Results 21 to 30 of about 114,906,571 (305)
Characteristics and upregulation of antioxidant capacity of fermented pueraria starch production wastewater with kombucha consortium [PDF]
E3S Web of Conferences, 2021 Pueraria lobata is a traditional plant used for both medicine and food. Pueraria starch has a long history of folk consumption in China. The processing of pueraria starch produces a lot of waste water and is often discarded, but it contains rich ...
Lu Zhixin +4 more
doaj +1 more source
Fermentation, 2023 Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries.
Emma Neylon +6 more
doaj +1 more source
Chemical and Functional Characterization of a Novel European Black Soybean Variety
MoleculesInterest in plant proteins and functional foods in the consumer diet is growing rapidly. One way to ensure food security is to diversify protein sources through the development of new plant varieties.
Marek Zdaniewicz +4 more
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Effect of high intensity ultrasound on the milk fermentation by bifidobacteria
Mljekarstvo, 2015 Treating food by ultrasound is a relatively novel food processing method which has been developed in the last two decades. When considering milk processing, ultrasound might be used to reduce the count of harmful microorganisms, and to stimulate the ...
Anamarija Ljubić +2 more
doaj +1 more source
Technological Properties of Tritordeum Starch
Applied SciencesTritordeum is a new promising cereal derived from wild barley and cultivated durum wheat; such a combination allowed for the transfer of some useful barley traits to the resulting hybrid.
Wiktor Berski +3 more
doaj +1 more source
Solid state fermentation for the production of lipolytic fungal enzymes [PDF]
, 2007 The production of lypolitic moulds in solid state fermentation was studied. Aspergillus oryzae and Rhizopus oryzae were grown on rice hulls using different media.
Molinari, F. +13 more
core +1 more source
EFFECT OF NITROGEN SOURCE AND INITIAL SUGAR CONCENTRATION ON LACTIC ACID FERMENTATION OF PINEAPPLE WASTE USING L.DELBRUECKII [PDF]
, 2010 The liquid pineapple waste contains mainly sucrose, glucose, fructose and other nutrients. It therefore can potentially be used as carbon source for lactic acid fermentation.
Moch Busairi, Abdullah
core +1 more source
Shipin gongye ke-jiTo investigate the role of microorganisms in the formation of fermented pigskin's quality, samples were collected during the fermentation stage, and high-throughput sequencing and metabolomics techniques were applied to analyze the microorganisms and ...
Xueling CHEN +7 more
doaj +1 more source
Foods, 2021 Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized.
Lihua Liu +5 more
doaj +1 more source
The human gut microbiome across the life course
FEBS Letters, EarlyView.Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero +4 more
wiley +1 more source