Results 271 to 280 of about 263,921 (342)

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Draft genome sequences of two strains of <i>Starmerella bacillaris</i> of enological interest, FC54 and MUT5705. [PDF]

Microbiol Resour Announc
Di Gianvito P, Morard M, Cristetti F, Cocolin L, Rantsiou K, Querol A, Englezos V.   +6 more
europepmc   +1 more source

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

Influence of interstitial carbon dioxide on deoxynivalenol accumulation in stored wheat under varying Fusarium treatments and airtight storage conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Temperature and moisture content are recognized as the main factors responsible for mycotoxin production in stored grain, while the role of gaseous environment, particularly interstitial CO2, remains unexplored. This study investigated the relationship between interstitial CO2 concentration (generated metabolically in air spaces ...
Aanchal Pande, Fuji Jian, Jitendra Paliwal, Matthew G Bakker   +3 more
wiley   +1 more source

Editorial: Emerging pathogens and contaminants in the environment: human health risks, exposure pathways and epidemiological outcomes. [PDF]

Front Microbiol
Adegoke AA, Aiyegoro OA, Ateba CN, Oyedemi S.   +3 more
europepmc   +1 more source

Evaluation of antifungal and antimycotoxigenic activity of selected natural antioxidants against Fusarium culmorum: in vitro and in planta assays

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Fusarium culmorum causes Fusarium head blight (FHB) in cereals, leading to significant yield losses and contamination with type B trichothecene mycotoxins such as deoxynivalenol (DON) and its acetylated derivatives 3‐ADON and 15‐ADON.
Safa Oufensou, Davide Fabbri, Maria Antonietta Dettori, Paola Carta, Emanuela Azara, Valeria Ugone, Virgilio Balmas, Ismael Malbrán, Quirico Migheli   +8 more
wiley   +1 more source

Articles of Significant Interest in This Issue. [PDF]

Appl Environ Microbiol
europepmc   +2 more sources

Draft genome assembly and annotation of <i>Haematococcus lacustris</i> strain Liv1, an industrial astaxanthin-producing microalga. [PDF]

Microbiol Resour Announc
Lashbrook MJ, Adesanya JA, Talag J, Lail K, Lee R, Lipzen AM, Guo J, Jenkins J, Kuo A, Pennacchio C, Grigoriev IV, Stuart RK, Ward CS.   +12 more
europepmc   +1 more source

Industrial microbiology. A new challenge.

International microbiology : the official journal of the Spanish Society for Microbiology, 2004
openaire   +3 more sources

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