Results 11 to 20 of about 391,890 (288)
Fermentation, 2023 The objective of this work was to study the efficiency of different autolysis processes, combining different temperatures and pH conditions, when applied to a genetically engineered yeast residue.
Joana F. Fundo +7 more
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Identification and Characterization of White Grape Varieties Autochthonous of aWarm Climate Region (Andalusia, Spain) [PDF]
, 2020 The high sensitivity of one of the most important crops in the world, such as vine (Vitis vinifera L.), to particular changes caused by the phenomena associated with global warming, is encouraging the wine industry to place value on grape varieties that ...
Amores Arrocha, Antonio +3 more
core +1 more source
Composition and physicochemical properties of dried berry pomace [PDF]
Journal of the Science of Food and Agriculture, 2018 AbstractBACKGROUNDBerry pomace is a valuable but little used by‐product of juice manufacturing. When processed to a stable fruit powder, the composition differs from that of the whole fruit. To facilitate application in foods, a detailed knowledge of its composition and physicochemical properties is essential.RESULTSBlackcurrant, redcurrant, chokeberry,
Anne‐Marie Reißner +7 more
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Physicochemical Parameters and Subunit Composition of Yeast Phosphofructokinase [PDF]
European Journal of Biochemistry, 1977 The properties of proteolytically non‐modified phosphofructokinase from baker's yeast were investigated by means of hydrodynamic, electrophoretic, and chemical methods. The sedimentation coefficient shows a linear dependence on the protein concentration down to 0.01 mg/ml. The sedimentation coefficient has been determined to be S020,w= 20.81 S.
G, Kopperschläger +3 more
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Physicochemical Characteristics of Yogurt from Sheep Fed with Moringa oleifera Leaf Extracts
Animals, 2022 This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes on the physicochemical composition of their milk and yogurt during storage (4 °C for 14 days) and the sensory acceptance of the yogurt.
Miriam M. Mendoza-Taco +8 more
doaj +1 more source
Molecules, 2023 Morchella esculenta (L.) Pers., referred to as Morel, is a medicinal and edible homologous fungus, which contains many bioactive substances. In Morel, polysaccharides are the most abundant and have various bioactivities.
Lijuan Qian +6 more
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Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains
Microorganisms, 2023 The outbreaks of Listeria associated with food consumption are increasing worldwide concurrently with public concern about the need for natural growth inhibitors. In this context, propolis seems to be a promising bioactive product collected by honeybees,
Eugenia Rendueles +4 more
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Composition and physicochemical properties of oat starches [PDF]
Food Research International, 1996 Starches from two new oat varieties namely AC Stewart (Avena sativa L.) and NO 753-2 (Avena nuda L.) were isolated and some of their characteristics determined. The total amount of starch lipids (TSL) extracted by acid hydrolysis was 1.60% (w/w) in both starches.
R. Hoover, S.P.J.N. Senanayake
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Properties of Preveli cheese, traditional Croatian dried acid-coagulated cheese [PDF]
Journal of Central European Agriculture, 2018 Preveli cheese is Croatian artisanal dried acid-coagulated cheese. The aim of this paper was to study its physicochemical composition and microbiological properties, as well as physicochemical composition and hygienic quality of cheese milk.
Iva Dolenčić Špehar +2 more
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Journal of Agriculture and Environment for International Development, 2023 This study was planned to evaluate the impact of nongenetic factors on physicochemical composition and microbial quality of milk from Maghrebi camels kept under traditional system in oasis areas of Tunisia.
Zahran Khaldi +2 more
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