Results 51 to 60 of about 14,985 (217)
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 +2 more
wiley +1 more source
FermentationThe demand for L-tryptophan (L-Trp) has been rapidly increasing across various industries, including pharmaceuticals, food, and animal feed. However, traditional production methods have been unable to efficiently meet this growing demand.
Zhenghao Gao +6 more
doaj +1 more source
Sweet sorghum:agronomic practice for food, animal feed and fuel production in Sub-Saharan Africa [PDF]
, 2019 Sweet sorghum is a cereal that belongs to the species Sorghum bicolor (L) Moench. Although the crop is reportedly native to Africa, it is grown worldwide largely because it thrives well under wide rainfall regimes, varied day lengths, soil conditions and
Agu, Reginald +3 more
core
Flavour Ester Synthesis by Immobilized Lipases: A Research Overview With Industrial Relevance
Flavour and Fragrance Journal, EarlyView.Research landscape of flavour ester synthesis by immobilized lipases, highlighting enzymatic routes, major research themes and aspects related to industrial relevance, including enzyme reuse, solvent‐free systems, process intensification and scale‐up potential.
Nicole Marasca +3 more
wiley +1 more source
FermentationThe vinasse from Agave americana L. (blue cabuya) liquor has a high concentration of organic matter, nutrients with high chemical oxygen demand (COD), and low pH, properties that give it the potential to generate adverse impact on the environment if ...
Roberto Robles Calderón +4 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
FermentationPrebiotics are food ingredients that result in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefits upon host health. Xylooligosaccharides (XOS) are prebiotic fibers made from xylan.
Yini Shi +4 more
doaj +1 more source
Faba bean as a novel brewing adjunct:consumer evaluation [PDF]
, 2019 The starch in the grains of legumes, such as faba bean (Vicia faba L.), offers an environmentally sustainable raw material for the brewing industry as their entire nitrogen fertiliser requirement can be provided by the natural process of biological ...
Allison +13 more
core +3 more sources
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
FermentationSoil degradation is caused by climate change and some agricultural practices. The use of compost from organic waste can be a sustainable solution, but poses risks to soil, crops and fruit.
Fernando Sánchez-Suárez +3 more
doaj +1 more source