Results 191 to 200 of about 61,610 (259)

Single‐Screw Extrusion of Copra Meal and Distillers Dried Grains With Solubles at Varying Screw Speed and Moisture Content for Aquaculture Feed Applications

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Copra meal is a byproduct of the coconut oil extraction process and provides an inexpensive source of energy for livestock diets. Single‐screw extrusion was conducted to investigate the effects of varying proportions of copra meal and distillers dried grains with solubles (DDGS) and the corresponding processing ...
Jan Kathleen M. Punzalan   +1 more
wiley   +1 more source

Redefining the Nitrogen Cycle Through Electronic Configuration Driven Electrocatalysis for Low Carbon Energy

open access: yesCarbon Energy, EarlyView.
This review reveals how electronic configuration engineering governs the entire electrocatalytic nitrogen cycle, providing structure‐informed insights into reaction selectivity, catalytic durability, and sustainable nitrogen utilization across energy and environmental systems. ABSTRACT The global nitrogen cycle is essential to food production, chemical
Jiamu Feng   +7 more
wiley   +1 more source

Techno‐Economic Assessment of Biomethane and Biohydrogen Production From Victorian Wheat Straw

open access: yesCarbon Energy, EarlyView.
Techno‐economic assessment of biomethane and biohydrogen production from Victorian wheat straw. Off‐grid renewable photovoltaic energy with a price down to 0.95 ¢/kWh was applied. Both approaches can make positive profits and negative carbon footprints.
Shuanglong Tan   +7 more
wiley   +1 more source

Cross-border introduction risk of Rift Valley fever virus: surveillance evidence from intercepted livestock in southwestern Saudi Arabia. [PDF]

open access: yesFront Vet Sci
Alarabi MS   +7 more
europepmc   +1 more source

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

open access: yesChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi   +4 more
wiley   +1 more source

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