Results 41 to 50 of about 7,828,318 (403)

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

Assessment on the Fermentation Quality and Bacterial Community of Mixed Silage of Faba Bean With Forage Wheat or Oat

Frontiers in Microbiology, 2022
Faba bean (Vicia faba L.), although a kind of high-quality and high-yield forage, could hardly achieve a great quality of silage because of its high buffering capacity.
Hongliang Li, Tairu Zeng, Zhaochang Du, Xintan Dong, Yafen Xin, Yushan Wu, Linkai Huang, Lin Liu, B. Kang, D. Jiang, Bihua Wu, Wenyu Yang, Yanhong Yan   +12 more
semanticscholar   +1 more source

Influence of total polar compounds on lipid metabolism, oxidative stress and cytotoxicity in HepG2 cells

Lipids in Health and Disease, 2019
Background Recently, the harmful effects of frying oil on health have been gradually realized. However, as main components of frying oils, biochemical effects of total polar compounds (TPC) on a cellular level were underestimated.
Jingjie Ju, Zhaojun Zheng, Yong-jiang Xu, Peirang Cao, Jingwei Li, Qiu Li, Yuanfa Liu   +6 more
doaj   +1 more source

Effect of Low-Temperature-Tolerant Lactic Acid Bacteria on the Fermentation Quality and Bacterial Community of Oat Silage at 5 °C vs. 15 °C

Fermentation, 2022
This study aimed to investigate the effects of low-temperature-tolerant lactic acid bacteria on the fermentation quality and bacterial community of oat silage.
Xiao-Meng Zhu, Dedai Jiang, Baoxing Yuan, Kuikui Ni   +3 more
semanticscholar   +1 more source

Dynamic Changes in Fermentation Quality and Structure and Function of the Microbiome during Mixed Silage of Sesbania cannabina and Sweet Sorghum Grown on Saline-Alkaline Land

Microbiology spectrum, 2022
The coensiling of Sesbania cannabina and sweet sorghum is of great practical importance in order to alleviate the protein-rich forage deficiency in saline-alkaline regions.
Tianwei Wang, Jiaqi Zhang, Weixiong Shi, Jiahao Sun, Tianqi Xia, Fuqing Huang, Yayong Liu, Huangkeyi Li, Kunling Teng, Jin Zhong   +9 more
semanticscholar   +1 more source

Effect of Bacillus Additives on Fermentation Quality and Bacterial Community during the Ensiling Process of Whole-Plant Corn Silage

Processes, 2022
The aim of this study was to evaluate the effects of a complex Bacillus subtilis additive on the fermentation quality and bacterial community during the ensiling process of whole-plant corn silage (WPCS).
Xiaojun Guo, Wei Guo, Ming Yang, Yuelong Sun, Yujing Wang, Yan Yan, B. Zhu   +6 more
semanticscholar   +1 more source

Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency [PDF]

, 2015
Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority ofIndonesian farmers are reluctance to do fermentation. This research aimed to study factors causing farmers
Hariyanti, Y. (Yuli), Soemarno, J. (Joko), Soeparto, S. A. (Soetanto), Sophia Hartatri, Diany Faila   +3 more
core   +3 more sources

Effects of laccase and lactic acid bacteria on the fermentation quality, nutrient composition, enzymatic hydrolysis, and bacterial community of alfalfa silage

Frontiers in Microbiology, 2022
Ensiling has long been as a mainstream technology of preserving forage for ruminant production. This study investigated the effects of bioaugmented ensiling with laccase and Pediococcus pentosaceus on the fermentation quality, nutritive value, enzymatic ...
Xueyan Bao, Haoran Feng, G. Guo, W. Huo, Qinghong Li, Qingfang Xu, Qiang Liu, Cong Wang, Lei Chen   +8 more
semanticscholar   +1 more source

Studies on the Quality of Fermented Milk

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1965
This paper deals with the improvement of the previously proposed procedure which was based on the application of symbiosis among lactic streptococci for the manufacture of fermented milk by Lact. bulgaricus.Mother starter for preparing curd was shown to be most suitable when Lact.
Yoshiko Tonomura, Hajime Takao, Sukeo Kiyota, Akira Yasukawa   +3 more
openaire   +5 more sources

Quality of fermented whey beverage with milk

Hemijska industrija, 2016
One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers.
Marijana M. Stamenković-Đoković, Milka Borić, Maja Bulatovic, Maja Vukašinović-Sekulić, Maja Vukašinović-Sekulić, Maja Lj. Bulatović, Danica Zarić, Tanja Krunic, Danica Zarić, Tanja Ž. Krunić, Marijana Stamenkovic-Djokovic, Milka M. Borić, Marica Rakin   +12 more
openaire   +4 more sources