Results 131 to 140 of about 164,014 (381)

Yellow Mustard Protein a Immunoreactivity Reduction Through Seed Germination, Lactic Acid Fermentation, and Cooking

Foods
Food allergens are becoming increasingly threatening and are disrupting the health and social structure of a significantly large population worldwide.
Simran Kaur Jawanda, Hosahalli S. Ramaswamy   +1 more
doaj   +1 more source

Effects of Fungi-Mediated Solid-State Fermentation on Phenolic Contents and Antioxidant Activity of Brown and White Teff (Eragrostis tef (Zucc.) Trotter) Grains

Journal of Food Quality, 2020
Teff (Eragrostis tef (Zucc.) Trotter) is a tropical cereal used in preparing a staple food in Ethiopia and Eritrea called injera. Phenolic compounds are available in soluble and bound forms in cereals like teff.
Yoseph Asmelash Gebru, Desta Berhe Sbhatu   +1 more
doaj   +1 more source

Safe food and feed through an integrated toolbox for mycotoxin management: the MyToolBox approach [PDF]

, 2016
There is a pressing need to mobilise the wealth of knowledge from the international mycotoxin research conductedover the past 25-30 years, and to perform cutting-edge research where knowledge gaps still exist.
Bagi, F., de Nijs, M., Edwards, S., Gilbert, J., Krska, R., Magan, Naresh, McNerney, O., Pichler, M., Rossi, V., Suman, M., van der Fels-Klerx, H. J.   +10 more
core   +1 more source

Adaptive Elastin‐Like Hydrogel with Unidirectional and Controllable Anisotropic Actuation for Soft Robotics and Tissue Engineering

Advanced Materials Technologies, EarlyView.
Fiber‐reinforced elastin‐like tubular scaffolds are engineered to achieve anisotropic and reversible actuation under external stimuli. By adjusting fiber's angle, actuation behavior is finely tuned, enabling distinct actuation responses, even within different regions of the same scaffold.
Federica Sallustio, Amanda Schmidt, Ikram El Maachi, Alexander Greenhalgh, Martin Frydrych, Stefan Jockenhoevel, José Carlos Rodríguez‐Cabello, Alicia Fernández‐Colino   +7 more
wiley   +1 more source

Fermentation optimization and activity evaluation of soybean by Bacillus subtilis [PDF]

BIO Web of Conferences
Soybean is a common food and feed raw material. It is widely used as a raw material for various processing and production. In this paper, the Bacillus subtilis stored in the laboratory was used to fermentation soybean, and the viable number of ...
Dong Xiaorui, Zhao Chen, Ma Shunan, Deng Rui, Yan Shigan   +4 more
doaj   +1 more source

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  

Use of Carob Flour in the Production of Tarhana [PDF]

, 2015
In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated.
Aydın, Nurse, Herken, Emine Nur
core   +1 more source

Microlasers Made Entirely from Edible Substances

Advanced Optical Materials, EarlyView.
Several types of microlasers made completely out of edible substances are developed. They can be embedded directly into edible products and enable the sensing of various parameters, including sugar concentration, pH, the presence of bacteria, and exposure to too‐high temperatures.
Abdur Rehman Anwar, Maruša Mur, Georgia Michailidou, Dimitrios N. Bikiaris, Matjaž Humar   +4 more
wiley   +1 more source

Improving the Indigenous Processing of Kocho, an Ethiopian Traditional Fermented Food [PDF]

Journal of Nutrition & Food Sciences, 2013
The experiment was carried out using factorial combination of two enset varieties, three fermentation time, and two processing methods with tree replication, to investigate the effects of fermentation time, variety and processing methods on physicochemical qualities, chemical composition, microbial quality and sensory acceptance of kocho. In this study,
openaire   +1 more source

Exploring Gelatin‐A and Mouse Proline‐Rich Protein 5 as Probes for Wine Polyphenol Analysis by Quartz Crystal Microbalance with Dissipation Monitoring

Advanced Sensor Research, EarlyView.
This study presents a novel strategy for the detection of polyphenols in wine. By combining Quartz Crystal Microbalance with Dissipation Monitoring and original functionalization strategies, Gelatin A from porcine skin and Mouse Proline‐Rich Protein 5, polyphenols are successfully detected directly in wine without any prior sample preparation ...
Giorgia Tori, Mariacristina Gagliardi, Francesco Lunardelli, Chiara Sanmartin, Isabella Taglieri, Gianmarco Alfieri, Margherita Modesti, Domenica Convertino, Andrea Bellincontro, Fabio Mencarelli, Marco Cecchini   +10 more
wiley   +1 more source