Zobrazeno 1 - 10
of 80
pro vyhledávání: '"TEFF"'
Publikováno v:
Energies, Vol 17, Iss 9, p 1988 (2024)
Environmental restoration and sustainable energy solutions require effective management and utilization of agricultural crop residues to reduce greenhouse gas emissions. Biowastes are a valuable resource that can be converted into biofuels and their
Externí odkaz:
https://doaj.org/article/ab301e8699c2454d955d62aac2dbfbb6
Publikováno v:
Animals, Vol 14, Iss 2, p 254 (2024)
The phenological stage of maturity of grasses and supplementation program can impact forage utilization in grazing beef cattle. However, the potential interaction between harvest maturity of Eragrostis tef (teff) hay and energy supplement source was
Externí odkaz:
https://doaj.org/article/0ed93a1d7edd48228041404e615cf04c
Publikováno v:
Beverages, Vol 10, Iss 1, p 2 (2023)
Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the produc
Externí odkaz:
https://doaj.org/article/39758d7427f64908b65d3670339a5261
Publikováno v:
Applied Sciences, Vol 13, Iss 23, p 12716 (2023)
Currently, the market for gluten-free products is experiencing a significant growth due to, mainly, the increase in the number of gluten-intolerant patients diagnosed and to the merging of a new niche market for consumers who optionally avoid gluten.
Externí odkaz:
https://doaj.org/article/1f050f8d7d3347b9a4da5f16792bf35a
Publikováno v:
Applied Sciences, Vol 13, Iss 22, p 12465 (2023)
The market for gluten-free products is experiencing significant growth due to the increase in the number of gluten/wheat affected patients diagnosed, but largely as a result of the emergence of a new niche market dedicated for consumers who optionall
Externí odkaz:
https://doaj.org/article/9257158a4a3a4ce1a11367b502a5d1a7
Publikováno v:
Foods, Vol 12, Iss 21, p 3965 (2023)
To develop teff-based food products with acceptable quality, the composition, structure, and properties of teff protein fractions should be better understood. In this study, teff proteins were extracted, and their protein composition, structure, and
Externí odkaz:
https://doaj.org/article/0731316774e346ad9afe7e21a5c30ea4
Autor:
Sendeku Takele Alemneh, Majharulislam Babor, Viktoria Zettel, Almut von Wrochem, Bernd Hitzmann
Publikováno v:
Microorganisms, Vol 11, Iss 4, p 1032 (2023)
The demand for probiotic bacteria-fermented food products is increasing; however, the monitoring of the fermentation process is still challenging when using conventional approaches. A classical approach requires a large amount of offline data to cali
Externí odkaz:
https://doaj.org/article/29e4acd37a6d4fbca1453dcadbab2967
Autor:
Melkamu Kifetew, Esayas Alemayehu, Jemal Fito, Zemene Worku, Sundramurthy Venkatesa Prabhu, Bernd Lennartz
Publikováno v:
Water, Vol 15, Iss 7, p 1281 (2023)
This study aimed to optimize the preparation condition of activated carbon using Teff straw as a precursor material via evaluating its potential in terms of maximizing the adsorptive removal of Reactive Yellow 145 dye (RY 145) from aqueous solutions.
Externí odkaz:
https://doaj.org/article/7dbd717cc7ea4fe8a7e7a837f6615b56
Publikováno v:
Energies, Vol 15, Iss 24, p 9605 (2022)
Due to the depletion of fossil fuels and the destruction wrought by global warming caused by the combustion of fossil fuels, the search for renewable energy sources has become a major global concern. This study aimed to assess the bio-oil production
Externí odkaz:
https://doaj.org/article/9cc7623550b84bbabc4e24592487df13
Autor:
Ana Belén Martín-Diana, Belén Blanco Espeso, Ivan Jesus Jimenez Pulido, Pedro J. Acebes Martínez, Daniel Rico
Publikováno v:
Foods, Vol 11, Iss 22, p 3610 (2022)
Gluten-free products (GFP) currently are the fastest-growing category of baked goods probably due to the high worldwide incidence of celiac disease (CD). Refined rice is one of the most used cereal flour for GFP development, due to its high content i
Externí odkaz:
https://doaj.org/article/a0f4614cf3584f6eb735268bd675677e