Effects of Extraction, Conventional Processing and Storage on Natural Anthocyanins
https://ift.tt/2S3vABY
The effects of extraction, conventional processing and storage on Natural Anthocyanins colorants in foods were reviewed in this project. The general knowledge available in the relevant literature is broad, yet quite not complete, especially with regards to the anthocyanins derived from food.

Kinetic Modeling of 1‐G Ethanol Fermentations
https://ift.tt/3xwSUHg
The most recent rise in demand for bioethanol, due mainly to economic and environmental issues, has required highly productive and efficient processes. In this sense, mathematical models play an important role in the design, optimization, and control of bioreactors for ethanol production.

Microorganisms in Honey
https://ift.tt/3zBo7LB
Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial compounds derived from flowers or because of its transformation process in the beehive.

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects
https://ift.tt/3wCFFEW
Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (such as polyols), produced on ball mill, could be predicted.