Results 41 to 50 of about 292,601 (358)
Frontiers in Microbiology, 2022 Leymus chinensis is an important crop that can be fed to ruminants. The purpose of this study was to investigate the roles of Lactiplantibacillus plantarum and Lentilactobacillus buchneri in fermentation quality, aerobic stability, and dynamics of wilted
Baiyila Wu +4 more
doaj +1 more source
125th anniversary review: fuel alcohol: current production and future challenges [PDF]
, 2011 Global research and industrial development of liquid transportation biofuels are moving at a rapid pace. This is mainly due to the significant roles played by biofuels in decarbonising our future energy needs, since they act to mitigate the deleterious ...
Walker, Graeme M.
core +3 more sources
Quality of Istrian and Slavonian dry-fermented sausages
Italian Journal of Food Science, 2020 The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages.
PLEADIN, J. +9 more
openaire +2 more sources
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
core +1 more source
Fermentation Quality and in Vitro Nutrient Digestibility of Fresh Rice Straw-Based Silage Treated with Lactic Acid Bacteria [PDF]
, 2014 The aim of the experiment was to evaluate fermentation characteristics and in vitro nutrient digestibility of fresh rice straw-based silage ensiled with addition of epiphytic lactic acid bacteria (LAB) inoculant.
Hariadi, B. T. (B) +3 more
core
Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
core +3 more sources
Quality parameters of fermented kvass extract
Chemical Technology, 2016 The aim of this research was to compare the commercially available kvass concentrate to the kvass extract which was experimentally produced from the naturally fermented kvass. Dry matter was determined according to the standard ISO 2173:2003, active acidity – ISO 10523:2012, and apparent viscosity was measured with a DV-III Ultra Brookfield rheometer ...
I. Lidums, D. Karklina, A. Kirse
openaire +2 more sources
Foods, 2023 Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs ...
Jingya Fan +5 more
openaire +3 more sources
Organoids in pediatric cancer research
FEBS Letters, EarlyView.Organoid technology has revolutionized cancer research, yet its application in pediatric oncology remains limited. Recent advances have enabled the development of pediatric tumor organoids, offering new insights into disease biology, treatment response, and interactions with the tumor microenvironment.
Carla Ríos Arceo, Jarno Drost
wiley +1 more source
Italian Journal of Animal ScienceObjective Leg problems including lameness and tibial dyschondroplasia (TD) are one of the most important factors affecting health and animal welfare in meat-type poultry, which are considerably impacted by dietary vitamin regimens.
Ling Zhou +4 more
doaj +1 more source