Results 71 to 80 of about 55,640 (299)

Fermented liquid feed for pigs [PDF]

, 2010
Since the announcement of the ban on the use of antibiotics as antimicrobial growth promoters in the feed of pigs in 2006 the investigation towards alternative feed additives has augmented considerably.
De Smet, Stefaan, Dierick, Noël, Michiels, Joris, Missotten, Joris, Ovyn, Anneke   +4 more
core   +2 more sources

Analysis of the economic viability and environmental impacts of a conceptual process model for the recovery of lactic acid from spent media in cultivated meat production

Biotechnology Progress, EarlyView.
Abstract Scaled production of cultivated meat (CM) will co‐produce large volumes of spent media. Recycling of abundant metabolites such as lactic acid in spent media offers an opportunity for valorization and reduction of the carbon footprint of CM production; however, the feasibility has yet to be examined.
Josh Wimble, Reina Ashizawa, Elliot W. Swartz   +2 more
wiley   +1 more source

Antidiabetic Potential of Ligands from NEIST_PMIB_06, Bacterium Associated with Hawaijar (Fermented Soy Food): Insight from in Vitro and in Silico Studies

ChemFoodChem, EarlyView.
ABSTRACT In this study, a bacterium (NEIST_PMIB_06) was isolated from Hawaijar, a fermented soy food from Manipur, Northeast India. The bacterium was inoculated and incubated to isolate bioactive compounds. Liquid‐liquid extraction was performed to obtain extracts (cell‐free and cell‐based), and their efficacy was evaluated.
A Ibeyaima, Hiranmoy Barman, Prasenjit Manna   +2 more
wiley   +1 more source

Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl [PDF]

, 2010
Reducing salt levels in processed food is an important target for a growing numbers of food manufacturers. The effects of pulsed delivery (Dynataste) and bouillon base on saltiness and bitterness perception of partially substituted solutions (KCl) were ...
Al-Otaibi, Aly, Andrew J. Taylor, Angus, Anne-Laure Koliandris, Barylko-Pikielna, Bettina Wolf, Breslin, Busch, Cecile Morris, Claire Labarre, Desmond, Frank, Gelabert, Gou, Halpern, Hort, Joanne Hort, Katsiari, Keast, Kemp, Kilcast, Kilcast, Kuramitsu, Lawless, Lindsay, Louise Hewson, McGregor, Morris, Okiyama, Pasin, Prescott, Roininen, Sanceda, Shepherd, Tuorila, Vanderklaauw, Yamaguchi   +37 more
core   +1 more source

Review of recent advances in the design, synthesis, and modification of biochar for remediation of heavy metal pollution in water

The Canadian Journal of Chemical Engineering, EarlyView.
Research frontiers in using biochar for heavy metal remediation. Abstract Heavy metal contamination of water has long been a serious environmental issue. Biochar and biochar‐based composites are emerging as effective and sustainable solutions for heavy metal removal due to their strong adsorption abilities and environmentally friendly nature.
Soumik Chakma, Mehedi Hasan, Sudip K. Rakshit, Janusz Kozinski, Kang Kang   +4 more
wiley   +1 more source

CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA

Archives of Veterinary Medicine, 2019
Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina.
Leona Puljić, Brankica Kartalović, Jozo Grabovac, Marija Jukić-Grabovac, Dragan Kovačević, Jelena Petrović, Krešimir Mastanjević   +6 more
doaj   +1 more source

Integrated and closed‐loop biorefinery strategies for efficient waste valorization and biofuel production

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract Advancements in biofuel production technologies are essential for reducing global dependence on fossil fuels and addressing their overexploitation. Many valuable components of biomass, such as cellulose, hemicellulose, and lignin, remain underused in traditional biorefineries, which typically rely on a single feedstock to produce a primary ...
Marcos Paulo Patta Granado, Prakhar Talwar, Sahil Sahil, Andrea Cressoni De Conti, Sonil Nanda, Janusz A. Kozinski   +5 more
wiley   +1 more source

The effect of a meat extract on iron absorption in young women : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Human Nutrition at Massey University, Palmerston North Campus, New Zealand [PDF]

, 2007
Iron deficiency is a global problem for which determinants and solutions need to be investigated. The first part of this study assessed the iron status and dietary intakes of 85 non vegetarian women aged 18-40 years living in the Manawatu region ...
Beck, Kathryn Louise
core  

Quality improvement of traditional dry fermented sausages based on innovative technological strategies [PDF]

, 2016
Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since ...
Elias, Miguel N., Rocha, João M.
core   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source