Results 81 to 90 of about 3,303 (174)

Influence of malting and fermentation on the nutritional composition, thermal stability, structural and physicochemical properties of a gluten-free flour blend of Digitaria exilis (Fonio) and date fruits

Applied Food Research
Childhood malnutrition is one of the major public health challenges in low- and middle-income countries. In this study, fonio and date flour blends were prepared and the effect of organic processing methods (fermentation and malting) and fortification on
Oluwatobi Victoria Obayomi, Abiola Folakemi Olaniran, Stephen Olugbemiga Owa   +2 more
doaj   +1 more source

Catabolite Repression and Substrate Induction as Strategies for Protease Production in Edible Mushrooms

Macromol
Edible mushrooms are an underexplored source of industrial proteases, whose synthesis is highly dependent on the cultivation substrate. This study investigated the effect of nine culture media on the proteolytic profiles of Auricularia sp., Lentinus sp.,
Giovanna Lima-Silva, Walter J. Martínez-Burgos, Daiane B. Pereira, Larissa B. N. Soares, Aldenora S. Vasconcelos, Vítor A. Pessoa, Ceci Sales-Campos, Larissa R. Chevreuil   +7 more
doaj   +1 more source

Availability, distribution and quality of agro-industrial byproducts and compound feeds in Ethiopia

Frontiers in Animal Science
Livestock production is a major contributor to the national economy in Ethiopia, of which ruminants, particularly cattle, are the dominant and most important livestock species.
Tesfaye Feyisa, Tesfaye Feyisa, Adugna Tolera, Ajebu Nurfeta, Mulubrhan Balehegn, Adegbola Adesogan   +5 more
doaj   +1 more source

Optimization of fermentation parameters and characterization of finger millet-based suwa: A traditional Ethiopian ale

Scientific African
Suwa, a popular ale-like alcoholic beverage in Tigray, faces quality inconsistencies due to unstandardized preparation methods. This study aimed to standardize and characterize finger millet-based suwa by examining its physicochemical properties ...
Selamawit Guesh Weldeabzgi, Desta Berhe Sbhatu, Goitom Gebreyohannes Berhe, Gebreselema Gebreyohannes   +3 more
doaj   +1 more source

Novelties in assortment of the bakery products with use of rye raw materials

Аграрная наука Евро-Северо-Востока, 2016
New products of the North-East Agricultural Research Institute are presented in article: small-pieces bakery products: "Khlynovskie", "Sel'skie", "Derevenskie" and bread "Vyatsky with buckwheat groats" which are developed from a mix of rye and wheat ...
N. K. Lapteva, L. V. Mitkinykh
doaj  

Proteolytic Activity of Patent Flour and Malted Wheat Flour

Journal of AOAC INTERNATIONAL, 1960
openaire   +1 more source

Report on Proteolytic Activity of Patent Flour and Malted Wheat Flour

Journal of AOAC INTERNATIONAL, 1950
openaire   +1 more source

Environmental Evaluation in Bakery and Brewing Sectors in a Circular Economy Context. [PDF]

Foods
Drăgan I, Korbel E, Petit G, Aissani L, Jury V.   +4 more
europepmc   +1 more source

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. [PDF]

Food Sci Nutr
Worku LA, Bachheti RK, Rana V, Joshi G, Bachheti A, Pandey DP.   +5 more
europepmc   +1 more source

Genomic features and the transcriptional regulation of secondary metabolite biosynthesis of endophytic fungus <i>Xylaria</i> sp. VDL4 isolated from <i>Vaccinium dunalianum</i>. [PDF]

Microb Genom
Li L, Yuan X, Chen Z, Wang Y, He T, Kang Z, Luo M, Peng C, Zhang Q, Lu L, Yao J, Yu J, Zhu G.   +12 more
europepmc   +1 more source