Results 41 to 50 of about 7,443,352 (409)
Application of Artificial Intelligence in Food Industry—a Guideline
Food Engineering Reviews, 2021 Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population.
Nidhi Rajesh Mavani +5 more
semanticscholar +1 more source
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
Blockchain Adoption to Secure the Food Industry: Opportunities and Challenges
Sustainability, 2022 With the growth in food products’ usage, ensuring their quality and safety has become progressively difficult. Specifically, food traceability turns out to be a very critical task for retailers, sellers, consumers, surveillance authorities, and other ...
Sudeep Tanwar +5 more
semanticscholar +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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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
Applied Sciences, 2022 The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better
N. Mehta +8 more
semanticscholar +1 more source
CHANGES IN MICROSTRUCTURE OF GRAIN RAW MATERIALS WHILE MAINTAINING DIFFERENT TEMPERATURE
Алматы технологиялық университетінің хабаршысы, 2021 Examined the microstructure of the grain during water immersion at a temperature of 40,50,60°C if the duration time of 0.5 min. Observed that the microstructure of the grain during water immersion 40°C for 0.5 min to happen the swelling of the starch and
U. CH. Chomanov +4 more
doaj
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
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
An intracellular transporter mitigates the CO2‐induced decline in iron content in Arabidopsis shoots
FEBS Letters, EarlyView.This study identifies a gene encoding a transmembrane protein, MIC, which contributes to the reduction of shoot Fe content observed in plants under elevated CO2. MIC is a putative Fe transporter localized to the Golgi and endosomal compartments. Its post‐translational regulation in roots may represent a potential target for improving plant nutrition ...
Timothy Mozzanino +7 more
wiley +1 more source