Results 91 to 100 of about 781,220 (236)

Electrochemical Fabrication of Anodic Nanoporous Titania for Photocatalytic Degradation of Pollutants

Chemical Engineering Transactions, 2016
Photocatalytic dissociation of organic compounds and wastes is currently object of intense investigations for many reasons related to several advantages offered by a combination of chemical conversion with biological aspects, like the bactericidal action,
A. Shayganpour, A.P. Reverberi, M. Salerno, B. Fabiano   +3 more
doaj   +1 more source

Interactions between lactobacillus and yeast: A recent update

Food Biomacromolecules, EarlyView.
Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen, Mengyuan Liu, Mengchen Li, Zhiyun Yue, Yang Mu, Chao Wang, Lusha Xia, Junjun Gao, Mingye Peng, Ran Wang, Mengzhou Zhou   +10 more
wiley   +1 more source

Co-oxidation kinetic model for the thermal oxidation of polyethylene-unsaturated substrate systems [PDF]

, 2013
The thermal oxidation of polyethylene (PE) impregnated by the methyl esters of unsaturated fatty acids (UFEs) was studied using chemiluminescence, and infra-red spectrophotometry.
RYCHLÝ, Jozef, VERDU, Jacques, FAYOLLE, Bruno, RICHAUD, Emmanuel   +3 more
core   +1 more source

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Food Biomacromolecules, EarlyView.
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora, Upasana Yadav, Lekshmi SG, Alka Joshi, Pallavi Singh, Anamika Thakur, Shruti Sethi, Dinesh Kumar   +7 more
wiley   +1 more source

Molecular mechanisms linking food processing to the human gut microbiome and metabolic health: A critical review

JSFA reports, EarlyView.
Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo, Oluwatosin Tumininu Olasinde, Oluwaseyi Samuel Akinpelu, Babarinde Jesulayomi Mercy, Olakanmi Oluwakemi Deborah, Ojo Oluwalonimi Christiana, Oyeyiola Olawumi Hezekiah, Christian Chibuike Aguoru, Diovu Charles Chinedu, Anyaoha Emmanuel Obinna, Helen Onyeaka   +10 more
wiley   +1 more source

Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates

Пищевые системы
Protein concentrates have a high biological value and contain significantly less lactose in comparison with dry skimmed milk. The use of protein concentrates in ice cream without the content of non-fat milk solids allows not only making up for protein ...
A. A. Tvorogova, I. A. Gurskiy, Yu. I. Bogdanova   +2 more
doaj   +1 more source

An Efficient Synthesis of Novel Carbocyclic Nucleosides with Use of Ring-Closing Metathesis from d-Lactose

, 2016
This paper describes an efficient synthetic route for various types of novel carbocyclic nucleosides. The required stereochemistry of the targeted nucleosides was successfully obtained with use of Grubbs cyclization and Trost allylic alkylation from the ...
Myung Jung Shim (3031701), Joon Hee Hong (2722246), Bong Oh Ro (3031698), Ok Hyun Ko (3031704)   +3 more
core   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

Associations Between Milk Composition, Blood Metabolomics, and Systemic Physiological Indices in High- vs. Low-Yielding Guanzhong Dairy Goats During Early Lactation

Veterinary Sciences
This study aimed to elucidate the intrinsic regulatory mechanisms by comparing milk quality, blood metabolomics, and physiological indices between high-yielding (BH, n = 15, high milk yield, daily milk yield with 4.08 ± 0.17 kg) and low-yielding (BL, n =
Ziqi Meng, Chenxi Fang, Qinan Zhao, Lei Yang, Hai Jin, Jingwei Qi, Xiaoping An   +6 more
doaj   +1 more source