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http://dx.doi.org/10.1139/m59-060 | DOI Listing |
Microorganisms
January 2025
Microbiology Laboratory, Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture, Instituto al. 1, Akademija, LT-58344 Kedainiai, Lithuania.
Slow decomposition rates of cereal crop residues can lead to agronomic challenges, such as nutrient immobilization, delayed soil warming, and increased pest pressures. In this regard, microbial inoculation with efficient strains offers a viable and eco-friendly solution to accelerating the decomposition process of crop residues. However, this solution often focuses mostly on selecting microorganisms based on the appropriate enzymic capabilities and neglects the metabolic versatility required to utilize both structural and non-structural components of residues.
View Article and Find Full Text PDFIran J Basic Med Sci
January 2025
Nutrition and Food Science Department, Food Industries and Nutrition Institute, National Research Centre, Dokki 12622, Cairo, Egypt.
Objectives: Alzheimer's disease (AD) is one of the most common neurodegenerative diseases in people over 65. The present research aimed to investigate the potential of different dietary supplements (DS) in preventing AD in an experimental animal model and study.
Materials And Methods: Three DS containing a mixture of wheat-germ oil and black pepper extract/or turmeric extract were prepared.
Food Res Int
February 2025
National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address:
The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods.
View Article and Find Full Text PDFFood Res Int
February 2025
Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Improving the content and physicochemical properties of soluble dietary fiber (SDF) in wheat bran (WB) is conducive to enhancing the palatability and processing adaptability of bran-containing products. In this study, induced electric field (IEF) was employed for the modification of WB. The IEF modification conditions were optimized, and the effects on the structural and physicochemical properties of WB and its SDF were evaluated.
View Article and Find Full Text PDFFood Res Int
February 2025
Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China. Electronic address:
This study constructed a composite system with different ratios (100:0, 95:5, 90:10, and 80:20) of glutein compounded with various esterified starch (3 % and 6 %). The results demonstrated that the esterification process enhanced the viscosity of the starch gel system. Furthermore, the optimal esterification level (3 %) facilitated the formation of a dense composite gel network, as observed through microstructure observation.
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