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Food Processing & Technology

Covers all aspects of food processing, technology and equipment including fermentation and biotechnology

Latest content

News Article

Consumers love foamy foods such as beer heads, whipped creams, meringues, ice cream. Maintaining foams and stopping them collapsing however, is a...

Date
September 2017
Authors
I. Hoskins
Abstract

The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentations were performed in shake and bioreactor cultures. Production of flavor compounds from olive mill...

Authors
Guneser, O.; Demirkol, A.; Yuceer, Y. K.; Togay, S. O.; Hosoglu, M. I.; Elibol, M.
Publisher
Sociedade Brasileira de Microbiologia
Publication
Brazilian Journal of Microbiology, 2017, 48, 2, pp 275-285
Abstract

Shenqu is a fermented product that is widely used in traditional Chinese medicine (TCM) to treat indigestion; however, the microbial strains in the fermentation process are still unknown. The aim of this study was to investigate microbial diversity in Shenqu using different fermentation time...

Authors
Liu TengFei; Jia TianZhu; Chen JiangNing; Liu XiaoYu; Zhao MinJie; Liu PengPeng
Publisher
Sociedade Brasileira de Microbiologia
Publication
Brazilian Journal of Microbiology, 2017, 48, 2, pp 246-250
Event

3 - 5 July 2018 - Stuttgart

Venue
Stuttgart
Country
Germany
Tel
0043-699-19247527
CAB ReviewFull Text

The world population is expected to be doubled by the next few decades that will increase the food demand in future. The fruit production is no doubt has of great importance in agricultural sector due to the economic importance and as well as their beneficial effect on human health. Adopting the...

Date
July 2017
Subjects
biodiversity; crop production; crop quality; crop yield; cultivars; education; energy consumption; environmental impact; equipment; food safety; fruits; innovations; irrigation; light relations; natural resources; nature conservation; pesticides; plant growth regulators; plant nutrition; postharvest treatment; reviews; rootstocks; socioeconomics; soil management; sustainability
Authors
Jemrić, T.; Vuković, M.; Milošević, T.
Miscellaneous

This book explores factors that affect the overall quality and stability of fruity white wines, with emphasis on the impact of oxidative aging, within the German perspective. Sensory and chemical parameters that are altered during wine aging, which results in diminished wine quality, are discussed....

Authors
Schneider, V.
Publisher
Hochschule Geisenheim University
Publication
Optimierung der Haltbarkeit und Aromastabilität fruchtiger Weissweine: Sensorische und chemische Diskriminierung der verschiedenen Arten von Alterung, Ursachen und Gegenmassnahmen, 2017, pp 208 pp.
AbstractFull Text

Saffron, as the most expensive agricultural and pharmaceutical product of the world, has a special value among plants. Since the Saffron harvesting period is short, its storage for later processing requires understanding the most effective factors affecting the quality of saffron and its...

Authors
Azarpazhooh, E.; Ehtiati, A.; Sharayei, P.
Publisher
University of Torbat Heydarieh
Publication
Saffron Agronomy and Technology, 2017, 4, 4, pp Pe279-Pe289, En3

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