Results 121 to 130 of about 56,647 (338)

Comparative Analysis of Fungal Communities and the Key “Golden‐Flower” Fungi in Fu Brick Tea From Seven Chinese Regions and Their Effects on the Quality of Summer‐Autumn Tea

Food Frontiers, EarlyView.
This study systematically investigated 52 Fu brick tea (FBT) samples collected from seven representative regions in China. High‐through put sequencing revealed that Aspergillus, Wallemia, and Candida were the predominant fungal genera across the samples.
Lisha Ran, Jinqi Zhao, Mengyao Ma, Yiqiao Zhao, Shiyu Guo, Yu Xiao, Zhonghua Liu, Jianan Huang, Kunbo Wang, Mingzhi Zhu   +9 more
wiley   +1 more source

Selected Blood Biochemical Parameters after Right and Left Nephrectomy in Clinical Practice

Креативная хирургия и онкология
Introduction. Radical nephrectomy is considered as a common operation associated with significant changes in the topography of the upper abdominal cavity which appear in the postoperative period.
S. N. Liashchenko, A. M. Khazimov, I. V. Semeniakin, D. N. Begun   +3 more
doaj   +1 more source

Rhizopus microsporus var. rhizopodiformis: a thermotolerant fungus with potential for production of thermostable amylases [PDF]

, 2010
The effect of several nutritional and environmental parameters on growth and amylase production from Rhizopus microsporus var. rhizopodiformis was analysed.
Héctor F. Terenzi, João A. Jorge, Maria de Lourdes T.M. Polizeli, Simone C. Peixoto   +3 more
core   +2 more sources

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, EarlyView.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

SIMPLE ENTRAPMENT OF ALCALASE IN DIFFERENT SILICA XEROGELS USING THE TWO STEPS SOL-GEL METHOD [PDF]

, 2011
The present study has focused on the entrapment of Alcalase in different xerogels obtained by using various molar ratios of methyltriethoxysilane, dimethyldietoxisilane and tetraethoxysilane.
Chiriac, A., Dudás, Zoltán Imre, Preda, Gabriela   +2 more
core  

Insect‐Derived Bioactives for Glycemic Control and Gut Health: A Review

Food Frontiers, EarlyView.
Insect‐derived bioactive compounds (e.g., peptides, polysaccharides) effectively regulate blood glucose through dual mechanisms: directly inhibiting carbohydrate‐digesting enzymes and glucose transporters, and indirectly modulating gut microbiota to enhance intestinal barrier integrity.
Chaoyi Lv, Yuanyuan Huang, Mokhtar Dabbour, Benjamin Kumah Mintah, Ronghai He, Haile Ma   +5 more
wiley   +1 more source

INMOVILIZACIÓN DE Bacillus licheniformis Y Saccharomyces cerevisiae PARA LA PRODUCCIÓN DE ETANOL A PARTIR DE ALMIDÓN DE PAPA

Universitas Scientiarum, 2008
We evaluated a sequential discontinuous system composed by Bacillus licheniformis and Saccharomyces cerevisiae forethanol production. For the second phase of the process potato starch hydrolyzed were used, which was obtained from B.licheniformis cells ...
Diana Sossa-Urrego, María Angélica Navarro-Acevedo, Adriana Matiz Villamil, Marcela Mercado-Reyes, Balkys Quevedo-Hidalgo, Aura Marina Pedroza-Rodríguez   +5 more
doaj  

ECONOMIC AND TECHNICAL ANALYSIS OF ETHANOL DRY MILLING: MODEL DESCRIPTION [PDF]

Ethanol, the common name for ethyl alcohol, is fuel grade alcohol that is predominately produced through the fermentation of simple carbohydrates by yeasts.
Rhys T. Dale, Wallace E. Tyner
core  

Performance of immobilized bacterial alpha-amylases in methyltriethoxsilane / tetraetoxysilane sol-gel matrices [PDF]

, 2007
The large number of studies related to the field of biomolecules encapsulation in sol-gel hosts clearly indicates that this approach can be considered as a powerful alternative to traditional encapsulation procedures involving biopolymer hosts.
Dudás, Zoltán Imre, Oniga, O., VLAD-OROS, BEATRICE   +2 more
core  

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source