Results 71 to 80 of about 5,696 (212)

Caproate Production from Yellow Water Fermentation: The Decisive Roles of Electron Donors

Fermentation
Caproate is a valuable medium-chain fatty acid (MCFA) that is found to be extensively used in biofuel production, food preservation, and the pharmaceutical industries. Short-chain fatty acids (SCFAs) from waste streams can be upgraded sustainably through
Kai Shen, Xing Chen, Jiasheng Shi, Xuedong Zhang, Yaya Sun, He Liu, Salma Tabassum, Hongbo Liu   +7 more
doaj   +1 more source

Perinatal lead (Pb) exposure and alterations to amyloid beta and metabolic profiles in the brain

Alzheimer's &Dementia, Volume 22, Issue 9, September 2026.
Abstract INTRODUCTION Developmental neurotoxicant exposures (e.g., lead [Pb]) are suspected contributors to dementia. Dementia is characterized by amyloid beta (Aβ) plaques and dysregulated metabolism. To better understand the relationship between environment and dementia risk, we assessed the impact of perinatal Pb exposure on dementia‐related ...
Rachel K. Morgan, Evelyn K. Matei, Junru Pan, Tomoko Ishikawa, Katelyn M. Polemi, Ingrid Bergin, Sean P. Ferris, Hao Wang, Dana C. Dolinoy, Kelly M. Bakulski, Justin A. Colacino   +10 more
wiley   +1 more source

Enhanced Anaerobic Mixed Culture Fermentation with Anion-Exchange Resin for Caproate Production

, 2019
The bioproduction of caproate from organic waste by anaerobic mixed culture is a very attractive technology for upgrading low-grade biomass to a high-value resource.
Jiangnan Yu, Zhenxing Huang, Peng Wu, Mingxing Zhao, Chunmei Liu, Wenquan Ruan, Jialin Liao   +6 more
core   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, Volume 103, Issue 5, Page 695-706, September/October 2026.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Crystal structure of tetrakis(μ-caproato-κ2O:O′)bis[(4-cyanopyridine-κN1)copper(II)]

Acta Crystallographica Section E: Crystallographic Communications, 2015
The title dinuclear complex, [Cu2(C6H11O2)4(C6H4N2)2], has a paddle-wheel structure. The two crystallographically independent CuII atoms are each in a distorted square-pyramidal environment, in which four O atoms from the four bridging caproate ligands ...
Sukanya Baruah, Zinnatara Islam, Sanjib Karmakar, Birinchi Kumar Das   +3 more
doaj   +1 more source

Smoking, 17 Alpha-Hydroxyprogesterone Caproate, and Preterm Birth [PDF]

American Journal of Perinatology, 2016
Objective The objective of this study was to determine if maternal smoking modifies the effectiveness of 17 α-hydroxyprogesterone caproate (17OHP-C). Study Design Secondary analysis of the Maternal-Fetal Medicine Units Network trial of 17OHP-C. The prevalence of preterm birth (PTB) by smoking status and treatment group was compared by chi-squared ...
Kent D, Heyborne, Amanda A, Allshouse
openaire   +2 more sources

Spatiotemporal Dynamics of 2‐methoxy‐4‐vinylphenol Production Driven By Microbial–Environmental Interactions During Zaopei Fermentation of Strong‐Flavor Baijiu

Food Bioengineering, Volume 5, Issue 3, Page 373-388, September 2026.
ABSTRACT 2‐Methoxy‐4‐vinylphenol (4‐vg) is a key bioactive phenolic compound that confers flavor complexity and health benefits in strong‐flavor Baijiu (SFB), but its dynamic formation during fermentation remains unclear. In solid‐state heterogeneous fermentation system, material formation depends on coordinated microbial–environmental interactions ...
Wenhua Tong, Juan Dai, Jie Yang, Ying Yang, Zhijiu Huang, Dan Huang, Huibo Luo, Suyi Zhang   +7 more
wiley   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Effects of different macroporous adsorption resins and activated carbon for alcoholic beverages on alcohols and esters in strong-flavor Baijiu [PDF]

Zhongguo niangzao
At present, the phenomenon of insufficient ethyl caproate and high ethyl lactate or ethyl acetate is common in strong-flavor (Nongxiangxing) Baijiu, which seriously affect the quality of Baijiu. In this study, five macroporous adsorption resins (polar DA-
YUAN Chunfang, SU Jian, WANG Fang, ZHANG Fuyong, LI Qijun, GOU Zixi, LIU Li, CHEN Shijiang, WANG Han, ZHENG Jia
doaj   +1 more source

Thermodynamic and physiological study of caproate and 1,3-propanediol co-production through glycerol fermentation and fatty acids chain elongation

, 2017
An alternative process for anaerobic wastewater treatment with methane recovery is to elongate the carbon chain of volatile fatty acids (VFAs) with a formation of medium chain carboxylic acids (MCCAs), e.g. n-caproic acid with higher monetary value.
Zhang, T, Po-Heng Lee, Peixian Yang, Yang, P, Mao, Y, Leng, L, Wu, Z, Tong Zhang, Yanping Mao, Lee, PH, Ling Leng, Zhuoying Wu   +11 more
core   +1 more source