Open Access. Powered by Scholars. Published by Universities.®
- Institution
-
- Changsha University of Science and Technology (4759)
- Jiangnan University (151)
- Technological University Dublin (34)
- University of Nebraska - Lincoln (32)
- Chapman University (16)
-
- University of Arkansas, Fayetteville (14)
- University of the Philippines Los Baños (6)
- Harrisburg University of Science and Technology (5)
- Louisiana State University (3)
- University of Kentucky (3)
- California Polytechnic State University, San Luis Obispo (2)
- Department of Primary Industries and Regional Development, Western Australia (2)
- Purdue University (2)
- Texas A&M University School of Law (2)
- American University in Cairo (1)
- Brigham Young University (1)
- Cal Poly Humboldt (1)
- Central Washington University (1)
- City University of New York (CUNY) (1)
- Cleveland State University (1)
- JSS Academy of Higher Education and Research (1)
- Pittsburg State University (1)
- Singapore Management University (1)
- Universitas Indonesia (1)
- Utah State University (1)
- Keyword
-
- Antioxidant activity (79)
- Quality (51)
- Antioxidant (41)
- Food safety (38)
- Machine vision (32)
-
- Polysaccharide (29)
- Fermentation (25)
- Principal component analysis (25)
- Texture (25)
- Packaging design (23)
- Flavor (22)
- Numerical simulation (20)
- Polyphenols (20)
- Protein (20)
- Biological activity (19)
- Physicochemical properties (19)
- Uncertainty (19)
- Stability (18)
- Food (17)
- Detection (16)
- Preservation (16)
- Process optimization (16)
- Rapid detection (16)
- Starch (16)
- Apple (15)
- Flavonoids (15)
- Antioxidant capacity (14)
- Drying (14)
- Extraction (14)
- Microstructure (14)
- Publication Year
- Publication
-
- Food and Machinery (4759)
- Journal of Food Science and Biotechnology (151)
- Department of Food Science and Technology: Dissertations, Theses, and Student Research (28)
- Articles (27)
- Food Science Faculty Articles and Research (12)
-
- Graduate Theses and Dissertations (6)
- The Philippine Agricultural Scientist (6)
- Doctoral (5)
- Faculty Works (5)
- Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences (3)
- LSU Doctoral Dissertations (3)
- Conference papers (2)
- Food Science Faculty Publications and Presentations (2)
- Master's Theses (2)
- Texas A&M Law Review (2)
- Theses and Dissertations--Biosystems and Agricultural Engineering (2)
- AAES Research Reports and Research Bulletins (1)
- All Graduate Theses and Dissertations, Spring 1920 to Summer 2023 (1)
- All Master's Theses (1)
- Biological and Agricultural Engineering Undergraduate Honors Theses (1)
- Cal Poly Humboldt theses and projects (1)
- Capstones (1)
- Communication Faculty Articles and Research (1)
- Department of Animal Science: Dissertations, Theses, and Student Research (1)
- Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023– (1)
- Economics Undergraduate Honors Theses (1)
- Electronic Theses & Dissertations (1)
- Food Science (MS) Theses (1)
- Food Science Faculty Data Sets (1)
- Graduate Industrial Research Symposium (1)
- Publication Type
Articles 5041 - 5042 of 5042
Full-Text Articles in Food Biotechnology
Anaerobic Treatment Of Whey Permeate Using Upflow Sludge Blanket Bioreactors, Seokhwan Hwang
Anaerobic Treatment Of Whey Permeate Using Upflow Sludge Blanket Bioreactors, Seokhwan Hwang
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Whey permeate was anaerobically digested in laboratory scale upflow anaerobic sludge blanket reactors. Nine hydraulic retention times between 5 and 0.2 days were examined with a fixed influent concentration of 10.6 ± 0.2 g COD/L.
Chemical oxygen demand removal efficiency ranged from 99.0 to 18.9% and maximum production rate of methane gas was 2.67 L/L/day at a hydraulic loading rate of 12.97 kg COD/m3/day. About 70% of the chemical oxygen demand removed was converted to methane.
Both the nonlinear least square method with 95% confidence interval and linear regression were used to evaluate kinetic coefficients. The maximum substrate …
Synthetic Meat : Is It A Threat To Our Livestock Industries?, G A. Robertson
Synthetic Meat : Is It A Threat To Our Livestock Industries?, G A. Robertson
Journal of the Department of Agriculture, Western Australia, Series 4
Synthetic "meats" are becoming accepted as an alternative protein source by many consumers in Western Europe, USA and Japan. Their relatively low cost and uniform quality make tbem attractive to the catering trade.
Australians are not generally aware of their increasing use although it has been suggested that "meat-like products" are a potential threat to our meat exports. This article outlines the current situation and emphasises the need to be fully informed about such products.
The author has studied this problem for some years and kept in close contact with developments while living in the United Kingdom and Australia.