Results 61 to 70 of about 55,640 (299)

Valorization of fishing industry by‐products for biodiesel production: Unlocking the potential of residual fish oil

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Fishing waste and its by‐products, whether naturally occurring or generated by the processing industry, represent a significant opportunity for producing high‐value products. These often discarded or underutilized residues can be converted into various valuable products through advanced processing technologies. Among the potential products are
Patrick da Silva Sousa, Francisco Simão Neto, Paulo Gonçalves de Sousa Junior, Francisco Izaias da Silva Aires, Calebe da Rocha Silva, Kaiany Moreira dos Santos, Viviane de Castro Bizerra, Maria Alexsandra Sousa Rios, José Cleiton Sousa dos Santos   +8 more
wiley   +1 more source

Effects of composting manures and other organic wastes on soil processes and pest and disease interactions [PDF]

, 2003
Introduction Composts and manures are of major importance in providing fertility in organic farming systems, since synthetic fertilisers are prohibited. It is understood that composts have radically different nutrient release characteristics to those of
Harrier, L., Litterick, Audrey, Wallace, P., Watson, C. A., Wood, M.   +4 more
core  

The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH

, 2018
Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture.
De Smet, Stefaan, De Vuyst, Luc, Leroy, Frédéric, Stavropoulou, Despoina Angeliki, Van Reckem, Emiel   +4 more
core   +1 more source

A Guide to Bayesian Optimization in Bioprocess Engineering

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Bayesian optimization has become widely popular across various experimental sciences due to its favorable attributes: it can handle noisy data, perform well with relatively small data sets, and provide adaptive suggestions for sequential experimentation.
Maximilian Siska, Emma Pajak, Katrin Rosenthal, Antonio del Rio Chanona, Eric von Lieres, Laura M. Helleckes   +5 more
wiley   +1 more source

Diversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam

AIMS Microbiology, 2017
The diversity of lactic acid bacteria (LAB) in naturally fermented foods produced in Hue, a city in the central region of Vietnam, was examined. From local markets, a total of 25 samples of three vegetable-based fermented products, specifically dua gia ...
Yen Thi Ngoc Phan, Minh Thuy Tang, Tu Thi Minh Tran, Van Huu Nguyen, Trang Hien Nguyen, Takeshi Tsuruta, Naoki Nishino   +6 more
doaj   +1 more source

Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]

, 2018
Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert, Lante, Anna, Tumbarski, Yulian   +2 more
core   +1 more source

Integrating Digital Technologies Into Biochemistry Education: A Decade of Efforts, Pandemic Impacts, and Emerging Insights

Biochemistry and Molecular Biology Education, EarlyView.
ABSTRACT This review critically examines the integration of Digital Information and Communication Technologies (TDICs) in biochemistry education over the past decade, highlighting both the benefits and challenges from a critical theoretical perspective. A systematic review was conducted to identify relevant literature, followed by thematic analysis and
Francis Pereira‐Dias, Marina Bazzo de Espíndola   +1 more
wiley   +1 more source

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

Applied Sciences, 2020
Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing.
Katarzyna Neffe-Skocińska, Anna Okoń, Dorota Zielińska, Piotr Szymański, Barbara Sionek, Danuta Kołożyn-Krajewska   +5 more
doaj   +1 more source

Beyond mammals: the evolution of chewing and other forms of oropharyngeal food processing in vertebrates

Biological Reviews, EarlyView.
ABSTRACT Oropharyngeal food processing exhibits a remarkable diversity among vertebrates, reflecting the evolution of specialised ‘processing centres’ associated with the mandibular, hyoid, and branchial arches. Although studies have detailed various food‐processing strategies and mechanisms across vertebrates, a coherent and comprehensive terminology ...
Daniel Schwarz, Maja Mielke, Stephan Handschuh, Anthony Herrel, Patrick Lemell, Léa Da Cunha, Nicolai Konow   +6 more
wiley   +1 more source

Milk Chemical Composition of Dairy Cows Fed Rations Containing Protected Omega-3 Fatty Acids and Fermented Rice Bran [PDF]

, 2013
The research was conducted to investigate the effect of ration containing protected omega-3 and fermented rice bran on chemical composition of dairy milk. The research employed 10 female PFH dairy cows of 2-4 years old with body weight 300-375 kg.
Purnomo, S. H. (S), Sudibya, S. (Sudibya)   +1 more
core