Results 21 to 30 of about 103,793 (266)

Lipid Profiles of Human Milk and Infant Formulas: A Comparative Lipidomics Study

Foods, 2023
Infant formulas (IFs) are prevalent alternatives for human milk (HM), although their comparative lipid profiles have not been fully investigated. We adopted lipidomics to analyze and compare in-depth the lipid patterns of HM and IFs.
Danjie Wu, Le Zhang, Yan Zhang, Jiachen Shi, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu   +6 more
doaj   +1 more source

Molecular, structural and biochemical characterization of a novel recombinant chlorophyllase from cyanobacterium Oscillatoria acuminata PCC 6304

Microbial Cell Factories, 2021
Background Chlorophyllase catalyzes the hydrolysis of chlorophyll and produces chlorophyllide and phytol. Cyanobacterial chlorophyllases are likely to be more highly heterologously expressed than plant chlorophyllases.
Sitian Gu, Xiaojun Dai, Zhengjun Xu, Qiwen Niu, Jiang Jiang, Yuanfa Liu   +5 more
doaj   +1 more source

Influences of Electron Beam Irradiation on the Physical and Chemical Properties of Zearalenone- and Ochratoxin A-Contaminated Corn and In Vivo Toxicity Assessment

Foods, 2020
Electron beam irradiation (EBI) has high energy, no induced radioactivity, and strong degradation capacity toward mycotoxins, such as zearalenone (ZEN) and ochratoxin A (OTA).
Xiaohu Luo, Yuheng Zhai, Lijun Qi, Lihong Pan, Jing Wang, Jiali Xing, Ren Wang, Li Wang, Qingchuan Zhang, Kai Yang, Zhengxing Chen   +10 more
doaj   +1 more source

Evaluation of fermented tea (kombucha) quality

Žemės ūkio mokslai, 2020
The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions.
Vanesa Šliažaitė, Aurelija Paulauskienė, Aurimas Krasauskas   +2 more
openaire   +2 more sources

Evolution characteristics of micromechanics provides insights into the microstructure of pharmaceutical tablets fabricated by bimodal mixtures

Scientific Reports, 2023
This research focuses on the evolution of mechanical behavior of bimodal mixtures undergoing compaction and diametrical compression. The clusters were built and discrete element method (DEM) was used to investigate the densification process and ...
Mengtao Zhao, Anqi Luo, Yu Zhou, Zeng Liu, Yuting Wang, Linxiu Luo, Yanling Jiang, Jincao Tang, Zheng Lu, Tianbing Guan, Libo Chen, Huimin Sun, Chuanyun Dai   +12 more
doaj   +1 more source

The microbial communities and natural fermentation quality of ensiling oat (Avena sativa L.) harvest from different elevations on the Qinghai-Tibet Plateau

Frontiers in Microbiology, 2023
IntroductionEnsiling whole-crop oat (Avena sativa L.) has attracted a growing interest in the Qinghai-Tibet Plateau. The study aimed to investigate the microbial community and chemical composition of fresh and ensiling oat harvested from six different ...
Yuhong Bao, Yuhong Bao, Zhaxi Yangzong, Zhenjie Yuan, Ruizhi Shi, Ke Feng, Pengcheng Xin, Tianzeng Song   +7 more
doaj   +1 more source

Improving the quality of Napier grass silage with pyroligneous acid: Fermentation, aerobic stability, and microbial communities

Frontiers in Microbiology, 2022
The presence of undesirable microorganisms in silage always leads to poor fermentation quality and low aerobic stability. Pyroligneous acid (PA), a by-product of biochar production, is known to have strong antimicrobial and antioxidant activities.
Dandan Chen, Mingyang Zheng, Yuxin Zhou, Lin Gao, Wei Zhou, Mingya Wang, Yongwen Zhu, Weijie Xu   +7 more
doaj   +1 more source

Fermentation quality, bacterial community, and predicted functional profiles in silage prepared with alfalfa, perennial ryegrass and their mixture in the karst region

Frontiers in Microbiology, 2022
There is little information regarding the dynamics of fermentation products and the bacterial community in silage prepared with alfalfa (MS), perennial ryegrass (LP), and their mixture in the karst region.
Xueying Fan, Zhiming Xie, Qiming Cheng, Maoya Li, Jianhua Long, Yao Lei, Yushan Jia, Yulian Chen, Chao Chen, Zhijun Wang   +9 more
doaj   +1 more source

Effect of Starter Cultures on Quality of Fermented Sausages

Food Science of Animal Resources, 2023
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms ...
Jungeun Hwang, Yujin Kim, Yeongeun Seo, Miseon Sung, Jei Oh, Yohan Yoon   +5 more
openaire   +2 more sources

Fermentation quality of ratoon rice fermented with fermented juice of epiphytic lactic acid bacteria from tropicalgrass

IOP Conference Series: Earth and Environmental Science, 2023
Abstract This study aimed to determine the quality of fermented ratoon paddy silage as ruminant feed. The paddy material was obtained from rice fields in the Sukoharjo, Central Java, Indonesia. Turiang padi (Oryza sativa) at the cutting age of 14 days, with the Inpari 32 variety.
Y Yanti, R F Hadi, J Riyanto, W Pawestri
openaire   +1 more source