Results 121 to 130 of about 128,108 (264)

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Freeze-Drying <i>Chlorella vulgaris</i> by Using Aquafaba, Deactivated Yeast, Inulin and Maltodextrin. [PDF]

Food Sci Nutr
Tamtürk F, Gürbüz B, Dalabasmaz S, Durmaz Y, Konar N, Toker ÖS, Karimidastjerd A.   +6 more
europepmc   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition. [PDF]

Molecules
Avrămia I, Dabija A, Oroian M, Caisin L, Agapii V, Rotaru A, Chetrariu A.   +6 more
europepmc   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, EarlyView.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

Advances in male sex separation for the support of mosquito control programs. [PDF]

Front Insect Sci
Duman-Scheel M.
europepmc   +1 more source

Comprehensive Peptide Profiling Reveals the Influence of Streptococcus Thermophilus, Lactobacillus Delbrueckii Subsp. bulgaricus, and Endogenous Milk Proteases on the Hydrolysis of Milk Proteins During Early‐Stage Lactic Acid Fermentation

ChemFoodChem, EarlyView.
Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck, Lena Riedinger, Sevim Dalabasmaz, Joachim Stützer, Luisa Bähr, Rohtraud Pichner, Monika Pischetsrieder   +6 more
wiley   +1 more source

Microbial Oil Production by <i>Yarrowia lipolytica</i> Under Semi-Continuous Cultivation and Potential Utility of Spent Supernatant. [PDF]

Foods
Uğur Ş, Zieniuk B, Górnicka M, Nowak D, Fabiszewska A.   +4 more
europepmc   +1 more source

The Role of Iron‐Hyponitrite Intermediates in Biology and Insights From Synthetic Model Complexes

Chemistry – A European Journal, EarlyView.
Despite the difference in active site architecture, NO reduction by different NOR enzymes is expected to be linked by a common intermediate: hyponitrite (N2O22−). However, experimentally, very little is known about the coordination chemistry of iron with hyponitrite and the expected Fe‐hyponitrite intermediates.
Michael O. Lengel, Nicolai Lehnert
wiley   +1 more source