Search Results - "Food bioengineering" :: K.UTB vyhledávací portál

Smart packaging—An overview of concepts and applications in various food industries

by Thirupathi Vasuki, Mithulesh, Kadirvel, Vijayasri, Pejavara Narayana, Gururaj
Published in Food bioengineering (01.03.2023)

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Bioactive peptides: Synthesis, applications, and associated challenges

by Alzaydi, Abrar, Barbhuiya, Rahul Islam, Routray, Winny, Elsayed, Abdallah, Singh, Ashutosh
Published in Food bioengineering (01.09.2023)

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Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract

by Lau, Li Ying Jessie, Quek, Siew Young
Published in Food bioengineering (01.03.2024)

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Multiple metabolic engineering of Saccharomyces cerevisiae for the production of lycopene

by Liu, Jiaheng, Song, Minxia, Xu, Xianhao, Wu, Yaokang, Liu, Yanfeng, Du, Guocheng, Li, Jianghua, Liu, Long, Lv, Xueqin
Published in Food bioengineering (12.11.2024)

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Synergistic role of prebiotics and probiotics in gut microbiome health: Mechanisms and clinical applications

by Kumari, Tapasya, Bag, Kshirod Kumar, Das, Amit Baran, Deka, Sankar Chandra
Published in Food bioengineering (21.10.2024)

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Advancements in metal oxide bio‐nanocomposites for sustainable food packaging: Fabrication, applications, and future prospectives

by Nandhini, Jayaprakash, Bellarmin, Michael, Siva Prakash, Senthil, Sowmya Sri, Devarajan, Karthikeyan, Elumalai
Published in Food bioengineering (13.10.2024)

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Compound probiotics microcapsules improve milk yield and milk quality of dairy cows by regulating intestinal flora

by Wu, Rina, Chang, Shihan, Zhang, Henan, Yang, Xujing, Gu, Ruixia, Wang, Shuo, Liu, Xiaoyu, Liu, Xiaoyan, Bat‐Ochir, Munkhdelger, Wu, Junrui
Published in Food bioengineering (01.03.2024)

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Effects of A‐ and B‐type starch granules on composition, structural, thermal, morphological, and pasting properties of starches from diverse wheat varieties

by Kumar, Rajesh, Singh, Narpinder, Khatkar, Bhupendar Singh
Published in Food bioengineering (01.12.2023)

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Research progress in processing technology of rabbit meat

by Deng, Yunjia, Nie, Qing, Zhou, Yanan, Wang, Wei, Wu, Zhoulin, Ji, Lili, Zhang, Jiamin, Zhou, Decai
Published in Food bioengineering (01.09.2024)

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Exploring the potential of taro (Colocasia esculenta) starch: Recent developments in modification, health benefits, and food industry applications

by Gupta, Rakesh Kumar, Guha, Proshanta, Srivastav, Prem Prakash
Published in Food bioengineering (01.09.2024)

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Intelligent classification and identification method for Conger myriaster freshness based on DWG‐YOLOv8 network model

by Gao, Sheng, Wang, Wei, Lv, Yuanmeng, Chen, Chenghua, Xie, Wancui
Published in Food bioengineering (01.09.2024)

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Update application of enzyme in food processing, preservation, and detection

by Wang, Huan, Sun, Zhongke, Qi, Yanli, Hu, Yuansen, Ni, Zifu, Li, Chengwei
Published in Food bioengineering (01.09.2024)

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Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties

by You, Qian, Mao, Runxiang, Yuan, Yukun, Zhang, Ling, Tian, Xingguo, Xu, Xiaoyan
Published in Food bioengineering (01.09.2024)

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Bioprocess strategies for enhanced performance in single‐use bioreactors for biomolecule synthesis: A biokinetic approach

by Dutta, Debashis, Kumar, Prashant, Singh, Ajay, Khade, Shankar
Published in Food bioengineering (01.09.2024)

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Revolutionizing disease treatment through bioengineered probiotics and glucagon‐like peptide 1 (GLP‐1) based strategies: A path towards effective cures

by Jain, Smriti, Shukla, Adarsh Kumar, Deepika, Panwar, Surbhi, Kumari, Anita, Yadav, Ashok Kumar, Kumar, Ashwani
Published in Food bioengineering (01.09.2024)

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Comparative analysis of LAB and non‐LAB fermented millet drinks fortified with Chlorella sp

by Joseph, Bilna, Bhavadharani, M., Lavanya, M., Nivetha, S., Baskaran, N., Vignesh, S.
Published in Food bioengineering (01.09.2024)

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Enhancing high‐temperature stability of limonene‐loaded nanostructured lipid carriers with various solid lipids

by Feng, Simin, Tian, Yitong, Sheng, Jialu, Yu, Jiahao, Lin, Yang, Hileuskaya, Kseniya, Kraskouski, Aliaksandr, Li, Huiliang, Lin, Zhihong, Shao, Ping
Published in Food bioengineering (01.09.2024)

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