Upstream Operations of Fermentation Processes

2013 ◽  
pp. 75-88 ◽  
Author(s):  
Parameswaran Binod ◽  
Raveendran Sindhu ◽  
Ashok Pandey
Keyword(s):  
Fermentation Processes

The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran

LWT ◽  
2021 ◽  
Vol 146 ◽  
pp. 111498
Author(s):  
Egle Zokaityte ◽  
Vita Lele ◽  
Vytaute Starkute ◽  
Paulina Zavistanaviciute ◽  
Dovile Klupsaite ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Fermentation Processes

scholarly journals Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1377
Author(s):  
Song-Hui Soung ◽  
Sunmin Lee ◽  
Seung-Hwa Lee ◽  
Hae-Jin Kim ◽  
Na-Rae Lee ◽  
...  
Keyword(s):  
Amino Acids ◽  
Statistical Analysis ◽  
Organic Acids ◽  
Biogenic Amines ◽  
Multivariate Statistical Analysis ◽  
Metabolite Profiling ◽  
New Products ◽  
Multivariate Statistical ◽  
Fermentation Processes

Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 industrial doenjang (ID). Subsequently, we performed non-targeted metabolite profiling, and multivariate statistical analysis to discover distinct metabolites in two types of doenjang. Amino acids, organic acids, isoflavone aglycones, non-DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4- one) soyasaponins, hydroxyisoflavones, and biogenic amines were relatively abundant in TD. On the contrary, contents of dipeptides, lysophospholipids, isoflavone glucosides and DDMP-conjugated soyasaponin, precursors of the above-mentioned metabolites, were comparatively higher in ID. We also observed relatively higher antioxidant, protease, and β-glucosidase activities in TD. Our results may provide valuable information on doenjang to consumers and manufacturers, which can be used while selecting and developing new products.

scholarly journals Monitoring and Evaluation of Alcoholic Fermentation Processes Using a Chemocapacitor Sensor Array

Sensors ◽  
2014 ◽  
Vol 14 (9) ◽  
pp. 16258-16273 ◽  
Author(s):  
Petros Oikonomou ◽  
Ioannis Raptis ◽  
Merope Sanopoulou
Keyword(s):  
Sensor Array ◽  
Alcoholic Fermentation ◽  
Monitoring And Evaluation ◽  
Fermentation Processes

Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes

2013 ◽  
Vol 22 (3) ◽  
pp. 605-612 ◽  
Author(s):  
Jia Zheng ◽  
Chong-De Wu ◽  
Jun Huang ◽  
Rong-Qing Zhou ◽  
Xue-Pin Liao
Keyword(s):  
Volatile Compounds ◽  
Fermentation Processes
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