Results 41 to 50 of about 5,569,506 (246)
California Food Processing Industry Technology Roadmap [PDF]
, 2004 The California Institute of Food and Agricultural Research (CIFAR) established a Food Industry Advisory Council (FIAC), comprised of industry and technology experts, to lead discussions in order to determine the state of the industry, to prioritize ...
Food Industry Advisory Committee +1 more
core +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
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
The competitiveness of the Irish food processing industry [PDF]
, 2001 End of Project ReportWays of measuring industrial competitiveness are discussed and an analysis of the competitiveness of the food sector as a whole and of three sub-sectors are presented.
McCarthy, B. +2 more
core +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
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
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
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
THE STUDY OF THE CONTENT OF THE MACRONUTRIENTS IN THE PRODUCTS OF AMARANTH PROCESSING
Современная наука и инновации, 2022 In the structure of childhood diseases, diseases of the digestive system occupy a significant place, both in the prevalence and severity of clinical manifestations.
S. A. Urubkov +2 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