Results 101 to 110 of about 188,651 (383)

Process Optimization and Quality Improvement of Fermented Foods and Beverages

Foods
The optimization of production processes and the evolution of microbial fermentation techniques have significantly contributed to the advancement of modern food processing [...]
Tiziana Di Renzo, Anna Reale
openaire   +3 more sources

Decellularized Extracellular Matrix (dECM) in Tendon Regeneration: A Comprehensive Review

Advanced Healthcare Materials, EarlyView.
Decellularized Extracellular Matrix (dECM) offers a promising solution by replicating the native tendon microenvironment and promoting regeneration. This review highlights advances in the decellularization methods, as well as their integration with emerging technologies and translational progress in tendon tissue engineering.
Kumaresan Sakthiabirami, Yeonwoo Park, Seong Kyeong Jo, Min Hee Kim, Jae Hwang Song   +4 more
wiley   +1 more source

Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation

Foods
In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected.
Andrea Marcelli, Andrea Osimani, Lucia Aquilanti   +2 more
doaj   +1 more source

Black tea water kefir beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand [PDF]

, 2017
Fermented foods and beverages play an important role in the human diet as they provide essential nutrients as well as contribute towards prevention of diseases.
Subardjo, Maria Vina Kania
core  

Diels‐Alder Click Chemistry as a Dynamic‐Covalent Crosslinking Method in Spheroid‐Encapsulating Hydrogels for Cartilage Engineering

Advanced Healthcare Materials, EarlyView.
This research shows the development of hydrogels with Diels‐Alder click chemistry for engineering cartilage‐like tissue. The hydrogels support cartilage spheroids which could be cultured for at least 28 days. Furthermore, the spheroids showed a tendency to fuse together into a more consistent construct, and produced important components needed for ...
Sanne M. van de Looij, Antonia G. Vasilopoulou, Lennard Spauwen, Antoinette van den Dikkenberg, Jasmijn V. Korpershoek, Mylene de Ruijter, Jos Malda, Bas G. P. van Ravensteijn, Tina Vermonden   +8 more
wiley   +1 more source

Microbial Fermentation Assisted by Pulsed Electric Fields, Magnetic Fields and Cold Atmospheric Plasma: State of the Art

Fermentation
Microbial fermentation is a fundamental bioconversion mechanism widely used in diverse industrial sectors, notably in food processing and bioenergy production.
Nahed Yousfi, Nofel Merbahi, Jalloul Bouajila, Patricia Taillandier, Mohamed Debouba   +4 more
doaj   +1 more source

KONZO : the IBRO Africa Regional Committee (ARC) organizes its first Global Advocacy Workshop for Neuroscience in Kinshasa [PDF]

, 2014
Neurological diseases such as epilepsy, konzo, or neurolathyrism are not well understood or even accepted as major causes of disability. It is important that the public – from parents and children to politicians and policymakers – be informed about the ...
Diasolua Ngudi, Delphin
core  

A Tri‐Culture Heart‐on‐a‐Chip Platform With iPSC‐Derived Cardiac Cells for Predictive Cardiotoxicity Testing

Advanced Healthcare Materials, EarlyView.
This study presents the first entirely isogenic heart‐on‐chip, unifying cardiomyocytes, fibroblasts, and endothelial cells from a single iPSC source. The platform reveals a critical biological insight: the endothelium actively shields cardiac tissue from drug‐induced toxicity, challenging the predictive accuracy of conventional, avascular models for ...
Karine Tadevosyan, Jose Yeste, Mar Alvarez, Denise Marrero, Laura Casado‐Medina, Yvonne Richaud‐Patin, Olalla García‐Iglesias, Jagoda Litowczenko, Alba Morillas Garcia, Anton Guimerà, Xavi Illa, Rosa Villa, Angel Raya   +12 more
wiley   +1 more source

Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)

Heliyon, 2020
The effect of malting and fermentation on colour, thermal properties, level of crystallinity and functional groups of Agrigreen, Babala pearl millet cultivars and sorghum flours were studied using response surface methodology.
G. Olamiti, T.K. Takalani, D. Beswa, A.I.O. Jideani   +3 more
doaj   +1 more source

A two-stage, two-organism process for biohydrogen from glucose [PDF]

, 2006
H2 can potentially be produced in a two-stage biological process: the fermentation of glucose by Escherichia coli HD701 and the photofermentation of the residual medium by Rhodobacter sphaeroides O.U. 001. In a typical batch fermentation, E.
Macaskie, LE, Redwood, MD
core   +1 more source