Results 121 to 130 of about 114,906,571 (305)

High relative wages and high work intensity: The French food processing model in international perspective [PDF]

This paper investigates wages and working conditions of operators in the French food manufacturing sector. In many countries (especially the USA and the UK) the food processing sector employs by a very large fraction of low-paid workers.
Eve Caroli, Annie Lamanthe, Jérôme Gautié   +2 more
core  

Activity of Zymomonas mobilis on ethanol products made of cashew nut apple (Anacardium occidentale) with different sources of nitrogen [PDF]

, 2009
Mustofa A, Suranto. 2009. Activity of Zymomonas mobilis on ethanol production made of cashew nut apple (Anacardium occidentale) with different sources of nitrogen. Nusantara Bioscience 1: 105-109.
SURANTO,, MUSTOFA, AKHMAD
core  

Ethanol Production from Non Food Tubers of Iles-iles (Amorphophallus campanulatus) using Hydrolyzes by Commercial Enzymes (α and β amylase) and Fermentation by Saccharomices cereviseae [PDF]

, 2012
The decrease of oil production caused the increase on the price of fossil fuels. This paper was investigated the possibility of Amorphophallus campanulatus or known as âiles-ilesâ by Javanese people, which is known have a high carbohydrate content, as a ...
Nurul , Widya FP, Tri , Utami, K, Kusmiyati, Asha , Tridayana   +3 more
core   +1 more source

Single‐Cell Profiling Identifies SLC2A5‐Mediated Fructose Metabolism as a Vulnerability in Primary CNS Lymphoma

Advanced Science, EarlyView.
Glucose deprivation in the primary CNS lymphoma (PCNSL) tumor microenvironment drives SLC2A5 (encoding GLUT5)‐dependent fructose metabolism in tumor cells, while hypoxia induces HIF‐mediated SLC2A5 expression in tumor‐supportive macrophages, revealing SLC2A5‐driven fructose utilization as a shared and targetable metabolic vulnerability across malignant
Qiaoli Wu, Qianru Zhang, Wenqiang Yan, Lu Sun, Yiran Cui, Bolin Liu, Guoqing Han, Feng Zhang, Ke Pu, Mingchao Zhang, Xiaobing Zhang, Qingguo Li, Gang An, Yuxuan Liu   +13 more
wiley   +1 more source

Bioprocessing of common bean (Phaseolus vulgaris L.) by fermentation: Effects on protein, fiber, and flavor

Journal of Functional Foods
Common bean (Phaseolus vulgaris L.) is a nutritious legume rich in protein, dietary fiber, complex carbohydrates, vitamins, minerals, and phenolic compounds. Despite their high nutrient density, the integration of common beans into modern food systems is
Xiaoting Liu, David Fonseca-Hernandez, Elvira Gonzalez de Mejia   +2 more
doaj   +1 more source

Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods

Fermentation
Traditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack of scalability. The implementation of smart fermentation technologies, including biosensors, the Internet
Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham, Wan Abd Al Qadr Imad Wan-Mohtar   +7 more
openaire   +2 more sources

Lactate‐Driven Restriction of Mitochondrial Permeability Transition Promotes Resistance to Chemo‐Immunotherapy by Suppressing Tumor PANoptosis

Advanced Science, EarlyView.
Tumor‐derived lactate establishes a metabolic lock that drives chemo‐immunotherapy resistance by suppressing PANoptosis. Mechanistically, KAT8 lactylates the mitochondrial translocator ANT2, which recruits PGAM5 to dephosphorylate CypD. This cascade restricts mitochondrial permeability transition pore opening, preventing pro‐inflammatory mtDNA leakage.
Sen Zhong, Wenlong Chen, Fanglong Liu, Shengyi Zhou, Bolin Yu, Yuying Wang, Xiqian Zhou, Xuehui Wang, Diya Liu, Zhuoyu Zhang, Xinran Wang, Mounia Lalouly, Yiwen Li, Zhefei Du, Tao Yan, Zhihui Xiao, Zhou Zhou, Huanhuan Zhu, Fengyuan Qian, Bowen Zheng, Lin Fang   +20 more
wiley   +1 more source

The Nature and Extent of Innovation in the Canadian Food Processing Industry [PDF]

Innovation is considered one of the critical determinants for improved competitiveness and economic performance of the food processing industry, if Canada is to meet the challenges of the rapidly changing global food market and to exploit niche markets ...
Bonti-Ankomah, Samuel
core  

Lactic Acid Bacteria-Derived Exopolysaccharides: Dual Roles as Functional Ingredients and Fermentation Agents in Food Applications

Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) have received special attention as valuable products due to their potential applications as techno-functional and bioactive ingredients in foods.
Aurelio López-Malo, Emma Mani-López, Ricardo H. Hernández-Figueroa   +2 more
core   +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