Results 31 to 40 of about 149,607 (310)
The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to fatty
Eunjin Cho +7 more
doaj +1 more source
Seeking to enhance the bioenergy of municipal sludge: Effect of alkali pre-treatment and soluble organic matter supplementation [PDF]
The aim of this research is to enhance the mesophilic anaerobic digestion of municipal sludge from Cadiz-San Fernando (Spain) wastewater treatment plant at 20 days hydraulic retention time (HRT).
Pérez García, Montserrat +3 more
core +1 more source
2-pentanone production from hexanoic acid by Penicillium roqueforti from blue cheese:is this the pathway used in humans? [PDF]
Production of 2-pentanone, a methylketone, is increased in fasting ketotic humans. Its origin is unknown. We hypothesised that it is formed via β-oxidation of hexanoic acid by the peroxisomal pathway proposed for methylketone-producing fungi and yeasts ...
Mills, Graham A., Walker, Valerie
core +2 more sources
Glycerin Revalorization Using Anaerobic Digestion of Organic Waste
A novel process for the revalorization of glycerine from biodiesel production is proposed. Glycerol is converted to short chain oils by reaction with volatile fatty acids. The volatile fatty acids can be obtained from anaerobic digestion of organic waste
A. Rafecas Rahuet +4 more
doaj +1 more source
In order to improve the high-value utilization of by-products from freshwater fish processing, crude fish oil was extracted from the viscera of three common freshwater fishes (grass carp, black carp and silver carp), and the physicochemical indexes ...
Quan ZHANG +5 more
doaj +1 more source
Characterisation of musk lime (Citrus microcarpa) seed oil [PDF]
BACKGROUND: The seeds of musk lime (Citrus microcarpa) represent a substantial waste product of small‐scale citrus‐processing factories, as they constitute about 100.0 ± 3.2 g kg−1 of the whole fruit and contain a considerable amount of crude fat (338.0 ±
Abdulkarim +32 more
core +1 more source
Effect of Inoculated Fermentation on the Flavor of Low-Salt Air-Dried Chicken [PDF]
To understand the effect of inoculated fermentation on the improving the flavor of low-salt air-dried chicken, the impacts of Dabaryomyces hansenii (DH), Lactiplantibacillus plantarum (LP), and their combination (1:1, DL) on the thiobarbituric acid ...
SHEN Hongyun, ZOU Jinhao, WANG Xuping, LIN Yaosheng, YANG Huaigu, TANG Daobang
doaj +1 more source
Prawn Shell Chitosan Has Anti-Obesogenic Properties, Influencing Both Nutrient Digestibility and Microbial Populations in a Pig Model [PDF]
This study was supported financially (Grant-Aid Agreement No. MFFRI/07/01) under the Sea Change Strategy with the support of the Marine Institute and the Department of Agriculture, Food and the Marine, funded under the National Development Plan 2007 ...
Egan, Aine M. +3 more
core +1 more source
Biofabrication aims at providing innovative technologies and tools for the fabrication of tissue‐like constructs for tissue engineering and regenerative medicine applications. By integrating multiple biofabrication technologies, such as 3D (bio) printing with fiber fabrication methods, it would be more realistic to reconstruct native tissue's ...
Waseem Kitana +2 more
wiley +1 more source
Aim. To determine morphological and morphometric changes in the structure of the mucous membrane of the large intestine and their relationship with the content of short-chain volatile fatty acids and fecal calprotectin in patients with inflammatory bowel
M. V. Stoikevych +5 more
doaj +1 more source

