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Metabolic Hydrogen Flows in Rumen Fermentation: Principles and Possibilities of Interventions

Frontiers in Microbiology, 2020
Rumen fermentation affects ruminants productivity and the environmental impact of ruminant production. The release to the atmosphere of methane produced in the rumen is a loss of energy and a cause of climate change, and the profile of volatile fatty ...
Hanne Mørck Nielsen, Emilio M Ungerfeld
exaly   +2 more sources

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Comprehensive Reviews in Food Science and Food Safety, 2020
Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences.
Amanda Ying Hui Voo, Kong Fei Chai, Wei Ning Chen   +2 more
exaly   +2 more sources

Biochemistry of Fermentation [PDF]

, 1999
The human large intestine is a complex anaerobic ecosystem, composed of numerous different species, which degrade and ferment substrates that have either escaped the digestion in the upper digestive tract or are produced by the host. It is recognised that a significant daily quantity of undigested dietary carbohydrate enters the colon (Edwards and ...
Bernalier, Annick, Dore, J., Durand, M.
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Effect of Fermentation Processing on the Flavor of Baijiu.

Journal of Agricultural and Food Chemistry, 2018
Baijiu, otherwise known as the national liquor of China, is a well-known distilled spirit that has been produced for over 2000 years. Baijiu is a clear and transparent fermented alcoholic beverage containing more than 1870 volatile compounds, including ...
Huilin Liu, Baoguo Sun
semanticscholar   +1 more source

Gas Fermentation—A Flexible Platform for Commercial Scale Production of Low-Carbon-Fuels and Chemicals from Waste and Renewable Feedstocks

Frontiers in Microbiology, 2016
There is an immediate need to drastically reduce the emissions associated with global fossil fuel consumption in order to limit climate change. However, carbon-based materials, chemicals, and transportation fuels are predominantly made from fossil ...
Michael Köpke
exaly   +2 more sources

Fermentation for tailoring the technological and health related functionality of food products

Critical reviews in food science and nutrition, 2020
Fermented foods are experiencing a resurgence due to the consumers’ growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and ...
Netsanet Shiferaw Terefe, M. Augustin
semanticscholar   +1 more source

Fermentation and Fermented Dairy Products

1996
Although this chapter is devoted to milk and other dairy products, it begins with a discussion of fermentation because of the importance of this process to dairy products.
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A FERMENT OF CHANGE

JCMS: Journal of Common Market Studies, 1962
Jean Monnet (1888–1979) was the “father of Europe.” No single individual influenced the shape of the European Union more than this French civil servant and diplomat. Monnet convinced Robert Schuman to propose the European Coal and Steel Community and became the first president of its High Authority; he also convinced Johan Willem Beyen and Paul-Henri ...
openaire   +2 more sources