Results 31 to 40 of about 26,632 (273)

Application of compound enzyme SFQ200 and protease in the brewing process of Shanxi aged vinegar [PDF]

Zhongguo niangzao
To investigate the individual and combined effects of SFQ200 compound enzyme and protease on the fermentation of Shanxi aged vinegar, three experimental groups of strengthening experiments (alcohol fermentation stage strengthening, acetic acid ...
ZHANG Huiru, ZHANG Yujing, LIU Ting, LI Xia, LIANG Xiaoli, LIU Qingshan, GAO Zhenfeng, XU Nv
doaj   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Effect of different varieties of pea on the microbial, enzymatic activity and flavor during the preparation process of vinegar Daqu [PDF]

Zhongguo niangzao
In order to investigate the effects of pea varieties on the quality of vinegar Daqu, vinegar Daqu was prepared using three types of peas (red, white and Ma peas), and the microorganisms, physicochemical indicators, enzyme activities and volatile flavor ...
REN Xiaorong, ZHANG Yujing, WANG Fengxia, JI Jinbo, WANG Jingyuan, GUO Xinlei, BAI Wenbin, XU Nv
doaj   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Enhanced application of Hongqu and Miqu in the alcohol fermentation stage of Shanxi aged vinegar [PDF]

Zhongguo niangzao
In this study, Hongqu and Miqu were respectively applied to the alcohol fermentation stage of Shanxi aged vinegar. Their effects on the microbial flora, physicochemical indicators, flavor during the brewing process of Shanxi aged vinegar were explored by
WANG Yanan, ZHANG Yujing, WEI Lanying, ZHANG Weilu, LI Kangdan, LIU Qingshan, XU Nv
doaj   +1 more source

The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro

Molecules, 2022
The main objective of the current study was to determine the physicochemical properties, antioxidant activities, and α-glucosidase and α-amylase inhibition of apple vinegar produced by artisanal and industrial methods. Apple vinegar samples were analyzed
Driss Ousaaid, Hassan Laaroussi, Hamza Mechchate, Meryem Bakour, Asmae El Ghouizi, Ramzi A. Mothana, Omar Noman, Imane Es-safi, Badiaa Lyoussi, Ilham El Arabi   +9 more
doaj   +1 more source

Single‐cell sequencing reveals potential novel insights into appendage‐patterning and joint‐development in a spider

Developmental Dynamics, EarlyView.
Abstract Background Jointed appendages represent one of the key innovations of arthropods, and thus understanding the development and evolution of these structures is important for the understanding of the evolutionary success of Arthropoda. In this paper, we analyze a cell cluster that was identified in a previous single‐cell sequencing (SCS ...
Brenda I. Medina‐Jiménez, Graham E. Budd, Ralf Janssen   +2 more
wiley   +1 more source

Pengaruh Pemberian Asap Cair Melalui Air Minum Terhadap Kualitas Karkas Ayam Broiler

Jurnal Agripet, 2014
(The Effect of Wood Vinegar Through to The Drinking Water on The Quality of Broiler Chicken Carcass) ABSTRACT. This aims of this research was to determine the percentage of carcass, commercial carcass parting and meat bone ratio (breast, thigh and wing)
Meisji Liana Sari, Fitri Nove Liya Lubis, Lia Dwi Jaya   +2 more
doaj   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, EarlyView.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source