Results 91 to 100 of about 152,683 (380)

A perspective from the Mesozoic: Evolutionary changes of the mammalian skull and their influence on feeding efficiency and high‐frequency hearing

The Anatomical Record, EarlyView.
Abstract The complex evolutionary history behind modern mammalian chewing performance and hearing function is a result of several changes in the entire skeletomuscular system of the skull and lower jaw. Lately, exciting multifunctional 3D analytical methods and kinematic simulations of feeding functions in both modern and fossil mammals and their ...
Julia A. Schultz
wiley   +1 more source

Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics

Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 1, Page 233-259, January 2023., 2023
Abstract Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives.
José A. Piornos, Elisabeth Koussissi, Dimitrios P. Balagiannis, Eric Brouwer, Jane K. Parker   +4 more
wiley   +1 more source

A deep learning approach for analyzing the composition of chemometric data [PDF]

arXiv, 2019
We propose novel deep learning based chemometric data analysis technique. We trained L2 regularized sparse autoencoder end-to-end for reducing the size of the feature vector to handle the classic problem of the curse of dimensionality in chemometric data analysis. We introduce a novel technique of automatic selection of nodes inside the hidden layer of
arxiv  

The role of Moringa oleifera in the development of alternative biofuels, under the concept of an integral one‐tree biorefinery: A minireview

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The Moringa oleifera oil tree is commonly known as the ‘tree of life’ or the ‘miracle tree’ owing to its multiple benefits for humans. The different parts that make up this tree (leaves, seeds and bark) have been used to treat various ailments, diseases and wounds. However, in recent years this tree is being used by the scientific community to
J. L. Aleman‐Ramirez, Patrick U. Okoye, S. Saldaña‐Trinidad, S. Torres‐Arellano, P. J. Sebastian   +4 more
wiley   +1 more source

Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins

Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 1, Page 333-354, January 2023., 2023
Abstract Color is an important characteristic of food. Over the last 15 years, more attention has been paid to natural colorants because of the rising demand for clean‐label food products. Anthocyanins, which are a group of phytochemicals responsible for the purple, blue or red hues of many plants, offer a market advantage.
Haizhou Wu, Gabriel Oliveira, Mary Ann Lila   +2 more
wiley   +1 more source

Penggunaan Tepung Limbah Jus Jeruk (citrus sinensis) dalam Ransum terhadap Kualitas Karkas Ayam Broiler

Jurnal Agripet, 2017
ABSTRAK. Tujuan penelitian ini adalah mengetahui pengaruh tingkat penggunaan tepung limbah jus jeruk (Citrus sinensis) dalam ransum terhadap kualitas karkas (bobot potong, bobot karkas, persentase karkas, kolesterol karkas, bobot lemak abdomen) dan ...
Ucop Haroen
doaj   +1 more source

Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability [PDF]

, 2015
A value-added functional beverage is formulated utilizing unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system.
Chatterjee, Gourab, Das, Sumita, De Neve, Jan, Dutta, Abhishek   +3 more
core  

Inactivation of Escherichia Coli in Orange Juice Using Ozone [PDF]

, 2009
This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E.
Bourke, Paula, Cullen, Patrick, Frias, Jesus Maria, Patil, Sonal, Tiwari, Brijesh   +4 more
core   +2 more sources

Bioethanol production from fruit waste using a microbial co‐culture of Bacillus siamensis F2 and Candida albicans GP1

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract This study explores the sustainable valorization of fruit waste (FW) for bioethanol production using a consolidated bioprocess (CBP) that combines fermentation and enzymatic hydrolysis in a single step. A co‐culture of Bacillus siamensis F2 (a multienzyme producer) and Candida albicans GP1 (a fermentative yeast) was employed to maximize ...
Baliram Gurunath Rathod, Venkata Giridhar Poosarla, Gobinath Rajagopalan, Ananya Kumari, Nagaveni Shivshetty   +4 more
wiley   +1 more source

Anchored in Sole Ingredient Concentration: Numerical Values and Consumer Perceptions of Healthfulness and Quality

Journal of Consumer Behaviour, EarlyView.
ABSTRACT Numerical values often serve as anchors in consumer evaluations, potentially shaping perceptions even in the absence of objective reference points. This research introduces the Concentrated Effect, which posits that numerical values indicating the amount of a sole ingredient in a food product can enhance perceptions of ingredient concentration.
Shahin Sharifi
wiley   +1 more source