Results 121 to 130 of about 65,078 (299)

JAVANESE WOMEN’S BELIEF ABOUT RECOMMENDED AND UNRECOMMENDED FOODS AND DRINKS IN THE PREGNANCY AND POST PARTUM PERIOD [PDF]

, 2012
Background: Javanese women in Indonesia have different belief during pregnancy and postpartum. This belief was adopted because of the influence of cultures from their parents.
Rofi'i , Muhamad
core  

The Global Patent Landscape of Mushroom‐Derived Functional Foods: Current Status, Future Perspectives, and Artificial Intelligence–Driven Exploration

Food Safety and Health, EarlyView.
The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao, Linhuizi Xiang, Dongmei Liu, Shoucheng Qin, Yue Chen, Xueyan Sun   +5 more
wiley   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Effects of Lactic Acid Bacteria and Yeasts on Growth Performance, Intestinal Health, and Organ Morphometry of Broiler Chickens

Food Safety and Health, EarlyView.
The fermentation of molasses‐vinasse with lactic acid bacteria and yeasts improves growth, intestinal health, digestive, and immune organs in chickens, promoting their productive performance and organic development. ABSTRACT This study evaluated the probiotic effects of lactic acid bacteria and yeasts on productive parameters, intestinal health, and ...
José Miranda‐Yuquilema, Fabian Astudillo‐Riera, Juan Taboada‐Pico, Mercy Cuenca‐Condo, Kevin Astudillo‐Vallejo   +4 more
wiley   +1 more source

Improving Nutrition Utilization and Meat Quality of Broiler Chickens Through Solid-State Fermentation of Agricultural By-Products by Aureobasidium Pullulans

Brazilian Journal of Poultry Science
A 35 d trial was conducted to evaluate the effects of dietary supplementation of co-fermented agricultural by-products, soybean hulls and Pleurotus eryngii stalk residue (PESR), with Aureobasidium pullulans on nutrients digestibility and meat quality in ...
MT Lee, LP Lai, WC Lin, JY Ciou, SC Chang, B Yu, TT Lee   +6 more
doaj   +1 more source

Multifactorial Screening for Fine‐Scale Selection of CCS Industrial Clusters and Hubs in Brazil

Greenhouse Gases: Science and Technology, EarlyView.
ABSTRACT As Brazil moves toward implementing its decarbonization commitments, carbon capture and storage (CCS) hubs are emerging as a key pathway for large‐scale CO2 abatement in hard‐to‐abate sectors. This paper presents a multifactorial, data‐driven framework to screen and prioritize potential CCS industrial clusters and hubs across Brazilian regions,
Gustavo P. Oliveira, Beatriz R. Almeida, Thiago R. C. Justino, Carlos A. S. Santos, Alex A. Santos, Fabiana Philipi   +5 more
wiley   +1 more source

Optimizing feather hydrolysate via machine learning for microbial recycling of waste concrete fines

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND The concrete industry faces significant challenges from CO2 emissions and the disposal of waste concrete fines (WCF). Microbially induced calcite precipitation (MICP) can bind WCF into bioconcrete, but the high cost of commercial culture media hinders its application.
Henrietta Ottová, Barbora Malíková, Václav Nežerka, Petr Holeček, Dana Koňáková, Hana Stiborová   +5 more
wiley   +1 more source

Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification

Теория и практика переработки мяса
Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm.
V. E. Wahyuni, I. I. Arief, C. Budima, A. Gunawan   +3 more
doaj   +1 more source

Monitoring the purity of industrial starter cultures using MALDI-TOF MS [PDF]

, 2013
C
Coorevits, An, Spitaels, Freek, Van Landschoot, Anita, Vandamme, Peter, Wieme, Anneleen   +4 more
core   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source