann, Cristiane Canan, Manoella Moura Monteiro de Jesus, Catiussa Mayara Pazuch, Eliane Colla
Pág. e35000
The aim of this study was to optimize the enzymatic hydrolysis of defatted rice bran (DRB) for release fermentable sugars with subsequent bioethanol production. Optimization of enzymatic hydrolysis was achieved using a sequential experimental design, per...
ver más
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Cleidiane Samara Murari, Débora Cristina Moraes Niz da Silva, Bruna Lima da Silva, Vanildo Luiz Del Bianchi
Pág. 533 - 541
The present study aimed the utilization of the cheese whey as substrate for ethanol production by Kluyveromyces marxianus. Was studied the effect of the initial concentration of cheese whey (M1 57,6 g L-1; M2 45,6 g L-1; M3 32,5 g L-1 e M4 18,8 g L...
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Cleidiane Samara Murari, Débora Cristina Moraes Niz da Silva, Bruna Lima da Silva, Vanildo Luiz Del Bianchi (Author)
Pág. 533 - 541
The present study aimed the utilization of the cheese whey as substrate for ethanol production by Kluyveromyces marxianus. Was studied the effect of the initial concentration of cheese whey (M1 57,6 g L-1; M2 45,6 g L-1; M3 32,5 g L-1 e M4 18,8 g L...
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Attila G. Kovács, Attila Szöllosi, Dániel Szöllosi, Ilona A. Panyik, László Nagygyörgy, Ágoston Hoschke, Quang D. Nguyen
Pág. 175 - 181
The quality of fruit based spirits varies year to year; therefore, the identification of the vintage of a distilled alcoholic beverage is necessary, but requires highly sensitive analytics. The interpretation of the gathered data requires a well-adapted ...
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Maria Dimopoulou, Vicky Troianou, Spiros Paramithiotis, Niki Proksenia and Yorgos Kotseridis
The aim of the present study was to induce malolactic fermentation (MLF) after alcoholic fermentation (AF) of must of the Moschofilero cultivar, the only ?gris? native grape variety that is cultivated in Greece. For this purpose, Oenococcus oeni strains ...
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Diána Sárdy Nyitrai, Zsuzsanna Varga, Annamária Sólyom-Leskó, Miklós Kállay, Szabina Steckl, Balázs Nagy, Dorottya Kocsis and Eszter Antal
In the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO2 during alcoholic fermentation and whether the SO2 they produce is sufficient to prevent oxidation during wine storage. Fermentation was c...
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Martha E. Nuñez-Guerrero,Elizabeth Salazar-Vázquez,Jesús B. Páez-Lerma,Raúl Rodríguez-Herrera,Nicolás O. Soto-Cruz
Pág. 1 - 11
Yeast cells are subjected to diverse environmental conditions during the alcoholic fermentation of agave juice, causing different kinetic behaviors. Agave juice was used as culture medium to evaluate the kinetic behavior of Saccharomyces cerevisiae ITD-0...
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Kyeong-Hun Choi, Jonghyo Hong, Ki-Young Kim, Hangeun Kim, Sanghyun Lee, Yunji Lee and Dae-Kyun Chung
Inflammation plays an important role in the pathogenesis of metabolic syndrome, which increases the risk of heart disease, stroke, type 2 diabetes, atherosclerosis, non-alcoholic fatty liver disease (NAFLD), and obesity. Here, we produced potent anti-inf...
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Danka Dragojlovic, Christian Philipp, Karin Korntheuer, Christian Bader, Elsa Patzl-Fischerleitner, Karin Mandl, Reinhard Eder
Pág. 548 - 554
Glutathione (GSH, ?-L-Glutamyl-L-Cysteinyl Glycine) is a tripeptide of L-glutamate, L-cysteine and glycine. GSH in wine is derived from either grapes or yeast, during alcoholic fermentation. The GSH concentration in wine is very variable and depends...
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