Results 51 to 60 of about 50,217 (307)
Formulation of Virgin Coconut Oil (VCO) from Centrifugation and Spontaneous Fermentation Processes with Rice Bran Oil (RBO) for a Food Supplement [PDF]
, 2021 Upit Pitrianingsih +3 more
openalex +1 more source
, 2023 Progress in the research efforts to upgrade various traditional processing technologies, especially roasting, deep-fat frying, smoking, and fermentation, is presented in this chapter. The importance of these studies is in the need for more user-friendly, adaptable, and affordable low-cost machinery and equipment for sustainable food processing ...
Ben, Ogunmoyela, Olugbenga +1 more
openaire +2 more sources
Advanced Functional Materials, EarlyView.Enzymatically crosslinked gelatin‐based organohydrogels, fabricated through a fully bio‐based and scalable process, exhibit exceptional strain and temperature sensing capabilities with minimal interference from environmental humidity. These transparent, stretchable, and ionically conductive materials operate without synthetic fillers or dopants.
Pietro Tordi +7 more
wiley +1 more source
Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food
FermentationStudies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing.
Yulma Lizbeth Aguirre-Garcia +7 more
doaj +1 more source
Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho
Cogent Food & Agriculture, 2020 In the south-west of Ethiopia, enset plant has a major role to play in food security and the ability to drought-resistant and multi-purpose in modern lifestyles. The use of traditional fermented kocho has been increased in south Ethiopia as consumers want a healthy dietary food.
Kenenisa Dekeba Tafa, Worku Abera Asfaw
openaire +2 more sources
Advanced Functional Materials, EarlyView.A new class of living liquid metal composites is introduced, embedding Bacillus subtilis endospores into eutectic gallium–indium (EGaIn). The spores enhance droplet coalescence, strengthen interfacial conductivity, and provide on‐demand electrogenic functionality after germination. The composites exhibit high conductivity, self‐healing, patternability,
Maryam Rezaie, Yang Gao, Seokheun Choi
wiley +1 more source
Shipin gongye ke-jiFermentation is an important processing technology in the modern food industry, which can be used to produce fermented meat products on a large scale. This paper explores the role of fermentation technology in regulating the quality of meat products, and
Zhengyu LONG +5 more
doaj +1 more source
Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas
Molecules, 2019 Pomegranate peel pectin is an important acidic anionic plant polysaccharide which can be used as a natural emulsifier. In order to study its emulsifying properties, this paper systematically analyses pomegranate peel pectin samples from Chinese Xinjiang,
Hu Zhuang +7 more
doaj +1 more source
Enzymes in Food Industry: Fermentation Process, Properties, Rational Design, and Applications
FoodsEnzymes play a vital role in the food industry, where they act as natural catalysts to improve production processes, enhance food quality, and increase efficiency [...]
Jingming Zhao, Fufeng Liu
openaire +3 more sources
Cold Quad‐Modal Nanocomplex for Precise and Quantitative In Vivo Stem Cell Tracking
Advanced Functional Materials, EarlyView.Multimodal albumin–bismuth sulfide–superparamagnetic iron oxide (ABS) nanocomplexes are developed for stem cell tracking across four different imaging modalities: MRI, MPI, MSOT, and CT. Combining its flexibility with high sensitivity, this quad‐modal imaging agent enables a robust quantification of ABS‐labeled stem cells in vivo.
Ali Shakeri‐Zadeh +4 more
wiley +1 more source