Results 31 to 40 of about 1,013,840 (311)
Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making
Frontiers in Microbiology, 2022 Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present in koji.
Guiliang Tan +8 more
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Frontiers in Microbiology, 2022 Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different soy sauce fermentation types significantly affect flavor formation.
Guiliang Tan +8 more
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Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid
Foods, 2018 In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content.
Friederike Gutöhrlein +2 more
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PRESERVATIVES IN FOOD MATERIALS [PDF]
Journal of the American Medical Association, 1909 The use of preservatives in food materials has engaged the attention of sanitarians for a number of years and they have uniformly condemned the practice. Nevertheless new and hitherto unsuspected uses of preservatives are discovered from time to time notwithstanding the laws prohibiting their use.
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Journal of Cachexia, Sarcopenia and Muscle, 2021 Background Although mounting evidence indicates that insulin resistance (IR) co‐occurs with mitochondrial dysfunction in skeletal muscle, there is no clear causal link between mitochondrial dysfunction and IR pathogenesis.
Hyunjung Lee +6 more
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Evaluation of three ginsenoside content in raw materials and ginseng-containing supplements
Tạp chí Kiểm nghiệm và An toàn thực phẩmGinseng (Panax ginseng) is a traditional medicinal herb commonly used in traditional medicine. It exhibits various beneficial health effects, including tonic, antioxidant, antiinflammatory, antibacterial, cardiovascular disease prevention, anti-obesity ...
Nguyen Quang Hung +3 more
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Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers
Applied Sciences, 2022 In hamburger manufacturing, meat is subjected to four main processing steps (pre-grinding, mixing, grinding, and forming), whereby muscle fibers are disintegrated.
Lisa M. Berger +4 more
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Nanomaterials, 2022 Extending shelf life and maintaining the high quality of food are arduous challenges. In this study, the self-assembly properties of zein were used to load carvacrol essential oil, and then sodium caseinate was selected as a stabilizer to fabricate ...
Huaming Zheng +5 more
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Fractal Nature of Food Materials
Bioscience, Biotechnology, and Biochemistry, 1996 Through the concept of fractals, the new non-integer dimensional world is introduced. Experimental results to show this new world are taken from the author and his colleagues' own works. A few words are given also to the scaling law in the "Critical phenomena" in relation to sol-gel transition, and Chaos, both of which are closely related to the ...
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Journal of Life Cycle Assessment, Japan, 2018 It is of great importance to consider strategic food production to cope with ongoing rapid increases in population. For effective mass food production, addition of fuel for heating, artificial fertilizers, and agricultural chemicals, etc. are indispensable. In order to supply these inputs, a large amount of mining activities accompanied with energy and
Yamsaue, Eiji +3 more
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