Results 151 to 160 of about 49,294 (297)

Advancements in CO2 Capture Technologies: A Review of Amine Absorption and Alternative Methods for Post‐Combustion Integration

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Carbon capture technologies are poised to become one of the primary focuses regarding the achievement of net‐zero emissions by the year 2050. In these technologies, particular attention is given to post‐combustion CO2 capture, which is more easily implemented at existing power stations and other industries.
Satyajit Mukherjee, Ashish Kumar, Mayurkumar P. Patil, Rohit B. Meshram   +3 more
wiley   +1 more source

Fermented foods. Part II: Technological interventions

, 2017
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional ...
Montet, Didier (ed.), Ray, Ramesh C. (ed.)   +1 more
core   +1 more source

Fermentation as a Method of Food Processing and Fermented Food as Probiotics: A Review

Food Science and Nutrition
Fermented foods are classified as foods or drinks produced through controlled microbial growth, and the conversion of food components through enzymatic activity. In recent years, fermented foods have gained popularity, mostly due to their health benefits.
openaire   +1 more source

Synergistic Advanced Oxidation and Physicochemical Treatment Strategies for Antibiotic Removal and Resistance Mitigation in Water

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT The presence of antibiotics in water not only causes environmental pollution but also increases the growth of antibiotic‐resistant bacterial genes, which pose serious threats to human beings and other water residents. Large numbers of people are reportedly affected by the resistant bacterial genes, as many broad‐spectrum antibiotics are not ...
Amir Zada, Shohreh Azizi
wiley   +1 more source

Bioactive Compounds in Fermented Foods and Management of Depression and Anxiety.

, 2019
Fermented foods are considered functional foods because they may contribute additional health benefits beyond basic nutrition. Fermented functional foods act biologically in the gastrointestinal tract and can help replenish the gut microbiome, reducing ...
Melesse T. Y., Bedane T. F., Donsì F.
core  

Exploring the Roles of Tuna‐Associated Acinetobacter sp. YFT067: Implications for Host Health and Metabolism

Animal Research and One Health, EarlyView.
This study firstly isolated a tuna‐derived gut probiotic Acinetobacter seifertii YFT067. Dietary administration of YFT067 played significant roles in promoting growth performance, SCFAs production, lipid absorption, and metabolism of the host, indicating YFT067 as a promising probiotic candidate for enhancing tuna aquaculture productivity through ...
Ying Zou, Hai Huang, Qiongyao Fu, Zhiyuan Lu, Zhiqiang Guo   +4 more
wiley   +1 more source

Effects of Lycium barbarum Residue Substituting Dietary Maize on Fecal Microbiota and Growth Performance of Crossbred Simmental Cattle

Animal Research and One Health, EarlyView.
The bioactive substances we extracted from Lycium barbarum residue (LBR) have a typical polysaccharide structure. When 1.80% LBR was used to replace maize in the diet, the average daily gain of rossbred Simmental was significantly increased, and anti‐inflammatory ability was improved. In addition, LBR improved the fecal microbial composition, increased
Kun Cai, Mingtan Li, Lihang He, Ning Ma, Haoyu Liu, Chi Xu, Xianhua Wu, Zeguang Xing, Qian Xing, Yuankai Qu, Xi Ma   +10 more
wiley   +1 more source

Heat Stress and Gut Microbiome Dynamics in Poultry: Interplay, Consequences, and Mitigation Strategies

Animal Research and One Health, EarlyView.
Heat stress disrupts gut microbial balance in poultry, impairing nutrient absorption and immunity. This review outlines the interplay between thermal stress and microbiome dynamics and discusses integrative mitigation strategies, probiotics, phytogenics, cooling systems, and genetic adaptation to enhance poultry resilience.
O. E. Oke, A. I. Oni, O. A. Akosile, K. M. Oliyide, C. A. Ishola, M. O. Logunleko, O. A. Jimoh, C. P. Njoku, L. O. Fasasi, V. A. Uyanga   +9 more
wiley   +1 more source

Increasing folate content through the use of lactic acid bacteria in novel fermented foods

, 2016
Folate is an essential B-group vitamin that plays a key role in numerous metabolic reactions such as energy usage and the biosynthesis of DNA, RNA, and some amino acids.
Leblanc, Jean Guy Joseph, Bedani, Raquel, Isay Saad, Susana Marta, Albuquerque, Marcela   +3 more
core  

One process applied to different cereals leads to specific microbial profiles: the case of traditional fermented couscous from Senegal.

International audienceSpontaneous fermentation is a process widely used around the world for millennia. Although studies have characterized the microbiota and the impact of fermentation on the nutritional composition of several traditional cereal-based ...
Chochois, Vincent, Willane, Cheikhoun Tidiane, Diouf, A, Humblot, Christèle, Renard, Bastien, Champomier Vergès, Marie Christine, Tap, Julien, Balland, J.   +7 more
core   +1 more source