Results 81 to 90 of about 167,334 (185)
Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Wheat Bran Proteins as a Functional Ingredient in Plant‐Based Mayonnaise
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Wheat bran proteins (albumin, globulin, and glutelin) were extracted through Osborne fractionation and incorporated into mayonnaise formulations as plant‐based emulsifiers. Among the fractions, albumin‐based mayonnaise demonstrated stable emulsion properties at acidic pH (4.6) and a texture comparable to traditional mayonnaise, highlighting its ...
Varshini Krishnamoorthy +3 more
wiley +1 more source
, 2022 Effect of sorghum stover based complete feed blocks containing guar meal on fortnightly average body weights (kg) of Deccani ewes.
A. Sarat Chandra (12647189) +5 more
core +1 more source
BMC Gastroenterology, 2003 Background Most of the previous studies regarding the effects of gel-forming fibres have considered the gastric emptying of liquid or solid meals after the addition of pectin or guar gum.
Björgell Ola +2 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi +3 more
wiley +1 more source
Пищевые системыGuar (Cyamopsis tetragonoloba) is a valuable crop grown to produce gum used in the food industry. At the same time, guar biomass can be used to feed animals. Guar is not inferior to soybean oil meal in nutritional value.
S. I. Loskutov +9 more
doaj +1 more source
Optimization of extracellular mannanase production from Penicillium oxalicum KUB-SN2-1 and application for hydrolysis property [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2013 Effects of media composition, and physical properties on the production of crude mannanase by Penicillium oxalicumKUB-SN2-1 were investigated. P.oxalicum KUB-SN2-1 was propagated in a shaking incubator at 30°C with rotation speed of200 rpm of 7 days. The
Sudathip Titapoka Chantorn +6 more
doaj
Mechanical properties of aquaculture feed pellets using plant-based proteins
Cogent Food & Agriculture, 2019 This study investigated the properties of fish pellets made with plant-based ingredients intended for rainbow trout (Oncorhynchus mykiss) or other Salmonids.
Stephen Zettl +3 more
doaj +1 more source
Effect of fungal fermentation on the nutrient digestibility of guar meal in Penaeus vannamei
Indian Journal of Fisheries, 2017 A 30-days indoor feeding trail was carried out to determine the nutrient digestibility of untreated and fermented guar meal (GRM) in Penaeus vannamei. The fermented guar meal was prepared by solid state fermentation using the fungus Aspergillus niger.
R. Jannathulla +3 more
openaire +2 more sources
Improvement of nutritive value of guar meal through reduction of viscosity by enzyme supplementation
, 2002 Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the ...
Lee, Jason Thomas
core +1 more source