Results 41 to 50 of about 14,846 (210)

Selective Oxidation Strategies for Cost‐Efficient Green Hydrogen Production via Hybrid Water Electrolysis

Carbon Energy, EarlyView.
Hybrid water electrolysis has emerged as a promising alternative to conventional electrolysis for sustainable hydrogen production. The economic potential of replacing water oxidation with organic substrates is assessed. For each substrate, representative electrocatalysts and mechanistic insights are reviewed to identify design principles for optimized ...
Conor Brennan‐Pollak, Lua Henderson, Cian Clarke, Maida A. Costa de Oliveira, Dídac A. Fenoll, Sreedhanya Pallilavalappil, Aswathy Babu, Shaista Jabeen, Pranav K. Gangadharan, Huabin Zhang, Suresh C. Pillai, Paula E. Colavita, Max García‐Melchor   +12 more
wiley   +1 more source

Time Course Evaluation of Biochemical Contents and Biocatalytic Activities of Jiaosu from Fruit Wastes During One-Year Natural Fermentation

Fermentation
Jiaosu is a multifunctional solution derived from the fermentation of a mixture of fruit or vegetable wastes, sugar, and water for a typical period of three months.
Rhupinee Punniamoorthy, Kam Huei Wong, Sing Yan Looi, Nam Weng Sit   +3 more
doaj   +1 more source

Effects of different spreading treatments on the formation of aroma quality in green tea

Beverage Plant Research, 2021
The current research was carried out to verify if low-temperature spreading treatments (CK, natural spreading; LTD, low temperature + dark; LTY, low temperature + yellow light; LTCD, low temperature + CO2) had a positive effect on the aroma quality of ...
Xinlei Yu, Chang He, Yuchuan Li, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni   +7 more
doaj   +1 more source

Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) [PDF]

, 2013
Nipa sap or air nira is a sweet natural beverage obtained from a type of palm tree, Nypa fruticans. It is readily and spontaneously fermented resulting in the development of alcoholic fermentation products.
Abu Bakar, Fatimah, Mat Hashim, Dzulkifly, Radi, Nur Aimi   +2 more
core  

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, EarlyView.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Designer Yeasts for the Fermentation Industry of the 21st Century

Food Technology and Biotechnology, 2003
The budding yeast, Saccharomyces cerevisiae, has enjoyed a long and distinguished history in the fermention industry. Owing to its efficiency in producing alcohol, S.
Isak S. Pretorius, Maret du Toit, Pierre van Rensburg   +2 more
doaj  

Hydrotalcites as a Promising Adsorbent for Hemicellulose Hydrolysate Detoxification in Xylitol Production

Fermentation
The worldwide demand for sustainable bioprocesses is undeniable, as well as for research aimed at the biotechnological exploitation of lignocellulosic materials, especially their hemicellulosic fractions rich in xylose.
Débora D. V. da Silva, Kelly J. Dussán, Isabela A. L. Costa, Marcus B. S. Forte, Maria G. A. Felipe   +4 more
doaj   +1 more source

Selecting SNP markers reflecting population origin for cacao (Theobroma cacao L.) germplasm identification

Beverage Plant Research, 2021
Cacao is one of the most economically important agricultural commodities in the world, providing the principal ingredient for the global chocolate industry. Accurate genotype identification is essential for effective conservation and utilization of cacao
Osman A. Gutiérrez, Kathleen Martinez, Dapeng Zhang, Donald S. Livingstone, Chris J. Turnbull, Juan Carlos Motamayor   +5 more
doaj   +1 more source

Effect of Acacia nilotica Gum on the Physicochemical and Sensory Characteristics of Sterilised Flavoured Milk

Food Chemistry International, EarlyView.
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil, Nikul Chaudhary, Sheweta Mudgil   +2 more
wiley   +1 more source

Can Ammonium Nitrate Be a Strategic Tool by Replacing Urea as a Nitrogen Supplementation Source to Beef Cattle in Intensified Grazing Systems?

Fermentation
For cattle raised on tropical grass pastures, it is essential to explore strategies that circumvent climatic seasonality that affect forage availability and quality. We hypothesize that the intensification of grazing systems, with rotational and deferred
Willian Rufino Andrade, Analisa Vasques Bertoloni, Flavio Perna Junior, Althieres José Furtado, Ana Laura Januário Lelis, Murilo Trettel, Alexandre Berndt, Patricia Perondi Anchão Oliveira, Angélica Simone Cravo Pereira, Paulo Henrique Mazza Rodrigues   +9 more
doaj   +1 more source