Results 61 to 70 of about 52,519 (316)

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source

The Role of Institutional Pressures in Technology Adoption for Low‐Carbon Manufacturing

Business Strategy and the Environment, EarlyView.
ABSTRACT Existing research highlights that the adoption of low‐carbon technologies in manufacturing operations is shaped by the external environment. However, limited understanding exists regarding how technology‐related uncertainty interacts with institutional pressures to influence firms' adoption strategies.
Diellza Salihu, Mika Immonen, Aleksi Harju   +2 more
wiley   +1 more source

"PASTEUR AND HYDROPHOBIA." [PDF]

The Lancet, 1890
n ...
openaire   +2 more sources

Steam pasteurization of beef carcasses [PDF]

, 1996
This research evaluated the effectiveness of a newly patented steam-pasteurization process for reducing bacterial populations on the surfaces of freshly slaughtered beef carcasses.
Nutsch, Abbey L., Prasai, R.K., Phebus, Randall K., Kastner, Curtis L., R.K. Prasai, Abbey L. Nutsch, Unruh, John A., John R. Wolf, Curtis L. Kastner, Schafer, D.E., Wolf, John R., D.E. Schafer, Randall K. Phebus, John A. Unruh   +13 more
core   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Modeling of Color and Degradation of C‐Phycocyanin Extracted From Arthrospira platensis and Chlorogloeopsis HTF

Chemie Ingenieur Technik, EarlyView.
A nonlinear kinetic model was developed and successfully implemented, which describes the degradation of the protein C‐phycocyanin depending on temperature and pH value. C‐phycocyanin had been extracted from two different cyanobacteria. In addition to protein degradation, the fading of the typical blue color of this protein was included in the model ...
Martina Kießling, Knut Franke, Viggó Marteinsson, René Groben, Volker Heinz, Kemal Aganovic   +5 more
wiley   +1 more source

Gut microbiota‐related modulation of immune mechanisms in post‐infarction remodelling and heart failure

ESC Heart Failure, Volume 12, Issue 2, Page 942-954, April 2025.
Abstract The immune system has long been recognized as a key driver in the progression of heart failure (HF). However, clinical trials targeting immune effectors have consistently failed to improve patient outcome across different HF aetiologies. The activation of the immune system in HF is complex, involving a broad network of pro‐inflammatory and ...
Johann Roessler, Friederike Zimmermann, Bettina Heidecker, Ulf Landmesser, Arash Haghikia   +4 more
wiley   +1 more source

Design and economic viability of a hybrid solar/gas pasteurization system for developing countries

Case Studies in Thermal Engineering
This work aims at developing a hybrid solar/gas pasteurization system by integrating a regenerator that utilizes high-temperature short-time (HTST) pasteurization techniques.
Oumaima Guizani, Nabiha Naili, Bourhan Tashtoush, Sami Kooli   +3 more
doaj   +1 more source

Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model.

Food Chemistry, 2020
The high-temperature short-time (HTST, 72 °C, 15 s) pasteurization of human milk (HM) has been proposed as an alternative to the Holder method (HoP, 62.5 °C, 30 min), to increase the preservation of bioactive compounds. We have investigated the impact of
S. Nebbia, M. Giribaldi, L. Cavallarin, E. Bertino, A. Coscia, V. Briard-Bion, Jordane Ossemond, G. Henry, O. Ménard, D. Dupont, A. Deglaire   +10 more
semanticscholar   +1 more source

Pasteurization of Beer by Non-Thermal Technologies

, 2022
The pasteurization of beer occurs at the end of the industrial production, after fermentation. Generally, a mild thermal process (60°C) is employed aiming to inactivate the fermenting yeast and potential spoilage microorganisms, thus extending the beer
Silva, Filipa V.M., Milani, Elham
core   +1 more source