Results 151 to 160 of about 446,285 (290)

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System. [PDF]

Appl Environ Microbiol, 2021
Wang H, Gu Y, Zhou W, Zhao D, Qiao Z, Zheng J, Gao J, Chen X, Ren C, Xu Y.   +9 more
europepmc   +1 more source

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source

Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components. [PDF]

Front Nutr, 2021
Ma L, Zhao C, Chen J, Zheng J.
europepmc   +1 more source

Postharvest Management to Preserve the Nutritional Quality of Vegetables: An Overview Based on Current Research Findings Across the Globe

Future Postharvest and Food, EarlyView.
Postharvest losses in vegetables extend beyond mere quantitative reduction through physical deterioration and spoilage; they encompass substantial qualitative degradation, particularly the deterioration of critical nutritional constituents. Following harvest, vegetables maintain metabolic activity, and when subjected to suboptimal environmental ...
Md. Abdul Kader, Kazi N. Salehin Rafi, Annika Jahan Aonti, Md. Parvez Kabir, Akbar Hossain   +4 more
wiley   +1 more source

Mechanism of dielectric barrier discharge plasma technology to improve the quantity of short-chain fatty acids in anaerobic fermentation of waste active sludge. [PDF]

Front Microbiol, 2022
Wang J, Liu X, He J, Cheng G, Xu J, Lu M, Shangguan Y, Zhang A.   +7 more
europepmc   +1 more source

The respiration and anaerobic fermentation of tea leaf and their relationship to tea fermentation [PDF]

Biochemical Journal, 1940
S B, Deb, E A, Roberts
openaire   +2 more sources

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Selective carboxylate production from detoxified lignocellulosic prehydrolysates through bioaugmented anaerobic fermentation. [PDF]

RSC Adv
Rodríguez-Castro E, Romero E, González-Fernández C, Tomás-Pejó E.   +3 more
europepmc   +1 more source

Short-Chain Fatty Acids Production from Anaerobic Fermentation of Sewage Sludge: The Effect of Higher Levels Polyaluminium Chloride. [PDF]

Int J Environ Res Public Health, 2022
Zhu P, Li X, Feng J, Zhang R, Bai H, Bu D, Dan Z, Li W, Lu X.   +8 more
europepmc   +1 more source