Results 31 to 40 of about 6,162,737 (306)
STUDY OF THE MAIN EXTRUSION PROCESS FACTORS OF GRAIN MIX WITH A PROTEIN FILLING
Алматы технологиялық университетінің хабаршысы, 2021 Study of the basic extrusion process factors of grain mixture with protein filling. It is noted that the pressure, reaching 4 MPa, was calculated in the extruder during extrusion. The rotation speed of the extruder screwis 55 seconds.
U. . Chomanov +4 more
doaj
Study on quality improvement of fresh and wet rice noodle
Liang you shipin ke-ji, 2019 Fresh and wet rice noodles are the traditional staple food of rice products in south China, which contain high moisture, therefore it is difficult to ensure the quality during processing.The effects of different addition quantities of the four quality ...
LIU Jian +7 more
doaj +1 more source
FEED ADDITIVE FROM WASTE BREWING PRODUCTION WITH PROBIOTIC FOR FATTENING STEERS
Алматы технологиялық университетінің хабаршысы, 2021 The article presents the results of the use of the drug "Synbiotic" for feed additives produced using the waste of the brewing industry and intended for fattening bulls.
M. . Velyamov +8 more
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MANAGEMENT OF FOOD ALLERGENS IN THE FOOD INDUSTRY
Journal of Agribusiness and Rural Development, 2018 Ensuring food safety for people suffering fromvarious intolerances faces serious threats posed by allergenswhich have become a challenge for food manufacturers andmass caterers. These businesses are required to developand implement appropriate programs to manage allergenspresent in their sites.
Pachołek, Bogdan +2 more
openaire +2 more sources
Nano-Micro LettersHighlights A bionic phase-locked structure-inspired iontronic triboelectric gel is proposed with good mechanical compliance for wearable haptic sensing applications.
Guoli Du +13 more
doaj +1 more source
Food reformulation: the challenges to the food industry [PDF]
Proceedings of the Nutrition Society, 2012 The role of the food industry (retailers, manufacturers and food service) in helping consumers eat healthily and sustainably has been receiving considerable attention in recent years. This paper focuses on the challenges facing the food industry and the role of food reformulation in meeting these challenges, through the lens of a public health ...
openaire +2 more sources
Degradation mechanism of the von Willebrand factor A2 domain by nattokinase
FEBS Letters, EarlyView.Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto +3 more
wiley +1 more source
Reconstructing enzyme evolution by protein engineering
FEBS Letters, EarlyView.Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler +2 more
wiley +1 more source
AMB Express, 2021 Sugarcane molasses are considered a potential source for bioethanol’s commercial production because of its availability and low market price. It contains high concentrations of fermentable sugars that can be directly metabolized by microbial fermentation.
Song Wang +8 more
doaj +1 more source
Structure‐forward targeting of claudins with synthetic binders
FEBS Letters, EarlyView.Claudins form the paracellular barriers between epithelial and endothelial tissues at tight junctions and are targets for molecular binders with the goal of modulating barrier permeability. Claudin‐binding molecules are relevant in drug delivery or in altering claudin interactions with disease‐causing proteins.
Alex J. Vecchio
wiley +1 more source