Results 201 to 210 of about 31,405 (305)

The effects of the inclusion of jabuticaba peel flour on performance, metabolism, and its influence on the skin color of Carassius auratus. [PDF]

Trop Anim Health Prod
Sousa RM, Siqueira MS, Scardua MP, Pinho TA, Casari ACAB, Deboleto SGC, Neu DH, Honorato CA.   +7 more
europepmc   +1 more source

Concentrated separation of wheat flour into starch and gluten

, 2011
van der Zalm, E.E.J., Zalm, E.E.J., van der   +1 more
core  

Delta Milling Company P.1

Delta Milling Company (flour mill) in Delta, Utah, June 12, 1918.
Shipler Commercial Photographers
core  

Sustainable Ball Milling‐Assisted Synthesis of Bread Waste‐Derived Highly Porous Carbons for Adsorption‐Based Applications

ChemPhysChem, Volume 27, Issue 13, 14 July 2026.
A simple strategy is proposed to convert food waste such as dry bread into highly porous carbons that can be used for catalysis and adsorption‐related applications. Namely, a fast ball milling of dry bread and a mild activation agent, followed by carbonization at 800°C, is used to obtain porous carbons with surface areas up to 2400 m2/g.
Barbara Szczęśniak, Adam Kapusta, Jerzy Choma, Mietek Jaroniec   +3 more
wiley   +1 more source

Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact. [PDF]

Foods
Ozer C, Yildirim H, Surek E, Ozkan K, Sagdic O, Palombieri S, Sestili F, Koksel H.   +7 more
europepmc   +1 more source

Daily commercial letter.

Latest issue consulted: No. 2649 (Dec. 31, 1864).A critical daily record of the flour, grain, live stock, and provision markets.Title from caption.Issues for also called: Mode of access ...

core  

Scale‐up of Streptomyces species cultivations based on the morphological response to the energy dissipation rate

AIChE Journal, Volume 72, Issue 7, July 2026.
Abstract Filamentous microorganisms exhibit complex morphologies that influence product formation and are affected by various bioprocess parameters. Consistent morphology is therefore essential for comparable results during scale‐up. This study investigates the scale‐up of Streptomyces species (Streptomyces spp.) cultivations from shake flasks to ...
Gesa Brauneck, Anton Brass, Artiom Boreiko, Marvin Ueßeler, Marcel Mann, Johannes Pastoors, Valentin Steier, Philipp Eibl, Christian Witz, Dorothea M. Schütterle, Ivan Schlembach, Miriam A. Rosenbaum, Jorgen Magnus   +12 more
wiley   +1 more source

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based Burgers. [PDF]

Food Sci Nutr
Rebellato AP, Dos Reis Gasparetto Cruz B, Sebastião VG, Dos Santos M, Stürmlinger JGS, Pollonio MAR, Steel CJ.   +6 more
europepmc   +1 more source

Zinc Oxide Nanoparticles for Food Applications: From Synthesis and Functional Properties to Safety and Sustainability

Food Frontiers, Volume 7, Issue 4, July 2026.
Green and conventional synthesis routes produce ZnO nanoparticles with tunable physicochemical properties for food applications, ZnO‐NPs enhance antimicrobial activity, UV protection, and food preservation through ROS generation and ZN2+ release. However, particle dissolution, migration, cytotoxicity, and environmental concerns highlight the need for ...
Liza Akter, Md. Hassan Bin Nabi, Yusuf Chowdhury, Mohima Akther Any, Md Abu Rayhan, Abid Hassan Arnab, Wahidu Zzaman   +6 more
wiley   +1 more source

Mycotoxin Development in Cashew Apple-Wheat Flour Composite During Tropical Storage. [PDF]

Environ Health Insights
Amponsah AS, Mohammed B, Golly MK, Agyei-Poku B.   +3 more
europepmc   +2 more sources