Results 151 to 160 of about 111,632 (361)
Advanced Science, EarlyView.ARTP mutagenesis yielded Saccharopolyspora spinosa mutant D184 with improved extracellular nitrogen utilization. An integrated workflow of protease genetic manipulation, multi‐omics, and rational synergy design pinpointed a pepP‐clpP‐htpX synergistic triangular combination.
Duo Jin +9 more
wiley +1 more source
Advanced Energy and Sustainability Research, EarlyView.The fossil‐based substrates of a printed supercapacitor containing liquid electrolytes can only be replaced with biopolymers if they have adequate permeabilities. This article studies three biopolymers based on their processability, printability, and barrier properties to find a more sustainable substrate option.
Iida Kangashaka +6 more
wiley +1 more source
Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, EarlyView.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
Lactic Acid Bacteria in Philippine Traditional Fermented Foods
, 2013 Charina Gracia B. Banaay +2 more
openalex +2 more sources
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 +2 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
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 +2 more
wiley +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 +5 more
wiley +1 more source
Biogenic Amine Formation Based on Microbial Diversity in Fermented Foods: A Review
Shipin gongye ke-jiIn traditional fermented foods, the microbial community is complex, and their metabolic pathways are diverse. Among them, microorganisms with decarboxylase activity can metabolize free amino acids to form potentially hazardous factors-biogenic amines ...
Yumeng SUI +5 more
doaj +1 more source