Results 91 to 100 of about 11,169 (251)
The Effect of Using Eco-Enzymes As Starters on The Physical and Nutritional Quality of Corn Cob Fermentation [PDF]
Journal of Global Innovations in Agricultural SciencesCorn cobs are a potential source of fiber for ruminants, yet it has not been optimally utilized due to its low digestibility. The nutritional content and digestibility of corn cobs could be maximized through microbial activity during the ...
Rohmiyatul Islamiyati, Budiman Nohong
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Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
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Jurnal Ilmu-Ilmu Peternakan, 2014 The purpose of this study was to evaluate the nutritional value of cassava and tofu mixture fermented by Aspergillus niger, Rizhopus oligosporus and the combination among them (50% of Aspergillus niger and 50% of Oligosporus Rizhopus) as a substitute ...
Maria Yohanista +2 more
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Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
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Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
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Planta Tropika: Jurnal Agrosains, 2015 The successful development of agriculture depends on the success in optimizing the utilization of natural resources owned. Potential sources of forage availability based on land resources is possible in each area there will be a difference, this ...
Supriadi Supriadi
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Guideline for the electrospinning of food biomacromolecules
Food Biomacromolecules, EarlyView.Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
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MoleculesThe fruit processing industry is responsible for disposing of huge amounts of byproducts, especially fruit peels (FPs), which are often discarded in landfills.
Liliana P. Araújo +5 more
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Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
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Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
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