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Gotowe bibliografie tematyczne / Sugar Fermentation Test

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Gotowa bibliografia na temat „Sugar Fermentation Test”

Autor: Grafiati

Data publikacji: 2 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Sugar Fermentation Test"

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Agostini, J. S., R. P. Biasi, K. K. Tanssini, and M. F. Bocca. "Physical, chemical and microbiological characterization of cupuassu seed during fermentation." Scientific Electronic Archives 14, no. 3 (2021): 36–45. http://dx.doi.org/10.36560/14320211325.

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The cupuassu’s seeds are similar to cocoa, being possible to apply fermentative techniques used to obtain nibs and cupulate. The aim of this work to study the physicochemical transformations during the cupuassu´s seeds fermentation. For this purpose, frozen seeds from a pulp processing industry were fermented in three batches of 20 kg for seven days at room temperature. During the fermentation process, seed mass temperature, dimensions, density and composition of the kernels, color indexes (L*, C* and H*), microbiological analyzis (mesophiles, molds and yeasts), cut-proof, physicochemical anal

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SB, Debora Helsius, Inayah Inayah, Desty Ervira Puspaningtyas, Puspita Mardika Sari, and Nanda Herdiyanti Kusuma. "Diversity of Traditional Fermented Foods: Sucrose and Reducing Sugar Analysis of Various Fermented-Cassava." RSF Conference Proceeding Series: Medical and Health Science 2, no. 1 (2023): 24–32. http://dx.doi.org/10.31098/cpmhs.v2i1.627.

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Cassava and its various fermented products are one of the local foods in Indonesia. The fermentation process can have different effects on food, both in taste and nutritional value. Changes in sucrose and reduced sugar levels during fermentation play a role in determining food effects in various health disorders. This study aims to describe the impact of cassava fermentation on different fermented products (tape, growol, gathot) in terms of sucrose and reducing sugar levels. This observational laboratory research was done through two stages, i.e., qualitative and quantitative analysis. The qua

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Settapramote, Natwalinkhol, Nittaya Phungam, Kanrawee Hunsakul, Threethip Chuensun, Tanongsak Yatale, and Arthitaya Kawee-ai. "Optimization of Cocoa Nibs Fermentation Using Saccharomyces cerevisiae Starter Cultures: Impact on Physicochemical Properties and Aroma Profile." Trends in Sciences 22, no. 8 (2025): 10201. https://doi.org/10.48048/tis.2025.10201.

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Cocoa fermentation is a crucial post-harvest process that significantly influences cocoa beans’ flavor, aroma, and quality. This study investigates the impact of controlled fermentation using Saccharomyces cerevisiae strains 71B and K1V-1116 on cocoa nibs’ physicochemical and aromatic properties. The fermentation process was analyzed through total soluble solids (°Brix), pH, titratable acidity, cut test scores, sugar and acid composition, and volatile aroma compounds. Results indicate that total soluble solids decreased progressively as fermentation advanced, with natural fermentation retainin

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Arsyca Umayya, Khairidzi, Marshamada Harvenya Faelassufa, Nurista Ayu Soutul Haqiqi, Laili Fathurrahmah Tiarno, Zefanya Widyasari, and Asri Nursiwi. "Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method." Jurnal Indonesia Sosial Teknologi 5, no. 8 (2024): 3102–14. http://dx.doi.org/10.59141/jist.v5i8.1341.

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Coffee pulp is the outer layer of coffee pulp which is one type of waste from the coffee processing process that increases every year without maximum utilization. Coffee pulp contains cellulose (63%) which can be utilized in the manufacture of semi-finished products in the form of liquid sugar through the fermentation method. Phenol in coffee pulp causes a sour and astringent taste in processed products, so a fermentation process is needed to degrade phenol compounds during aerobic fermentation. The purpose of this study was to determine the effect of the length of fermentation of coffee pulp

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Bhatti, Zulfiqar Ali, Manzoor-ul-Haq Rajput, and Ghulamullah Maitlo. "Impact of Storage Time, Rain and Quality of Molasses in the Production of Bioethanol." Mehran University Research Journal of Engineering and Technology 38, no. 4 (2019): 1021–32. http://dx.doi.org/10.22581/muet1982.1904.14.

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Due to environmental concerns and the rising prices of petroleum products, usually bio-ethanol is being produced in greater amount from sugar cane molasses in Pakistan. In this work various properties related to molasses are being analyzed by performing experiments at the Distillery Plant, AASML (AlAbbas Sugar Mills Limited), Mirpurkhas, Sindh, Pakistan. Brix, Sucrose, pH, ethyl alcohol, RS (Reducing Sugar), TSI (Total Sugar as an Invert), TS (Total Sugar), purity and presence of micro-organisms are scrutinized. In addition, the effects of quality parameters of pre-fermentation and fermentatio

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SB, Debora Helsius, Inayah Inayah, Desty Ervira Puspaningtyas, Puspita Mardika Sari, and Nanda Herdiyanti Kusuma. "Effect of Cassava Fermentation on Reducing Sugar and Sucrose Levels: A Preliminary Study of Healthy Snack Development." Journal of Healthcare and Biomedical Science 1, no. 2 (2023): 20–34. http://dx.doi.org/10.31098/jhbs.v1i2.1720.

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One of the causes of obesity in Indonesia is poor consumption patterns, especially those high in sugars such as reducing sugar and sucrose. Indonesia's food diversity has the potential to be developed as a solution to obesity problems. The fermentation process is able to change the nutritional value composition, especially in reducing sugar and sucrose as healthy food. This research functioned as a preliminary study in the development of healthy snacks, especially for obesity, in terms of the presence and amount of reducing sugars and sucrose in cassava tape, gathot, and growol. This was carri

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SB, Debora Helsius, Inayah Inayah, Desty Ervira Puspaningtyas, Puspita Mardika Sari, and Nanda Herdiyanti Kusuma. "Effect of cassava fermentation on reducing sugar and sucrose levels: a preliminary study of healthy snack development." Journal of Healthcare and Biomedical Science 1, no. 2 (2023): 20–34. http://dx.doi.org/10.31098/jhbs.v1i2.1595.

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One of the causes of obesity in Indonesia is poor consumption patterns, especially those high in sugars such as reducing sugar and sucrose. Indonesia's food diversity has the potential to be developed as a solution to obesity problems. The fermentation process is able to change the nutritional value composition, especially in reducing sugar and sucrose as healthy food. This research functioned as a preliminary study in the development of healthy snacks, especially for obesity, in terms of the presence and amount of reducing sugars and sucrose in cassava tape, gathot, and growol. This was carri

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Tavares, Pedro Paulo Lordelo Guimarães, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, et al. "Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential." Fermentation 9, no. 4 (2023): 384. http://dx.doi.org/10.3390/fermentation9040384.

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There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown, demerara, refined, coconut, and cane molasses. A total of 10% of each type of sugar was dissolved in sterile water to which 10% of kefir grains were then added and fermented for 48 h at room temperature. Analyses of pH/acidity, soluble solids, lactic/acetic acids, and lactic acid bacteria and yeast counts were performed, in addition to grain weighing

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Pratiwi, Sekar, Emantis Rosa, Priyambodo Priyambodo, and Tugiyono Tugiyono. "Populasi Telur Nyamuk Aedes sp. Pada Ovitrap yang Diberi Fermentasi Gula sebagai Atraktan Alami di Lingkungan Kampus FMIPA Universitas Lampung." JURNAL BIOLOGI PAPUA 12, no. 2 (2020): 109–13. http://dx.doi.org/10.31957/jbp.1117.

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Diseases transmitted by mosquito especially Aedes sp. there’s still happens in many areas of both city and village in Indonesia, until reducing Aedes sp. requires controlled effort. Attractant is a compound that can effect the behavior of mosquito even to decrease the population of mosquito directly. Sugar fermentation can be a natural attractant, this solution can produce carbon dioxide compound that can be a attract for mosquito, until mosquitoes are attracted to ovitrap. The purposes of this research was to determined the sugar fermentation to total of Aedes sp. eggs at ovitrap. The researc

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Liu, Yue Hua, and Qing Xiao Zhao. "Studies on the Fermentation Technics of Dry Wild Jujube Wine." Advanced Materials Research 236-238 (May 2011): 2951–56. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2951.

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In this study, we tried to utilize wild jujube as the raw material to produce fruit wine. Grape wine active dry yeast was used for fermentation. The effects of initial sugar content, inoculation concentration of yeast, fermentation temperature and pH were investigated. Fermentation conditions were optimized by orthogonal test. The resulted optimum fermentation conditions were as the following: initial sugar content: 18%, pH value: 4.0, fermentation temperature: 24°C, and inoculum concentration of dry yeast: 0.3%. The produced wine was amber, clear and transparent, fresh jujube fruit aroma, and

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Części książek na temat "Sugar Fermentation Test"

1

Prince, CP. "Sugar Fermentation Test." In Practical Manual of Medical Microbiology. Jaypee Brothers Medical Publishers (P) Ltd., 2009. http://dx.doi.org/10.5005/jp/books/10654_27.

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Dudley, Robert. "The Natural Biology of Dietary Ethanol, and its Implications for Primate Evolution." In Alcohol and Humans. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198842460.003.0002.

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Ethanol derives from the fermentation of simple sugars, and fermentative yeasts are common within terrestrial ecosystems. Animals that routinely consume sugar-rich fruits and nectars thus chronically ingest low-level ethanol. The capacity to detect and follow ethanol plumes enables localization of ripe fruits and fermented nectars over long distances (as occurs in fruit flies); psychoactive responses to ethanol among vertebrate frugivores may increase net caloric gain during feeding via the aperitif effect. Paleogenetic reconstruction of enzymes involved in ethanol metabolism suggests sustaine

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Nakamura, Takashi, Kazuhiro Chiba, Yumiko Asahara, and Setsuzo Tada1. "Prediction of barley which causes premature yeast flocculation." In European Brewery Convention. Oxford University PressOxford, 1997. http://dx.doi.org/10.1093/oso/9780199636907.003.0006.

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Abstract During fermentation of wort produced from certain malts, premature yeast flocculation occurs leaving fermentable sugars in solution. Premature yeast flocculation results in a low attenuation. We have developed a novel fermentation method to predict barley which causes premature yeast flocculation. A barley extract obtained by hot-water extraction using an enzyme mixture of BÂ¬ glucanase, protease, a-amylase and B-amylase was added to a synthetic medium. The premature yeast flocculation activity of this extract was evaluated by a fermentation test. Analysis could be carried out within

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Cox, Timothy M. "Disaccharidase deficiency." In Oxford Textbook of Medicine, edited by Jack Satsangi. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198746690.003.0302.

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Disaccharidases are abundant enzymes expressed on the microvillous membrane of the small intestine: apart from free glucose and fructose, disaccharidases are required for the complete assimilation of nearly all carbohydrate present in food and drinks. The enzymes cleave disaccharides such as sucrose, maltose, and lactose, as well as dextrins derived from starch, into their component monosaccharides. Their activity is reduced in hereditary conditions or in generalized intestinal diseases. Disaccharidase deficiency causes dietary intolerance of carbohydrate induced by the fermentation of undiges

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Robles Calderón, Roberto, Raymundo Erazo Erazo, Julio Javier Armijo Carranza, and Benito Buendía Quispe. "Evaluation of Ethanol Production Process by the Fermentation of Blue Cabuya Juice (Agave americana), using Yeast Strains (Saccharomyces cerevisiae) as Potential Application for Blue Agave Liquor." In From Biomass to Biobased Products [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.111855.

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The blue cabuya (Agave americana L.) grows wild on large tracts of land in various regions of Peru. The research is aimed at taking advantage of this renewable plant biomass as a potential substrate in one of its possible applications such as cabuya azul liquor, for which, firstly, the yields of the anaerobic fermentation process of this biomass at temperatures of 26, 28 and 30 C and a pH of 3.5 and 4.0, in a batch bioreactor of 120 liters and nutrient concentrations of diammonium phosphate (DAP) of 1 and 2 g/L and a substrate with reducing sugars (AR) of 60 g/L from the district of La Merced,

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Streszczenia konferencji na temat "Sugar Fermentation Test"

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Min, Kyungwook, Daniel Valco, Anna Oldani, and Tonghun Lee. "An Ignition Delay Study of Category A and C Aviation Fuel." In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-51713.

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Ignition delay of category A and C alternative aviation fuels have been investigated using a rapid compression machine (RCM). Newly introduced alternative jet fuels are not yet comprehensively understood in their combustion characteristics. Two of the category C fuels that will be primarily investigated in this study are Amyris Farnesane and Gevo Jet Fuel Blend. Amyris direct sugar to hydrocarbon (DSHC) fuel (POSF 10370) come from direct fermentation of bio feedstock sugar. Amyris DSHC is mainly composed of 2,6,10-trymethly dodecane, or farnesane. Gevo jet blend stock fuel is alcohol to jet (A

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Thern, Marcus, Torbjo¨rn Lindquist, and Tord Torisson. "The Ethanol-Water Humidification Process in EvGT Cycles." In ASME Turbo Expo 2004: Power for Land, Sea, and Air. ASMEDC, 2004. http://dx.doi.org/10.1115/gt2004-53901.

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Ethanol from bio-products has become an important fuel for future power production. However, the present production technology is rather expensive. This paper focuses on how to lower the production cost of ethanol extraction from mash, and to use the ethanol as a primary fuel in gas turbines for heat and power production. Today, ethanol is produced during distillation by supplying energy to extract the ethanol from the mash. Using the evaporation process in the evaporative gas turbine to extract the ethanol from the mash before the distillation step, a lot of energy can be saved. In the evapor

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David, Ioan. "THE BIOCATALYTIC INFLUENCE OF ALFA-AMYLASE AND BETA-AMYLASE ENZYMES ON WHITE FLOUR USED IN BAKERY INDUSTRY." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.41.

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This article presents the biocatalytic influence of alfa-amylase and beta-amylase enzymes on the rheological parameters of the dough obtained from white flour used in bakery industry. Using alveographic and consistographic methods we were able to determine the rheological characteristics of the dough and make a comparison between alfa-amylase and beta-amylase taking into account different dosages and monitoring the effects in the flour and finished product. Amylase hydrolyzes starch to soluble dextrins and can affect the starch compact granules which are damaged during milling or the granules

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