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The effect of wort filling time on the process of fermentation, maturation, and acetaldehyde content in beer was determined. The experiments were performed on an industrial scale, the fermentation and...
The objective of the present study was to investigate how feeding a diet containing a type of purified starch entirely produced from normal or high amylose maize grains would affect rumen fermentation...
Fish is a well-known source of proteins, minerals, fat-soluble vitamins, antioxidants and other bio-active ingredients. Fish and its processing by-products are relatively cheap raw materials however s...
In order to explore separation and purification methods of Coriolopsis trogii laccase production by solid fermentation, we used a three-phase separation technique and wherein the main factors (ammoniu...
We assessed the composition of volatile by-products in raw spirits obtained from moist corn fermentation. The average moisture value of the researched samples was 35.4%. A comparative research was con...
An investigation was carried out to study the microbial evaluation and proximate composition and nutritional constituents of fermented sesame seed (Sesamum inducum) under different condition. Sesame s...
Fructooligosaccharides (FOS) are fructose oligomers containing a glucose residue at the end of the chain and its production takes place by the action of fructosyltransferase in plants and micro-organi...
Production of hydrolysates by Actinomucur elegans during soy-protein deep-liquid fermentation was a promising prospects for future applications in the protein hydrolysate industry. And the optimal inc...
Polygalacturonases that hydrolyzed the α-(1,4) glycosidic linkages of pectin is one of widely used industrial enzymes and applied in food, feed, paper and pulp, fruit juice and textile industries. To ...
Traditionally prepared cereal based complementary food are too dilute for adequate energy and nutrient density as infant complementary food. The consistency of complementary food is of particular impo...
The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their prepara...
The effect of preferment liquor, temperature and duration of fermentation on the cyanide content as well as the functional and sensory properties of gari were studied. Cassava roots (local cassava var...
The effects of malting and fermentation on some chemical and functional properties of maize grains were determined. White maize kernels (variety TZW, 2005 harvest) were germinated over a period of 96 ...
The present study was undertaken to investigate the effects of microbial fermentation of Jatropha curcas L. seed (Barbados nut or Physic nut) or (Lapalapa) in Yoruba Language which are nutritionally u...
The production of xylanase (XylA) by Aspergillus niger JL-15 in solid-state fermentation (SSF) on orange peel was optimised by the response surface methodology (RSM). The results revealed that four fa...

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