Results 21 to 30 of about 7,443,352 (409)
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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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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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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Food and Bioprocess Technology, 2022 Native starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry.
I. Chakraborty +5 more
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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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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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Food supply chain stakeholders' perspectives on sharing information to detect and prevent food integrity issues [PDF]
, 2019 One of the biggest challenges facing the food industry is assuring food integrity. Dealing with complex food integrity issues requires a multi-dimensional approach.
Luijckx, Niels Lucas +2 more
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Lysozyme and Its Application as Antibacterial Agent in Food Industry
Molecules, 2022 Lysozymes are hydrolytic enzymes characterized by their ability to cleave the β-(1,4)-glycosidic bonds in peptidoglycan, a major structural component of the bacterial cell wall.
Nida Nawaz +6 more
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Алматы технологиялық университетінің хабаршысы, 2022 The article discusses and studies new varieties of triticale, studied flour from new varieties of triticale for further use in flour confectionery. According to the data obtained, it is important to note that the chemical composition of triticale flour ...
G. E. ZHUMALIYEVA +3 more
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Application of nanotechnology in different aspects of the food industry
Discover Food, 2022 Nanotechnology is a novel and promising technology that has been introduced into many fields, including medicine, agriculture, and the food industry. For the food industry, nanotechnology is of great interest as an emerging technology in the area of food
Zahra H. Mohammad +3 more
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