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Application of Quality-by-Design Approach in the Analytical Method Development for Quantification of Sugars in Sugarcane Honey by Reversed-Phase Liquid Chromatography
Produced in Madeira Island from regional sugarcane cultivars through a traditional manufacturing and storage process, sugarcane honey (SCH) is a...
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Enzyme-Assisted Osmosis Process of Functional Sugar to Improve the Quality Characteristics of Cherry Tomatoes
Cherry tomatoes are nutritious food, often processed into long shelf-life preserved foods. However, there is increasing concern about the dangers of...
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Bee Pollen Carbohydrates Composition and Functionality
Bee pollen is a valuable product of the beehive, a mixture of flower pollen from various botanical sources, collected by bees and agglutinated by...
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Development of a Size-Exclusion/Ion-Exclusion/Reversed-Phase Separation Method for the Simultaneous Determination of Inorganic and Organic Acids, Sugars, and Ethanol During Multiple Parallel Fermentation of Rice Wine
An effective method for monitoring the progress of rice wine fermentation (saccharification, glycolysis system, ethanol fermentation, and the TCA...
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Molecular characterization and heterologous expression of two α-glucosidases from Metschnikowia spp, both producers of honey sugars
Backgroundα-Glucosidases are widely distributed enzymes with a varied substrate specificity that are traditionally used in biotechnological...
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Metagenomic insight into the biodegradation of biomass and alkaloids in the aging process of cigar
A significant distinction between cigar production and tobacco lies in the necessary aging process, where intricate microbial growth, metabolic...
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Sugar Signaling and Their Interplay in Mitigating Abiotic Stresses in Plant: A Molecular Perspective
Recently, carbohydrates and/or sugars have emerged as crucial components for improving plant tolerance to abiotic stress. Abiotic stressors such as...
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Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties
To elucidate the characteristic taste distinctions between Shitougan and other citrus species, the primary taste-contributing substances in the juice...
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Simultaneous upgrading of biomass-derived sugars to HMF/furfural via enzymatically isomerized ketose intermediates
BackgroundRecently, exploring fermentative or chemical pathways that convert biomass-derived sugars to fuels/chemicals has attracted a lot of...
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Is Fructose the Problem?
Table sugar (sucrose) is a combination of two simple sugars, glucose and fructose. Robert Lustig suggested that obesity is in particular a response...
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Fed-batch enzymatic hydrolysis of alkaline organosolv-pretreated corn stover facilitating high concentrations and yields of fermentable sugars for microbial lipid production
BackgroundLignocellulosic biomass has been commonly regarded as a potential feedstock for the production of biofuels and biochemicals. High sugar...
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Process optimization of pearl millet-based fermented beverage components using response surface methodology and evaluation of its physicochemical parameters
The majority of millets are produced in India, particularly pearl millet, which is more nutritious than both wheat and rice. Native to India, the...
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Optimisation of sugar and solid biofuel co-production from almond tree prunings by acid pretreatment and enzymatic hydrolysis
Almond pruning biomass is an important agricultural residue that has been scarcely studied for the co-production of sugars and solid biofuels. In...
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Evaluation of sugar content and bioethanol production of Ethiopian local varieties “Nech Tinkish” and “Hawaye” sweet sorghum (Sorghum bicolor (L.))
Diversifying the use of climate-smart crops such as sweet sorghum has the potential to solve integrated food, bioenergy, feed, and land management...
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Mixed Culture Polyhydroxyalkanoate Production as a Wood Processing Biorefinery Option
Polyhydroxyalkanoates (PHAs) are a group of biodegradable, compostable and biocompatible biopolymers that are synthesised by microorganisms....
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Introduction of Brewing Process and Malting
Beer is a fermented alcoholic drink made from water, malted barley, hops, and yeast. The process involves malting, mashing, alcoholic fermentation,...
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Dilute gluconic acid pretreatment and fermentation of wheat straw to ethanol
Gluconic acid’s potential as a wheat straw pretreatment agent was studied at different concentrations (0.125–1 M) and temperatures (160–190 °C) for...
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Validation of high-performance liquid chromatography coupled with LTQ orbitrap mass spectrometry for analysis of acrylamide
Acrylamide is a food contaminant that forms through a natural chemical reaction between sugars and asparagine during high-temperature cooking...
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Competition between biodetoxification fungus and lactic acid bacterium in the biorefinery processing chain for production of cellulosic L-lactic acid
Biodetoxification fungus selectively degrades toxic inhibitors generated from pretreatment of lignocellulose without consuming fermentable sugars....
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Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products
The increasing commercialization of fresh date fruits (Confitera cv) in Spain is generating important amounts of co-products which currently are...
