Results 151 to 160 of about 182,885 (359)

Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language

Agribusiness, EarlyView.
ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak, Claudia Bazzani, Andreas C. Drichoutis   +2 more
wiley   +1 more source

Моделювання рецептур сироватково-полуничних напоїв профілактичного призначення [PDF]

, 2017
Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the ...
Honcharuk, Ya., Nekrasov, P., Tkachenko, N., Vikul, S.   +3 more
core  

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Exploring the Subcellular Localization of Monascus Pigments Biosynthases: Preliminary Unraveling of the Compartmentalization Mechanism

Journal of Fungi
Monascus pigments (MPs), a class of secondary metabolites produced by Monascus spp., can be classified into yellow, orange, and red MPs according to their differences in the wavelength of the maximum absorption.
Fei Xiong, Jingyi Wei, Youxiang Zhou, Yanchun Shao, Jiao Liu, Fusheng Chen   +5 more
doaj   +1 more source

THE CRUDE PROTEIN AND FIBER IN TARO LEAF FLOUR FERMENTED BY TRICHODERMA VIRIDE AS CATFISH FOOD

, 2018
Novalia Rachmawati, Arning Wilujeng Ekawati, Yahya Yahya Yahya   +2 more
openalex   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Food Technologies: Fermentation

, 2014
Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to indicate all anaerobic and aerobic microbiological and biochemical modifications that result in desirable quality modifications ...
openaire   +3 more sources

Ensiling and Fermentation of Rice Hulls With Ruminal Fluid for Medium‐Chain Carboxylate Production

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Large quantities of rice hulls are common at milling sites in Nigeria. They are a by‐product of rice processing and can contribute to environmental degradation if not properly managed. In this study, rice hulls were pretreated by ensiling at ambient temperature and then used as substrate for medium‐chain carboxylates (MCCs) production ...
Jerome Undiandeye, Silas Kiman, Ebenezer Leke Odekanle, Peter Anyin   +3 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  

Hydrogen‐Enriched Microbial Oil Biodiesel With Hybrid Nanoparticles Impact on Diesel Engine Efficiency and Emissions

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT This study examines a dual‐fuel enhancement strategy that combines hydrogen enrichment with hybrid nanoparticle (HNP) doping. The aim is to improve combustion, performance, and emission characteristics of microbial oil biodiesel (MOB) in compression ignition engines.
D. Premkumar, S. Senthil Kumar, K. R. Padmavathi, Prajith Prabakar   +3 more
wiley   +1 more source