Results 11 to 20 of about 1,721,778 (194)
Chemical and Biological Technologies in Agriculture, 2021 Background Enzymatic browning and microbial decay are the primary concerns that limit the postharvest life of longan fruit. These factors can be effectively prevented by sulfur dioxide (SO2) fumigation; however, due to the safety and regulatory issues of
Muhammad Rafiullah Khan +11 more
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Frontiers in Nutrition, 2022 In the protein nutrition strategy of middle-aged and elderly people, some believe that low protein is good for health, while others believe high protein is good for health. Facing the contradictory situation, the following hypothesis is proposed.
Wenxuan Zheng +9 more
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Food Peptides for the Nutricosmetic Industry
Antioxidants, 2023 In recent years, numerous reports have described bioactive peptides (biopeptides)/hydrolysates produced from various food sources. Biopeptides are considered interesting for industrial application since they show numerous functional properties (e.g., anti-aging, antioxidant, anti-inflammatory, and antimicrobial properties) and technological properties (
Irene Dini, Andrea Mancusi
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Recent advances in microbial ε-poly-L-lysine fermentation and its diverse applications
Biotechnology for Biofuels and Bioproducts, 2022 The naturally occurring homo-polyamide biopolymer, ε-poly-L-lysine (ε-PL) consists of 25–35 L-lysine residues with amide linkages between α-carboxyl groups and ε-amino groups. ɛ-PL exhibits several useful properties because of its unusual structure, such
Shubo Li +7 more
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International Journal of Computational Intelligence Systems, 2022 Ventilation system affects the water evaporation rate, energy consumption and the paper quality, which is considered as the largest optimization potential part of multi-cylinder dryer section.
Yongjun Yin +4 more
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USE OF SUGAR BEET PRODUCTION WASTE IN FEED ADDITIVES
Алматы технологиялық университетінің хабаршысы, 2022 This article presents a recipe for a feed additive for dairy cows. According to the calculated recipe, experimental batches of feed additives were developed in the feed mill. The nutritional and energy value of the obtained feed additives were determined.
Z. H. ALIMKULOV +4 more
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TECHNOLOGY OF PRODUCTION PROCESS AND ENCAPSULATION FRUIT AND BERRY CONCENTRATES
Алматы технологиялық университетінің хабаршысы, 2022 The article presents 2 methods for making concentrates from fruits and berries, which were later used as a filler for alginate capsules. The results of the physicochemical parameters of the obtained concentrates are presented.
Assan Bekeshovich Ospanov +3 more
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PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A [PDF]
Foods and Raw Materials, 2018 Fortification with iron, zinc and vitamin A of Vietnamese tamarind fish sauce has been studied. The Vietnamese tamarind fish sauce formula consisted of 42% of slurry, 37% of sugar and 21% of fish sauce, and was fortified with 36 mg of iron (Fe), 15 mg of
Nguyen P.T. +2 more
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Research of extruded products with protein filling
Алматы технологиялық университетінің хабаршысы, 2021 In this paper, we examine extruded products with protein filling, obtained with different particle size of crushed grains. It was found that the physical-chemical and organoleptic parameters of finished products differ slightly from each other.
U. Ch. Сhomanov +4 more
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Classification of Southern Tunisian honeys based on their physicochemical and textural properties
International Journal of Food Properties, 2018 This study investigated the physicochemical, rheological and textural properties of nine types of honey from different regions of southern Tunisia. Principal component and cluster analyses were used to classify the honeys into groups. The physicochemical
Amel Boussaid +4 more
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