Results 71 to 80 of about 3,449,307 (399)
Low–Temperature Storage and the Viability Preservation of Streptomyces [PDF]
Техника и технология пищевых производств, 2018 The most effective way to store microorganisms of different taxonomic groups is at low temperatures from minus 12°C to minus 150°C. The present research features the influence of low temperature (minus 12°C and 18°C) on the viability of collection ...
Vybornova T., Sharova N., Printseva A.
doaj +1 more source
Foods, 2022 Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO3) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability ...
Jie Zhang +3 more
doaj +1 more source
Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications
Foods, 2023 Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits,
Fei Ren, Nairu Ji, Yunping Zhu
doaj +1 more source
Social Capital Contributions to Food Security: A Comprehensive Literature Review [PDF]
arXiv, 2020 Social capital creates a synergy that benefits all members of a community. This review examines how social capital contributes to the food security of communities. A systematic literature review, based on Prisma, is designed to provide a state-of-the-art review on capacity social capital in this realm.
arxiv
Long-tailed Food Classification [PDF]
arXiv, 2022 Food classification serves as the basic step of image-based dietary assessment to predict the types of foods in each input image. However, food image predictions in a real world scenario are usually long-tail distributed among different food classes, which cause heavy class-imbalance problems and a restricted performance.
arxiv
Consumers’ Knowledge and Perception of Food Additives: A Study of Galle Municipal Area in Sri Lanka [PDF]
, 2022 Food additives are substances added to food in order to maintain or improve the taste, texture, safety, freshness or appearance. Food additives have been found to cause various health problems such as allergies, hormone imbalances, cancers, fertility ...
Bandara, W.V.R.T.D.G. +1 more
core +1 more source
Effects of chronic browsing on life‐history traits of an irruptive large herbivore population
Population Ecology, EarlyView.This study aimed to determine the relationship between diet quality, body mass, and size (hind foot length), and female reproduction and sought to identify the mechanism by which high density under severe food limitations is maintained. Our results demonstrated that sika deer introduced to Nakanoshima Island have maintained high densities through high ...
Koichi Kaji +9 more
wiley +1 more source
Xanthan gum: Secondary raw materials for biosynthesis, isolation and application
Пищевые системыThe inevitable consequence of population growth is the development of agriculture and food production, which in turn has an impact on the volumes of secondary raw materials production. The processing of these materials can present significant challenges.
G. F. Kurbanov +2 more
doaj +1 more source
AMB Express, 2018 Although high levels of staphylococcal phenol-soluble modulins (PSMs) in clinical methicillin-resistant Staphylococcus aureus (MRSA) has been shown to correlate with bacterial virulence, the PSMs expression in foodborne Staphylococcus aureus (S. aureus),
Xiaoxiao Wu +8 more
doaj +1 more source
Foods, 2022 Polysaccharides extracted from Agrocybe aegerita (AAPS) have various physiological effects. In this study, we used the naturally aging Drosophila melanogaster and D-galactose-induced aging mice as animal models to study the anti-aging effects of AAPS via
Xiaoyan Liu +8 more
doaj +1 more source