Results 211 to 220 of about 286,053 (311)

Application of MALDI-TOF-MS in the surveillance of microbial diversity in butter production: a case study of Polish dairy. [PDF]

Sci Rep
Sibińska E, Adamczyk I, Ludwiczak A, Złoch M, Pomastowski P.   +4 more
europepmc   +1 more source

By‐product of heparin extraction as a sustainable alternative to enhance the use of nitrogen in agriculture

Environmental Progress &Sustainable Energy, EarlyView.
Abstract This study evaluates the potential of a new organic fertilizer derived from porcine intestinal mucosa (designated BHE), a by‐product of the heparin extraction process, as a sustainable nitrogen (N) source for agriculture. The work was conducted in two stages: (i) chemical and spectroscopic characterization of BHE compared with poultry litter ...
Aline Zanquetti, Felipe Augusto Bueno Rossi, Jonatas Thiago Piva, Larissa Macedo dos Santos‐Tonial   +3 more
wiley   +1 more source

Recent Trends and Developments to Valorize Sheep and Goat Cheese Whey for Small and Medium-Size Enterprises. [PDF]

Foods
Dinkçi N, Akdeniz V, Akalın AS.
europepmc   +1 more source

A Systematic Scoping Review of Factors Contributing to Loss of Control Eating During Pregnancy

European Eating Disorders Review, EarlyView.
ABSTRACT Objective Evidence suggests loss of control eating (LOC) during pregnancy is prevalent and linked to adverse health consequences for birthing individuals and their offspring; however, factors underlying risk for prenatal LOC remain unclear.
Riley J. Jouppi, Michele D. Levine, Rachel P. Kolko Conlon, Lydia B. Brown   +3 more
wiley   +1 more source

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source

Editorial: Rheological properties of functional and future foods. [PDF]

Front Nutr
Yazar G, Demirkesen I, Duvarci OC, Rosell CM.   +3 more
europepmc   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, EarlyView.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Microplastic contamination in commercial and traditional dairy products: occurrence, characteristics, and potential risk. [PDF]

Curr Res Food Sci
Mitu SS, Ghosh GC, Chakraborty TK, Zaman S, Hanamoto S, Yang Y, AbWahid M, Rahman IM, Hasibuzzaman M, Asha JT, Islam S, Sultana D, Ahmmed M.   +12 more
europepmc   +1 more source

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source