Results 21 to 30 of about 149,730 (310)

Effect volatile fatty acids concentrations in the development of the caprine ruminal microflora [PDF]

Iraqi Journal of Veterinary Sciences, 2009
It is known that volatile fatty acids can inhibit growth of species of the family Enterobacteriaceae in vitro. However these volatile fatty acids affect bacterial population in the rumen of goats is unknown.
R. K. Muhsen
doaj   +1 more source

Effect of pH on the Economic Potential of Dark Fermentation Products from Used Disposable Nappies and Expired Food Products

Applied Sciences, 2021
Used disposable nappies constitute a waste stream that has no established treatment method. The purpose of this study was the assessment of the dark fermentation of used disposable nappies and expired food products under different pH values.
Dimitris Zagklis, Marina Papadionysiou, Konstantina Tsigkou, Panagiota Tsafrakidou, Constantina Zafiri, Michael Kornaros   +5 more
doaj   +1 more source

Characterization of Sorghum and Millet with Special Reference to Fatty Acid and Volatile Profile.

Turkish Journal of Agriculture: Food Science and Technology, 2015
Sorghum and millet are important food staples in semi-arid tropics of Asia and Africa. Sorghum and millet are cereal grains that have prospective to be used as substitute to wheat flour for celiac patients. These are considered as the good source of many
Muhammad Farhan Jahangir Chughtai, Imran Pasha, Faqir Muhammad Anjum, Muhammad Adnan Nasir   +3 more
doaj   +1 more source

Single Cell Oil Production by Oleaginous Yeasts Grown in Synthetic and Waste-Derived Volatile Fatty Acids

Microorganisms, 2020
Four yeast isolates from the species—Apiotrichum brassicae, Candida tropicalis, Metschnikowia pulcherrima, and Pichia kudriavzevii—previously selected by their oleaginous character and growth flexibility in different carbon sources, were tested for their
Sara Bettencourt, Catarina Miranda, Tatiana A. Pozdniakova, Paula Sampaio, Ricardo Franco-Duarte, Célia Pais   +5 more
doaj   +1 more source

Study on the physicochemical indexes, nutritional quality, and flavor compounds of Trichiurus lepturus from three representative origins for geographical traceability

Frontiers in Nutrition, 2022
Trichiurus lepturus (hairtail) is an important economic component of China’s marine fishing industry. However, due to the difficulty in identifying the appearance of hairtail from different geographical distributions, hairtails with geographical ...
Shitong Wang, Pingya Wang, Yiwei Cui, Weibo Lu, Xuewei Shen, Huimin Zheng, Jing Xue, Kang Chen, Qiaoling Zhao, Qing Shen   +9 more
doaj   +1 more source

Is fat the sixth taste primary? Evidence and implications [PDF]

, 2015
Explores our tongue\u27s ability to detect fat as a distinct taste similar to our ability to sense sweet, sour, bitter, acid and savory. Abstract Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For
Andrew Costanzo, Russell Keast
core   +1 more source

Bacteria isolated from Bengal cat (Felis catus × Prionailurus bengalensis) anal sac secretions produce volatile compounds potentially associated with animal signaling. [PDF]

, 2019
In social animals, scent secretions and marking behaviors play critical roles in communication, including intraspecific signals, such as identifying individuals and group membership, as well as interspecific signaling.
Cho, Adrienne W, Coil, David A, Davis, Cristina E, Eisen, Jonathan A, Ganz, Holly H, Jospin, Guillaume, McCartney, Mitchell M, Yamaguchi, Mei S, Zaw, Thant H   +8 more
core   +1 more source

Volatile and glycosidically bound composition of Loureiro and Alvarinho wines [PDF]

, 2008
Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, respecting free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by GC-MS after adsorption on XAD-2 resin.
Allen M.S., Aubert C., Boidron J.-N., Cordonnier, R.E., Günata Y.Z., J.M. Oliveira, Joslin W., Lubbers S., M.O. Maia, Meilgaard M.C., Nicolini G., Oliveira J.M., P. Oliveira, R.L. Baumes, Sefton M.A., Simpson R.F., Tominaga T., Versini G., Versini G., Winterhalter P.   +19 more
core   +1 more source

Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Animals, 2020
This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski.
Patrycja Dopieralska, Joanna Barłowska, Anna Teter, Jolanta Król, Aneta Brodziak, Piotr Domaradzki   +5 more
doaj   +1 more source

Ultrasound-controlled acidogenic valorization of wastewater for biohydrogen and volatile fatty acids production: Microbial community profiling

iScience, 2023
Summary: The present study explored the influence of ultrasound on acidogenic fermentation of wastewater for the production of biohydrogen and volatile fatty acids/carboxylic acids. Eight sono-bioreactors underwent ultrasound (20 kHz: 2W and 4W), with an
Omprakash Sarkar, Leonidas Matsakas, Ulrika Rova, Paul Christakopoulos   +3 more
doaj   +1 more source