Results 51 to 60 of about 303,994 (274)

Biochar in the circular bioeconomy: a bibliometric analysis of technologies, applications, and trends

open access: yesBiofuels, Bioproducts and Biorefining, EarlyView.
Abstract Biochar has attracted considerable attention in recent years for its wide‐ranging applications, particularly its role in carbon sequestration as a strategy to mitigate greenhouse gas emissions. Its emerging uses within the circular bioeconomy also position it as a valuable tool for environmental management, and ongoing research continues to ...
Jean Agustin Velasquez‐Pinas   +6 more
wiley   +1 more source

Assessing the sweet sorghum-based ethanol potential on saline–alkali land with DSSAT model and LCA approach

open access: yesBiotechnology for Biofuels, 2021
Background The key problem of non-grain energy plants’ scale development is how to estimate the potential of GHG emission reduction accurately and scientifically.
Jingying Fu, Xiaoxi Yan, D. Jiang
semanticscholar   +1 more source

The role of biofuels in advancing sustainability: the future Mexican energy system

open access: yesBiofuels, Bioproducts and Biorefining, EarlyView.
Abstract In response to climate change, many countries, including Mexico, have committed to reducing their greenhouse gas (GHG) emissions through agreements such as that reached at the Conference of the Parties in Paris in 2015. As a result, Mexico enacted its General Law on Climate Change, which aims to achieve a 50% reduction in emissions by 2050 in ...
J. Carlos Castro   +5 more
wiley   +1 more source

Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]

open access: yes, 2018
Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa   +6 more
core   +1 more source

Sweet sorghum for ethanol industry for the Piedmont [PDF]

open access: yesEnergy in Agriculture, 1987
Abstract Approximately one-third of the idle cropland in the Piedmont counties of the five southern states, Virginia, North Carolina, South Carolina, Georgia and Alabama, would have to be planted in sweet sorghum with an average yield of 40 t/ha to produce a volume of ethanol equal tro the volume of petroleum fuel purchased by farmers in the Piedmont
John S. Cundiff, David H. Vaughan
openaire   +2 more sources

Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background This study investigated the effect of microwave pretreatment (1000 W for 10 min) and decortication at different levels (0%, 5%, and 10%) of sorghum grain on cooking quality, nutritional, functional, and sensory properties. Results Findings indicated that microwave pretreatment of sorghum grains significantly (p ≤ 0.05) reduced ...
Anton Venter   +5 more
wiley   +1 more source

Tillage, Crop Rotation and Crop Residue Management Effects on Nutrient Availability in a Sweet Sorghum-Based Cropping System in Marginal Soils of South Africa

open access: yesAgronomy, 2020
The low soil fertility status of South African marginal soils threatens sustainable production of biofuel feedstock in smallholder farmers. It is therefore imperative to development sustainable and optimal management practices that improve soil fertility.
M. E. Malobane   +3 more
semanticscholar   +1 more source

Life Cycle Assessment of Sweet Sorghum as Feedstock for Second-generation Biofuel Production [PDF]

open access: yes, 2017
There exist few life cycle assessments (LCAs) in the literature that focus on the second-generation biofuel production from sweet sorghum, a non-food-source feedstock that offers several advantages in terms of farming requirements compared to corn or ...
Morrissey, Karla
core   +2 more sources

The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food

open access: yesFood Chemistry International, EarlyView.
Protein structure controls sensory attributes such as flavor, texture, and aroma. This can occur during amino acid breakdown, Maillard reactions and lipid–protein interactions which generate flavor profiles. Bioactive peptides also provide taste and health benefits.
Tharuka Wijesekara, Idaresit Ekaette
wiley   +1 more source

Effects of microbial inoculants on the fermentation characteristics and microbial communities of sweet sorghum bagasse silage

open access: yesScientific Reports, 2020
Sweet sorghum bagasse (SSB) is a promising raw material for silage fermentation due to its high residual nutritive, but the efficient fermentation strategy of SSB has not been reported yet.
Miaoyin Dong   +5 more
semanticscholar   +1 more source

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