Results 181 to 190 of about 566,702 (343)

Advanced nanotherapeutics for combating ocular infections: Rational design, antimicrobial mechanisms, and therapeutic breakthroughs

BMEMat, EarlyView.
Nanomaterials revolutionize ocular infection treatment by enabling targeted drug delivery and enhanced antimicrobial efficacy against resistant pathogens. This review systematically explores their rational design, multimodal mechanisms, and translational potential for next‐generation anti‐infective therapies.
Yujia Liu, Xuetian Wen, Yue Tan, Rui Zeng, Yijuan Zhang, Tong Lin, Lan Gong, Zichao Luo   +7 more
wiley   +1 more source

Effects of biological additives on silage composition of Mott dwarf elephantgrass and animal performance

Revista Científica, 2010
This experiment was conducted to study the effects of cellulose enzymes and lactic acid bacteria on the fermentation characteristics, chemical composition, nutritive value and animal performance of Pennisetum purpureum cv. Mott silage.
Tyrone Clavero, Rosa Razz
doaj  

The Effect of Lactic Acid in Association With Steam in Reducing Microorganisms in Soft Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Within the food industry, steam is an effective method of microbial reduction for a variety of products. Previous studies have shown that tempering soft wheat with organic acids, as well as steam application, can potentially reduce wheat's microbial load with minor changes in the functional properties of the flour ...
Shpresa Musa, Jayne Stratton, Devin Rose, Andréia Bianchini   +3 more
wiley   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

PENGGUNAAN BERBAGAI JENIS BAHAN PELINDUNG UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT YANG DI ISOLASI DARI AIR SUSU IBU PADA PROSES PENGERINGAN BEKU [Utilization of various cryogenic agents during freeze drying to Maintain the viability of Lactic Acid Bacteria Isolated from breast milk]

Jurnal Teknologi dan Industri Pangan, 2010
Lactic acid bacteria are the most important bacteria having potential as probiotic. The objectives of the present study were to examine the growth of Lactic Acid Bacteria, identify the Lactic Acid Bacteria capable of surviving and evaluate the best ...
Ni Nyoman Puspawati1)*, Lilis Nuraida2), Dede Robiatul Adawiyah2)   +2 more
doaj  

Multifunctional Design of Solid Polymer Electrolytes: Paving the Way for High‐Performance All‐Solid‐State Batteries

Carbon Energy, EarlyView.
This review provides a comprehensive and systematic overview of the multifunctional design strategies for solid polymer electrolytes (SPEs), a pivotal component for enabling high‐performance all‐solid‐state batteries (ASSBs). It begins with a detailed classification of SPE systems and elaborates on their respective molecular design principles. The work
Bin Man, Yuzhen Zhao, Bo Fu, Yulong Zeng, Yinwen Chen, Qingrui Liu, Wenjing Luo, Xin Li, Xuewei Li, Zikang Zhang, Yun Zheng, Sijie Liu   +11 more
wiley   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation

Journal of BioScience and Biotechnology, 2019
In this study, the interactions between Saccharomyces cerevisiae PFC121 and lactic acid bacteria (LAB; Pediococcus acidilactici PFC69, Lactobacillus namurensis PFC70, Lactococcus lactis PFC77 isolated from tarhana sourdoughs) in tarhana dough during ...
Latife Betül Gül, Ahmet Hilmi Çon
doaj  

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source