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Int Microbiol
December 2024
Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, 11451, Riyadh, Saudi Arabia.
The present research work is concerned with the production and optimization of the dopa-oxidase enzyme by using pre-grown mycelia of Aspergillus oryzae. Different strains of A. oryzae were collected and isolated from various soil samples.
View Article and Find Full Text PDFMicrosc Res Tech
December 2024
Laboratory of Entomology, Institute of Zoology of the Academy of Sciences of the Republic of Uzbekistan, Tashkent, Uzbekistan.
Ascariasis, caused by the parasitic roundworm Ascaris lumbricoides, is a major public health issue, especially in developing nations such as Pakistan. It impacts millions, causing significant morbidity through starvation, stunted growth in children, and a variety of gastrointestinal issues. The taxonomy of the Ascaris genus, notably the distinction between A.
View Article and Find Full Text PDFJ Hazard Mater
November 2024
Department of Chemical Engineering, Faculty of Sciences, University of Granada, Avda. Fuente Nueva s/n., 18071 Granada, Spain.
Microfibers (MFs) represent one of the most prominent sources of microplastics in aquatic environments, primarily released during textile washing alongside surfactants found in laundry detergents. This study aimed to investigate the biodegradability of natural (cotton) and synthetic (polyester) MFs individually and in combination with two surfactants: sodium lauryl sulfate (SLS, anionic) and polyoxyethylene glycerol ester (PGE-OE6, nonionic). Using the OECD 301 F test, the research assessed biodegradation patterns and environmental interactions.
View Article and Find Full Text PDFBMC Biotechnol
October 2024
Zoology Department, Faculty of Science, Cairo University, Giza, Egypt.
J Food Sci
November 2024
Department of Food Science, Purdue University, West Lafayette, Indiana, USA.
Pea protein is one potential environmentally sustainable way of recreating the functionality of eggs in coatings for baked goods. These coatings are commonly applied to enhance visual properties of baked goods that consumers desire, especially color and gloss. This project used a simplified pie crust formulation (flour, shortening, and water) as a model baked good system to investigate color and gloss properties of pea protein coatings comprising three pea protein glycerol ratios, prepared at 2 pH values, and applied at three different weights, baked for either 15 or 30 min.
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