Results 51 to 60 of about 580,740 (360)
Foods, 2021 Food fermentation has been practised since ancient times to improve sensory properties and food preservation. This review discusses the process of fermentation, which has undergone remarkable improvement over the years, from relying on natural microbes ...
Mohamed Mannaa +3 more
semanticscholar +1 more source
Research on Hot-air Drying Characteristics and Kinetics of Non-fried Extruded Potato Instant Noodles
Liang you shipin ke-ji, 2021 In order to improving the drying property and quality of non - fried extruded potato instant noodles,the drying characteristics of non-fried extruded instant noodles with diametral of 0.7 mm,1mm and 1.2 mm under the conditions of 40 ℃,50 ℃,60 ℃ and 70 ...
ZHANG Xin +6 more
doaj +1 more source
Fermentation, fermented foods and lactose intolerance [PDF]
European Journal of Clinical Nutrition, 2002 Lactose (milk sugar) is a fermentable substrate. It can be fermented outside of the body to produce cheeses, yoghurts and acidified milks. It can be fermented within the large intestine in those people who have insufficient expression of lactase enzyme on the intestinal mucosa to ferment this disaccharide to its absorbable, simple hexose sugars ...
openaire +4 more sources
Research progress on rapeseed green processing technology
Liang you shipin ke-ji, 2020 Green processing technology has wide prospects in rapeseed industry.The research progress of process technologies including microwave, pulsed electric field, shelling, cold pressing, enzymatic hydrolysis,supercritical CO2 extraction, low temperature ...
ZHANG Xin +6 more
doaj +1 more source
FEBS Letters, EarlyView.UDP‐glucuronic acid 4‐epimerase (UGAepi) catalyzes NAD+‐dependent interconversion of UDP‐glucuronic acid (UDP‐GlcA) and UDP‐galacturonic acid (UDP‐GalA) via C4‐oxidation, 4‐keto‐intermediate rotation, and C4‐reduction. Here, Borg et al. examined the role of the substrate's carboxylate group in the enzymic mechanism by analyzing NADH‐dependent reduction
Annika J. E. Borg +2 more
wiley +1 more source
Microbial Cell Factories, 2019 Background In terms of protein production, the internal environment of the host influences the activity of expression elements, thus affecting the expression level of the target protein.
Wei Zhang +4 more
doaj +1 more source
Shipin gongye ke-ji, 2022 Pickle is a traditional Fermented food in China, which has a history of thousands of years. Pickles have attracted wide attention as a health food in the world because of their unique flavor, quality and probiotics.
Tong LI +7 more
doaj +1 more source
FEBS Letters, EarlyView.Dimeric pyruvate formate‐lyase cleaves pyruvate using a radical‐based mechanism. G734 serves as a radical storage location, and the radical is transferred to the catalytic C419 residue. Mutation of the C418‐C419 pair causes loss of enzyme activity, but does not impede radical introduction onto G734. Therefore, cis‐ but not trans‐radical transfer occurs
Michelle Kammel +2 more
wiley +1 more source
Foods, 2023 The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbiotic ...
Maret Andreson +5 more
doaj +1 more source