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Process Biochemistry, ISSN 1359-5113, 04/2017, Volume 55, pp. 1 - 10
[Display omitted] •Wheat bran sustained the viability of lactobacilli during fermentation and storage.•L. casei cells maintained viability at necessary levels... 
Immobilization | GCMS/SPME | Probiotic yogurt | Wheat bran | SURVIVAL | STORAGE | BACTERIA | BIOCHEMISTRY & MOLECULAR BIOLOGY | BREAD | ENGINEERING, CHEMICAL | STREPTOCOCCUS-THERMOPHILUS | SELECTIVE ENUMERATION | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | LACTOBACILLUS-CASEI | PREBIOTICS | CASEI ATCC 393 | MILK | Wheat | Usage | Fermentation | Dairy industry
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2015, Volume 188, pp. 106 - 110
•Preparation of porous cellulose/starch gel (TC/SG) composite for enzyme entrapment.•The composite had reduced pore volume and pore size compared to plain... 
Pore dimensions | Composite | Porous cellulose | Starch gel | Milk coagulation | Rennin immobilization | NANOCOMPOSITES | NUTRITION & DIETETICS | AREA | FOOD SCIENCE & TECHNOLOGY | STARCH | CHEMISTRY, APPLIED | Milk - chemistry | Starch - chemistry | Cellulose - chemistry | Chymosin - chemistry | Animals | Porosity | Enzymes
Journal Article
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 1/2018, Volume 11, Issue 1, pp. 194 - 200
A novel process development is described in this study, based on a low volume bioreactor containing enzyme (rennin) encapsulated in a nano/micro porous... 
Biotechnology | Composite biocatalyst | Chemistry | Food Science | Chemistry/Food Science, general | Rennin | Immobilization | Agriculture | Continuous milk coagulation | Scale-up | CHEESE PRODUCTION | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | SACCHAROMYCES-CEREVISIAE | GC-MS | SPME | FERMENTATION | STARTER | Enzymes | Analysis | Dairy industry | Cellulose | Milk
Journal Article
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 05/2014, Volume 62, Issue 21, pp. 4932 - 4937
The authenticity of some mixed drinks such as vodka or rum was correlated to the conductivity of the dilution water. Authentic drinks demonstrated low... 
ION CHROMATOGRAPHY | VODKA | METHANOL | water treatment | water quality | FOOD SCIENCE & TECHNOLOGY | alcohol characteristics | VOLATILE CONSTITUENTS | GREEK OUZO | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | ouzo | Distillation | Greece | Ethanol - analysis | Water - chemistry | Electric Conductivity | Alcoholic Beverages - analysis | Quality Control
Journal Article
Bioresource Technology, ISSN 0960-8524, 06/2014, Volume 161, pp. 118 - 123
•Contribution on a new generation biofuel based on VFAs production by acidogenic fermentation.•Acidogenic fermentation of glucose advantaged by immobilised... 
γ-Alumina | VFAs | Ethanol | Acidogenic fermentation | Butyric acid | gamma-Alumina | BIOENERGY | ENERGY & FUELS | LIQUID BIOFUELS | PERFORMANCE | ANAEROBIC-DIGESTION | TECHNOLOGIES | AGRICULTURAL ENGINEERING | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | SUPPORT MATERIALS | FOOD | Aluminum Oxide | Ethanol - metabolism | Butyric Acid - metabolism | Biofuels | Fermentation | Bioreactors | Ethyl alcohol | Tools | Glucose | Fuels | Culture
Journal Article
Bioresource Technology, ISSN 0960-8524, 11/2017, Volume 244, Issue Pt 1, pp. 629 - 634
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 02/2016, Volume 33, pp. 416 - 421
A novel continuous preservation process of apple juice using a nano/micro-porous cellulosic material (or “tubular cellulose”, abrrev. TC), is presented in this... 
Lactobacillus plantarum | Filtration | Preservation | Apple juice | Tubular cellulose | Saccharomyces cerevisiae | CELLS | PROFILES | QUALITY | PASTEURIZATION | FOOD SCIENCE & TECHNOLOGY | NANOFILTRATION | TECHNOLOGIES | FRUIT | BEVERAGES | TEMPERATURE WINE-MAKING | Adsorption | Food contamination | Cellulose | Fruit juices | Microorganisms | Pasteurization | Bacteria | Foods | Juices | Contamination
Journal Article