Results 251 to 260 of about 6,580,285 (307)

Beyond Probiotics: Postbiotics for Healthy Aquaculture

Advanced Science, EarlyView.
This critical review assesses limitations of probiotics and proposes postbiotics, preparations of inanimate microorganisms and their metabolites, as a more stable, controlled, and biosafe formulation. Postbiotics offer significant advantages during industrial aquafeed production and storage. However, their practical implementation is currently hindered
Michael Leonidas Chikindas, Delin Xu, Igor V. Popov, Kayque Ordonho Carneiro, Nilufar Arashovna Elova, Gullola Amirovna Bekmurodova, Dildora Amindjanovna Amirsaidova, Astghik Pepoyan, Shakhlo Mirjamalovna Miralimova, Oleg V. Mitrokhin, Liubov S. Sichel, John Tagg, Svetoslav Dimitrov Todorov   +12 more
wiley   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Antioxidant Capacity, Sugar Content, and Tandem HPLC-DAD-ESI/MS Profiling of Phenolic Compounds from Aronia melanocarpa Fruits and Leaves (Nero and Viking Cultivars). [PDF]

ACS Omega
Kubra Sasmaz H, Kilic-Buyukkurt O, Selli S, Bouaziz M, Kelebek H.   +4 more
europepmc   +1 more source

Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis. [PDF]

Food Chem X
Zheng H, Jiang J, Huang C, Wang X, Hu P.
europepmc   +1 more source

Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine. [PDF]

Food Chem X
Jiang J, Yin R, Xie Y, Ma X, Cui M, Chen Y, Li Y, Hu Y, Niu J, Cheng W, Gao F.   +10 more
europepmc   +1 more source

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Sugar Content of Selected Pharmaceuticals

Diabetes Care, 1983
Medications may contain significant amounts of various sugars. Data provided by 67 manufacturers have been tabulated to provide specific qualitative and quantitative information on sugar content of selected drug products. Since diabetic individuals may tolerate various sugar forms differently, it is useful to know specific sugar forms and content ...
P F, Souney, D A, Cyr, J T, Chang, A F, Kaul   +3 more
openaire   +2 more sources

Calculation of invert sugar content based on the glucose content of sugar beet

Sugar Industry, 2013
During storage, the invert sugar content of sugar beets increases with increasing storage period and storage temperature, thereby decreasing the processing quality of the beets substantially. Invert sugar results from the enzymatic degradation of sucrose to glucose and fructose.
Katharina Schnepel, Christa Hoffmann
openaire   +1 more source

INVESTIGATION INTO THE SUGAR CONTENT OF ENDOMETRIAL SECRETION

BJOG: An International Journal of Obstetrics & Gynaecology, 1970
SummaryThe glucose and fructose content of the endometrial secretion was measured in 60 patients. The fluid was obtained by introducing a dialysis bag into the uterine cavity.The range of glucose concentration in the uterus was 10 to 200 mg. per 100 ml., the concentration in the majority of cases being between 41 and 100 mg. per 100 ml.
C P, Douglas, J S, Garrow, E W, Pugh
openaire   +2 more sources

Sugar content of swedes for stockfeeding

Journal of the Science of Food and Agriculture, 1990
AbstractThe sugar content was determined of 19 cultivars of swede (Brassica napus ssp rapifera L) grown in rows 50 and 75 cm apart. Sugar concentration ranged from 54.3 to 78.7 g kg−1 fresh weight and was positively correlated with dry matter content which ranged from 90.4 to 138.7 g kg−1 fresh weight. The average concentration of fructose, glucose and
John E Bradshaw, D Wynne Griffiths
openaire   +1 more source