Lv618
2066 积分 2024-10-22 加入
Fermentation of NaHCO3-treated corn germ meal by Bacillus velezensis CL-4 promotes lignocellulose degradation and nutrient utilization
28天前
已完结
Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex
1个月前
已完结
Fermented corn germ flour with Saccharomyces cerevisiae: physicochemical and technological characteristics as a function of yeast concentration and incubation temperature
1个月前
已关闭
Effects of pre-fermented wheat bran on dough and bread characteristics
1个月前
已完结
Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges
1个月前
已完结
Combination of fiber-degrading enzymatic hydrolysis and lactobacilli fermentation enhances utilization of fiber and protein in rapeseed meal as revealed in simulated pig digestion and fermentation in vitro
1个月前
已完结
Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability
1个月前
已完结
Feasibility of pomelo peel dietary fiber as natural functional emulsifier for preparation of Pickering‐type emulsion
1个月前
已完结
OSA improved the stability and applicability of emulsions prepared with enzymatically hydrolyzed pomelo peel insoluble fiber
1个月前
已完结
Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria
2个月前
已完结
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