Zobrazeno 1 - 10
of 170
pro vyhledávání: '"Decreased ph"'
Effects of Decreased pH of Seawater on the Growth of Sargassum horneri at Early Developmental Stages
Publikováno v:
海洋理工学会誌 = Journal of Advanced Marine Science and Technology Society. 26(2):25-36
金沢大学理工研究域機械工学系
The brown macroalga, Sargassum horneri, is now attracting attention not only as a food source but also with regard to coast environmental preservation, coastal ecosystems, CO2 fixation, and as a marine
The brown macroalga, Sargassum horneri, is now attracting attention not only as a food source but also with regard to coast environmental preservation, coastal ecosystems, CO2 fixation, and as a marine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::42e37c3b51cd9b70ef1456b625f1bf44
http://hdl.handle.net/2297/00064523
http://hdl.handle.net/2297/00064523
Autor:
Binti Nur Rohmah, Hartutik Hartutik, Yuanita Nur Arsianty, Hazanah Poespitasari Ndaru, Marjuki Marjuki, Asri Nurul Huda
Publikováno v:
Jurnal Nutrisi Ternak Tropis. 4:88-92
The objectives of this experimental research was to determine the effect of different ensiling time of maize stover silage with molasses as additive on physical quality, pH and nutritive value. The experiment used Factorial Randomized Completely Desi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d53e0ba60a1a5480d774af8fc08c8c5
https://doi.org/10.21776/ub.jnt.2021.004.02.3
https://doi.org/10.21776/ub.jnt.2021.004.02.3
Publikováno v:
Polymer Journal. 53:731-739
Thermoresponsive and degradable hydrogels are considered promising materials for the development of smart drug delivery carriers that can be applied in the human body. However, the synthesis of a thermoresponsive degradable hydrogel with desirable pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7c996fd8b86f4de4f36490560d010f0
https://doi.org/10.1038/s41428-021-00463-5
https://doi.org/10.1038/s41428-021-00463-5
Autor:
Zhuang Zhuang Qiu, Koo Bok Chin
Publikováno v:
Food Science of Animal Resources
This study was aimed to investigate the physicochemical properties, texture, and antioxidant, and antimicrobial activities of regular-fat sausages (RFSs) mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150 μm) durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c3446224f43a8402a769daf08172eb5
http://europepmc.org/articles/PMC7492167
http://europepmc.org/articles/PMC7492167
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 5:65-77
Quality attributes of yoghurt made from cow's milk fortified with whey protein hydrolysate were studied. Six yoghurt treatments were made, control yoghurt was made by adding 3% non-fat dry milk to cow's milk while the other five treatments were made
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e110cc7f7d783a592ed0f06275a065b
https://doi.org/10.21608/mjfds.2020.171450
https://doi.org/10.21608/mjfds.2020.171450
Autor:
Denis Modelo de Souza Abessa, Lorena da Silva Souza, Luciane Alves Maranho, Estefanía Bonnail, Daniel Araki Ribeiro, Fernando Sanzi Cortez, Camilo Dias Seabra Pereira, Augusto Cesar, Fabio Hermes Pusceddu, Inmaculada Riba, Ángel DelValls
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2022-04-29T08:45:36Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-10-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::661fb11f9ad51031f40e73f193e645f8
Akademický článek
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Publikováno v:
LWT. 111:414-422
Processed cheeses containing 5% w/w potato, waxy maize or corn starch were manufactured in the pH range 4.5–6 to investigate the effect of pH on the physical and microstructural characteristics of high-starch processed cheese. Increased hydrogen bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13596a9f11d0312b7389463307bdc5f6
https://doi.org/10.1016/j.lwt.2019.05.036
https://doi.org/10.1016/j.lwt.2019.05.036
Autor:
D. Montet, Jacek Nowak, Katarzyna Polanowska, Ricardo López Otero, Iwona Jasińska-Kuligowska, Maciej Kuligowski
Publikováno v:
Journal of the Science of Food and Agriculture
Pulque bread is a traditional Mexican product obtained by fermentation using microflora present only in pulque. In this study, the possibility of creating a pulque microbial consortium under laboratory conditions and its applications were evaluated.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04a9d6bc549e153d0eb480c6eb0cd116
https://doi.org/10.1002/jsfa.9907
https://doi.org/10.1002/jsfa.9907
Publikováno v:
Journal of Environmental Sciences. 77:346-353
Manganese and ammonium pollution in surface water sources has become a serious issue. In this study, a pilot-scale filtration system was used to investigate the effect of ammonium on manganese removal during the simultaneous removal of ammonium and m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::538bb480198458f718424946cc7303ec
https://doi.org/10.1016/j.jes.2018.09.006
https://doi.org/10.1016/j.jes.2018.09.006