Results 121 to 130 of about 1,158,489 (305)
CYFC Consortium Connections, Winter 2007-2008
, 2007 This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu.Children, Youth & Family Consortium. (2007).
Children, Youth & Family Consortium
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Food Bioengineering, EarlyView.Metabolic shifts from growth to stress adaptation in Shanxi aged vinegar fermentation link flavor maturation and microbial cooperation, and Lactobacillus and Acetobacter form a self‐organizing metabolic network through division of labor. ABSTRACT Acetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during ...
Yanfang Wu +6 more
wiley +1 more source
CYFC Consortium Connections, 2010-11, Issue 1
, 2010 This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu.Children, Youth & Family Consortium. (2010).
Children, Youth & Family Consortium
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Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Identification of rice straw degrading microbial consortium
, 2015 A microbial consortium consisting of 30 species of bacteria was developed to study the biodegradation of rice straw. Rice straw treated only with microorganisms showed better degradation results compared with rice straw pre-treated with urea, lime and ...
Farah Nadhirah
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Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Applied and Environmental MicrobiologyThe use of sulfonamides (SAs) leads to residual environmental pollution. Bacteria play a crucial role in the degradation of SAs, and microbial consortium offers advantages over single bacterium.
Guoqiang Zhao +9 more
doaj +1 more source
Annual Report for Calendar Year 2017: New England Transportation Consortium [PDF]
The New England Transportation Consortium (NETC) is a cooperative effort of the transportation agencies of the six New England States, the six New England state land grant universities, and the Federal Highway Administration (FHWA).
New England Transportation Consortium
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Food Biomacromolecules, EarlyView.This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye +1 more
wiley +1 more source