Results 71 to 80 of about 56,288 (301)

High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses [PDF]

, 2015
peer-reviewedBackground The aim of this study was to employ high-throughput DNA sequencing to assess the incidence of bacteria with biogenic amine (BA; histamine and tyramine) producing potential from among 10 different cheeses varieties.
Cotter, Paul D., Fallico, Vincenzo, Giblin, Linda, McSweeney, Paul L. H., O'Sullivan, Daniel, O'Sullivan, Orla, Sheehan, Diarmuid (JJ)   +6 more
core   +1 more source

Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates and compares US consumer perceptions and the impact of environmental, human health, and animal welfare information related to conventional meat on preferences for meat alternatives and labeling policies. Using the best–worst scaling method across 10 different burger alternatives, our results show that the meat burger is
Daniele Asioli, Wei Yang, Jia Han, Quoc Cuong Nguyen, Massimiliano Petracci, Rodolfo M. Nayga Jr.   +5 more
wiley   +1 more source

D 5.5.2. Report on near-market consumer testing of new improved products and substitutes in Africa. Project AFTER “African Food Tradition rEvisited by Research” [PDF]

, 2015
In this deliverable, the reengineered products relating to groups 1 to 3 are tested by consumers in Africa in order to test whether the acceptance meets consumer needs. The summaries are by group.
Abozed, S., Ahmed, Zahra S., Akissoé, Noël H., Amoa-Awua, Wisdom, Andrianarison, Irène. Maria, Andriantahiana, Z.M., Anihouvi, Victor, Awad, Sameh, Ayessou, Nicolas Cyrille, Bechoff, Aurélie, Boucher, Mathilde, Cisse, Mady, Dadole, G., Devilliers, J., Fathi, M., Fliedel, Geneviève, Hounhouigan, Joseph D., Kindossi, Janvier, Mestres, Christian, Monteiro, Maria Joao, Ndjouenkeu, Robert, Oduro-Yeboah, C., Pallet, Dominique, Pintado, Manuela, Rakoto, Danielle, Ramaroson, V., Ratsimba, Angela Irène, Sacca, Carole, Tomlins, Keith I.   +28 more
core  

Scale‐up of Streptomyces species cultivations based on the morphological response to the energy dissipation rate

AIChE Journal, EarlyView.
Abstract Filamentous microorganisms exhibit complex morphologies that influence product formation and are affected by various bioprocess parameters. Consistent morphology is therefore essential for comparable results during scale‐up. This study investigates the scale‐up of Streptomyces species (Streptomyces spp.) cultivations from shake flasks to ...
Gesa Brauneck, Anton Brass, Artiom Boreiko, Marvin Ueßeler, Marcel Mann, Johannes Pastoors, Valentin Steier, Philipp Eibl, Christian Witz, Dorothea M. Schütterle, Ivan Schlembach, Miriam A. Rosenbaum, Jorgen Magnus   +12 more
wiley   +1 more source

CAUIM: Amazonian Cassava‐Based Programmable Biocolloid

Advanced Intelligent Systems, EarlyView.
Bridging indigenous heritage and computation, this work introduces the usage of cauim, a traditional Amazonian cassava fermented beverage, as a programmable memristive‐like substrate and resistance switching. The material exhibits frequency‐dependent dynamics enabling reconfigurable Boolean logic operations.
Raphael Fortulan, Noushin Raeisi Kheirabadi, Clay Palmeira, Davin Browner, Alessandro Chiolerio, Andrew Adamatzky   +5 more
wiley   +1 more source

Fast determination of biogenic amines in beverages by a core-shell particle column [PDF]

, 2015
A fast and reliable HPLC method for the determination of 11 biogenic amines in beverages has been performed. After pre-column derivatization with dansyl-chloride a Kinetex C18 core–shell particle column (100 mm × 4.6 mm, 2.6 μm particle size) has been ...
Giuliana Vinci, Marta Letizia Antonelli, Raffaella Preti, Roberta Bernacchia   +3 more
core   +1 more source

Technobiological Pathways for High‐CO₂ Capture Using Micro‐/Macroalgae: Genetic Engineering, Process Automation, and Value‐Added Bioproducts

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Greenhouse gas (GHG) emissions have emerged as one of the most critical drivers of climate change; this is primarily due to high concentrations and long atmospheric life of carbon dioxide (CO2). For a significant amount of time, various biological processes such as microalgal cultivation, cyanobacterial systems, photosynthetic microorganisms ...
Sadhana Semwal, Harish Chandra Joshi
wiley   +1 more source

Fish-based traditional fermented products in Asia: a functional food rich in GABA for hypertension control

Cogent Food & Agriculture
Asian culinary traditions encompass a wide range of fermented fish products that offer significant potential as functional foods due to their bioactive components, particularly γ-aminobutyric acid (GABA).
Gemilang Lara Utama, Devia Nurul Inayah, Siti Nurmilah, Tita Rialita, Bibin Bintang Andriana, Roostita L. Balia   +5 more
doaj   +1 more source

Effect of Different Curry Flavor Concentrations on the Fermentation Process and Lactic Acid Bacteria of Layang Scad (Decapterus macrosoma)

MATEC Web of Conferences, 2017
For various socio-economic and technical factors, fermentation process is among the commonly used method for fish preservation in South-Eastern Asia. However, the fermented fish were not well accepted by some people due to its unpleasant odour and unique
Ibrahim Roshita, Balakrishnan Kunasundari, Musa Norsaliha   +2 more
doaj   +1 more source

Culture experiments on the copepod, Tisbintra elongata MORI, and evaluation of that species as food organism for milkfish larvae [PDF]

, 1979
Five types of food were used to culture T. elongata: rice bran, cow dung, bread, cow dung, bread yeast, fermented fish solubles and Spirulina. Bread yeast was found to give the highest densities.
Canto Jr., Jose, Yamasaki, Shigehisa
core   +1 more source