Results 51 to 60 of about 964,561 (272)

Diverging Liquid–Liquid Phase Separation Behavior of Different Recombinant Major Ampullate Spidroins

Advanced Science, EarlyView.
Fibers spun from the MaSp1‐derivative as well as MaSp1‐MaSp2‐mixtures provide a deeper insight into the assembly process of the spidroins and how hierarchical architectures of spider silk fibers could be achieved. ABSTRACT Spider silk fibers show exceptional mechanical properties, based on their underlying spider silk proteins (spidroins) as well as a ...
Tim Schiller, Cheryl Hayashi, Thomas R. Scheibel   +2 more
wiley   +1 more source

Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish

Journal of Ethnic Foods
The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders.
James W. Daily, Sunmin Park
doaj   +1 more source

AHR‐Responsive Carbon Dots Orchestrate Skin Wound Healing and Colonic Mucosal Repair via Treg‐Mediated Macrophage Efferocytosis

Advanced Science, EarlyView.
Guided by pharmacophore modeling and molecular docking, aryl hydrocarbon receptor (AHR)‐responsive carbon dots were synthesized. They bind directly to AHR and expand gut‐resident regulatory T (Treg) cells. Treg‐derived C‐C motif chemokine ligand 1 (CCL1) enhances macrophage efferocytosis, creating a pro‐regenetative niche that promotes colonic mucosal ...
Zilu Zhu, Han Zhang, Shuai Lin, Wenqian Zheng, Xin Li, Xiaowei Xu, Ruili Yang   +6 more
wiley   +1 more source

Fatty acid profile and effect of fish fermented silage on digestive enzymes in Labeo rohita

Bioscience Journal, 2017
Due to inconsistency in demand and supply of fishmeal there is immense need of alternate protein sources. Present project was therefore designed to replace costly fishmeal (FM) with low-priced fermented fish silage (FFS) in fish feed.
Muhammad Sultan Haider, Zeeshan Ali, Asif Naseem, Muhammad Ahmad, Shahid kamal, Muhammad Afzal   +5 more
doaj   +3 more sources

Unleashing customer empathy in the circular economy: Development of a high-calcium fish sausage prototype from fermented fish residue

Future Foods
In a circular economy, fermented fish residue could be converted into high-calcium fish bone powder for fish sausages to reduce fish waste. To create product concepts for such sausages, this study aimed to (1) identify customer behaviors, needs, and ...
Sasichakorn Wongsaichia, Phaninee Naruetharadhol, Teerapong Pienwisetkaew, Somsamorn Gawborisut, Chavis Ketkaew   +4 more
doaj   +1 more source

THE EFFECT OF USING ASPERGILLUS ORYZAE IN THE DIETS OF COMMON CARP FISH AND ITS IMPACT ON THE PRODUCTIVE TRAITS OF FISH. [PDF]

مجلة الأنبار للعلوم الزراعية
This study investigated the possibility of using Aspergillus oryzae in the diets of common carp (Cyprinus carpio L.) on growth performance. A total of 320 common carp fish were randomly distributed with an average weight of 90.5 (±25) g fish-¹
A. S. Naser, E. A. A. Jaseem, S. H. ALwarshan   +2 more
doaj   +1 more source

Fish Feed Formulation with the Addition of Sludge of Dairy Wastewater and Fermented Wheat Bran

Jurnal Ilmiah Perikanan dan Kelautan, 2020
Highlight • Colloids in dairy wastewater could be destabilized by adding ferric chloride • Aspergillus niger could increase protein and decreased the crude fiber in wheat bran • Wheat bran fermentation could be carried out in room temperature during ...
Widya Pangestika, Sugili Putra
doaj   +1 more source

Hierarchical Flux‐Protection Engineering Stabilizes Oxidation‐Prone Metabolic Nodes for High‐Level Curcumin Biosynthesis

Advanced Science, EarlyView.
Flux‐protection engineering stabilizes an oxidation‐prone L‐DOPA node in engineered E. coli by combining acid‐adapted chassis evolution, respiratory‐chain modulation, enzyme‐level flux matching, and pH–DO control. Carbon is redirected from oxidative browning to productive biosynthesis, enabling 1075.2 mg/L curcumin and demonstrating transferability to ...
Jianbin Chen, Qihang Chen, Shurong Zhang, Yajuan Su, Xiaoyi Zou, Ke Wang, Shike Liu, Qian He, Liang Zhang, Weizhu Zeng, Jingwen Zhou   +10 more
wiley   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Natural Products and Bioprospecting, 2017
The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology.
Euloge S. Adjou, René G. Dègnon, Edwige Dahouenon-Ahoussi, Mohamed M. Soumanou, Dominique C. K. Sohounhloue   +4 more
doaj   +1 more source