Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Lewis B Perkins"'
Autor:
Weaam Alhallaf, Lewis B. Perkins
Publikováno v:
Molecules, Vol 27, Iss 13, p 4207 (2022)
Chaga, a sclerotia formed by the Inonotus obliquus fungus, has been widely recognized for a number of medicinal properties. Although numerous scientific investigations have been published describing various biological activities of chaga from differe
Externí odkaz:
https://doaj.org/article/9f3b547cf99c45fa99b6997011e4488a
Autor:
Hayden Koller, Lewis B. Perkins
Publikováno v:
Foods, Vol 11, Iss 3, p 257 (2022)
As microbreweries have flourished and craft beer brewing has expanded into a multibillion-dollar industry, the ingredients and techniques used to brew beer have changed and diversified. New brewing ingredients and techniques have led to increased con
Externí odkaz:
https://doaj.org/article/725e2106d3084f88a97dc182fd374715
Publikováno v:
Foods, Vol 10, Iss 4, p 659 (2021)
To control the population of an invasive species of green crab, we investigated the feasibility of producing a fermented crab condiment. Commercial fermented fish condiments were tested to assess variability in the marketplace and to identify targets
Externí odkaz:
https://doaj.org/article/7147e2c8723543c28231a840505ceadd
Autor:
Marjorie A Killerby, Saulo T R Almeida, Rachel Hollandsworth, Bianca C Guimaraes, Angela Leon-Tinoco, Lewis B Perkins, Darren Henry, Thomas J Schwartz, Juan J Romero
Publikováno v:
J Anim Sci
This study evaluated the effects of chemical and biological preservatives and ensiling stage on spoilage, ruminal in vitro fermentation, and methane production of wet brewer's grain (WBG) silage. Treatments (TRT) were sodium lignosulfonate at 10 g/kg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::663cc85a11260c07874ded2f162488a9
https://doi.org/10.1093/jas/skac095
https://doi.org/10.1093/jas/skac095
Publikováno v:
Journal of food scienceREFERENCES. 86(2)
Consumption of nutrient-rich seaweeds and fermented nondairy foods represent fast growing trends among health-minded consumers. Assessment of lacto-fermented seaweed was performed to address these trends, and to offer shelf-life extension and product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d02bc4b8271004ca2aeaf1a67a03075
https://pubmed.ncbi.nlm.nih.gov/33483957
https://pubmed.ncbi.nlm.nih.gov/33483957
Autor:
D.C. Reyes, Seanna L. Annis, Colt W Knight, Zhengxin Ma, Jennifer J. Perry, Miguel S. Castillo, C. Wu, S.A. Rivera, A.Y. Leon-Tinoco, J.J. Romero, Lewis B Perkins
Publikováno v:
Journal of dairy science. 103(7)
Our objectives were to evaluate technical lignins for their antifungal properties against 3 molds and 1 yeast causing hay spoilage, and their ability to preserve ground high-moisture alfalfa hay nutritive value in vitro. In experiment 1, 8 technical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cab7262eea1fec47c0556bd0c03ff3b7
https://pubmed.ncbi.nlm.nih.gov/32418699
https://pubmed.ncbi.nlm.nih.gov/32418699
Publikováno v:
Curr Dev Nutr
OBJECTIVES: Water kefir is a fermented beverage with potential probiotic effects. Its production requires a starter culture known as ‘grains’ and a sweetened water substrate. These grains self-propagate for use in sequential brewing cycles. Chang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf9b8046c3c3be90fffcbad767f5c034
https://doi.org/10.1093/cdn/nzab044_011
https://doi.org/10.1093/cdn/nzab044_011
Publikováno v:
Journal of Food Science. 77:S211-S215
During smoked salmon processing, the dark meat along the lateral line is removed before packaging; this by-product currently has little economic value. In this study, the dark meat trim was incorporated into an extruded jerky. Three formulations were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf158bc4d8ad9c712ab5be826732a937
https://doi.org/10.1111/j.1750-3841.2012.02717.x
https://doi.org/10.1111/j.1750-3841.2012.02717.x
Publikováno v:
Journal of AOAC INTERNATIONAL. 82:1505-1508
Hexazinone has been detected at levels ranging from 0.2 to 50 μg/L in many groundwater samples from eastern Maine over the past decade. A rapid and inexpensive direct-injection high-performance liquid chromatographic (HPLC) method has been developed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb2560057386c2d88c83fd3527e6e5bf
https://doi.org/10.1093/jaoac/82.6.1505
https://doi.org/10.1093/jaoac/82.6.1505
Publikováno v:
Journal of AOAC INTERNATIONAL. 78:815-820
A liquid chromatographic method has been developed for analysis of the fungicide thiabendazole (TBZ) in fruits, potatoes, and their processed products. Extraction was performed in a 50 mL polyethylene conical centrifuge tube with a basic solution. TB
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4213dcfceb826b940bbc0f7188ac8555
https://doi.org/10.1093/jaoac/78.3.815
https://doi.org/10.1093/jaoac/78.3.815