Results 151 to 160 of about 2,288 (247)
Fabrication of electrospun PVDF nanofibrous membrane for filtration of coconut inflorescence sap
Food Biomacromolecules, EarlyView.Electrospinning conditions for polyvinylidene difluoride (PVDF) nanofibrous membrane were optimized. The polymer solution's properties were analyzed. The developed membranes' average pore size was 478–543 nm. A fabricated membrane was used for the filtration of coconut inflorescence sap.
Sarangapany Ashwin Kumar +2 more
wiley +1 more source
Effects of biomass hydrolysis by-products on oleaginous yeast Rhodosporidium toruloides
, 2008 Feedstock supply presents the major hurdle for large-volume biodiesel industry, because triacylglycerides (TAG) productivity by oil plants is quite limited. It is pivotal to develop non-conventional TAG production method.
胡翠敏, 赵宗保
core
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, EarlyView.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
The New Promising Oleaginous Yeast for Biodiesel Production [PDF]
Fourth International Conference on Advances in Bio-Informatics and Environmental Engineering - ICABEE 2016, 2016 YAZICI, AYŞENUR +2 more
openaire +2 more sources
Food Safety and Health, EarlyView.Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna +6 more
wiley +1 more source
Screening Method for the Selection of Oleaginous Yeast-Producing Gold Nanoparticles
The demand for eco-friendly nanomaterial synthesis has increased interest in biological approaches. Yeast-mediated biosynthesis of gold nanoparticles (AuNPs) offers a sustainable alternative with potential biotechnological applications.
Miguel Avalos-Borja +3 more
core +1 more source