Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Food Processing (2)
- Agricultural and Resource Economics (1)
- Biochemistry (1)
- Biochemistry, Biophysics, and Structural Biology (1)
- Biology (1)
-
- Biomedical Engineering and Bioengineering (1)
- Chemistry (1)
- Demography, Population, and Ecology (1)
- Ecology and Evolutionary Biology (1)
- Education (1)
- Engineering (1)
- Food Biotechnology (1)
- Food Chemistry (1)
- Food Microbiology (1)
- Industrial Engineering (1)
- Manufacturing (1)
- Mechanical Engineering (1)
- Medical Microbiology (1)
- Medical Molecular Biology (1)
- Medical Sciences (1)
- Medicine and Health Sciences (1)
- Microbiology (1)
- Molecular Biology (1)
- Operations Research, Systems Engineering and Industrial Engineering (1)
- Physical Sciences and Mathematics (1)
- Social and Behavioral Sciences (1)
- Sociology (1)
- Institution
- Publication
- Publication Type
Articles 1 - 4 of 4
Full-Text Articles in Food Science
Production Of Bioethanol By Fermentation Of Sugars Released By Dilute-Acid And Enzymatic Hydrolysis Of Soybean Meal, Deivis E. Lujan-Rhenals
Production Of Bioethanol By Fermentation Of Sugars Released By Dilute-Acid And Enzymatic Hydrolysis Of Soybean Meal, Deivis E. Lujan-Rhenals
Graduate Theses and Dissertations
Soybean meal (SBM) is a co-product of soybean oil extraction mostly used as animal feed due to its protein content ranging from 40 to 49%. Additionally, SBM contains 35-42% of carbohydrates, half of which are structural, and the remaining consists of approximately 17% of mono- and disaccharides--especially sucrose--up to 8% oligosaccharides, and 1-2% starch. When used as animal feed, only sucrose and starch are digested and absorbed by monogastric animals. Although SBM contributes carbohydrates to their diet, its main function is to provide proteins. Therefore, the selective removal of carbohydrates would create a protein-enriched meal with a greater value, which …
Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation From Fruit Systems For Health Benefits, Chandrakant Ankolekar
Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation From Fruit Systems For Health Benefits, Chandrakant Ankolekar
Open Access Dissertations
Chronic oxidation linked diseases are on a rise and are one of the leading causes of death globally. Epidemiological evidence increasingly points towards consumption of fruits and vegetables as a preventive way to manage early stages of chronic oxidation linked diseases. Oxidation linked diseases are caused by excessive reactive oxygen species (ROS) generated by a disruption in cellular antioxidant homeostasis due to an overload of calories combined with stress, no excerise and a diet low in antioxidants. Phenolic compounds can not only act as antioxidants but also stimulate the activities of antioxidants enzyme through protective pathways which can help modulate …
Inhibition Of Bacillus Cereus Growth By Bacteriocin Producing Bacillus Subtilis Isolated From Fermented Baobab Seeds (Maari) Is Substrate Dependent, Donatien Kaboré, Dennis S. Nielsen, Hagrétoui Sawadogo-Lingan, Bréhima Diawara, Mamoudou H. Dicko Prof., Mogens Jakobsen, Line Thorsen
Inhibition Of Bacillus Cereus Growth By Bacteriocin Producing Bacillus Subtilis Isolated From Fermented Baobab Seeds (Maari) Is Substrate Dependent, Donatien Kaboré, Dennis S. Nielsen, Hagrétoui Sawadogo-Lingan, Bréhima Diawara, Mamoudou H. Dicko Prof., Mogens Jakobsen, Line Thorsen
Pr. Mamoudou H. DICKO, PhD
Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam
Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam
Articles
Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …