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3.060  Articles
1 of 306 pages  |  10  records  |  more records»
Two mango vinegar fermentations have been carried out in a 20L pilot plant scale bioreactor and a 300L acetator. Both vinegar fermentations were started from fresh mango juice to witch was added the acetic acid bacteria Acetobacter senegalensis. This bact... see more

Background: The consumption of wheat/gluten is associated with adverse reactions for human health. Gluten and fructans are identified as the major compounds triggering and worsening adverse reactions to wheat, which are increasing, and as a consequen... see more

In recent decades, we observed the displacement of bone grafts with new, diverse implantation materials, in particular on the basis of synthetic calcium phosphates. However, pure hydroxyapatites and tricalcium phosphates do not have osteoinduction propert... see more

Lactic acid is a chemical with widespread applications, mainly in pharmaceutical, cosmetic, chemical as well as food industries. One of the major uses of lactic acid is the polylactic acid (PLA) feedstock which is biodegradable and biocompatible as an alt... see more

The purpose of this study was to determine the effect of using Indigenous Microorganisms( IMO) based on soybean cooking water, rice washing water, tofu dregs water, rumen contents liquid, and coconut water as a commercial starter to replace EM4 in the man... see more

The purpose of this study was to determine the effect of fermented coconut pulp (Cocos nucifera L) with Neurospora sitophila on digestibility in vitro. This research was conducted in July – September 2021 at the Laboratory of the Faculty of Agriculture an... see more

Kombucha is a fermented drink that provides health effects. Wuluh starfruit leaves are one of the ingredients that can be used in making kombucha. This study was conducted to determine the effect of fermentation time on the physical, chemical, and antioxi... see more

This study aimed to determine the concentration of CP, EE, NSC, fibers, TPC, CT, CBD, THC, in vitro digestibility of dry matter and rumen fermentation parameters of agroindustrial residues of Cannabis sativa L. from two extractive processes of cannabinoid... see more

Abstrak. Tapai merupakan makanan yang dihasilkan dari hasil fermentasi, salah satunya berbahan dasar dari ubi kayu. Fermentasi oleh ragi (saccharomyces serevesiae) menjadikan perubahan kimia pada substrat karena aktivitas enzim yang dihasilkan mikroorgani... see more

1 of 306 pages  |  10  records  |  more records»