SHOWING 1-10 OF 53 REFERENCES
Continuous production of vinegar I. Research strategy
- BiologyBiotechnology Letters
Preliminary results obtained during the study of vinegar fermentation show that the conversion yield can be increased to 100% of theoretical and the acetic acid productivity can reach 7g/l.h., in…
CHARACTERISATION OF SOLID AND LIQUID PINEAPPLE WASTE
- Materials Science
The pineapple waste is contain high concentration of biodegradable organic material and suspended solid. As a result it has a high BOD and extremes of pH conditions. The pineapple wastes juice…
Continuous ethanol production from pineapple cannery waste
- Engineering, Biology
Preparation and physicochemical properties of fiber-rich fraction from pineapple peels as a potential ingredient
- Materials ScienceJournal of Food and Drug Analysis
Pineapple (Ananas camosus L. Merr.) peels as agricultural wastes represent around 35% of the whole fruit mass. By different preparation methods, the pineapple peel fiber was analyzed and evaluated…
Optimum starting-up protocol of a pilot plant scale acetifier for vinegar production
Fermentation of Jamun ( Syzgium cumini L . ) Fruits to Form Red Wine
A red wine from anthocyanin-rich tropical jamun fruit having medicinal (anti-diabetic and curing bleeding piles) properties was prepared by fermentation using wine yeast (Saccharomyees cerevisiae)…
Characteristics of coloured wine produced from roselle (Hibiscus sabdariffa) calyx extract.
Wine was produced from roselle (Hibiscus sabdariffa) calyx extract using strains of Saccharomyces cerevisiae and subjected to physico-chemical analyses using standard analytical methods. Imported…
Non-conventional techniques to obtain grapefruit jam.
Effect of Sugar, Pectin and Acid Balance on the Quality Characteristics of Pineapple (Ananas Comosus) Jam.
Investigations were conducted on the effect of sugar concentration, pH balance and high methoxy pectin concentration on quality characteristics of pineapple jam using standard analytical methods.…