Results 251 to 260 of about 691,357 (295)

The Multifunctional Role of Patatin in Potato Tuber Sink Strength, Starch Biosynthesis, and Stress Adaptation: A Systematic Review. [PDF]

Biology (Basel)
Wu Y, Zeng Y, Zhang W, Zhou Y.
europepmc   +1 more source

Analysis of the economic viability and environmental impacts of a conceptual process model for the recovery of lactic acid from spent media in cultivated meat production

Biotechnology Progress, EarlyView.
Abstract Scaled production of cultivated meat (CM) will co‐produce large volumes of spent media. Recycling of abundant metabolites such as lactic acid in spent media offers an opportunity for valorization and reduction of the carbon footprint of CM production; however, the feasibility has yet to be examined.
Josh Wimble, Reina Ashizawa, Elliot W. Swartz   +2 more
wiley   +1 more source

Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties. [PDF]

J Food Sci
Musto L, Makran M, Mercatante D, Albano I, Rodriguez-Estrada MT, Cilla A, Garcia-Llatas G.   +6 more
europepmc   +1 more source

Development of a co‐culture of Ureibacillus thermosphaericus and Cupriavidus taiwanensis for inhibitors removal from hemicellulose prehydrolysate

Biotechnology Progress, EarlyView.
For biofuels production, hemicellulose pre‐hydrolysate is considered as an attractive feedstock rich in fermentable sugars. The pre‐hydrolysate derived from lignocellulosic biomass comprises, along with sugars, several inhibitors which can hamper its efficient conversion.
Mariem Theiri, Mariya Marinova, Hassan Chadjaa, Mario Jolicoeur   +3 more
wiley   +1 more source

Technological Performance and Nutritional Modulation of Bread Enriched with <i>Cnidoscolus aconitifolius</i> and <i>Crotalaria longirostrata</i> Leaf Flours. [PDF]

Plants (Basel)
Calonico K, Pérez-Carrillo E, Rosa-Millan J.   +2 more
europepmc   +1 more source

Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Findings Differences in protein functionality were found and attributed to both the proximate composition (e.g., the fat ...
Elizabeth Murray‐Nalbandian, Macie Loutherback, Elisa Karkle, Girish M. Ganjyal   +3 more
wiley   +1 more source

Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus) [PDF]

Grzegorz Tokarczyk, Grzegorz Bieńkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki, Małgorzata Tabaszewska   +5 more
openalex   +1 more source

Different Varieties of Water Caltrop (<i>Trapa bispinosa</i>) Starch: Physicochemical Properties and Digestibility Modulated by Its Multi-Scale Structure. [PDF]

Foods
Ma T, Wu Q, Yuan Y, Chen X, Lin Q, Xiao H, Li J, Han W.   +7 more
europepmc   +1 more source