Results 111 to 120 of about 17,315 (292)

Artificial intelligence in enzyme catalysis: Emerging trends and applications in biocatalyst engineering

The Canadian Journal of Chemical Engineering, EarlyView.
Schematic representation of artificial intelligence approaches in enzyme catalysis, integrating bibliometric analysis, emerging research trends, and machine learning tools for enzyme design, prediction, and industrial biocatalytic applications. Abstract This study systematically explores the applications of artificial intelligence (AI) in enzyme ...
Misael Bessa Sales, Francisco Izaias da Silva Aires, Paulo Gonçalves de Sousa Junior, Calebe Da Rocha Silva, Emanuel Lino Rodrigues, Maria Cristiane Martins de Souza, José C. S. dos Santos   +6 more
wiley   +1 more source

The Relationship of Moisture in Swiss Cheese to Quality and Yield

Journal of Dairy Science, 1940
Summary Correlations of analytical data with grades of 218 experimental and 418 factory Swiss cheeses indicated that the presence of an excessive amount of moisture is generally detrimental to the quality of the cheese. Laboratory results on yields of cheese per hundred pounds of milk indicated that some of the manufacturing variations which may be ...
George P. Sanders, Robert R. Farrar, Robert E. Hardell, Fred Feutz, Lloyd A. Burkey   +4 more
openaire   +1 more source

Inside Exposure: Tracking Fear and Threat Expectancy Dynamics Within and Between Exposure Sessions for Anorexia Nervosa

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Anxiety and avoidance behaviors are increasingly recognized as key drivers of anorexia nervosa. Exposure therapy, rooted in the inhibitory learning model, targets these drivers by violating threat expectancies. This translational study investigated the dynamics of fear and threat expectancies within and between 417 individualized ...
Hanna Melles, Michelle Spix, Stefanie Duijvis, Anita Jansen   +3 more
wiley   +1 more source

The Formulation of Cheese Analogue from Sweet Corn Extract

International Journal of Food Science, 2019
Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk.
Nur Aini, Vincentius Prihananto, Budi Sustriawan, Didik Romadhon, Riza N. Ramadhan   +4 more
doaj   +1 more source

Leptin Reduces Running in a Rodent Anorexia Nervosa Model via a Distributed Neural Network

European Eating Disorders Review, EarlyView.
ABSTRACT Objective Hyperactivity is a persistent and clinically relevant symptom in anorexia nervosa (AN). Hyperactivity is inversely correlated with leptin levels. While systemic leptin administration attenuates hyperactivity in rodent models, the specific brain regions mediating this effect remain unclear.
Nick J. M. Papavoine, Melissa N. Veendijk, Jessie Nijman, Mieneke C. M. Luijendijk, Inge G. Wolterink‐Donselaar, Frank J. Meye, Roger A. H. Adan   +6 more
wiley   +1 more source

Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition

, 2015
The dairy industry exploits different processes to increase the value of whey protein (WP). Micro-particulated whey proteins (MWP), which are colloidal particles formed by controlled aggregation of WP, are widely used in low-fat products.
STURARO, ALBA, Zorzi, Elisa, DE MARCHI, MASSIMO, CASSANDRO, MARTINO   +3 more
core   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Effects of reconstitution rate and hydration time on the yield of fresh cheese from reconstituted milk

Powdered milk, due to its versatility, extended shelf life, and ease of transport, serves as a viable alternative for cheese production, especially in regions with limited access to fresh milk.
Lopes, Karilya Mariana Paiva, Valente, Gustavo Lucas Costa, Santos, Eva Emília dos, Temponi, Maria Sara Rodrigues   +3 more
core   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Bulletin: Number 110: Milk-Fat and Cheese Yield

, 1896
32 pages, 1 article*Milk-Fat and Cheese Yield* (Van Slyke, L.
Van Slyke, L. L., New York State Agricultural Experiment Station.   +1 more
core