Results 51 to 60 of about 61,798 (338)

Whole‐genomic DNA amplifications from individually isolated sweet sorghum microspores

Applications in Plant Sciences, Volume 10, Issue 6, November-December 2022., 2022
Abstract Premise Sorghum is a multi‐use crop, the efficient breeding of which requires the development of new genetic tools. One such tool could be the genetic assessment of free microspores, which are released just after the tetrad stage of pollen development.
Aron M. Felts, Bharat Pokharel, Dilovan Yahya, Ahmad N. Aziz   +3 more
wiley   +1 more source

Fermented foods and food safety

Food Research International, 1994
Abstract An evaluation is presented of risk factors associated with fermented foods, in comparison with fresh or alternatively processed foods. Cases of microbial food-borne infection have been reported in association with fresh cheese, sausages, fermented fish and fermented cereals. Another risk involves microbial food intoxications due to mycotoxin
openaire   +4 more sources

A Chinese fermented soybean food

International Journal of Food Microbiology, 2001
Sufu or furu is a fermented soybean product originating in China. It is a cheese-like product with a spreadable creamy consistency and a pronounced flavour. Sufu is a popular side dish consumed mainly with breakfast rice or steamed bread. It has a long history and written records date back to the Wei Dynasty (220-265 AD).
Han, B.Z., Rombouts, F.M., Nout, M.J.R.
openaire   +5 more sources

Sonochemical Functionalization of Glass

Advanced Functional Materials, EarlyView.
A new method for functionalizing glass using ultrasonication of aryl diazonium salts. Aryl radicals generated by ultrasounds react with glass, forming a stable, covalently bonded organic film. The functionalized glass adheres microorganisms such as microalgae, fungi, and bacteria, suggesting potential applications in enzyme production, filtration ...
Tiexin Li, Zane Datson, Sufia Hena, Steven Chang, Shane Werry, Leqi Zhao, Nasim Amiralian, Tejas Bhatelia, Francisco J. Lopez‐Ruiz, Melanie MacGregor, K. Swaminathan Iyer, Simone Ciampi, Muhammad J. A. Shiddiky, Nadim Darwish   +13 more
wiley   +1 more source

A sustainable waste-to-protein system to maximise waste resource utilisation for developing food- and feed-grade protein solutions [PDF]

arXiv, 2022
A waste-to-protein system that integrates a range of waste-to-protein upgrading technologies has the potential to converge innovations on zero-waste and protein security to ensure a sustainable protein future. We present a global overview of food-safe and feed-safe waste resource potential and technologies to sort and transform such waste streams with ...
arxiv  

Probiotic‐Based Mineralized Living Materials to Produce Antimicrobial Yogurts

Advanced Healthcare Materials, EarlyView.
The self‐assembly and mineralization of collagen in the presence of probiotics produces hybrid living materials that hosts and protects the cells. Intra‐ and interfibrillar mineralization of collagen fibers, as occurring in bone, results, respectively, in a bulk and single‐cell protective layer of cells, that survive in simulated gastric conditions and,
Gloria B. Ramírez‐Rodríguez, Laura Sabio, Laura Cerezo‐Collado, Víctor Garcés, Jose M. Domínguez‐Vera, José M. Delgado‐López   +5 more
wiley   +1 more source

Multi‐omics analyses reveal the interaction between colonic microbiota and host in Min and Yorkshire pigs

Animal Research and One Health, EarlyView., 2023
In the present study, we created the weight gain models with Min and Yorkshire pigs and conducted the metagenomics and metabolomics of colon contents and transcriptomics of colon tissue. Further, we revealed the characteristics and functions of the colonic microbiota in Min and Yorkshire pigs and analyzed their interactions with the host. Overall, this
Xiaoyu Huang, Huihui Li, Feng Cheng, Ligang Wang, Guoqing Cao, Lixian Wang, Lijun Shi   +6 more
wiley   +1 more source

Influence of Different Lactic Acid Bacteria Fermentations on the Nutritional Substance and Volatile Flavor Compounds of Concentrated Pear Juice

Shipin gongye ke-ji
In this study, strains of Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), Lactobacillus brevis (LGG), and Leuconostoc mesenteroides (LM) were used as fermentation strains to produce acidifiers from the concentrated pear juice residue in the
Jian YE, Xuefeng WU, Dongdong MU, Lanhua LIU, Zhenhong LI, Xiangsong CHEN, Xingjiang LI   +6 more
doaj   +1 more source

Consumer Studies: Beyond Acceptability—A Case Study with Beer

Beverages, 2022
Beer is one of the most consumed alcoholic beverages in the world; its consumption and preference are evolving from traditional industrial beers of low complexity to novel craft beers with diverse flavour profiles.
Yareth N. Hernández-Mora, José R. Verde-Calvo, Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía   +3 more
doaj   +1 more source

Smart Dust for Chemical Mapping

Advanced Materials, EarlyView.
This review article explores the advancement of smart dust networks for high‐resolution spatial and temporal chemical mapping. Comprising miniature, wireless sensors, and communication devices, smart dust autonomously collects, processes, and transmits data via swarm‐based communication.
Indrajit Mondal, Hossam Haick
wiley   +1 more source