Results 161 to 170 of about 176,992 (359)

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

Screening of Lactic Acid Bacteria From Rumen Liquor and King Grass Silage as Well as Their Antibacterial Activities [PDF]

, 2013
Probiotic is a live microbial culture which has positive effect on animal by improving the natural balance of microflora in the digestive tract. This experiment aimed to screen and identify indigenous lactic acid bacteria (LAB) from rumen liquor and king
Aswari, A. N. (A), Damayanti, E. (E), Purwoko, T. (T), Sofyan, A. (A)   +3 more
core  

Characterization and Reuse of Lithium‐ion Battery Cathode Material Recovered Through a Bacterial Process

Advanced Energy Materials, EarlyView.
A sustainable bacteria‐based lithium‐ion battery cathode recycling method is optimized using engineering biology. The resulting biomineralized manganese carbonate species is found to be easily converted into an electrode material, via simple calcination.
Virginia Echavarri‐Bravo, Isolde Marsland, Mai‐Britt V. Jensen, Caroline Kirk, Louise E. Horsfall   +4 more
wiley   +1 more source

Advances in the Application of Machine Learning to Microbial Structure and Quality Control of Traditional Fermented Foods

Shipin gongye ke-ji
The unique flavor properties and rich nutrients of traditional fermented food are closely related to its complex and variable microbial structure, which also makes it difficult to control the quality of final fermented product.
Ningxiaoxuan WANG, Xin LI, Yuli HUANG, Yali WANG, Haimei LAI, Menglu YANG, Chenwei TANG, Lihong GE, Nan ZHAO   +8 more
doaj   +1 more source

The regulation of key flavor of traditional fermented food by microbial metabolism: A review. [PDF]

Food Chem X, 2023
Zhang K, Zhang TT, Guo RR, Ye Q, Zhao HL, Huang XH.   +5 more
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

EFFECTS OF DRYING AND ENSILING METHODS ON CYANIDES CONTENTS AND CHEMICAL COMPONENTS OF CASSAVA ROOTS AND STEMS [PDF]

, 2008
The objectives of this experiment was to compare the drying and ensiling methods to reduce cyanides contents in cassava, as well as related nutrient components.
Achmadi, Joelal, Kawamoto, Y, Mizumachi, S, Purnomoadi, A, Rahmi, B, Yanti, Y   +5 more
core  

Exploring consumption profiles, consumer experience and quality claims of Canary Islands' cider (Spain): A multidimensional analysis

Agribusiness, EarlyView.
Abstract The exponential expansion of the global cider market positions it as a viable alternative to traditional choices such as wine and beer. Nevertheless, there exists a paucity of research examining the various factors influencing consumer interest in cider.
Eva Parga Dans, Pablo Alonso González, Raimundo Otero Enríquez, María‐Pilar Sáenz Navajas   +3 more
wiley   +1 more source

Editorial: Aminobiogenic potential of fermented food microbiota. [PDF]

Front Microbiol, 2023
Karwowska M, Stadnik J, Brasca M.
europepmc   +1 more source

The Role of Actual and Purported Origin in e‐Commerce Wine Pricing: Evidence From Italian and French Names on Labels

Agribusiness, EarlyView.
ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi, Amir Maghssudipour, Gianluca Stefani   +2 more
wiley   +1 more source