Results 161 to 170 of about 102,744 (263)
Carbon chain rearrangement reframes food‐processing wastewater treatment from COD removal to controlled carbon recovery. By coupling microalgal biosynthesis with bacterial substrate transformation, algal–bacterial consortia can redirect heterogeneous wastewater carbon toward recoverable biomolecules.
Guanghong Luo +5 more
wiley +1 more source
Preterm infant formulas with glucose polymers and reduced lactose content increase the risk of necrotizing enterocolitis. [PDF]
Buddington RK, Howard SC.
europepmc +1 more source
Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati +3 more
wiley +1 more source
Physical Instability and Functional Deterioration of High-Protein Dairy Powders: Mechanisms of Caking, Agglomeration, and Rehydration Loss. [PDF]
Szołtysik M +5 more
europepmc +1 more source
Predicting Freezing Point of Ice Cream Mix with Infrared Spectroscopy and Chemometrics. [PDF]
Trinh DT +5 more
europepmc +1 more source
Mammalian Arachidonic Acid 15-Lipoxygenases: Fed-Batch Fermentation, Enzyme Purification and Functional Characterization. [PDF]
Aksenov V +9 more
europepmc +1 more source
Enzyme@Silicone: A Versatile Combo for Robust Synthetic Biocatalysis?
Silicone‐based polymers are versatile materials for enzyme immobilization, offering unique advantages such as chemical inertness, thermal stability, and tunable morphology. This review highlights their applications in synthetic biocatalysis, from batch to continuous processes, and addresses key challenges such as mass transport limitations and ...
Marion B. Ansorge‐Schumacher
wiley +1 more source
Enzyme Co-Immobilization on Precipitated Silica for Sustainable Lactobionic Acid Production. [PDF]
Piątek-Gołda W +7 more
europepmc +1 more source
ABSTRACT Estimates of reductions in greenhouse gas (GHG) emissions from lower demand for cattle‐based products must account for substitution effects. This study collected data through two surveys—one on ground beef and another on dairy milk—to evaluate substitution effects and potential GHG reductions.
Brandon R. McFadden +5 more
wiley +1 more source

