Results 81 to 90 of about 13,213 (217)

Wrapped forages for horses [PDF]

, 2007
Wrapped forages, in the form of silage and haylage, have become more common in horse diets during recent years. Silage and haylage is commonly produced in big bales.
Müller, Cecilia
core  

Lignocellulosic Biomass as a Source of Raw Materials for the Synthesis of Polyurethanes [PDF]

, 2018
Precursors have been satisfactorily synthesized from lignocellulosic biomass for later use in the synthesis of polyurethanes resulting in competitive final properties with those of petroleum derived polyurethanesWe thank the Basque Government (IT-776-13,
Calvo Correas, Tamara, Corcuera Maeso, María Ángeles, Cristina, Diñeiro, Eceiza Mendiguren, María Aranzazu, Ochoa Gómez, Jose Ramón, Roncal, Tomás, Ugarte Soraluce, Lorena   +6 more
core   +2 more sources

Bean‐to‐Bar Chocolate: An Integrative Framework Linking Terroir, Biochemistry, Processing, and Sensory Expression

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The bean‐to‐bar movement, which emerged in the United States in 1996, represents a transformative approach to chocolate production and consumption by integrating craftsmanship, sustainability, and gastronomic authenticity. This study conducted a literature review using the narrative approach, as the object of investigation encompasses both ...
Paola Romanova do Nascimento Costa, Maico da Silva Silveira, Júlio César DoVale, Paulo Henrique Machado de Sousa   +3 more
wiley   +1 more source

Ethanol and Acetic Acid Production from Carbon Monoxide in a Clostridium Strain in Batch and Continuous Gas-Fed Bioreactors [PDF]

, 2015
The effect of different sources of nitrogen as well as their concentrations on the bioconversion of carbon monoxide to metabolic products such as acetic acid and ethanol by Clostridium autoethanogenum was studied.
Kennes, Christian, Nalakath Abubackar, Haris, Veiga, María Carmen   +2 more
core   +3 more sources

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

Screening of a highly inhibitor-tolerant bacterial strain for 2,3-BDO and organic acid production from non-detoxified corncob acid hydrolysate

AMB Express, 2019
Fermentation of chemicals from lignocellulose hydrolysate is an effective way to alleviate environmental and energy problems. However, fermentation inhibitors in hydrolysate and weak inhibitor tolerance of microorganisms limit its development.
Jing Wu, Yu-Jie Zhou, Wen Zhang, Ke-Ke Cheng, Hong-Juan Liu, Jian-An Zhang   +5 more
doaj   +1 more source

Characterization of Physicochemical Properties, Phenolic Profile, Antioxidant Capacity and Volatile Compounds of Rosehip and Cornelian Cherry‐Based Fruit Leathers

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Fruit leathers from cornelian cherry, rosehip, and mixed were analyzed for physicochemical, bioactive, sensory, and volatile properties. Rosehip leathers showed the highest minerals, phenolics, and antioxidant capacity, while cornelian cherry had the highest acidity and volatiles.
Gülcan Koyuncu, Tuğba Kiliç
wiley   +1 more source

Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity [PDF]

, 2017
Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with ...
A Escudero, C Ubeda, E Coelho, İ Gülçin, IY Sengun, J Guth, J Moreno, J Ribéreau-Gayon, JN Boidron, L Fu, M Czerny, M Gullo, M Meilgaard, M Su, MJ Cejudo-Bastante, MJ Gómez-Míguez, ML Morales, NH Budak, P Ribéreau-Gayon, P Étievant, R Kulkarni, R-C Chang, RM Callejón, RM Callejón, S Boutou, S Guerche La, T Siebert, V Ferreira, V Ferreira, V Lobo, Y Kotseridis   +30 more
core   +1 more source

Engineering New‐to‐Nature Biological Pathways for β,γ‐Alkanediol Synthesis

Advanced Science, Volume 13, Issue 23, 23 April 2026.
β,γ‐Alkanediols are value‐added chemicals to be used as functional solvents, biofuels, and cosmetic components. This work demonstrates a carboligation‐mediated approach for synthesis of linear chain β,γ‐alkanediols in Escherichia coli, namely, hexane‐2,3‐diol (2,3‐HDO) and pentane‐2,3‐diol (2,3‐PDO). The engineered E. coli cells produce 152.2 mm (17.98
Haofeng Chen, Haidong Yu, Dongjiang Lin, Guojun Yang, Yuchen Xie, Yang Zhang, Jifeng Yuan   +6 more
wiley   +1 more source

Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3

Electronic Journal of Biotechnology, 2016
Background: Currently, microbial fermentation method has become the research hotspot for acetoin production. In our previous work, an acetoin-producing strain, Bacillus subtilis SF4-3, was isolated from Japanese traditional fermented food natto. However,
Yanjun Tian, Yixiao Fan, Jianjun Liu, Xiangying Zhao, Wei Chen   +4 more
doaj   +1 more source