Results 121 to 130 of about 5,396,665 (272)
Development of a rapid and reliable high-performance liquid chromatography method for determination of water-soluble vitamins in veterinary feed premix. [PDF]
Vet World, 2021 Hosain MZ, Islam SMS, Kamal MM.
europepmc +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
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Water in the 2003 Virginia General Assembly
, 2003 The 2003 Virginia General Assembly convened on January 8 and adjourned on February 22, with a reconvened (“veto”) session on April 2. The legislature considered 3277 measures; 1585 passed and 1692 failed. The legislature also considered amendments to the
Virginia Water Resources Research Center
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Complexes of Fat-Soluble Vitamins with Cyclodextrins
Vitamins are chemical compounds, or a group of closely related compounds known as vitamers, which are crucial for an organism’s metabolic functions. Vitamins are categorized as either water-soluble or fat-soluble, with this second group composed of
Łukasz Szeleszczuk +2 more
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Food Bioengineering, EarlyView.Establishment of Closed‐Loop Methanol Feedback Precision Control System for Alkaline Phosphatase by Hansenula polymorpha. The electronic nose screened model for methanol detection as the core technical logic of online gas quantification. Methanol feedback control strategy for greatly elevating alkaline phosphatase production.
Jian‐Guang Liang +6 more
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Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
, 2014 A method for simultaneous determination of water-soluble and fat-soluble vitamins is described. This method includes detection of eight water-soluble vitamins, specifically, , , (nicotinamide), , (pyridoxine), , , and four fat-soluble vitamins, A ...
Burns, M. A. +7 more
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
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Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
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