Results 31 to 40 of about 9,143,287 (342)
Microbial Cell Factories, 2021 Lactobacillus (Limosilactobacillus) fermentum D12 is an exopolysaccharide (EPS) producing strain whose genome contains a putative eps operon. Whole-genome analysis of D12 was performed to disclose the essential genes correlated with activation of ...
Katarina Butorac +9 more
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Frontiers in Bioengineering and Biotechnology, 2022 Astaxanthin is an important natural resource that is widely found in marine environments. Metabolic regulation is an effective method for improving astaxanthin production in Phaffia rhodozyma.
Zhipeng Li +27 more
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Application of random walk to model temperature in 60 African cities for the 20th century [PDF]
E3S Web of Conferences, 2021 The 20th century is marked with climate change led by global warming. So far, many models have been applied to analyze the temperature change. However, a simple but interesting model, a random walk is hardly used in his regard.
Yan Shaomin, Wu Guang
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A note on the effects of a combination of an enzyme complex and probiotic in the diet on performance of broiler chickens [PDF]
, 2011 peer-reviewedThe object of this experiment was to investigate the effect of an enzyme complex and a probiotic mixture, offered either singly or in combination, in the diet of broiler chickens (from 1 to 47 days of age) on growth and digestive tract ...
Taheri, H.R. +3 more
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Intermittent Microwave Drying Characteristics and Quality Changes of Xilin Fire Ginger Slices
Shipin gongye ke-ji, 2022 In order to improve the drying efficiency, microwave intermittent drying characteristics of Xilin fire ginger slices were studied and drying kinetics model was established.
Jimin HUANG +6 more
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Enzymes and food flavor‐A review
Food Biotechnology, 1994 Abstract The use of enzymes in flavor generation in food technology is reviewed. In the first part, important products derived from natural macromolecules present in foods such as fats, proteins, nucleic acids and flavor precursors are discussed in terms of the enzymes involved in the reactions and the relation of the products with flavor. Enzymes that
/Christen, Pierre, Lopez-Munguia, A.
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Food Security Simulator – Nigeria
, 2023 The Food Security Simulator is an innovative and easy-to-use, MS-Excel-based tool for assessing the potential short-term impacts of food price or household income shocks on food security and people’s diets.
International Food Policy Research Institute (IFPRI)
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Supercritical fluid extraction of veterinary drug residues from meat [PDF]
, 1999 End of project ReportExtraction is a key step in the analysis of food samples for residues of veterinary drugs. Over the last ten years there has been increasing interest in alternatives to the use of organic solvents for sample extraction.
O'Keeffe, Mandy J., O'Keeffe, Michael
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Critical reviews in food science and nutrition, 2021 Aflatoxins are carcinogenic secondary metabolites produced by Aspergillus section Flavi that contaminates a wide variety of food and feed products and is responsible for serious health and economic consequences.
Vishal Kumar +5 more
semanticscholar +1 more source
Enzyme Electrodes for the Food Industry
Journal of Food Protection, 1980 In the past decade, there have been extensive advancements in enzyme electrode technology. This paper reviews the technology, historical development and potential and current applications of enzyme electrodes in the food industry. Proper choice of enzyme, electrode and immobilization techniques are considered.
D, Skogberg, T, Richardson
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