Results 271 to 280 of about 35,124 (300)
Some of the next articles are maybe not open access.
Mycologia, 1983
Chaetomium cellulolyticum proved to be the best organism for upgrading the protein values of corn stover in solid state fermentation. It grew profusely on the surface, intercellularly, and intracellularly in alkali-treated substrate. The hyphae entered into the cell lumen through natural openings, mechanical breaks, or spaces (created by solubilization
D. S. Chahal, M. Moo-Young, D. Vlach
openaire +1 more source
Chaetomium cellulolyticum proved to be the best organism for upgrading the protein values of corn stover in solid state fermentation. It grew profusely on the surface, intercellularly, and intracellularly in alkali-treated substrate. The hyphae entered into the cell lumen through natural openings, mechanical breaks, or spaces (created by solubilization
D. S. Chahal, M. Moo-Young, D. Vlach
openaire +1 more source
High protein corn fermentation products for poultry derived from corn ethanol production
Corn Fermented Protein (CFP) is the first commercially viable new source of high level (>50%), high quality vegetable protein, developed in the past twenty years and available for feeding to livestock, aquaculture, and companion animals. The protein product is derived from the sustainable fuel bioethanol production process and as a derivative of an ...openaire +1 more source
High protein corn fermentation products for swine derived from corn ethanol production
Corn Fermented Protein (CFP) is the first commercially viable new source of high level (>50%), high quality vegetable protein, developed in the past twenty years and available for feeding to livestock, aquaculture, and companion animals. The protein product is derived from the sustainable fuel bioethanol production process and as a derivative of an ...openaire +1 more source
Food Chemistry, 1996
Studies were conducted into the effects of indigenous fermentation and soy fortification on the protein quality and carbohydrate digestibility of a traditional Ghanaian corn meal. Fermentation significantly (P < 0.05) improved protein quality as determined by a protein digestibility corrected amino acid score method and 2,4-dinitrofluorobenzene (DNFB ...
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Studies were conducted into the effects of indigenous fermentation and soy fortification on the protein quality and carbohydrate digestibility of a traditional Ghanaian corn meal. Fermentation significantly (P < 0.05) improved protein quality as determined by a protein digestibility corrected amino acid score method and 2,4-dinitrofluorobenzene (DNFB ...
openaire +1 more source
The contemporary management of cancers of the sinonasal tract in adults
Ca-A Cancer Journal for Clinicians, 2023Rajat Thawani
exaly
XXV International Grassland Congress (IGC 2023), 2023
S. Usman, Y. Y. Shen, G. T. Ge
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S. Usman, Y. Y. Shen, G. T. Ge
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The protein corona from nanomedicine to environmental science
Nature Reviews Materials, 2023Assist Prof Morteza Mahmoudi +2 more
exaly