Results 151 to 160 of about 61,798 (338)

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. [PDF]

Foods, 2023
Shalamitskiy MY, Tanashchuk TN, Cherviak SN, Vasyagin EA, Ravin NV, Mardanov AV.   +5 more
europepmc   +1 more source

Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, andoleomargarine

, 1913
Christian Larsen, W.M. White
openalex   +2 more sources

Plants, plant‐derived compounds, probiotics, and postbiotics as green agents to fight against poultry coccidiosis: A review

Animal Research and One Health, EarlyView.
Therapeutic effect of natural products on chicken coccidiosis. Abstract The intestinal tract is the main place for animals to digest food and absorb nutrients, which also serves as the first line of defense against pathogens that invade the internal environment.
Pan Chen, Kaili Liu, Taojing Yue, Yanan Lu, Senyang Li, Fuchun Jian, Shucheng Huang   +6 more
wiley   +1 more source

Examination of Fermented Foods by Laboratory Methods

, 1934
Carl S. Pederson
openalex   +2 more sources

The role of Moringa oleifera in the development of alternative biofuels, under the concept of an integral one‐tree biorefinery: A minireview

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The Moringa oleifera oil tree is commonly known as the ‘tree of life’ or the ‘miracle tree’ owing to its multiple benefits for humans. The different parts that make up this tree (leaves, seeds and bark) have been used to treat various ailments, diseases and wounds. However, in recent years this tree is being used by the scientific community to
J. L. Aleman‐Ramirez, Patrick U. Okoye, S. Saldaña‐Trinidad, S. Torres‐Arellano, P. J. Sebastian   +4 more
wiley   +1 more source

Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community. [PDF]

FEMS Microbiol Ecol, 2023
Leale A, Auxier B, Smid EJ, Schoustra S.
europepmc   +1 more source

Report of the Committee on Microbiological Examination of Foods (Microbiological Examination of Spices, Fermented Foods, and Fruit Juices)

, 1943
Harry E. Goresline, M T Bartram, James A. Berry, Edwin J. Cameron, J. L. Etchells, James E. Fuller, Matthew E. Highlands, Llyod B. Jensen, Carl S. Pederson, Paul S. Prickett, John M. Sharf, E. Wheaton, O. B. Williams   +12 more
openalex   +1 more source

Purple nonsulfur bacteria biomass as a potential biofuel source: A study of lipid characterization methods using gas chromatography

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Wastewater treatment with purple nonsulfur bacteria (PNSB) is an emerging biotechnology for sustainable wastewater management and resource recovery. Previous studies in this field have concentrated on microbial protein potential; however, this study examines the lipid recovery potential of PNSB‐dominated mixed culture biomass derived from gas ...
Ojima Z. Wada, Mohammad Alherbawi, Tareq Al‐Ansari, Gordon McKay, Hamish R. Mackey   +4 more
wiley   +1 more source

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

PLoS ONE, 2020
Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ...
Chonthicha Pakwan, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut, Terd Disayathanoowat, Vijai Gupta   +6 more
doaj  

In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties. [PDF]

Front Microbiol, 2023
Megur A, Daliri EB, Balnionytė T, Stankevičiūtė J, Lastauskienė E, Burokas A.   +5 more
europepmc   +1 more source