Relevant bibliographies by topics / Ale Fermentation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Ale Fermentation'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Ale Fermentation.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Ale Fermentation"

1

Reid, Struan J., Maria Josey, Andrew J. MacIntosh, Dawn L. Maskell, and R. Alex Speers. "Predicting Fermentation Rates in Ale, Lager and Whisky." Fermentation 7, no. 1 (2021): 13. http://dx.doi.org/10.3390/fermentation7010013.

Full text
Abstract:
Recently there has been an increased interest in characterising the rates of alcoholic fermentations. Sigmoidal models have been used to predict changes such as the rate of density decline. In this study, three published sigmoidal models were assessed and fit to industrial fermentation data. The first is the four-parameter logistic model described in the ASBC Yeast-14 method. The second model is a nested form of the four-parameter logistic function, adding an extra parameter, creating the 5-parameter logistic equation., where an additional parameter was added to allow for asymmetry. The final
APA, Harvard, Vancouver, ISO, and other styles
2

Figueira, Ricardo, Lucas Felipe Dos Ouros, Isabela Penteriche De Oliveira, Thalia Lee Lopes De Andrade, and Waldemar Gastoni Venturini Filho. "QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO." ENERGIA NA AGRICULTURA 36, no. 1 (2021): 10–16. http://dx.doi.org/10.17224/energagric.2021v36n1p10-16.

Full text
Abstract:
QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO RICARDO FIGUEIRA1, LUCAS FELIPE DOS OUROS1, ISABELA PENTERICHE DE OLIVEIRA1, THALIA LEE LOPES DE ANDRADE1, WALDEMAR GASTONI VENTURINI FILHO1 1Departamento de Produção Vegetal/Área Horticultura, Faculdade de Ciências Agronômicas, UNESP. Av. Universitária, 3780 - Altos do Paraíso, CEP 18610-034, Botucatu, SP, Brasil. ricardo.figueira@unesp.br; lucasouros@hotmail.com; isapenteriche@hotmail.com; thalialda@hotmail.com; waldemar.venturini@unesp.br RESUMO: A levedura alcoólica apresenta me
APA, Harvard, Vancouver, ISO, and other styles
3

Newbold, C. J., and R. J. Wallace. "The effect of yeast and distillery by-products on the fermentation in the rumen simulation technique (rusitec)." Proceedings of the British Society of Animal Production (1972) 1992 (March 1992): 210. http://dx.doi.org/10.1017/s0308229600023199.

Full text
Abstract:
The practice of adding low levels of non-commensal yeast and fungi to ruminant diets is increasingly gaining acceptance as a means of manipulating rumen fermentation to benefit production. Reported benefits include an increased degradability of forages in the rumen and an improved flow of microbial protein from the rumen (Williams and Newbold, 1990).Distillery by-products, such as pot ale syrup, are commonly included in ruminant diets as an energy source. However, pot ale syrup contains a substantial number of yeast cells. The aim of the present study was to establish if different yeasts and y
APA, Harvard, Vancouver, ISO, and other styles
4

Kayacan, Yeseren, Thijs Van Mieghem, Filip Delvaux, Freddy R. Delvaux, and Ronnie Willaert. "Adaptive Evolution of Industrial Brewer’s Yeast Strains towards a Snowflake Phenotype." Fermentation 6, no. 1 (2020): 20. http://dx.doi.org/10.3390/fermentation6010020.

Full text
Abstract:
Flocculation or cell aggregation is a well-appreciated characteristic of industrial brewer’s strains, since it allows removal of the cells from the beer in a cost-efficient and environmentally-friendly manner. However, many industrial strains are non-flocculent and genetic interference to increase the flocculation characteristics are not appreciated by the consumers. We applied adaptive laboratory evolution (ALE) to three non-flocculent, industrial Saccharomyces cerevisiae brewer’s strains using small continuous bioreactors (ministats) to obtain an aggregative phenotype, i.e., the “snowflake”
APA, Harvard, Vancouver, ISO, and other styles
5

Mertens, Stijn, Jan Steensels, Veerle Saels, Gert De Rouck, Guido Aerts, and Kevin J. Verstrepen. "A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers." Applied and Environmental Microbiology 81, no. 23 (2015): 8202–14. http://dx.doi.org/10.1128/aem.02464-15.

Full text
Abstract:
ABSTRACTLager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use ofSaccharomyces pastorianus, an interspecific hybrid betweenSaccharomyces cerevisiaeand the cold-tolerantSaccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, “Saaz” and “Frohberg.” This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, wh
APA, Harvard, Vancouver, ISO, and other styles
6

Srivastava, Atul, Kenji Kikuchi, and Takuji Ishikawa. "The bubble-induced population dynamics of fermenting yeasts." Journal of The Royal Society Interface 17, no. 172 (2020): 20200735. http://dx.doi.org/10.1098/rsif.2020.0735.

Full text
Abstract:
Bubble-induced transport is a ubiquitous natural and industrial phenomenon. In brewery, such transport occurs due to gas bubbles generated through anaerobic fermentation by yeasts. Two major kinds of fermentation viz. top (ale) and bottom (lager) fermentation, display a difference in their yeast distributions inside a sugar broth. The reason for this difference is believed to be yeast–bubble adhesion arising due to surface hydrophobicity of the yeast cell wall; however, the physical mechanism is still largely a mystery. In this report, through in vivo experiments, we develop a novel theoretica
APA, Harvard, Vancouver, ISO, and other styles
7

Jung, Suji, and Chang-Ho Chung. "Production and properties of ale beer with Nuruk, a Korean fermentation starter." Korean Journal of Food Science and Technology 49, no. 2 (2017): 132–40. http://dx.doi.org/10.9721/kjfst.2017.49.2.132.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Bokulich, Nicholas A., Charles W. Bamforth, and David A. Mills. "Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale." PLoS ONE 7, no. 4 (2012): e35507. http://dx.doi.org/10.1371/journal.pone.0035507.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Alves, Sergio L., Ricardo A. Herberts, Claudia Hollatz, et al. "Molecular Analysis of Maltotriose Active Transport and Fermentation by Saccharomyces cerevisiae Reveals a Determinant Role for the AGT1 Permease." Applied and Environmental Microbiology 74, no. 5 (2008): 1494–501. http://dx.doi.org/10.1128/aem.02570-07.

Full text
Abstract:
ABSTRACT Incomplete and/or sluggish maltotriose fermentation causes both quality and economic problems in the ale-brewing industry. Although it has been proposed previously that the sugar uptake must be responsible for these undesirable phenotypes, there have been conflicting reports on whether all the known α-glucoside transporters in Saccharomyces cerevisiae (MALx1, AGT1, and MPH2 and MPH3 transporters) allow efficient maltotriose utilization by yeast cells. We characterized the kinetics of yeast cell growth, sugar consumption, and ethanol production during maltose or maltotriose utilization
APA, Harvard, Vancouver, ISO, and other styles
10

Tokuda, Masatsugu, Naotake Ohta, Shigeru Morimura, and Kenji Kida. "Methane fermentation of pot ale from a whisky distillery after enzymatic or microbial treatment." Journal of Fermentation and Bioengineering 85, no. 5 (1998): 495–501. http://dx.doi.org/10.1016/s0922-338x(98)80068-8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Ale Fermentation"

1

Santos, Barbara Belodi dos. "Utilização do permeado de leite como adjunto na produção de cerveja de alta fermentação (ALE)." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/97/97132/tde-06072016-145942/.

Full text
Abstract:
O Brasil ocupa o 3º lugar entre os maiores produtores mundiais de cerveja e o mercado consumidor vem aumentando progressivamente. Tendo em vista que o consumidor brasileiro está em busca de novos sabores e aromas para a cerveja, uma alternativa para a redução de custos explorando tais características reside no uso de adjuntos não convencionais que possam agregar valor à bebida, principalmente na obtenção de boas características sensoriais. Ainda, visando à sustentabilidade, estes adjuntos podem ser coprodutos do processamento de alimentos. O permeado concentrado de leite, um coproduto dos lati
APA, Harvard, Vancouver, ISO, and other styles
2

Invernizzi, Francesco. "Production and characterization of an alcoholic fermented beverage from grape must and beer wort." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/12220.

Full text
Abstract:
Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL<br>In the last few decades both beer and wine world started to innovate themselves, aiming to produce higher quality beverages, this brought life to a virtuous circle in which the consumers are becoming more informed and the producers invest money for the development of high quality and innovative beverages. The main objective of the work was to produce a fermented drink that conjugates beer and wine world. In order to do achieve this goal, we developed, optimized and characterized a fermented drink produced from grape mus
APA, Harvard, Vancouver, ISO, and other styles
3

Sharif, Rohani Aida. "Multi-objective Optimization of Butanol Production During ABE Fermentation." Thèse, Université d'Ottawa / University of Ottawa, 2013. http://hdl.handle.net/10393/30296.

Full text
Abstract:
Liquid biofuels produced from biomass have the potential to partly replace gasoline. One of the most promising biofuels is butanol which is produced in acetone-butanol-ethanol (ABE) fermentation. The ABE fermentation is characterized by its low butanol concentration in the final fermentation broth. In this research, the simulation of three in situ recovery methods, namely, vacuum fermentation, gas stripping and pervaporation, were performed in order to increase the efficiency of the continuous ABE fermentation by decreasing the effect of butanol toxicity. The non-integrated and integrated buta
APA, Harvard, Vancouver, ISO, and other styles
4

Powell, Chris. "The impact of yeast cell age on brewing fermentation performance." Thesis, Oxford Brookes University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.247617.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Chang, Wei-Lun. "Acetone-Butanol-Ethanol Fermentation by Engineered Clostridium beijerinckii and Clostridium tyrobutyricum." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1282108408.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Kayaalp, Umay. "Two stage abe fermentation with in situ pervaporation and high cell density." Master's thesis, Faculdade de Ciências e Tecnologia, 2013. http://hdl.handle.net/10362/10411.

Full text
Abstract:
Dissertation presented to Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa for obtaining the master degree in Membrane Engineering<br>The EM3E Master is an Education Programme supported by the European Commission, the European Membrane Society (EMS), the European Membrane House (EMH), and a large international network of industrial companies, research centres and universities
APA, Harvard, Vancouver, ISO, and other styles
7

Standfest, Thiemo [Verfasser]. "Optimierung und alternative Substrate in der ABE-Fermentation mit Clostridium acetobutylicum / Thiemo Standfest." Ulm : Universität Ulm. Fakultät für Naturwissenschaften, 2013. http://d-nb.info/1038734819/34.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Baral, Nawa Raj. "Techno-economic Analysis of Butanol Production through Acetone-Butanol-Ethanol Fermentation." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1480501106426567.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Saint-Prix, Florence. "Production d'acetate chez s. Cerevisiae en fermentation oenologique : Rôle des gènes ALD codant pour les acétaldéhyde déshydrogénases." Montpellier 2, 2004. http://www.theses.fr/2004MON20032.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Poe, Nicholas Edward. "Acetone, Butanol, and Ethanol (ABE) Production from Food Waste via Clostridium beijerinckii." Thesis, Virginia Tech, 2020. http://hdl.handle.net/10919/96601.

Full text
Abstract:
Annually, approximately 150 million metric tonnes of food goes to waste in the U.S., potentially causing economic loss and environmental pollution. Fermentation of food waste to produce acetone, butanol and ethanol (ABE) via fermentation has the potential to valorize food waste by producing value-added chemicals. However, the composition of food wastes from different sources vary, which affects ABE fermentation performance and hinders the commercialization of food waste fermentation. The objective of this study is to investigate the compositional variation of food waste collected weekly for 16
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Ale Fermentation"

1

Powell, Chris. The impact of yeast cell age on brewing fermentation performance. Oxford Brookes University, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Bamforth, Charles W., and Robert E. Ward, eds. The Oxford Handbook of Food Fermentations. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199742707.001.0001.

Full text
Abstract:
This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats and fishery products, and Asian foods. Fermentations for producing flavors and other components for use in foods are discussed as well. Finally, the book describes the use of micro-organisms to produce microbial biomass protein (MBP).
APA, Harvard, Vancouver, ISO, and other styles
3

Wilsey, Brian J. Biodiversity of Grasslands. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198744511.003.0002.

Full text
Abstract:
Grasslands can be surprisingly diverse and contain many charismatic flora and fauna. Plant species are often combined into functional groups. Three major conceptual models: competitors-stress tolerants-ruderals (CSR); the leaf traits, plant height, seed mass (LHS); and R*, used to classify grassland species are described by the author. There are three distinct groups of mammalian herbivores based on the ways that herbivores harbor cellulose degrading microbes: hindgut fermentation, foregut fermentation, and foregut fermentation with rumination. Grasslands have a smaller number of bird species
APA, Harvard, Vancouver, ISO, and other styles
4

Seyfried, Thomas N., and Laura M. Shelton. Metabolism-Based Treatments to Counter Cancer. Edited by Jong M. Rho. Oxford University Press, 2016. http://dx.doi.org/10.1093/med/9780190497996.003.0012.

Full text
Abstract:
Accumulating evidence indicates that cancer is a type of mitochondrial metabolic disease. Chronic damage to mitochondria causes a gradual shift in cellular energy metabolism from respiration to fermentation. Consequently, fermentable metabolites become the drivers of cancer. Mitochondrial injury can explain the long-standing “oncogenic paradox,” and all major hallmarks of cancer including genomic instability. Restriction of fermentable fuels therefore becomes a viable therapeutic strategy for cancer management. The ketogenic diet (KD) is a metabolic therapy that lowers blood glucose and elevat
APA, Harvard, Vancouver, ISO, and other styles
5

Blinman, Eric, James M. Heidke, and Myles R. Miller. Cooking Technologies. Edited by Barbara Mills and Severin Fowles. Oxford University Press, 2017. http://dx.doi.org/10.1093/oxfordhb/9780199978427.013.32.

Full text
Abstract:
Inferences regarding pre-colonial southwestern cooking are limited by preservation and the ambiguity of multiple-use features. Documented techniques are stone boiling, pit roasting, boiling in pottery jars, and heating on comals or griddle stones, with fermentation as an additional food-processing category. The plastic nature of pottery allowed the design of vessel forms specifically for cooking, but storage rather than cooking was the original impetus for pottery production in the Sonoran Desert. The subsequent northward spread of pottery technology does appear to coincide with cooking use, d
APA, Harvard, Vancouver, ISO, and other styles
6

Welch, Killian A. Alcohol Abuse. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780199937837.003.0185.

Full text
Abstract:
Unqualified, “alcohol” refers to ethyl alcohol (C2H5OH), the favored drug of much of the world’s population. It was probably discovered following experimental fermentation, and archaeological investigations suggest that beer was being habitually consumed earlier than 6000 BCE. Although often considered a “moral failing,” the neurobiological changes that underpin addiction to alcohol are increasingly understood. This has been accompanied by development of an increasing variety of interventions for alcoholism with demonstrated efficacy, these spanning the social, psychological, and pharmacologic
APA, Harvard, Vancouver, ISO, and other styles
7

Kelly, Alan. Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.001.0001.

Full text
Abstract:
The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence
APA, Harvard, Vancouver, ISO, and other styles
8

Kirchman, David L. Processes in anoxic environments. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198789406.003.0011.

Full text
Abstract:
During organic material degradation in oxic environments, electrons from organic material, the electron donor, are transferred to oxygen, the electron acceptor, during aerobic respiration. Other compounds, such as nitrate, iron, sulfate, and carbon dioxide, take the place of oxygen during anaerobic respiration in anoxic environments. The order in which these compounds are used by bacteria and archaea (only a few eukaryotes are capable of anaerobic respiration) is set by thermodynamics. However, concentrations and chemical state also determine the relative importance of electron acceptors in or
APA, Harvard, Vancouver, ISO, and other styles
9

Rello, Jordi, and Bárbara Borgatta. Pathophysiology of pneumonia. Oxford University Press, 2016. http://dx.doi.org/10.1093/med/9780199600830.003.0115.

Full text
Abstract:
Airway colonization, ventilator-associated tracheobronchitis (VAT), and hospital-acquired (HAP) and ventilator-associated pneumonia (VAP) are three manifestations having the presence of micro-organisms in airways in common. Newer definitions have to consider worsening of oxygenation, in addition to purulent respiratory secretions, chest-X rays opacities, and biomarkers of inflammation. Bacteria are the main causes of HAP/VAP. During hospitalization there’s a shift of airway’s colonizing flora from core organisms to enteric and non-fermentative ones. Macro- and micro-aspiration is the most impo
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Ale Fermentation"

1

White, P. A., A. I. Kennedy, and K. A. Smart. "The Osmotic Stress Response of Ale and Lager Brewing Yeast Strains." In Brewing Yeast Fermentation Performance. Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Powell, C. D., D. E. Quain, and K. A. Smart. "The Impact of Yeast Cell Age on Fermentation, Attenuation and Flocculation." In Brewing Yeast Fermentation Performance. Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch25.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Joseph, Quek Shao-Yen, Koh Wen Jie Justin, Heok Yee Han Jovian, Su Guandong, and He Jianzhong. "Biobutanol Biofuel Production via ABE Fermentation from Bread Waste for an Energy-Sustainable Singapore." In IRC-SET 2020. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-9472-4_31.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Compston, Alastair. "‘The hearths and altars for the vital fire’." In 'All manner of ingenuity and industry'. Oxford University Press, 2021. http://dx.doi.org/10.1093/med/9780198795391.003.0016.

Full text
Abstract:
Chapter 15, ‘The hearths and altars for the vital fire: medical chemistry and disease’ is based on a close reading of De fermentatione, De febribus, De urinis (1659), De scorbuto (1667), and De sanguinis accensione (1670) in explaining Willis’s concept of how living bodies function. His explanation that the nutritive products of digestion are distributed as chyle, interact with an unknown property of air leading to fermentation, with circulation of the heated blood to body parts where it is further altered, recirculation for refreshment in the lungs, and excretion of residues in several body fluids, is described. An account is given of Willis’s focus on the action of five principles (sulphur, spirit, salt, water, and earth), which heat the blood when inflamed. His description of disorders characterized by fever is described. The chapter ends with a summary of Willis’s treatise on the study of urine in detecting healthy and impaired fermentation. {149 words}
APA, Harvard, Vancouver, ISO, and other styles
5

Compston, Alastair. "‘Those first forgotten particles’." In 'All manner of ingenuity and industry'. Oxford University Press, 2021. http://dx.doi.org/10.1093/med/9780198795391.003.0006.

Full text
Abstract:
Chapter 5. ‘Those first forgotten particles: Diatribae duae medico-philosophicae (1659–1687)’ provides a detailed bibliography, using the system described in chapter 4, of sixteen copies of Willis’s first published book in which are included three treatises: 1. De fermentatione; 2. De febribus; and 3. De urinis. The treatises on fermentation and fevers were translated and published in Dutch, together with the short work on scurvy (first published in 1667); and, alone amongst Willis’s writings, the treatise on urines was translated and published in French. These descriptions are preceded by a narrative highlighting the main bibliographic issues that characterize the various editions, states, and issues of these copies. Of these, some are already known but others newly identified. {117 words}
APA, Harvard, Vancouver, ISO, and other styles
6

Ju, Kim Hyun, and Han Eung-Soo. "Health Promoting Effects of Kimchi." In Food Science and Nutrition. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5207-9.ch018.

Full text
Abstract:
Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic Lactic Acid Bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the health functionalities of kimchi and the probiotic properties of its LAB.
APA, Harvard, Vancouver, ISO, and other styles
7

Ju, Kim Hyun, and Han Eung-Soo. "Health Promoting Effects of Kimchi." In Advances in Environmental Engineering and Green Technologies. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-0591-4.ch004.

Full text
Abstract:
Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic Lactic Acid Bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the health functionalities of kimchi and the probiotic properties of its LAB.
APA, Harvard, Vancouver, ISO, and other styles
8

McGovern, Patrick E. "Uncorking the Past." In Alcohol and Humans. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198842460.003.0006.

Full text
Abstract:
To substantiate and illustrate the centrality of molecular archaeology in bridging the divide between the natural sciences and the humanities, this chapter draws upon laboratory research on ‘fermentation’ and ‘ancient medicine’. Fermentation is probably the first energy system on Earth, which is embodied in the physiology of all animals including humans. It is probably the first biotechnology discovered and utilized by our species. In short, humans coevolved with microorganisms, then harnessed them to our purposes in many innovative ways—to provide alcohol as an energy source and for dissolving botanical compounds which have medicinal properties. Arguably, the most important fermentation system used by humankind was to make fermented beverages. As the universal medicine, social lubricant, mind-altering substance, religious symbol, artistic inspiration, and highly valued commodity, fermented beverages around the world became the focus of religious cults, pharmacopoeias, cuisines, economies, and society.
APA, Harvard, Vancouver, ISO, and other styles
9

Compston, Alastair. "‘In the tents of the King as well as the Muses’." In 'All manner of ingenuity and industry'. Oxford University Press, 2021. http://dx.doi.org/10.1093/med/9780198795391.003.0002.

Full text
Abstract:
Chapter 1, ‘In the tents of the King as well as the Muses: The life and reputation of Thomas Willis’, starts with the reaction to Willis’s death, aged 54, in 1675. From there, an account is given of Willis’s childhood and education in Oxford and his activities supporting the Royalist cause during the Civil War. After training in medicine, Willis’s casebook, involvement with the Oxford Experimental Philosophical Club and the episode of Anne Greene, spared from dissection through resuscitation after judicial hanging, and his lectures as Sedleian professor of Natural Philosophy in Oxford, are described. After moving to London in 1667, Willis was in demand as a physician and involved with the other Fellows of the Royal Society in reshaping ideas on respiration, fermentation, and muscular movement. The chapter ends with an analysis of the consolidation of Willis’s reputation as a major figure in the history of medicine.{146 words}
APA, Harvard, Vancouver, ISO, and other styles
10

Compston, Alastair. "‘To practice medicine with a safe conscience’." In 'All manner of ingenuity and industry'. Oxford University Press, 2021. http://dx.doi.org/10.1093/med/9780198795391.003.0019.

Full text
Abstract:
Chapter 18, ‘To practice medicine with a safe conscience: rational therapeutics’ summarizes both parts of Pharmaceutice rationalis (1674, 1675), The London practice of physick (1685), A plain and easie method for preserving those that are well from the infection of the plague (1691) and Dr Willis’s receipts for the cure of all distempers (1701). The analysis emphasizes that the theme running through these treatises is Willis’s concept that vitality is dependent on healthy nutrition, adequate respiration, fermentation and circulation of the blood, and excretion. His therapies target one or other of these processes, usually in combination. The point is made that although most of the ingredients are no longer favoured, Willis’s pharmacopoeia is rational in the context of his ideas. His advice on lifestyle with botanical remedies and the products of chemical laboratories are described. In addition to surgical manoeuvres such as bleeding and the cutting of issues and fontanels, details are provided of innovative procedures including oesophageal stenting and drainage of pleural fluid. {150 words}
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Ale Fermentation"

1

Cheng, Jun, Junhu Zhou, Binfei Xie, Lin Xie, Jianzhong Liu, and Kefa Cen. "Biohydrogen Production From Food Waste by Anaerobic Fermentation." In ASME 2005 Power Conference. ASMEDC, 2005. http://dx.doi.org/10.1115/pwr2005-50334.

Full text
Abstract:
The biohydrogen production from food wastes by anaerobic fermentation of digested sludge is studied. It is found by gas chromatography analysis that the volumetric ratios of H2 to CO2 in the biogases derived from rice, potato, lean meat and fat are respectively 0.77, 0.82, 0.93 and 0.82. The yield of methane is quite little, because the methane-producing activity is restrained and the hydrogen-producing activity is simultaneously kept when the digested sludge is preheated in the boiling water. Ethanol (0.43%) is the highest volatile fatty acid in the fermentation solution derived from lean mea
APA, Harvard, Vancouver, ISO, and other styles
2

Geethalakshmi, S., and N. Pappa. "Artificial Neural Network Based Soft Sensor for Fermentation of Recombinant Pichia Pastoris." In 2010 International Conference on Advances in Computer Engineering (ACE). IEEE, 2010. http://dx.doi.org/10.1109/ace.2010.56.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Li, Yuanxu, Karthik Nithyanandan, Suya Gao, Zhi Ning, and Chia-fon F. Lee. "Influence of Acetone-Butanol-Ethanol (ABE)–Gasoline Blends on Regulated and Unregulated Emissions From a PFI SI Engine." In ASME 2017 Internal Combustion Engine Division Fall Technical Conference. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/icef2017-3691.

Full text
Abstract:
Bio-butanol has been widely investigated as a promising alternative fuel. However, the main issues preventing industrial-scale production of butanol are its relatively low production efficiency and high cost of component recovery from the acetone-butanol-ethanol (ABE) fermentation process. Therefore, ABE has attracted a lot of interest as an alternative fuel for the reason that it not only has positive characteristics of oxygenated fuels, but also reduces the production cost during fermentation. This investigation is focused on the regulated and unregulated emissions of a single cylinder port-
APA, Harvard, Vancouver, ISO, and other styles
4

Nithyanandan, Karthik, Chia-fon F. Lee, Han Wu, and Jiaxiang Zhang. "Performance and Emissions of Acetone-Butanol-Ethanol (ABE) and Gasoline Blends in a Port Fuel Injected Spark Ignition Engine." In ASME 2014 Internal Combustion Engine Division Fall Technical Conference. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/icef2014-5644.

Full text
Abstract:
Acetone-Butanol-Ethanol (ABE), an intermediate product in the ABE fermentation process for producing bio-butanol, is considered a promising alternative fuel because it not only preserves the advantages of oxygenated fuels which typically emit fewer pollutants, but also lowers the cost of fuel recovery for each individual component during fermentation. An experiment was conducted using a Ford single-cylinder spark-ignition (SI) research engine to investigate the potential of ABE as an SI engine fuel. Blends of pure gasoline and ABE, ranging from 0% to 80% vol. ABE, were created and the performa
APA, Harvard, Vancouver, ISO, and other styles
5

Öztürk, Burcu, Aslı Zungur-Bastıoğlu, Meltem Serdaroğlu, and Berker Nacak. "Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7966.

Full text
Abstract:
In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity
APA, Harvard, Vancouver, ISO, and other styles
6

Lopez, Luiz Antonio Negro Martin, Daniel Kao Sun Ting, and Alfredo Jose´ Alvim de Castro. "Steam Ejector Used as a Substitute for Cooling Tower in the Ethanol Production Process." In ASME 2009 Heat Transfer Summer Conference collocated with the InterPACK09 and 3rd Energy Sustainability Conferences. ASMEDC, 2009. http://dx.doi.org/10.1115/ht2009-88641.

Full text
Abstract:
Nowadays petroleum dependency in transportation is widely discussed all over the world. Atmospheric pollution and global warming are deleterious consequences of gasoline consumption. Ethanol is a natural substitute fuel that has been increasingly used. One of the most important raw materials used for ethanol production is the sugar cane. The exothermic fermentation reaction of the sugar cane juice in the ethanol production process requires a rigorous temperature control. This control is usually made by using cooling water from cooling towers. The heat released from cooling towers not only has
APA, Harvard, Vancouver, ISO, and other styles
7

Sumardiono, Siswo, Agustina R. P. Sari, Hansel M. Santoso, Bakti Jos, and Isti Pudjihastuti. "Production of biobuthanol from various lignocellulose waste with Clostridium acetobutylicum bacteria using ABE (acetone-buthanol-ethanol) fermentation." In PROCEEDINGS OF 2ND INTERNATIONAL CONFERENCE ON CHEMICAL PROCESS AND PRODUCT ENGINEERING (ICCPPE) 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/1.5140904.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Wu, Han, Karthik Nithyanandan, Boqi Li, Timothy H. Lee, Chia-fon F. Lee, and Chunhua Zhang. "Investigation on Spray and Soot Lift-Off Length of an ABE-Diesel Blend in a Constant Volume Chamber With Diesel Engine Conditions." In ASME 2014 Internal Combustion Engine Division Fall Technical Conference. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/icef2014-5645.

Full text
Abstract:
Acetone-Butanol-Ethanol (ABE), an intermediate product in the ABE fermentation process for producing bio-butanol, is considered as a promising alternative fuel because it not only preserves the advantages of oxygenated fuel, which typically emit less pollutants compared to conventional diesel, but also lowers the cost of fuel recovery for each individual component during the fermentation. In this work, 20% ABE with component ratio of 3:6:1 and 80% ultra-sulfur diesel by volume, referred as ABE20, and pure diesel, referred as D100, were injected and combusted in a constant volume chamber with t
APA, Harvard, Vancouver, ISO, and other styles
9

Tada, Érika Fernanda Rezendes, Andreas Bück, Fernanda Perpétua Casciatori, and João Cláudio Thoméo. "Drying of sugarcane bagasse in a partially filled horizontal drum." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7827.

Full text
Abstract:
One-phase model have been reported to describing the simultaneous heat and mass transfer in a horizontal drum partially filled by sugarcane bagasse with attention to the loss of water promoted by the increase of temperature. Mass and energy balances were written in MatLab language and solved by finite difference method. Predicted temporal and spatial profiles of moisture content and temperature are shown. Experimental tests were carried out in a horizontal drum and the temporal profiles were obtained. Great adjustments between experimental and predicted data were observed, indicating that the
APA, Harvard, Vancouver, ISO, and other styles
10

Ob, Nilaphai, Ajrouche Hugo, Hespel Camille, et al. "Spray and Combustion Characterizations of Acetone-Butanol-Ethanol (ABE) blend at High-Pressure and High-Temperature Conditions." In ILASS2017 - 28th European Conference on Liquid Atomization and Spray Systems. Universitat Politècnica València, 2017. http://dx.doi.org/10.4995/ilass2017.2017.4852.

Full text
Abstract:
The intermediate fermentation mixture of butanol production, Acetone, Butanol and Ethanol (ABE), is increasinglyconsidered as a new alternative fuel in CI engines due to its physical and chemical properties, which are similar to those of butanol, and its advantages of no additional cost or energy consumption due to butanol separation. In a previous study, the High-Pressure and High-Temperature (HPHT) chamber, called ‘New One Shot Engine” (NOSE), was used to investigate macroscopic spray-combustion parameters by validating Spray-A conditions of the Engine Combustion Network. The present study c
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Ale Fermentation"

1

Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

Full text
Abstract:
For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resu
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Ale Fermentation' for particular source types:
Journal articles Dissertations / Theses
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography