Results 101 to 110 of about 163,606 (250)

Bioalcohol As Green Energy -A review [PDF]

, 2011
Bioethanol has now become a big industry and this industry seems to become much bigger in the near future. People regard bioethanol as renewable and sustainable new energy source, although some contraversies such as the rivalry of bioethanol for human ...
Yatri R. Shah , Dhrubo Jyoti Sen, Int J Cur Sci Res.
core  

Teaching process control in food engineering: dynamic simulation of a fermentation control process [PDF]

, 2017
Anca Șipoș, Mariana-Liliana Păcală
openalex   +1 more source

Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste

Foods
In a world increasingly focused on sustainability and integrated resource use, the revalorisation of horticultural by-products is emerging as a key strategy to minimise food loss and waste while maximising value within the food supply chain. Fermentation,
José Ángel Salas-Millán, Encarna Aguayo   +1 more
doaj   +1 more source

D 5.5.2. Report on near-market consumer testing of new improved products and substitutes in Africa. Project AFTER “African Food Tradition rEvisited by Research” [PDF]

, 2015
In this deliverable, the reengineered products relating to groups 1 to 3 are tested by consumers in Africa in order to test whether the acceptance meets consumer needs. The summaries are by group.
Abozed, S., Ahmed, Zahra S., Akissoé, Noël H., Amoa-Awua, Wisdom, Andrianarison, Irène. Maria, Andriantahiana, Z.M., Anihouvi, Victor, Awad, Sameh, Ayessou, Nicolas Cyrille, Bechoff, Aurélie, Boucher, Mathilde, Cisse, Mady, Dadole, G., Devilliers, J., Fathi, M., Fliedel, Geneviève, Hounhouigan, Joseph D., Kindossi, Janvier, Mestres, Christian, Monteiro, Maria Joao, Ndjouenkeu, Robert, Oduro-Yeboah, C., Pallet, Dominique, Pintado, Manuela, Rakoto, Danielle, Ramaroson, V., Ratsimba, Angela Irène, Sacca, Carole, Tomlins, Keith I.   +28 more
core  

Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements

Foods
Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits.
Prasad S. Gangakhedkar, Hemant W. Deshpande, Gréta Törős, Hassan El-Ramady, Tamer Elsakhawy, Neama Abdalla, Ayaz Shaikh, Béla Kovács, Rushikesh Mane, József Prokisch   +9 more
doaj   +1 more source

Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions

Fermentation
Fermentation is a promising food processing technique that has been used throughout history for its role in food preservation, the enhancement of nutritional content, and improvement of sensory attributes.
Akanksha Singh, Sanjay Kumar
doaj   +1 more source

The Muscadine Experience: Adding Value to Enhance Profits [PDF]

, 2007
The University of Arkansas Division of Agriculture received a grant from the National Research Initiative (NRI), CSREES USDA. The purpose was to help small- and medium-sized farmers and entrepreneurs enhance the viability of their farms through the ...
Brady, Pamela L., Morris, Justin R.
core   +2 more sources

Optimization of Cassava (Manihot esculentaCrantz.) Fermentation Processes for Food-Secured Twenty-First Century Africa

, 2022
Abosede O. Fawole, Adelodun Lawrence Kolapo   +1 more
openalex   +1 more source

Nutrient balance of a two-phase solid manure biogas plant [PDF]

, 2005
So called "dry fermentation" prototype plants for anaerobic digestion of organic material containing 15-50 % total solids show added advantages compared to slurry digestion plants (Hoffman 2001): Less reactor volume, less process energy, less transport ...
Evers, Lars, Granstedt, Artur, Lehto, Marja, Schäfer, Winfried, Sorvala, Sanna, Teye, Frederick   +5 more
core  

Slaughter weight and carcass of male New Zealand White rabbits after rationing with koro bean (Mucuna pruriens var. utilis) [PDF]

, 2009
Santoso U, Sutarno. 2009. Slaughter weight and carcass of male New Zealand White rabbits after rationing with koro bean (Mucuna pruriens var. utilis). Nusantara Bioscience 1: 117-122. The objectives of the research were to know the effects of koro bean
SANTOSO, URIP, SUTARNO,
core