Results 171 to 180 of about 2,690,812 (395)
AIChE Journal, Volume 69, Issue 2, February 2023., 2023 Abstract Recent global events and the rise of sustainable investing have made clear that the chemical and energy industry must consider sustainability goals beyond profit maximization to remain competitive. Multiobjective optimization provides an ideal framework for analyzing sustainability tradeoffs, but when four or more objectives are considered ...
Justin M. Russell, Andrew Allman
wiley +1 more source
PENGARUH WAKTU FERMENTASI TEMPOYAK TERHADAP SIFAT ORGANOLEPTIK SAMBAL TEMPOYAK
Agritepa, 2015 Tempoyak a fermented food from durian fruit with a sour taste. Tempoyak made with the addition of salt as much as 1-1.5% into pulp which is then cured for three to seven days at room temperature.
Lindah Anggraini, Lina Widawati
doaj +1 more source
Fermentation ? based food: influence of processing on product quality
, 2018 Fermented foods and beverages represent an important part of human nutrition in every food culture around the world. Some of the most popular fermented products derive from grain, fruit and vegetables and are alcoholic based, for instance the notable variety of traditional beers and wines. Originally, fermentation can be regarded as a biological method
openaire +2 more sources
Nudix Hydrolase 13 Impairs the Initiation of Colorectal Cancer by Inhibiting PKM1 ADP‐Ribosylation
Advanced Science, EarlyView.This study identified NUDT13 as a roadblock in the progression from colorectal adenoma to CRC, and revealed that NUDT13 stabilizes PKM1 protein by reducing the PARylation that is catalyzed by PARP1, thereby reprogramming the metabolic propensity of CRC cells.
Jinlong Lin +12 more
wiley +1 more source
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 +3 more
doaj
Energies, 2019 Effects of salt on anaerobic digestion are dosage-dependent. As salt is a widely used condiment in food processing, effects of salt are bound to be considered when food waste is digested.
Xiaofeng Li +5 more
doaj +1 more source
Teaching process control in food engineering: dynamic simulation of a fermentation control process [PDF]
, 2017 Anca Şipoş, Mariana-Liliana Păcală
openalex +1 more source
Screening of antibacterial activity of lactic acid bacteria isolated from fermented vegetables against food borne pathogens [PDF]
arXiv, 2012 This study aims to screen the antibacterial activity of lactic acid bacteria (LAB) isolated from home-made fermented vegetables against common food borne pathogens. The antagonistic properties of these isolates against Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica and Bacillus cereus were examined using agar well diffusion method ...
arxiv
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
Gut Microbiota‐Butyrate‐PPARγ Axis Modulates Adipose Regulatory T Cell Population
Advanced Science, EarlyView.This study identifies the indispensable role of gut microbiota in the maintenance of ST2+ adipose Treg cell population, and defines gut microbiota‐derived butyrate as an endogenous PPARγ agonist, modulating adipose Treg cell populations via promoting PPARγ activation. Butyrate or fiber supplementation restores the VAT ST2+ Treg population in obese mice
Banru Chen +16 more
wiley +1 more source