Results 111 to 120 of about 1,834,588 (314)

Integrating anaerobic and photochemical processes: UV–vis‐driven post‐treatment for micropollutant abatement and toxicity control in UASB secondary effluent

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Upflow anaerobic sludge blanket (UASB) reactors are widely used in low‐ and middle‐income countries, but secondary effluents may still contain organic micropollutants and residual toxicity. This study evaluated UV–Vis photolysis and UV/H2O2 as post‐treatment options for UASB secondary effluent (SE), integrating micropollutant ...
Fernando Rodrigues‐Silva, Gabriella P Masceno, Paloma P Panicio, Magno Lange Albuquerque, Rafaela Imoski, Wanessa A Ramsdorf, Liziê DT Prola, Maria Clara VM Starling, Camila C Amorim, Fernando H Passig, Marcus V Liz   +10 more
wiley   +1 more source

Commercial National Bank

, 1907
Image shows an exterior view of the Commercial National Bank building.This photo included in both the Shipler and the Classified Photo ...
Shipler Commercial Photographers; Shipler, Harry
core  

Dietary management and feeding considerations of pediatric aerodigestive and upper gastrointestinal motility disorders: A position paper by the North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition (NASPGHAN) Neurogastroenterology and Motility Committee

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objective Pediatric aerodigestive and upper gastrointestinal (UGI) motility disorders are common and may be associated with compromised nutritional status and decreased quality of life. Traditional dietary recommendations for aerodigestive and UGI motility disorders have been rudimentary and largely based upon experience and common sense ...
Khalil El‐Chammas, Kirsten B. Jones, Joan Arvedson, Mary Boruta, Erick Toro‐Monjaraz, Anita Sicolo, Anil Darbari, Rachel Rosen, Julie Khlevner   +8 more
wiley   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Commercial Street

, 1903
Image shows a general view of the people and businesses on Commercial ...
Shipler Commercial Photographers; Shipler, Harry
core  

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Evaluation of Potato Wheat Composite Flour for Bread Production in Ethiopia

Blue Nile Journal of Agricultural Research
Consumption of wheat flour for bread and other baked products has increased in Ethiopia as well as worldwide. However, the wheat produced in Ethiopia is not enough to support bakery and pastry industries.
Ayalew Demissew, Seifu Yilema, Kiber Temesgen, Ayenew Meresa, Getu Tegegne   +4 more
doaj  

Commercial Block, Near View

, 1909
Image shows a close up, exterior view of the Commercial Block.This photo included in both the Shipler and Commercial photo ...
Shipler Commercial Photographers; Shipler, Harry
core  

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Relationship of the moisture content of Finnish wheat flour and relative humidity

Agricultural and Food Science, 1968
Changes in the moisture content of Finnish commercial wheat flour stored at variable relative humidities, representing the conditions typical of flour storage in Finland, were investigated.
Yu-Yen Linko, Pekka Linko
doaj