Results 111 to 120 of about 111,632 (361)
Edible Pneumatic Battery for Sustained and Repeated Robot Actuation
This work presents an edible energy source and valve system to power soft, pneumatically driven edible robots. A chemical reaction between sodium bicarbonate and citric acid generates carbon dioxide gas, and a pressure‐triggered edible valve enables self‐repetitive motion of the edible actuator.
Bokeon Kwak +5 more
wiley +1 more source
Dynamic Flavor Changes of Rosa roxburghii Juice during Frozen Storage
To evaluate the effects of long-term frozen storage on the flavor quality of Rosa roxburghii juice, sensory evaluation, electronic nose, and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) were utilized to ...
Meiqing MO +7 more
doaj +1 more source
A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods
Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB), including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc.
Lilis Nuraida
doaj +1 more source
Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production [PDF]
Use of inferior yeast cultures represents one of the reasons for low fermentation efficiencies in Sri Lankan alcohol distilleries that use sugarcane molasses. The present study isolated and characterised yeast strains found in natural environments in Sri
Chandrasena, G. +2 more
core +3 more sources
A Review on Biodegradable Materials of Sustainable Soft Robotics and Electronics
Biodegradable materials are gaining increasing attention in soft robotics and electronics due to their environmental friendliness, showing great potential for sustainability. In this review, the classification of biodegradable materials, their applications in the field of soft robotics and electronics, as well as the challenges and future prospects ...
Yizhu Xie +8 more
wiley +1 more source
Objective: Few studies have reported intakes of fermented foods with their clear definitions. This study aimed to identify fermented foods and beverages consumed in Japan based on international definitions and to estimate their intake and contribution to
Hitomi Fujihashi, Satoshi Sasaki
doaj +1 more source
Research Progress on the Formation Mechanism and Control of Tyramine in Fermented Foods [PDF]
Fermented foods are rich in protein and free amino acids, which are decarboxylated by microbial amino acid decarboxylase to produce biogenic amines. Excessive ingestion of biogenic amines poses a threat to human health.
ZHANG Yue, PEI Huijie, HE Wei, YANG Lamei, MA Yixuan, LI Jinhai, YANG Yong
doaj +1 more source
Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production [PDF]
Wanping Chen +5 more
openalex +1 more source
A new zinc hybrid guanidine catalyst [Zn{(R,R)TMGNMe2(1,2)ch}2](OTf)2 (C1) shows very high catalytic activity in the polymerization of cyclic esters and in the depolymerization of these polyesters. Using C1 in the ring‐opening polymerization of lactide and caprolactone under industrially relevant conditions, astonishing rate constants of the same order
Tabea Becker +8 more
wiley +1 more source

