Results 61 to 70 of about 7,828,318 (403)
Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd" [PDF]
, 2017 We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product.
Alexandrov, A. (Alexandr) +5 more
core +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
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 +12 more
doaj +1 more source
Poultry Science, 2021 : This study was conducted to determine the effect of 25-hydroxyvitamin D (HDV) and essential oils (EO) on the uterus antioxidant capacity, egg quality, and eggshell ultrastructure in laying hens.
Pinyao Zhao +5 more
doaj +1 more source
Frontiers in Microbiology, 2022 Sweet sorghum is an important forage in arid and semi-arid climatic regions. This study aimed to reveal the fermentation weight loss (FWL), fermentation quality, and bacterial community of ensiling of sweet sorghum with lactic acid bacteria LAB ...
Haiwen Xu +9 more
semanticscholar +1 more source
Quality Characteristics of a Pickled Tea Processed by Submerged Fermentation [PDF]
International Journal of Food Properties, 2015 There is a traditional pickled tea fermented under anaerobic condition in many Asian countries, but its quality characteristics are still unclear. The dynamic qualities, chemical components, and volatile components of pickled tea processed by submerged fermentation were investigated.
Liu Cong, Xiao Xiudan, Huang Youyi
openaire +1 more source
Frontiers in Microbiology, 2022 This study aimed to isolate, characterize, and identify lactic acid bacteria (LAB) strains from various sources and evaluate their effects on the nutritional quality, fermentation characteristics, and microbial compositions of paper mulberry (PM) after ...
Qiming Cheng +8 more
semanticscholar +1 more source
Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation [PDF]
, 2016 Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years ...
Bovo, Barbara +7 more
core +2 more sources
The influence of heating on silage fermentation and quality.
Netherlands Journal of Agricultural Science, 1961 Laboratory and farm grass silages were studied. In anaerobic conditions in the laboratory temperature did not much affect digestibility of crude protein by pepsin. When laboratory silage was aerated there was a fall in digestibility related to the duration of aeration. In farm silages reduction in digestibility of protein was related to the duration of
Wieringa, G.W. +3 more
openaire +3 more sources
Frontiers in Microbiology, 2022 This study aimed to assess the effects of microbial inoculants and growth stage on fermentation quality, microbial community, and in vitro degradability of Caragana silage from different varieties.
J. You +5 more
semanticscholar +1 more source