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Manual or mechanical removal of tThe removal of part of the mucilage surrounding the cocoa beans can be done manually or mechanicallyis possible. The m, but the mechanical process, however, requires special machinery that may be not be affordabletoo expensive for traditional cocoa farmers in third world countries. 1 Conversely,On the other hand, the mucilaginous pulp of cocoa bean contains sugary compounds such as glucose, fructose, sucrose, and pentose, which could be good substrates 2 for microbial growth. Indeed, dDuring the cocoa bean fermentation process of the cocoa bean, a number of particular microorganisms secrete pectinolytic enzymes that break cleave the chemical structure of the mucilage, resulting in the chemical removal of the pulp or drainainge of the mucilage. Reportedly, yeast playsYeasts have been reported to play a significant role in the pulp degradation process. In fact, Cocoa pulp can be readily fermented by yeasts such as Saccharomyces cerevisiae, readily ferment cocoa pulp and produceproducing an alcoholic beverage. In particular, S. cerevisiae var. Chevalieri in particular, has been reported to have the pectinolytic activity. Yeast is also suggestedmay also to decrease pulp and bean acidity through the utilization ofby utilizing citric acid. The secondary products of yeast metabolism (e.g.,  3 . organic acid, aldehydes, ketones, higher alcohols, and esters) and glycosidase production are likely tomay be significant and should impactaffect the quality of the beans and chocolate. However, this potential impact remains understudiedthese potentially important influences previously have been overlooked in the literature and requires further investigation. The addition of a microbial starter to cocoa bean fermentation in order to for improvinge the quality of the fermentation process has been researched studied elsewherepreviously. Kustyawat studied the useaddition of mixed starter cultures, includinga mixed S. cerevisiae, Lactobacillus lactis, and Acetobacter aceti. starter cultures. Away studied the effect of addition of starter cultures of Saccharomyces, Acetobacter, Lactobacillus, and Streptococcusstartercul.

Explanations

The removal of A part of the mucilage surrounding the cocoa beans can be done removed manually or mechanically. However, The the mechanical process, however, requires special machinery that may be costlytoo expensive for traditional cocoa farmers in third world countries. On the other hand, the mucilaginous pulp contains sugary compounds such as glucose, fructose, sucrose, and pentose, which could be good substrates 1 for microbial growth. Indeed, dDuring the fermentation process of the cocoa bean, a number of particular microorganisms secrete pectinolytic enzymes that break the chemical structure of the mucilage, resulting in the chemical removal of the pulp or drainainge of the mucilage. Yeasts have been reported to play a significant role in the pulp degradation process. Cocoa pulp can be readily fermented by yeasts such as Saccharomyces cerevisiae, and be converted intoproducing an alcoholic beverage. S. cerevisiae var. Chevalieri in particular, has been reported to have the pectinolytic activity. Yeast is also suggestedmay also to decrease pulp and bean acidity through the utilization of citric acid utilization. The secondary products of yeast metabolism (e.g.,  2 . organic acid, aldehydes, ketones, higher alcohols, and esters) and glycosidase production are likely to be significant and should may impactaffect the quality of the beans and chocolate. However, these potentially important influences previously have been previously overlooked in the literature and require further investigation. The addition of a microbial starter to cocoa bean fermentation in order to for improvinge the quality of the fermentation process has been researched studied elsewherepreviously. Kustyawat studied the addition of mixed starter cultures includinga mixed S. cerevisiae, Lactobacillus lactis, and Acetobacter aceti. starter cultures. Away studied the addition of Saccharomyces, Acetobacter, Lactobacillus, and Streptococcus starter cultures.

Explanations

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