Results 31 to 40 of about 353,190 (167)

Optimization of phytase production by Neurospora sitophila using solid state fermentation

Siliao yanjiu, 2021
Neurospora sitophila was exploited for phytase production by solid state fermentation using corn steep liquor and wheat bran as growth substrate. Using the activities of phytase as indicators, the medium and culture conditions were optimized by single ...
Yong-ping DENG, Han-tao Stanislav Sukhikh LIAO, Rui-bo AI, Xiao-lan LIU, Xi-qun ZHENG   +4 more
doaj  

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

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, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Research Note: Evaluation of a precision-fed rooster assay for determination of phytic acid disappearance in feedstuffs

Poultry Science, 2023
: The objective of this study was to evaluate a precision-fed rooster assay that is suitable for determination of phytic acid (myo-inositol 1,2,3,4,5,6-hexakis; InsP6) disappearance in plant-based feed ingredients.
B.W. Parsons, P.L. Utterback, C.M. Parsons, S.J. Rochell, J.L. Emmert   +4 more
doaj   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

PRODUCTION AND CHARACTERIZATION OF CRUDE INTRACELLULER PHYTASE FROM RECOMBINANT BACTERIA pEAS1AMP [PDF]

, 2009
This research was aimed at producing a crude intracellular phytase characterized from recombinant bacteria. The recombinant bacteria (pEAS1AMP) was produced by way of transforming pET-22b(+) +pEAS1 into competent E. coli BL21 and E.
Nuhriawangsa, A. M. P., Wibowo, A., SAJIDAN,, Bachruddin, Z.   +3 more
core  

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Oregon wheat magazine [PDF]

, 1971
This archived document is maintained by the Oregon State Library as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Vol. 22, no. 4 (July/Aug.

core  

Effects of supplemental phytase on nutrient digestibility and performance of sows fed diets with high or low native phytase activity

Czech Journal of Animal Science, 2011
Two experiments were conducted to examine the influence of addition of microbial phytase to diets differing in native phytase content, on the performance of sows and digestibility of nutrients.
E.R. Grela, J. Matras, A. Czech
doaj   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Investigation of various agro-industrial wastes as carbon source for phytase production by Bacillus subtilis

Discover Applied Sciences
In this study, phytase production by Bacillus subtilis ATCC 6633 is investigated using agro-industrial byproducts as the carbon source and key factors were optimized using one-factor-at-a-time method. The effect of various substrates including wheat bran,
Farimehr Moshiriamin, Mahla Ehterami, Hossein Askaripour   +2 more
doaj   +1 more source