Results 31 to 40 of about 12,421,520 (295)
Microalgae as Key to a Land-free Circular On-farm Feed Production System
CHIMIACurrently, all feed and food come from plant- or animal-based production systems. The potential of the natural biodiversity of microorganisms for the highly efficient production of nutrients has yet to be leveraged. We present an overarching concept that
Fabian Wahl +3 more
doaj +1 more source
Пищевые системы, 2022 Over the last century the people’s mode of life and eating habits has dramatically changed: the people of developed countries began to consume fast food, and also started disorderly and frequent snacking.
A. S. Knyazeva +3 more
doaj +1 more source
The human gut microbiome across the life course
FEBS Letters, EarlyView.Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero +4 more
wiley +1 more source
International Journal of Food ScienceThe polycyclic aromatic hydrocarbons (PAHs) congener concentrations and risk upon human exposure to smoked bushmeat products were analyzed. GC/MS MRM and QuEChERS methods were used for the analysis. This work has become necessary due to the need for more
A. S. Amponsah +3 more
doaj +1 more source
Теория и практика переработки мясаOne of the microorganisms that cause spoilage of meat during its storage is the bacteria Pseudomonas. To prevent contamination of the finished products with these bacteria, it is important to find the places at the enterprise where they aggregate. Within
D. S. Bataeva +4 more
doaj +1 more source
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
MitigatePlus: Low-emission food systems
, 2023 The MitigatePlus: Low-Emission Food Systems Initiative aims to contribute to low-emission food systems development and reduce net annual greenhouse gas emissions (GHGE) from food systems.
Verchot, Louis; Zhang, Wei +1 more
core
Lactic acid bacteria: Two sides of the same coin
Теория и практика переработки мясаThis review systematizes current data on the dual role of LABs. On the one hand, they are the basis for biopreservation as a source of bacteriocins and organic acids and serve as probiotics in fermented products. On the other hand, psychrotrophic strains
Yu. K. Yushina +5 more
doaj +1 more source
Journal of Agriculture, Food Systems, and Community Development, 2020 First paragraph: Our food system has been disrupted. Shopping at a grocery store during the COVID-19 pandemic is not a pleasant experience, and, for some of the most vulnerable, it can be outright dangerous. It may become worse.
Jane Kolodinsky +4 more
doaj +1 more source
FEBS Letters, EarlyView.Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley +1 more source