Results 111 to 120 of about 2,690,812 (395)

Effect of Fermentation Duration on the Chemical Compounds of Coffea arabica from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing

Fermentation
The 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, Qi Wang, Tingting Zheng, Biao Yuan, Zhiheng Yin, Kunyi Liu, Wenjuan Yuan   +6 more
doaj   +1 more source

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds.

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, Sijmen E Schoustra, Joost van den Heuvel, Eddy J Smid, John Shindano, Anita Linnemann   +5 more
doaj   +1 more source

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, Yu-Xiao Zou, Sen-Tai Liao, Shen Weizhi, Fan Liu   +4 more
openaire   +2 more sources

Microbiota of Tayohounta, a fermented baobab flavour food of Benin [PDF]

, 2011
The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process ...
Chadare, F.J., Hounhouigan, J.D., Jonkman, J., Nout, M.J.R., Wolkers-Rooijackers, J.C.M., Zwietering, M.H.   +5 more
core   +2 more sources

A Dual‐Layer Hydrogel Barrier Integrating Bio‐Adhesive and Anti‐Adhesive Properties Prevents Postoperative Abdominal Adhesions

Advanced Healthcare Materials, EarlyView.
A new dual‐layer hydrogel barrier for preventing postoperative abdominal adhesions is developed. The inner layer, consisting of polyethyleneimine (PEI) and thioctic acid (TA), enhanced adhesion to moist tissues. The outer layer combines zwitterionic, thermoresponsive hyaluronic acid with anti‐inflammatory epigallocatechin gallate (EGCG) and forms a ...
Mena Asha Krishnan, Olawale A. Alimi, Mitchell Kuss, Tiffany N Razabdouski, Erika A Eksioglu, Bin Duan, Bo Liu   +6 more
wiley   +1 more source

Ultrahigh Specific Strength by Bayesian Optimization of Carbon Nanolattices

Advanced Materials, EarlyView.
Multi‐objective Bayesian optimization algorithm designs high‐strength nanolattices made of pyrolytic carbon which offer the compressive strength of carbon steel at the density of Styrofoam. This study combines machine learning with nanoscale strengthening and nanoscale 3D printing to achieve unattained material properties with millimeter scalability ...
Peter Serles, Jinwook Yeo, Michel Haché, Pedro Guerra Demingos, Jonathan Kong, Pascal Kiefer, Somayajulu Dhulipala, Boran Kumral, Katherine Jia, Shuo Yang, Tianjie Feng, Charles Jia, Pulickel M. Ajayan, Carlos M. Portela, Martin Wegener, Jane Howe, Chandra Veer Singh, Yu Zou, Seunghwa Ryu, Tobin Filleter   +19 more
wiley   +1 more source

The effects of processing on the availability of lysine in kenkey, a Ghanaian fermented maize food

International Journal of Food Sciences and Nutrition, 1995
The effects of processing steps such as soaking, fermentation, cooking and drying on the availability of lysine in kenkey were investigated. Soaking increased lysine availability by 21% and 22% for maize and maize-cowpea mixtures, respectively. Cooking of soaked samples further improved lysine availability by 68% and 31% for maize and maize-cowpea ...
Nche, P.F., Nout, M.J.R., Rombouts, F.M.
openaire   +4 more sources

Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread [PDF]

, 2019
The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads.
Gupta, S. (Sangeeta), Kaur, C. (Charanjit), Sethi, S. (Shruti), Singh, S. (Sunita), Wood, E. (Ed)   +4 more
core  

The status of Fusarium mycotoxins in Sub-Saharan Africa : a review of emerging trends and post-harvest mitigation strategies towards food control [PDF]

, 2017
Fusarium fungi are common plant pathogens causing several plant diseases. The presence of these molds in plants exposes crops to toxic secondary metabolites called Fusarium mycotoxins. The most studied Fusarium mycotoxins include fumonisins, zearalenone,
Atanda, Olusegun Oladimeji, Chilaka, Cynthia, De Boevre, Marthe, De Saeger, Sarah   +3 more
core   +2 more sources

Thermal Processing Creates Water‐Stable PEDOT:PSS Films for Bioelectronics

Advanced Materials, EarlyView.
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, Margaux O. A. Forner, Pingyu Wang, Salim El Hadwe, Amy T. Jin, Gerwin Dijk, Kenneth Brinson, Juhwan Lim, Antonio Dominguez‐Alfaro, Carina Yi Jing Lim, Alberto Salleo, Damiano G. Barone, Guosong Hong, Mark L. Brongersma, Nicholas A. Melosh, George G. Malliaras, Scott T. Keene   +16 more
wiley   +1 more source