Results 51 to 60 of about 32,184 (244)
Validation of the 2H-SNIF NMR and IRMS methods for vinegar and vinegar analysis: an international collaborative study [PDF]
, 2020 This paper presents the results of a collaborative study involving seven laboratories and concerning two samples of wine vinegar, one of apple vinegar and four of balsamic vinegar.
Camin, F. +9 more
core +1 more source
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT ESG practices offer various benefits for family firms; however, there has been limited focus on how these practices can specifically advantage the owning family. To address this gap, we conduct a multiple‐case study of six Italian family firms.
Rafaela Gjergji +4 more
wiley +1 more source
Enhanced application of Hongqu and Miqu in the alcohol fermentation stage of Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn 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
Food Bioengineering, EarlyView.Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan +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 +2 more
doaj +1 more source
Food Chemistry International, EarlyView.The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade +4 more
wiley +1 more source
Shipin gongye ke-jiThe Illumina Miseq high-throughput sequencing technology combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the microbial communities dynamic changes and volatile flavor components production during the whole fermentation ...
Xin ZHAO +3 more
doaj +1 more source
New variants of the square-vinegar signature scheme [PDF]
, 2011 This paper proposes two ways to fix the broken Square-Vinegar signature scheme. We give heuristic arguments as well as experimental evidence to support the security claims. The first variant, Square-Vinegar with Embedding, uses a simple modification that
Clough, Crystal Lee +2 more
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source