Results 61 to 70 of about 1,516,469 (243)
A Heat and Mass Transfer Model of Peanut Convective Drying Based on a Two-Component Structure
Foods, 2023 In order to optimize the convective drying process parameters of peanuts and to provide a theoretical basis for the scientific use of energy in the drying process, this study took single-particle peanuts as the research object and analyzed the heat and ...
Pengxiao Chen +7 more
doaj +1 more source
Mineral Resources: Reserves, Peak Production and the Future
, 2016 The adequacy of mineral resources in light of population growth and rising standards of living has been a concern since the time of Malthus (1798), but many studies erroneously forecast impending peak production or exhaustion because they confuse ...
Lawrence D. Meinert +2 more
semanticscholar +1 more source
Transmission of Quantitative Easing: The Role of Central Bank Reserves
Economic Journal, 2016 We argue that the issuance of central bank reserves per se can matter for the effectof central bank large-scale asset purchases-commonly known as quantitative easing- on long-term interest rates.
Jens H. E. Christensen, Signe Krogstrup
semanticscholar +1 more source
Reserves and trade jointly determine exposure to food supply shocks
, 2016 While a growing proportion of global food consumption is obtained through international trade, there is an ongoing debate on whether this increased reliance on trade benefits or hinders food security, and specifically, the ability of global food systems ...
P. Marchand +14 more
semanticscholar +1 more source
Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Oryza sativa L.)
Foods, 2022 Rice quality changes during storage. However, few studies have reported the difference in protein structure between the indica and japonica varieties of rice during storage. The current research characterized the structural properties of the rice protein,
Qian Wang +5 more
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Research advances on the distribution and physiological activity of ferulic acid in grain
Liang you shipin ke-ji, 2019 Ferulic acid (FA) is one of the most abundant phenolic acids in grain, mainly existing in bran and cereal germ and existing as an insoluble combined state.
WANG Wei-wei +4 more
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The Research Status,Problems and Opportunities of Sprouted Whole Grain
Liang you shipin ke-ji, 2021 In recent years,with the increasing attention to whole grain health,whole grain food is developing rapidly.Sprouted whole grain,as an important ingredient of whole grain foods,also received a great attention.Germination treatment could further increase ...
GAO Kun +5 more
doaj +1 more source
, 2016 Scientists have argued that no more than 275 GtC ( IPCC, 2013 ) of the world’s reserves of fossil fuels of 746 GtC can be produced in this century if the world is to restrict anthropogenic climate change to ≤2 °C.
R. Heede, N. Oreskes
semanticscholar +1 more source
Journal of Animal Science and Biotechnology, 2023 Background Salpingitis is one of the common diseases in laying hen production, which greatly decreases the economic outcome of laying hen farming. Lactiplantibacillus plantarum was effective in preventing local or systemic inflammation, however rare ...
Dan Song +8 more
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Optimization of the seed medium of Lactobacillus casei GJ00412 isolated from soy whey
Liang you shipin ke-ji, 2020 Soy whey (SW) is generated as a process waste during soy isolate protein preparation. SW has low content of soluble sugar and high content of oligosaccharide, which is suitable for the growth of lactic acid bacteria (LAB).
HAN Wei +7 more
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