Results 121 to 130 of about 2,322 (274)
Food Chemistry International, EarlyView.The study compared the medicinal activities of polyphenols from fermented and unfermented seeds of Annona squamosa. The polyphenols were extracted and subjected to standard analysis. The major phenolic components of the fermented polyphenols and the unfermented polyphenols were found to be 4‐hydroxybenzoic and 4‐hydroxyphenylacetic acid, respectively ...
Shola Hezekiah Awojide +10 more
wiley +1 more source
, 2016 In order to study the influence of high-concentration acetic acid in lignocellulosic hydrolysates on fermentation by oleaginous yeast,four oleaginous yeasts（Trichosporon cutaneum,Cryptococcus albidus,Trichosporon dermatis,and Trichosporon coremiiforme ...
黄超 +5 more
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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
Production of Single Cell Oils from Glycerol By Oleaginous Yeasts
, 2010 Introduction: A surplus of crude glycerol is obtained as the by-product of biodiesel manufacturing and has became a waste product whose applications are lacking.
Stefano Raimondi +5 more
core +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
Production of fungal lipids : kinetic modeling and process design
, 2011 Finding alternatives for fossil fuels is currently urgent. One of the new processes in this field is the production of biodiesel from lipids accumulated by microorganisms.
Meeuwse, P.
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Flavour and Fragrance Journal, EarlyView.Unveiling the chemical and biological properties of Litsea cubeba essential oil. ABSTRACT Litsea cubeba essential oil (LCEO) is recognised for its broad spectrum of biological activities, including antimicrobial and insecticidal effects, making it a promising natural alternative to synthetic agents.
Miroslava Kačániová +10 more
wiley +1 more source
Trans-omic analysis of the oleaginous yeast Rhodosporidium toruloides
, 2012 Trans-omic analysis of the oleaginous yeast Rhodosporidium ...
赵宗保 +4 more
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