Results 251 to 260 of about 3,642,644 (403)
Food Frontiers, EarlyView.Australian food industry stakeholders described the potassium‐enriched salt supply chain as separate from the regular salt supply and instead reliant on global markets. They identified opportunities to enable broader adoption across the Australian food system by strengthening local production, increasing research and collaboration, and targeted support
Juliette Crowther +13 more
wiley +1 more source
Occurrence of Biogenic Amines Producers in the Wastewater of the Dairy Industry. [PDF]
Molecules, 2020 Jančová P +7 more
europepmc +1 more source
Suitability of sludges from dairy and paper industries for growth and reproduction of Eisenia andrei
, 1999 César Elvira +2 more
openalex +1 more source
The Nutritional Composition and Multi‐Omics Analysis of Raw Milk From Normande and Holstein Cows
Food Frontiers, EarlyView.Normande milk is characterized by high protein and fat content, whereas Holstein milk is distinguished by its high milk yield. However, few studies have reported on their compositional differences. Thus, we used physicochemical and multi‐omics techniques to investigate the compositional differences between Normande and Holstein raw milks. ABSTRACT Milk
Yuanyuan Li +9 more
wiley +1 more source
Discrimination of Dairy Industry Isolates of the Lactobacillus casei Group [PDF]
, 2006 Ankur R. Desai +2 more
openalex +1 more source
Food Frontiers, EarlyView.The figure depicts the role of atmospheric pressure cold plasma in enhancing food safety, quality, and shelf life. It highlights key applications such as microbial inactivation, residue removal, food functionality improvement, and packaging enhancement, while also depicting associated challenges and future prospects in non‐thermal food processing ...
Mohammad Keewan +4 more
wiley +1 more source
Effluent generation by the dairy industry: preventive attitudes and opportunities [PDF]
, 2007 Vandré Barbosa Brião +1 more
openalex +1 more source
Food Frontiers, EarlyView.Transcriptomics revealed the metabolism of Lactiplantibacillus plantarum during soy milk fermentation. The fermentation of soy milk released aroma compounds and health‐beneficial metabolites. ABSTRACT The fermentation of plant‐based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives ...
Olivier Harlé +8 more
wiley +1 more source