Results 61 to 70 of about 201,464 (259)

Brosimum Alicastrum as a Novel Starch Source for Bioethanol Production

Energies, 2017
Ramon (Brosimum alicastrum) is a forest tree native to the Mesoamerican region and the Caribbean. The flour obtained from Ramon seeds is 75% carbohydrate, of which 63% is starch, indicating its potential as a novel raw material for bioethanol production.
Edgar Olguin-Maciel, Alfonso Larqué-Saavedra, Daisy Pérez-Brito, Luis F. Barahona-Pérez, Liliana Alzate-Gaviria, Tanit Toledano-Thompson, Patricia E. Lappe-Oliveras, Emy G. Huchin-Poot, Raúl Tapia-Tussell   +8 more
doaj   +1 more source

Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder

International Journal of Food Studies, 2023
Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours.
Sophie Nansereko, John Muyonga, Yusuf Byaruhanga   +2 more
doaj   +1 more source

The Effects of Topdressing Nitrogen on Hard Red Winter Wheat [PDF]

, 2013
The demand for local organic food is steadily increasing throughout Vermont and New England. Consumers are asking for bread baked with locally grown wheat; however, bakers have been slow to incorporate local wheat flour because of the challenges ...
Burke, Conner, Cummings, Erica, Darby, Heather, Harwood, Hannah, Monahan, Susan   +4 more
core   +1 more source

Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders

Journal of the American Oil Chemists' Society, EarlyView.
Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias, Wellington da Silva Oliveira, Stanislau Bogusz Junior, Ameer Y. Taha   +3 more
wiley   +1 more source

Effect of Adding Carrot Flour (Daucus carota) to Commercial Feed on Increasing the Brightness of the Body Color of Goldfish (Carassius auratus)

Journal of Aquaculture Science
One type of freshwater ornamental fish that is popular and in demand is the goldfish (Carassius auratus) because it has an attractive color that appears on its body, so food is needed that can trigger the appearance of attractive fish colors. The purpose
Darsiani Darsiani, Arini Febrianti, Antoni Harahap, Muhammad Ansar, Dewi Yuniati, Dian Lestari, Fauziah Nur, Chairul Rusyd Mahfud, Yanti Mutalib   +8 more
doaj   +1 more source

Technobiological Pathways for High‐CO₂ Capture Using Micro‐/Macroalgae: Genetic Engineering, Process Automation, and Value‐Added Bioproducts

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Greenhouse gas (GHG) emissions have emerged as one of the most critical drivers of climate change; this is primarily due to high concentrations and long atmospheric life of carbon dioxide (CO2). For a significant amount of time, various biological processes such as microalgal cultivation, cyanobacterial systems, photosynthetic microorganisms ...
Sadhana Semwal, Harish Chandra Joshi
wiley   +1 more source

Dual morphology (fibres and particles) cellulosic filler for WPC materials [PDF]

, 2016
Wood-plastic composites (WPC) were fabricated by using a polyethylene (PE) matrix and filling it with wood flour in the amount of 30 wt.%, and compared with the same composites with further amount of 10 wt.% of cellulosic recycled fibres added.
QUITADAMO, ALESSIA, Santulli, Carlo, TIRILLO', Jacopo, VALENTE, Marco   +3 more
core   +1 more source

Growth Strategy of Circular Startups

Business Strategy and the Environment, EarlyView.
ABSTRACT Circular startups (CSUs) play a crucial role in the circular transition by developing circular business models (CBMs) that minimise resource use and narrow material and energy loops. However, empirical research on how CBMs shape growth strategies and how ecosystems enable or constrain scaling remains limited.
Gustavo Dalmarco, Ana Inês, Carolina de Sousa Resende, Ricardo Zimmermann   +3 more
wiley   +1 more source

Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties

Food Chemistry Advances
This study aimed to elevate the sensory value of Chinese steamed bread (CSB) by incorporating a blend of oats and corn. Through meticulous formulation, we achieved an optimal amalgamation for oat and corn Chinese steamed bread (OCCSB), comprising 28 ...
Congyun Jiang, Songyi Lin, Yiying Yang, Xin Yang, Yumeng Yang, Yue Tang   +5 more
doaj   +1 more source

Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

Journal of Food Quality, 2017
Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving
Sema Aydın, Yüksel Özdemir
doaj   +1 more source