Results 101 to 110 of about 164,014 (381)
Bioplastics made from upcycled food waste. Prospects for their use in the field of design [PDF]
, 2017 In recent years, the negative effects on the environment of the intensive use of synthetic, oil-derived plastics to make products, even those with a limited required duration, have given renewed impetus to the search for biodegradable and/or compostable ...
Cecchini, Cecilia
core +1 more source
Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants
Journal of Microbiology & Biology Education, 2019 Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses at the undergraduate level to help students understand the concept of food ...
Renna Eliana Warjoto +2 more
openaire +3 more sources
The Roles of Fermentation Technologies in Mulberry Foods Processing: Application and Outlooks [PDF]
Medicinal Chemistry, 2015 The application of microbial transformation technique makes it possible to provide commercial mulberry foods with stable quality as well as keeping its original nutrition. Food-grade yeasts, lactic acidbacteria and acetic acid bacteria have been used in mulberry foods fermentation in recent years.
Wang Siyuan +4 more
openaire +2 more sources
Histamine and Other Biogenic Amines in Food
Journal of Veterinary Research, 2020 The aim of this paper is to give an overview of the presence of biogenic amines, particularly histamine, in various food products, discuss the most important factors influencing their accumulation, and address potential toxicity and safe limits in food ...
Agata Durak-Dados, M. Michalski, J. Osek
semanticscholar +1 more source
3D Bioprinted Renal Constructs Using Kidney‐Specific ECM Bioink System on Kidney Regeneration
Advanced Healthcare Materials, EarlyView.A kidney‐specific bioink derived from decellularized porcine kidney tissue supports the encapsulation, viability, and maturation of human primary kidney cells within 3D bioprinted constructs. In vivo, it also promotes the recruitment of host renal progenitor cells, collectively enhancing structural and functional regeneration of renal tissue.
Gabriel Carreno‐Caleano +4 more
wiley +1 more source
Thermal Processing Creates Water‐Stable PEDOT:PSS Films for Bioelectronics
Advanced Materials, Volume 37, Issue 13, April 2, 2025.Instead of using chemical cross–linkers, it is shown that PEDOT:PSS thin films for bioelectronics become water‐stable after a simple heat treatment. The heat treatment is compatible with a range of rigid and elastomeric substrates and films are stable in vivo for >20 days.
Siddharth Doshi +16 more
wiley +1 more source
Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset
International Journal of Microbiology, 2023 Over 20 million Ethiopians depend on enset (Ensete ventricosum) as a staple or costaple food. “Kocho,” “Bulla,” and “Amicho” are the three main food types obtained from enset.
Dereba Workineh Seboka +4 more
doaj +1 more source
FermentationThe washed process is one of the traditional post-harvest processes of coffee beans, which include selective harvesting, flotation, pulping, submerged fermentation underwater, washing, and drying operations.
Xiaojing Shen +6 more
doaj +1 more source
PLoS ONE, 2019 Fermented cereal-based foods play a crucial role in attaining food and nutrition security for resource-poor populations in sub-Saharan Africa. These products are widely produced by spontaneous fermentation using of cereal grains as raw material.
Sydney Phiri +5 more
doaj +1 more source
Soya bean tempe extracts show antibacterial activity against Bacillus cereus cells and spores [PDF]
, 2010 Aims: Tempe, a Rhizopus ssp.-fermented soya bean food product, was investigated for bacteriostatic and/or bactericidal effects against cells and spores of the food-borne pathogen Bacillus cereus.
Abee, T. +3 more
core +2 more sources