Results 101 to 110 of about 39,159 (247)

The barley–malt–beer chain: A process and food safety approach

JSFA reports, EarlyView.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Halophytes offer nature‐based solutions to food insecurity and soil degradation, while their integration into integrated multi‐trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and
Viana Castañeda‐Loaiza, Maria João Rodrigues, Nuno Neng, Célia Quintas, Isabel Ratão, Luísa Custódio   +5 more
wiley   +1 more source

Temperature robustness and viscoelasticity of soy protein‐stabilized palm oil emulsions containing glycerol monostearate and oat fiber

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Most studies of high oil content soy protein‐stabilized emulsions have focused on fluid systems, with limited attention given to the thermo‐mechanical behavior of firm emulsions. This study examined the thermal robustness and mechanical properties of palm oil‐based emulsions stabilized with soy protein isolate, glycerol monostearate
Natália Aparecida Mello, Dérick Rousseau   +1 more
wiley   +1 more source

The Hemicelluloses. II. The Hemicellulose Content of Starches [PDF]

Biochemical Journal, 1923
S B, Schryver, E M, Thomas
openaire   +2 more sources

Seed germination improves air classification efficiency of pea and faba bean flours

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Increasing interest in incorporating pulses into human diets has increased demand for their fractionation into diverse food ingredients. Air classification has relatively low capital and operating costs, uses no water, and preserves the native protein structure.
Areha Abid, Kashika Sethi, Andrea K Stone, Xialu Chen, Ke Ding, Thomas D Warkentin, Bunyamin Tar'an, Yongfeng Ai, Michael T Nickerson   +8 more
wiley   +1 more source

The Hemicelluloses. I. The Hemicellulose of Wheat Flour [PDF]

Biochemical Journal, 1923
D H, Clayson, S B, Schryver
openaire   +2 more sources

Fermentation techniques for protein enrichment of cassava peel

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The use of agro‐industrial by‐products such as unconventional feeds in animal production is an alternative for reducing the high costs associated with conventional feeds. The present study aimed to evaluate the effect of aeration, pH adjustment, the use of yeast (Saccharomyces cerevisiae) and the amount of urea on the enrichment of ...
Aluizio Raimundo Bastos de Oliveira Júnior, Caroline Emanuelle do Amaral Santa Rosa de Oliveira, Isadora Gabriele da Silva Matos, Luis Fernando Souza Ribeiro, José Augusto de Souza Estumano, João Gabriel Sodré Lima, Cristian Faturi, Thiago Carvalho da Silva   +7 more
wiley   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

STUDY OF THE PREPARATION OF SUGAR FROM HIGH-LIGNIN LIGNOCELLULOSE APPLYING SUBCRITICAL WATER AND ENZYMATIC HYDROLYSIS: SYNTHESIS AND CONSUMABLE COST EVALUATION

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2015
This study concern sugars hydrolyzed from the high-lignin coconut coir dust using moderate subcritical water (SCW) hydrolysis at pressures 20-40 bar for 1 h and to evaluate the consumable costs driver generated.
HANNY F. SANGIAN, DIAN RANGGINA, GALIH M. GINTING, AGENG A. PURBA, SETIYO GUNAWAN, ARIEF WIDJAJA   +5 more
doaj  

Moderate Fire Temperatures Affect the Structure of Clayey Oxisol Aggregates

Land Degradation &Development, EarlyView.
ABSTRACT Wildfires have become increasingly frequent and intense worldwide, raising concerns about their impacts on soil systems. However, the thermal responses of clay‐rich Oxisols, dominated by Fe and Al oxides, remain poorly understood. In this study, samples from the 0 to 5 cm layer of six Oxisols were subjected to controlled heating at ...
Yasmmin Tadeu Costa, Paulo Angelo Fachin, Bruno Teixeira Ribeiro, Edivaldo Lopes Thomaz, Alberto Vasconcellos Inda Junior, Nilton Curi   +5 more
wiley   +1 more source