Results 211 to 220 of about 634,574 (311)

Improvement of Phenolic Bioaccessibility and Gut Microbiota Modulation Potential of Black Rice by Extrusion Combined with Solid-State Fermentation. [PDF]

Foods
Bo C, Gong E, Zou L, Zhong Y, Chu J, Wu J, He F, Zeng Z.   +7 more
europepmc   +1 more source

Design‐Driven Production of Soybean Oil‐Based Structured Fats as Potential Substitutes for Palm‐Based Fats

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0 ...
Ityotagher P. Aondoakaa, Silvana Martini, Casimir C. Akoh   +2 more
wiley   +1 more source

Solid-State Fermentation of Jatropha curcas Cake by Pleurotus ostreatus or Ganoderma lucidum Mycelium to Determine Multi-Bioactivities. [PDF]

Foods
Olloqui EJ, Pérez-Escalante E, Velasco-Azorsa R, Gutierrez C, Moreno-Seceña JC, Martínez-Carrera D.   +5 more
europepmc   +1 more source

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

Enhanced Biocontrol of Cotton Verticillium Wilt Through Optimized Solid-State Fermentation of <i>Myxococcus fulvus</i> KS01 Using Insect Frass as a Matrix. [PDF]

Microorganisms
Han J, Chen Y, Sheng Q, Lu W, Luo M, Fu B, Ma D.   +6 more
europepmc   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Synergistic Effect of <i>Bacillus subtilis</i> B3 and β-Glucanase on Solid-State Fermentation of Sunflower Meal. [PDF]

BioTech (Basel)
Chen S, Shi H, Zhao P, Ma Z, Li X, Wang X, Xue F.   +6 more
europepmc   +1 more source

Optimization of Saponification Process for Quantification of Individual and Total Tocopherols and Phytosterols in Canola Oil Refining By‐Products

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, saponification variables were optimized using a face‐centred central composite design‐response surface methodology. The variables included reaction temperature (50°C–120°C), reaction time (30–180 min), KOH concentration (0.5–3 M) and pyrogallol concentration (0–1% w/v).
Milad Kazemi, Paul Prenzler, Lachlan Schwarz, Michael Loughlin, Randy Adjonu   +4 more
wiley   +1 more source

Dietary Bazhen San solid-state fermentation product improves laying performance, immunity and intestinal health in laying hens during the late laying period. [PDF]

Front Immunol
Zhao Z, Wang X, Bao Y, Meng J, Gong J, Zhang L, Li Z, Yao W, Chuo Y, Shi W, Li J.   +10 more
europepmc   +1 more source

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source