Results 31 to 40 of about 3,641 (174)

Microbial Fermentation by Traditional Process using Intrinsic Microflora Reduces the Cyanide Content of Bamboo Shoots

Journal of Pure and Applied Microbiology, 2017
Ethnic people living in the North-East India, Nepal and Bhutan prepare and consume a variety of domesticated and wild bamboo tender shoots. Fermented bamboo shoots are consumed as a component of regular delicacies.
Olivia Khunjan, Piyush Pandey, G.D Sharma   +2 more
doaj   +1 more source

Effect of Different Processing Techniques on the Quality of Sour Bamboo Shoots

Shipin gongye ke-ji
In order to investigate the effects of different processing techniques on the quality of sour bamboo shoots, bamboo shoots were treated using two methods including licing and whole fermentation, and two different processing ingredients salt and lactic ...
Linzhi KANG, Danxia NIE, Lin CHEN, Tianmei LIANG, Xiunuan CHEN, Hui TANG   +5 more
doaj   +1 more source

Relationship between lignin gradient evolution of microstructure and micromechanics of bamboo cell wall under heat regulation

Industrial Crops and Products
Six-year-old moso bamboo was subjected to high-power microwave treatment (24–40 kW, 4–10 min) to elucidate the evolution of microstructure, chemical composition, and micro–nano mechanical properties.
Minzhen Bao, Hanjiang Cai, Neng Li, Tiancheng Yuan, Weigang Zhang   +4 more
doaj   +1 more source

Changing Consumption Patterns of Bamboo shoots: A Case Study of Traditional Food-Related Knowledge Systems

International Journal on Food, Agriculture and Natural Resources, 2022
Bamboo shoots form an integral part of the local diet of the Northeastern states of India. Fermented shoots have been consumed by tribal communities since ancient times.
Poonam Singhal, Ranjay Singh, Santosh Satya, S N Naik   +3 more
doaj   +1 more source

Profiling of Dietary Fiber From Pumpkin (Cucurbita moschata) Seed Hulls Pertaining to Monosaccharide Composition, Structural, Thermal, and Functional Properties

Food Chemistry International, EarlyView.
Dietary fiber (soluble/insoluble) was recovered from pumpkin seed hulls using hydrothermal extraction. Process parameters were optimized, and a comprehensive profiling of recovered fiber fractions was performed. ABSTRACT Insoluble (IDF) and soluble dietary fiber (SDF) were recovered from pumpkin seed hulls (PSHs) using hydrothermal treatment ...
Rishabh Thakur, H. K. Sharma
wiley   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Community Structure and Diversity of Rhizosphere Soil and Endophytic Bacteria during the Period of Growth of Moso Bamboo Shoots

Frontiers in Bioscience-Landmark, 2023
Background: The purpose of this study was to elucidate the community structure of rhizosphere soil bacteria and endophytic bacteria during the growth of moso bamboo (Phyllostachys edulis) shoots.
Zongsheng Yuan, Fang Liu, Zhi-hao Zeng, Hui Pan   +3 more
doaj   +1 more source

Simultaneous 3/4‐power scaling of leaf mass and 2/3‐power scaling of leaf area with stem mass in plants

Grassland Research, EarlyView.
Abstract Background Plant allometry theory developed in the last century focused on 2/3‐power scaling, determined by light interception considerations. More recently, 3/4‐power scaling based on the properties of vascular distribution networks has been proposed.
Cory Matthew, Hans Pretzsch, Rüdiger Grote   +2 more
wiley   +1 more source

Effect of Spontaneous Modified Atmosphere Packaging on Postharvest Storage Quality and Lignification of Fresh Bamboo Shoots

Guangdong nongye kexue
【Objective】Fresh bamboo shoots are bamboo shoot products that have not been blanched or pickled, with a crispy taste and refreshing flavor. However, fresh bamboo shoots breathe vigorously, which are prone to dehydration and wilting, making them difficult
Zheng LUO, Hongguang FU, Fanwei DAI, Ling WANG, Feiping CHEN, Mingqiang YE, Yingwei QI, Yulong CHEN   +7 more
doaj   +1 more source

Styrene and its natural analogues: accumulation and sustainable production methods

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Styrene, also known as vinyl benzene, is a colourless, highly volatile petrochemical that serves as a key monomer in the production of polystyrene and styrene‐butadiene rubber. Its industrial synthesis via the alkylation of benzene with ethylene relies on fossil fuels, requiring high temperatures and toxic catalysts that contribute to ...
Mwafaq Ibdah, Giovanni D'Ambrosio, Prasada Rao Kongala, Sureshkumar Mesara, Annalisa Serio, Bharadwaj Revuru, Antonello Paparella   +6 more
wiley   +1 more source