Integrated metabolomic characterization of refrigerated storage stability and aroma development in a <i>Lactiplantibacillus plantarum</i> LP-315-fermented milk beverage. [PDF]
Food Chem XJiao Y +5 more
europepmc +1 more source
Economic Anthropology, EarlyView.ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley +1 more source
Processing and Characterization of Pendidam: A Skimmed Fermented Milk Locally Made in the Far North of Cameroon. [PDF]
Int J Food SciBayoï JR, Noubasra S.
europepmc +1 more source
A Cytoplasmic pH Sensor Redefines Gating in Bacterial Urea Channels and Acid Resistance
Small, EarlyView.Bacterial survival in acidic environments requires pH‐gated urea channels. Utilizing complementary approaches, we identify a conserved cytoplasmic glutamic acid residue as a pH sensor in UreI channels. Whereas Gram‐positive bacteria rely solely on this sensor, Gram‐negative bacteria employ a dual‐sensor mechanism with periplasmic residues, revealing a ...
Anna Stoib +10 more
wiley +1 more source
Revisiting small‐molecule fluorescent probes in food freshness detection
Smart Molecules, EarlyView.Fluorescent probes serve as versatile tools for food freshness monitoring. This review summarizes recent advances in probes targeting biogenic amines, hydrogen sulfide, pH values, and other key spoilage markers, highlighting their design principles, sensing mechanisms, and practical applications in food quality monitoring. Abstract Food spoilage driven
Xinrui Wang +5 more
wiley +1 more source
Yeast, EarlyView.We present cryoBN‐PAGE, a method that enables blue native polyacrylamide gel electrophoresis analysis of mitochondrial respiratory complexes and supercomplexes directly from whole yeast cells using cryogenic milling. This approach eliminates the need for mitochondrial isolation, reducing time and cost while preserving native protein complexes.
Lizeth J. Camacho Lopez +3 more
wiley +1 more source
A comparative study of baked and traditional fermented milk: physicochemical characteristics and biological effects in wistar albino rats. [PDF]
Sci RepSayed RS +4 more
europepmc +1 more source
Adjusting Our Thinking About Feeding Animals: Fiber as the Metric for Mimicking Natural Diets
Zoo Biology, EarlyView.A typical effect of the change of an animal group to a diet higher in fiber: juveniles keep growing, animals of ideal body weight maintain their weight, and obese individuals lose weight. ABSTRACT Free‐ranging animals often ingest markedly different diets than their counterparts under human care, whether companion animals, production animals, or zoo ...
Marcus Clauss +4 more
wiley +1 more source
Toward Rational Design of Precision-Fermented Milk Proteins: Integrating Cross-Species Selection, Post-Translational Modification, and AI Optimization. [PDF]
Compr Rev Food Sci Food SafGuo Z +6 more
europepmc +1 more source
Australian Journal of Agricultural and Resource Economics, EarlyView.ABSTRACT In agriculture, production technologies are often characterised by non‐linearities and stochastic dependence between outputs, particularly between desirable and undesirable outputs. This paper combines the copula‐based semi‐parametric framework for modelling heterogeneous dependence with the by‐production stochastic frontier approach and ...
Kofivi Dzegle, Ioannis Skevas
wiley +1 more source