We argue that the small fraction of neutrinos that undergo direction-changing scattering outside of the neutrinosphere could have significant influence on neutrino flavor transformation in core-collapse supernova environments. We show that the standard treatment for collective neutrino flavor transformation is adequate at late times but could be inadequate in early epochs of core-collapse supernovae, where the potentials that govern neutrino flavor evolution are affected by the scattered neutrinos. Taking account of this effect, and the way it couples to entropy and composition, will require a new approach in neutrino flavor transformation modeling.
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http://dx.doi.org/10.1103/PhysRevLett.108.261104 | DOI Listing |
Food Chem X
January 2025
Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China.
The stabilities and sustained-release properties of citral are significant for foods. Herein, bacterial cellulose (BC) was innovatively reported for adsorption and sustained-release of citral via gas-phase adsorption technique, and the adsorption mechanism was disclosed. BC was prepared from tobacco stem waste extract (TSWE), and better adsorption capacity (124.
View Article and Find Full Text PDFPlant Foods Hum Nutr
January 2025
Departamento de Farmácia, Programa de Pós-Graduação em Ciências Farmacêuticas, Laboratório de Biotecnologia de Produtos Naturais e Sintéticos (LABIPROS), Universidade Estadual de Maringá, Av. Colombo 5790, Maringá, Paraná, 87020-900, Brazil.
Stevia rebaudiana is a plant native to South America known for producing steviol glycosides and fructans used in low-calorie and functional foods. This study aimed to cultivate and isolate inulin from hydroponically grown S. rebaudiana roots.
View Article and Find Full Text PDFJ Vis Exp
December 2024
Institute for Synthetic Microbiology, Heinrich Heine University Düsseldorf; Department of Biochemistry and Molecular Biology, Michigan State University.
With the increasing demand for sustainable biotechnologies, mixed consortia containing a phototrophic microbe and heterotrophic partner species are being explored as a method for solar-driven bioproduction. One approach involves the use of CO2-fixing cyanobacteria that secrete organic carbon to support the metabolism of a co-cultivated heterotroph, which in turn transforms the carbon into higher-value goods or services. In this protocol, a technical description to assist the experimentalist in the establishment of a co-culture combining a sucrose-secreting cyanobacterial strain with a fungal partner(s), as represented by model yeast species, is provided.
View Article and Find Full Text PDFFoods
January 2025
Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy.
Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods.
View Article and Find Full Text PDFFoods
January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Freshwater fish processing produces 30-70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products-specifically, minced fish and fish skin-in soybean fermentation to evaluate their effects on the quality of the resulting seasonings.
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