Results 31 to 40 of about 41,179 (256)
The possibility of lactic acid fermentation in the triticale stillage [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2011 Triticale stillage is a by-product of bioethanol production. A research study was conducted in order to see if triticale stillage is adequate for lactic acid bacteria growth and lactic acid fermentation.
MILICA MARKOVIĆ +6 more
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The Effect of Some Postharvest Applications on Storage Performance of Autumn Giant Plum Cultivar
Turkish Journal of Agriculture: Food Science and Technology, 2020 In this study, the effect of postharvest salicylic acid (2 mM), oxalic acid (5 mM), putrescine (2 mM) and calcium (4% CaCl2) applications on storage performance of Autumn Giant plum fruit were investigated.
Feyza Nur Dursun, Erdinc Bal
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Foods, 2022 The food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19.
Andri Jaya Laksana +4 more
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BIO Web of Conferences, 2017 A total of 57 strains of lactic acid bacteria (LAB) were isolated and purified from traditional fermented Yak Yogurt in Hongyuan-Sichuan and Yangbajing-Tibet.
Chen Xiaoyong +7 more
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Dietary supplementation of essential oils in dairy cows: evidence for stimulatory effects on nutrient absorption [PDF]
, 2019 Results of recent in vitro experiments suggest that essential oils (EO) may not only influence ruminal fermentation but also modulate the absorption of cations like Na+, Ca2+ and NH4+ across ruminal epithelia of cattle and sheep through direct ...
Braun, H.-S. +4 more
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Turkish Journal of Agriculture: Food Science and Technology, 2023 Microorganisms have various stress response systems to maintain their viability when exposed to different stress conditions. In this study, Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 11863 strains, used in probiotic yoghurt ...
Şehriban Oğuz +3 more
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Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]
, 2015 Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana +3 more
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Potential of figs from cultivars grown in subtropical regions for canning purposes [PDF]
Pesquisa Agropecuária Brasileira, 2019 : The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for
Paula Nogueira Curi +5 more
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Identifying Consumer Perceptions of Fresh-market Blackberries [PDF]
, 2019 Blackberries are grown worldwide for commercial fresh markets, but there is limited information on consumer perceptions of this fruit. In this study, physiochemical and consumer sensory attributes of three Arkansas-grown fresh-market blackberry genotypes
Dunteman, Aubrey
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Genetically Programmed Control of Overflow Metabolism
Biotechnology and Bioengineering, EarlyView.ABSTRACT Overflow metabolism is a highly undesirable phenomenon that occurs in virtually all cell factories. Although several schemes have been applied to avoid overflow metabolism, this problem remains far from being solved. In this study, a genetic sensor for detecting overflow metabolism was designed, and its substrate specificity and reversibility ...
Lærke M. Jensen +3 more
wiley +1 more source