Slaughter weight and carcass of male New Zealand White rabbits after rationing with koro bean (Mucuna pruriens var. utilis) [PDF]
, 2009 Santoso U, Sutarno. 2009. Slaughter weight and carcass of male New Zealand White rabbits after rationing with koro bean (Mucuna pruriens var. utilis). Nusantara Bioscience 1: 117-122. The objectives of the research were to know the effects of koro bean
SANTOSO, URIP, SUTARNO,
core
Preventive Effect of Cow's Milk Fermented with Lactobacillus paracasei CBA L74 on Common Infectious Diseases in Children: A Multicenter Randomized Controlled Trial [PDF]
, 2017 Background: Fermented foods have been proposed to prevent common infectious diseases (CIDs) in children attending day care or ...
Bedogni, G +15 more
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Plant cell walls: impact on nutrient bioaccessibility and digestibility [PDF]
, 2020 Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain.
Edwards, Cathrina H. +3 more
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Artificial Symbiosis for Bulk Production of Bacterial Cellulose Composites
Advanced Materials, EarlyView.Co‐cultivation of the cellulose‐producing bacterium with the microalga enables bulk formation of bacterial cellulose under static incubation, with photosynthetically active oxygen‐generating sites throughout the medium. This symbiotic platform supports 3D cellulosic constructs with geometries dictated by the vessel shape.
Kui Yu +7 more
wiley +1 more source
Fermented foods, feeds, and beverages
Biotechnology Advances, 1983 World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world.
openaire +3 more sources
Energy‐Efficient, Sustainable Cascade Glucose Electrooxidation into Glucaric Acid
Advanced Materials, EarlyView.This study presents a tandem system that efficiently converts glucose into glucaric acid while generating renewable electricity. By decoupling the oxidation process into two cascaded steps, the system achieves an overall 90% Faradaic efficiency and 80% conversion efficiency at ∼0.6 VRHE, significantly reducing energy consumption compared to traditional
Mingming He +15 more
wiley +1 more source
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe [PDF]
, 2023 Lutfi Anggadhania +4 more
openalex +1 more source
Advanced Materials, EarlyView.A recombinant spider silk protein was functionalized by incorporating genetically encoded bio‐orthogonal reactive azido‐groups. The azido‐functionalized proteins were produced in a scalable biotechnological process, and particles, films, as well as nanofibers were established as anchorage for fully functional antibodies via site‐specific bio‐orthogonal
Claudia Lacombe +4 more
wiley +1 more source
Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang
Journal of Ethnic Foods, 2018 There are many types of fermented foods worldwide. Generally, traditional fermented foods have nutritive and functional properties. Moreover, they are considered safe foods because they have a long history of being consumed in their local communities ...
Hae Choon Chang
doaj +1 more source
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core +4 more sources