Results 131 to 140 of about 964,561 (272)

Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product. [PDF]

Foods, 2023
Xu D, Liu Y, Li X, Wang F, Huang Y, Ma X.   +5 more
europepmc   +1 more source

Towards Water, Food and Energy Security: The Global Challenges and Possible Solutions for a Holistic Vision of Sustainability

Irrigation and Drainage, EarlyView.
ABSTRACT This invited paper gives an overview of the challenges the world is facing and offers a possible solution for water and food security within the holistic integrated concept of the water–energy–food (WEF) nexus. The paper summarizes the experience the author gained through working on various research projects at national and international ...
Ragab Ragab
wiley   +1 more source

Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu). [PDF]

Curr Res Food Sci, 2022
Yang D, Li C, Li L, Wang Y, Chen S, Zhao Y, Hu X, Rong H.   +7 more
europepmc   +1 more source

Optimizing feather hydrolysate via machine learning for microbial recycling of waste concrete fines

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND The concrete industry faces significant challenges from CO2 emissions and the disposal of waste concrete fines (WCF). Microbially induced calcite precipitation (MICP) can bind WCF into bioconcrete, but the high cost of commercial culture media hinders its application.
Henrietta Ottová, Barbora Malíková, Václav Nežerka, Petr Holeček, Dana Koňáková, Hana Stiborová   +5 more
wiley   +1 more source

Production of recombinant human granulocyte‐macrophage colony‐stimulating factor in thermoinducible E. coli: Tuning inclusion body architecture and protein yield via dissolved oxygen control

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Recombinant protein expression in Escherichia coli frequently results in the formation of inclusion bodies (IBs), which provide high protein accumulation but often require additional steps to recover functional protein. Although culture conditions strongly influence IB physicochemical and structural characteristics, the impact of ...
Ximena Gómez‐Gil, Norma A Valdez‐Cruz, Sara Restrepo‐Pineda, Nuria Sánchez‐Puig, Rafael Vázquez‐Duhalt, Rubén D Cadena‐Nava, Néstor O Pérez, Mauricio A Trujillo‐Roldán   +7 more
wiley   +1 more source

Distinct bacterial and fungal communities linked to functional potential in fermented fish and vegetables. [PDF]

Front Microbiol
Jiya N, Sha SP, Khudai W, Yadav S, Sasane R, Sah SP, Ghatani K, Sharma A.   +7 more
europepmc   +1 more source

A narrative review on biogenic amines in fermented fish and meat products. [PDF]

J Food Sci Technol, 2021
Sivamaruthi BS, Kesika P, Chaiyasut C.
europepmc   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights. [PDF]

Food Chem X
Dai L, Chen L, Xiao Y, Zheng S, Hou G, Zheng B, Zhang L.   +6 more
europepmc   +1 more source

Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product. [PDF]

Foods, 2021
Jiang C, Liu M, Yan X, Bao R, Liu A, Wang W, Zhang Z, Liang H, Ji C, Zhang S, Lin X.   +10 more
europepmc   +1 more source