Results 51 to 60 of about 717,023 (355)
Rethinking plastic waste: innovations in enzymatic breakdown of oil‐based polyesters and bioplastics
FEBS Open Bio, EarlyView.Plastic pollution remains a critical environmental challenge, and current mechanical and chemical recycling methods are insufficient to achieve a fully circular economy. This review highlights recent breakthroughs in the enzymatic depolymerization of both oil‐derived polyesters and bioplastics, including high‐throughput protein engineering, de novo ...
Elena Rosini +2 more
wiley +1 more source
Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)
Acta Universitatis Sapientiae: Alimentaria, 2016 In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as ...
Székely D. +3 more
doaj +1 more source
Identification of biphenyls - contaminants responsible for off-flavour in soft drinks
Czech Journal of Food Sciences, 2018 Off-flavour in soft drinks is one of the main threats to manufacturers, which can result in expensive recalls, and discredit the brand. Off-flavours can occur for a variety of reasons (e.g . chemical contamination of raw material).
Iveta ŠÍSTKOVÁ +3 more
doaj +1 more source
Polish Journal of Food and Nutrition Sciences, 2022 Demand for a reliable distinction of the strawberry flavour naturalness stood in the beginning of this research. An efficient chiral column with CP-Chirasil-Dex CB stationary phase was involved in headspace solid-phase microextraction-gas chromatography ...
Karolína Průchová +4 more
doaj +1 more source
FEBS Open Bio, EarlyView.This research protocol outlines a workflow for nuclear magnetic resonance (NMR)‐based metabolomics in the agri‐food sector. Using two case studies—strawberry leaves (solid matrix) and wine (liquid matrix)—it details the procedures for sample preparation, data acquisition, and processing.
Andrea Fernández‐Veloso +4 more
wiley +1 more source
Influence of calcium fortification on the stability of anthocyanins in strawberry puree
Czech Journal of Food SciencesAnthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population.
Eugene Okraku Asare +5 more
doaj +1 more source
Animals, 2021 This study aims to compare two broiler pre-slaughter chain methods: (i) the automatic pre-slaughter chain (APC) and (ii) manual pre-slaughter chain (MPC).
Filip Beňo +4 more
doaj +1 more source
Sullivan, Barbara D. (FA 922) [PDF]
, 2016 Finding aid only for Folklife Archives Project 922. Paper titled: “Food Preservation.” Includes paper with introduction of food preservation methods in Barren County ...
Folklife Archives, Manuscripts &
core +1 more source
FEBS Open Bio, EarlyView.Aged human bmMSCs are seeded in the scaffold. Osteoblastic induction can slightly increase cell's bone‐forming activity to produce bone‐like tissues, shown as the sporadic xylenol orange‐stained spots (the lower left image). Notably, pioglitazone plus EGCG co‐treatment dramatically increases cell's bone‐forming activity and bone‐like tissue production (
Ching‐Yun Chen +6 more
wiley +1 more source
Postharvest Quality of Plums Treated with Chitosan-Based Edible Coatings
PolysaccharidesThis study aims to investigate the differences in the effects of spraying and immersing methods on edible coatings for halved and pitted plums. Earlier studies have shown that these biodegradable packaging materials can preserve the quality and safety of
Gabor Zsivanovits +2 more
doaj +1 more source