Results 121 to 130 of about 35,124 (300)

Xylose Acetals ‐ a New Class of Sustainable Solvents and Their Application in Enzymatic Polycondensation

ChemSusChem, Volume 18, Issue 6, March 15, 2025.
Novel organic solvents with an unmodified carbohydrate core were synthesised both from D‐xylose and directly from biomass and were successfully used as reaction media for lipase biocatalysts to synthesise aliphatic and aromatic polyesters. Abstract The use of organic solvents in academic research and industry applications is facing increasing ...
Anastasia O. Komarova, Cicely M. Warne, Hugo Pétremand, Laura König‐Mattern, Johannes Stöckelmaier, Chris Oostenbrink, Georg M. Guebitz, Jeremy Luterbacher, Alessandro Pellis   +8 more
wiley   +1 more source

Enrichment of Fruit Peels’ Nutritional Value by Solid-State Fermentation with Aspergillus ibericus and Rhizopus oryzae

Molecules
The 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, Helena Vilela, Joana Solinho, Rita Pinheiro, Isabel Belo, Marlene Lopes   +5 more
doaj   +1 more source

CHEMICAL AND ENERGETIC CONTENT OF CORN BEFORE AND AFTER PRE-CLEANING

Ciência Animal Brasileira, 2015
The poultry industry normally has little control over the raw material that arrives at the processing plant. This experiment aimed to evaluate chemical and energetic quality of corn obtained in a feed mill before and after pre-cleaning.
Sandra Iara Furtado Costa Rodrigues, José Henrique Stringhini, Márcio Ceccantini, Antonio Mário Penz Júnior, Andrea Machado Leal Ribeiro, Vanessa Peripolli, Concepta Margaret McManus Pimentel   +6 more
doaj   +1 more source

Production of bioethanol from multiple waste streams of rice milling [PDF]

, 2017
This work describes the feasibility of using rice milling by-products as feedstock for bioethanol. Starch-rich residues (rice bran, broken, unripe and discolored rice) were individually fermented (20% w/v) through Consolidated Bioprocessing by two ...
Basaglia, Marina, Cagnin, Lorenzo, Casella, Sergio, Favaro, Lorenzo, Pizzocchero, Valentino, van Zyl, Willem Heber   +5 more
core   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Implementasi Inovasi Teknologi Sistem Penyediaan Hijauan Makanan Ternak Di Lahan Kering di Yogyakarta

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
doaj  

Evaluation of Agave angustifolia as a Sustainable Alternative to Synthetic Pesticides: Phytochemical Composition and Multi‐Trophic Bioactivity

Flavour and Fragrance Journal, EarlyView.
The pesticidal potential of Agave angustifolia by assessing its anti‐nematic, antimicrobial, and insecticidal activities, alongside phytochemical profiling. ABSTRACT Plant diseases caused by fungi, bacteria, nematodes, and viruses contribute significantly to annual crop losses and economic hardship. Reliance on chemical pesticides, over a thousand used
Rashika Tamta, Shilpi Rawat, Himani Karakoti, Tannu Rani, Pooja Bargali, Ravendra Kumar, Stefania Garzoli, Renu Pandey   +7 more
wiley   +1 more source

Brown Mid-Rib Corn Population Trial [PDF]

, 2012
Brown mid-rib (BMR) corn hybrids are of interest to many growers in the Northeast who would like to maximize milk production on homegrown forage. BMR corn has a naturally-occurring genetic mutation that leads to less lignin in the stalk and makes corn ...
Cummings, Erica, Darby, Heather, Harwood, Hannah, Madden, Rosalie, Monahan, Susan   +4 more
core   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source