Results 111 to 120 of about 3,872,471 (286)

Effects of solid-state fermentation of corn gluten meal by mixed strains on growth and development， immune function， and intestinal flora of Hyline brown chicks

Siliao yanjiu
The experiment aimed to investigate the effects of fermented corn gluten meal on growth and development, immune function, and intestinal flora of chicks. A total of 360 Hyline brown chicks were randomly divided into six groups with six replicates with 10
HUANG Zhaoxin, LI Qining, ZHONG Yue, ZHANG Shuai, ZHENG Xin   +4 more
doaj  

Study on Extraction Process of Corn Steep Liquor Protein by Response Surface Methodology and Single Cell Protein Fermentation

Shipin gongye ke-ji, 2022
The method of extracting protein from corn steep liquor by isoelectric point method was studied. The supernatant after extracting crude protein was used to produce single cell protein. Single factor experiment was used to analyze the influence of pH, temperature and time on protein extraction.
Yangqing LUO, Zenglin WU, Shengfu LI, Junjie ZHANG, Rui DUAN   +4 more
openaire   +1 more source

Microbiota of Tayohounta, a fermented baobab flavour food of Benin [PDF]

, 2011
The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process ...
Nout, M.J.R., Chadare, F.J., Jonkman, J., Hounhouigan, J.D., Zwietering, M.H., Wolkers-Rooijackers, J.C.M.   +5 more
core   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Profiling of Dietary Fiber From Pumpkin (Cucurbita moschata) Seed Hulls Pertaining to Monosaccharide Composition, Structural, Thermal, and Functional Properties

Food Chemistry International, EarlyView.
Dietary fiber (soluble/insoluble) was recovered from pumpkin seed hulls using hydrothermal extraction. Process parameters were optimized, and a comprehensive profiling of recovered fiber fractions was performed. ABSTRACT Insoluble (IDF) and soluble dietary fiber (SDF) were recovered from pumpkin seed hulls (PSHs) using hydrothermal treatment ...
Rishabh Thakur, H. K. Sharma
wiley   +1 more source

Effects of Fermented Rice Bran Meal on Growth Performance and Amino Acid Metabolism in Finishing Pigs

Animals
Due to the lack of corn and soybean meal in animal feeding, rice bran meal (RBM) has been proposed as a beneficial substitute for these feedstocks’ ingredients. Its fermentation by using diverse microbes has been adopted as a beneficial technique.
Wenzhuo Deng, Xiao’e Xiang, Ziru Li, Sindaye Daniel, Jinghong Liao, Xinhua Cao, Zhiyuan Sui, Hui Zeng, Suqin Hang   +8 more
doaj   +1 more source

Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread [PDF]

, 2017
The effects of fermentation of teff flour by a mixture of lactic acid bacteria and yeasts present in a gluten-free sourdough have been considered.
A. Marti, F. Bonomi, M. Marengo, S. Iametti, M.C. Casiraghi, M.A. Pagani, L. Franzetti, Marengo, Mauro   +7 more
core   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Optimization of solid-state fermented corn distillers dried grains with solubles: effects on growth performance and tissue morphology in broiler chickens

Frontiers in Animal Science
In recent years, the use of corn DDGS has alleviated the problem of protein feed shortages to a certain extent; however, its high mycotoxin content seriously restricts its application in feedstuffs.
Yuqing Peng, Mengchen Wang, Zewei Zheng, Lei Wang, Xuelei Zhang, Kang Cheng, Yong Zhang   +6 more
doaj   +1 more source

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source