Results 71 to 80 of about 108,712 (325)

Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute

Food Frontiers, EarlyView.
This study showed that a novel emulsion‐gel ingredient composed of rapeseed oil, linseed meal, and beta‐glucan (PALM‐ALT) was able to replace palm shortening in hard‐texture bakery applications (biscuit, oatcake). PALM‐ALT formulations contained 86% and 75% less saturated fat than palm‐based controls whilst exhibiting similar sensory and ...
Hector Mora‐Gallego, Robert Craddock, Stephen R. Euston, Catriona Liddle, Julien Lonchamp   +4 more
wiley   +1 more source

Comparison of Fungal Communities at Peak Total Microbial Colony Count during Alcohol and Acetic Acid Fermentation in Shanxi Aged Vinegar under Different Production Modes and Seasons

Shipin gongye ke-ji
To investigate the diversity of fungal community structures in Shanxi aged vinegar under different production modes and seasons, high-throughput sequencing technology was employed in this study to detect the fungal diversity in samples collected during ...
Xin ZHAO, Yujing ZHANG, Xufeng CHEN, Nü XU   +3 more
doaj   +1 more source

inhibitory effect of vinegar and its mixture with honey on some pathogenic bacteria [PDF]

مجلة التربية والعلم, 2010
This research aim to study antibacterial activity of vinegar only and a mixture of vinegar and honey against some pathogenic bacteria. The results showed that mixture of vinegar and honey was more active than the vinegar only, and it was found that there
Bushra Dallee Hamad
doaj   +1 more source

Asymmetric ephaptic inhibition between compartmentalized olfactory receptor neurons. [PDF]

, 2019
In the Drosophila antenna, different subtypes of olfactory receptor neurons (ORNs) housed in the same sensory hair (sensillum) can inhibit each other non-synaptically.
Bushong, Eric A, Chiang, Ann-Shyn, Chu, Li-An, Ellisman, Mark H, Reingruber, Jürgen, Su, Chih-Ying, Tsang, Tin Ki, Zhang, Ye   +7 more
core   +3 more sources

Application of Surface‐Enhanced Raman Spectroscopy (SERS) in Histamine Analysis of Aquatic Products: Principles, Applications, Challenges, and Prospects

Food Frontiers, EarlyView.
This review introduces the significant advantages of SERS detection of histamine, which is accurate, non‐destructive, and fast. By critically analyzing the current challenges, we propose future directions for industrializing the application of SERS in histamine detection.
Xingying Jiang, Ruizhi Yang, Jia Liang, Bin Zheng, Meiling Chen, Bin Zhang, Tao Han, Yadong Zhao, Soottawat Benjakul   +8 more
wiley   +1 more source

The Muscadine Experience: Adding Value to Enhance Profits [PDF]

, 2007
The University of Arkansas Division of Agriculture received a grant from the National Research Initiative (NRI), CSREES USDA. The purpose was to help small- and medium-sized farmers and entrepreneurs enhance the viability of their farms through the ...
Brady, Pamela L., Morris, Justin R.
core   +2 more sources

A Neural Circuit Arbitrates between Persistence and Withdrawal in Hungry Drosophila

, 2019
In pursuit of food, hungry animals mobilize significant energy resources and overcome exhaustion and fear. How need and motivation control the decision to continue or change behavior is not understood.
Bock, D., Calle-Schuler, S., Costa, M., De Backer, J., Edmondson-Stait, A., Fisher, C., Frisch, L., Gansen, B., Gjorgjieva, J., Jefferis, G., Kadow, I., Lauritzen, J., Lewis, L., Sayin, S., Schlegel, P., Sharifi, N., Siju, K., Wosniack, M.   +17 more
core   +1 more source

Influence of Post‐Harvest Treatments on Antioxidant Potential and Metabolomics Profile of Coffee Beans

Future Postharvest and Food, EarlyView.
(1) The secondary metabolite profile of coffee beans was determined. (2) Processing affects not only the metabolite profile but also the volatile compound content. (3) Caffeine was the most abundant metabolite in all samples. (4) The fermentation‐roasting treatment improved the metabolite profile, whereas roasting, fermentation and soaking followed by ...
Stephano Tambo Tene, Venkatachalapathy Natarajan   +1 more
wiley   +1 more source

PENGARUH JENIS DAN JUMLAH ADSORBEN SERTA LAMA PERENDAMAN TERHADAP CUKA KAYU UNTUK PENGAWET MAKANAN (The Effect of Type And Amount of Adsorbent and Soaking Time to The Characteristics of Wood Vinegar for Food Preservatives)

Jurnal Riset Industri Hasil Hutan, 2016
Wood vinegar contains antibacterial compounds and antioxidants which is important as preservative in the food industry. This research aims to identify the characteristics of wood vinegar after deodorized, because the smell of wood vinegar spoils the ...
Rizka Karima, Fatmi Edwar
doaj   +1 more source

Two-parameter determination in vinegar by a flow injection-pervaporation system [PDF]

, 2001
A flow-injection method (FI) for the sequential determination of ethanol and acetic acid in vinegar is reported. The determination of ethanol is based on the oxidation of the pervaporated ethanol by Cr2O7K2.
Gonzalez-Rodriguez, Jose, Luque de Castro, Maria Dolores, Perez Juan, Pedro   +2 more
core   +1 more source