Results 31 to 40 of about 952,049 (324)
Food Chemistry: X, 2023 The study aimed to assess differences in proteomic and metabolite profiles in ageing (1, 2, 4, and 6 days at 4 °C) beef exudates and determine their relationship with beef muscle iron metabolism and oxidation.
Jun Liu +9 more
doaj +1 more source
Production of D-Allose From D-Allulose Using Commercial Immobilized Glucose Isomerase
Frontiers in Bioengineering and Biotechnology, 2021 Rare sugars are regarded as functional biological materials due to their potential applications as low-calorie sweeteners, antioxidants, nucleoside analogs, and immunosuppressants.
Mi Na Choi +6 more
doaj +1 more source
Sustainability, 2021 The tribal belt of the Hindu Kush mountains is famous for its unique culture, ethnography, wild food plants, food systems, and traditional knowledge. People in this region gather wild plants and plant parts using them directly or in traditional cuisine ...
Abdullah Abdullah +10 more
semanticscholar +1 more source
Sustainability, 2022 Türkiye represents one of the world’s biodiversity hotspots, containing over 11,000 species of plants, with an estimated 10% being edible. Wild food plants, especially in rural areas, are collected and eaten or sold in local markets, complementing people’
T. Borelli +12 more
semanticscholar +1 more source
Microbial community changes during the mechanized production of light aroma Xiaoqu baijiu
Biotechnology & Biotechnological Equipment, 2021 Multi-microorganisms mixed fermentation is the main characteristic of Chinese baijiu brewing. In this study, plate culture and high-throughput sequencing were used to investigate the changes in microbial community during baijiu brewing.
Yuanliang Hu +9 more
doaj +1 more source
Tetramethylpyrazine in Chinese baijiu: Presence, analysis, formation, and regulation
Frontiers in Nutrition, 2022 Traditional Chinese fermented baijiu is one of the six major distilled spirits consumed worldwide. It plays an important role in people's daily life and social interactions because of its taste, nutritional value, and various health functions ...
Xiaoshan Shi +11 more
doaj +1 more source
Ethnobotany Research and Applications, 2021 Background: Local people of the Kumrat Valley, district Upper Dir in Northwest Khyber Pakhtunkhwa, Pakistan rely on wild food plants (WFP) for nutrition, medicine, and monetary value.
L. Ahmad +8 more
semanticscholar +1 more source
The Role of Wild Food Plants of Himachal Pradesh in Boosting Immunity to Combat COVID-19
Journal of Scientific Research in Medical and Biological Sciences, 2021 Purpose: The study aimed to document wild food plants usefulness in boosting immunity, fighting COVID-19 and other related viruses. The study also examined the diversity, distribution, parts used and season of availability of wild food plants that can be
T. Sen
semanticscholar +1 more source
Wild food plants of popular use in Sicily [PDF]
Journal of Ethnobiology and Ethnomedicine, 2007 In the present work the authors report the result of their food ethnobotanical researches, which have been carried out in Sicily during the last thirty years. Data concerning 188 wild species used in the traditional Sicilian cuisine are reported. The authors underline those species that are partially or completely unknown for their culinary use and ...
LENTINI, Franca, VENZA, Francesca
openaire +4 more sources
AGRITROPICA : Journal of Agricultural Sciences, 2021 Underexploited wild food plant (WFP) species have a high potential to contribute to nutritional and/or medicinal health, generate income, and sustain the environment. The objective of this study was to identify market-available WFP species and characterize their beneficial use and economic values in northwestern Cambodia. Two hundred seventy-five (275)
Sovanna Seav +9 more
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