Results 71 to 80 of about 2,690,812 (395)
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]
, 2019 Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria +3 more
core +1 more source
IUP: An Intelligent Utility Prediction Scheme for Solid-State Fermentation in 5G IoT [PDF]
arXiv, 2021 At present, SOILD-STATE Fermentation (SSF) is mainly controlled by artificial experience, and the product quality and yield are not stable. Accurately predicting the quality and yield of SSF is of great significance for improving human food security and supply.
arxiv
Design and implementation of an ultrasonic sensor for rapid monitoring of industrial malolactic fermentation of wines [PDF]
, 2017 Ultrasound is an emerging technology that can be applied to monitor food processes. However, ultrasonic techniques are usually limited to research activities within a laboratory environment and they are not extensively used in industrial processes.
Amer Boixareu, Miguel Ángel +6 more
core +2 more sources
Cogent Food & Agriculture, 2017 In recent times, only the leaves of Amaranthus viridis are been utilized, the seeds are usually discarded. Processing this seed will enhance its utilization as food or functional food. A. viridis seed with protein, fat, ash and carbohydrate content of 11.
Babatunde T. Olawoye, Saka O. Gbadamosi
doaj +1 more source
Plant-derived food waste management, valorization, and recycling through sourdough fermentation [PDF]
Background: The food industry generates a vast amount of food waste. Nevertheless, several types of food waste, i.e. those deriving from fruits, vegetables, grains, and other plant-based food production and processing chains, still contain valuable ...
Di Cagno R. +7 more
core +1 more source
Molecular Oncology, EarlyView.NAD+ regeneration by mitochondrial complex I NADH dehydrogenase is important for cancer cell proliferation. Specifically, NAD+ is necessary for the activities of NAD+‐dependent deacetylases SIRT3 and SIRT7, which suppress the expression of p21Cip1 cyclin‐dependent kinase inhibitor, an antiproliferative molecule, at the translational and transcriptional
Masato Higurashi +5 more
wiley +1 more source
eFoodMulberry (Morus alba L.) leaf can effectively inhibit the digestion of starchy foods, and α‐glucosidase (AG) is its main target. This study employed an untargeted metabolomics approach combined with molecular docking to identify AG inhibitors ...
Zichun Wang +5 more
doaj +1 more source
Application of Response Surface Methodology in Food Process Modeling and Optimization
Response Surface Methodology in Engineering Science [Working Title], 2021 Modeling and optimization is an important task in food manufacturing. It enables one to understand and describe processes which in turn help establish quantified relationship between input and output variables.
Solomon Worku Kidane
semanticscholar +1 more source
FEBS Open Bio, EarlyView.The C. elegans tetraspanin‐7 (tsp‐7) is a homologue of human CD63, which is a negative regulator of autophagy. The C. elegans strain, tm5761, has a dysfunctional (knockout) tsp‐7 gene. When compared to the wild‐type strain, the tm5761 strain shows increased: life‐ and health‐span; thermotolerance, and stress‐induced locomotion.
Brogan Jones +2 more
wiley +1 more source
Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries
Ciência Rural, 2020 : Agro-industrial wastes are of great interest because they are important natural sources of bioactive compounds and can generate value-added byproducts.
L. D. Shirahigue, S. R. Ceccato-Antonini
semanticscholar +1 more source