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Articles 1621 - 1650 of 5215
Full-Text Articles in Food Biotechnology
Trajectory Optimization Of High Speed Parallel Robot Based On Improved Gravity Search Algorithm, Xu Yan
Trajectory Optimization Of High Speed Parallel Robot Based On Improved Gravity Search Algorithm, Xu Yan
Food and Machinery
Objective: To solve the problems of large rigid impact and poor motion stability of parallel robot in the process of picking and placing canned food. Methods: Based on the architecture of high-speed parallel robot, a trajectory planning method was proposed for trajectory optimization of end effector of high-speed parallel robot. A multi constraint, multi-objective and nonlinear trajectory optimization model was established and solved by an improved gravity search algorithm. The feasibility of the proposed method was verified by simulation. Results: Compared with the planned method, the proposed method can complete the task in the shortest time of 0.169 1 s. …
Effects Of Different Types Of Polysaccharides On The Properties Of Edible Film Of Collagen From Loach (Misgurnus Anguillicaudatus) Skin, Sun Peng-Peng, Wang Wei, Liu Ying, Xu Yang, Ren Yuan-Yuan
Effects Of Different Types Of Polysaccharides On The Properties Of Edible Film Of Collagen From Loach (Misgurnus Anguillicaudatus) Skin, Sun Peng-Peng, Wang Wei, Liu Ying, Xu Yang, Ren Yuan-Yuan
Food and Machinery
Objective: In order to develop composite edible film with excellent performance, the effects of different types of polysaccharides on collagen edible film's properties were evaluated with collagen from loach skin being the basic raw material. Methods: Pectin (acidic polysaccharose), pullulan (neutral polysaccharide) as well as chitosan (alkaline polysaccharide) were used to compose the film with collagen, respectively. The composite film's properties including basic properties, mechanical properties and barrier properties were measured and analyzed. Results: Pullulan had less effect on the thickness, water content and opacity of collagen edible film compared with pectin. Three kinds of polysaccharides could all reduce the …
Optimization And Antioxidant Study Of Protein Film Prepared From Corn Germ Pulp, Zhang Jin-Feng, Wang Yan-Wen, Fan Heng-Jun, Zhang Yu-Ting
Optimization And Antioxidant Study Of Protein Film Prepared From Corn Germ Pulp, Zhang Jin-Feng, Wang Yan-Wen, Fan Heng-Jun, Zhang Yu-Ting
Food and Machinery
Objective: This study aimed to prepare a zein film from the gliadin in corn-germ pulp and study its process, performance and antioxidant properties. Methods: The corn-germ pulp was used as raw material, and zein was extracted from corn germ pulp by alkali-soluble acid precipitation. A certain amount of ethanol solution was added, and then an appropriate amount of plasticizer and reducing agent was added by using the ultrasonic assist method. After the membrane solution was in a water-bath at room temperature for 30 minutes, the membrane solution was cast into a zein membrane. The influence of the four factors of …
Design And Test Of Reshaping Device For Side Sealing Of Cigarette Packet Of Yb517 Out-Of-Box Transparent Paper Packaging Machine, Zhang Cheng-Peng, Li Feng, Zhang Jia-Yi
Design And Test Of Reshaping Device For Side Sealing Of Cigarette Packet Of Yb517 Out-Of-Box Transparent Paper Packaging Machine, Zhang Cheng-Peng, Li Feng, Zhang Jia-Yi
Food and Machinery
Objective: In order to solve the quality problems of YB517 transparent packaging machine, such as folds and unevenness of transparent paper on the sides of cigarette packages, a new cigarette-packaging side seal and shaping device was developed. Methods: After the improvements, the drive shaft of cigarette receiving plate of output turntable of YB517 was used as a power source, and the heating and shaping of cigarette package side seals were achieved by designing reciprocating mechanisms, heater components, cigarette package positioning components, and optimizing push seats; and using Solidworks software to simulate and analyze the displacement, velocity and acceleration of the …
Research On The Application Of Minimalist Style In Food Packaging Design, Chao Xin-Jiao, Zhang Si-Jia
Research On The Application Of Minimalist Style In Food Packaging Design, Chao Xin-Jiao, Zhang Si-Jia
Food and Machinery
This paper introduces the origin of minimalism, discusses the advantages of minimalism style in food packaging design, and expounds the application of minimalism style in food packaging design from four aspects: Food packaging color, graphics, modeling and materials.
The Development Experience Of Front Of Package Food Warning Labeling In Chile And Its Enlightenments To China, Huang Ze-Ying
The Development Experience Of Front Of Package Food Warning Labeling In Chile And Its Enlightenments To China, Huang Ze-Ying
Food and Machinery
The study collected materials about front of package food warning labeling from the official website of the Chile Ministry of Health and literatures. Successful experience was summarized from the implementation background, algorithm, and implementation effect of warning labels, comparison of warning labels in other countries, and comparison with other front of package labels. And then several enlightenments were provided to optimize the front of package labeling in China.
Effects Of Natural Compound Preservative And Its Vacuum Synergy On The Shelf Life Of Pre-Conditioned Pork Filling Stuffing, Liu Ping-Yun, Wang Jun-Ru, Ding Yi-Dan, Zhang Gen-Sheng
Effects Of Natural Compound Preservative And Its Vacuum Synergy On The Shelf Life Of Pre-Conditioned Pork Filling Stuffing, Liu Ping-Yun, Wang Jun-Ru, Ding Yi-Dan, Zhang Gen-Sheng
Food and Machinery
Objective: To study the effect of food preservatives on the freshness of pre-conditioned pork filling stuffing and to solve the problem of easy spoilage and very short shelf life of pre-conditioned pork filling stuffing. Methods: The changes of physicochemical and microbiological indexes of the pre-conditioned pork filling treated with vacuum-packed co-combination preservatives during storage were determined using the total number of colonies or TBA values as evaluation criteria. Results: The optimal ratio of preservatives were as followed: 0.049% nisin, 0.207% D-isoascorbate sodium, 0.029% rosemary extract. Vacuum-packed synergistic compounding preservative treatment can effectively delay the changes of total bacterial colony, …
Effect Of Chitosan On The Waterless Preservation Of Urechis Unicinctus, Li Zhong-Kun, Li Zi-Xuan, Liu Chen-Hao, Liu Chun-E
Effect Of Chitosan On The Waterless Preservation Of Urechis Unicinctus, Li Zhong-Kun, Li Zi-Xuan, Liu Chen-Hao, Liu Chun-E
Food and Machinery
Objective: The aim of the study was to decrease the transportation cost while reducing the nutrition loss of Urechis unicinctus. Methods: Chitosan was used for pretreatment of Urechis unicinctus, and the changes of the main nutritional and physiological indexes of the three groups i.e., control group, after waterless preservation group and recovered group, were measured. Results: The optimal concentration of chitosan was 3 g/L. After being pretreated by chitosan, the survival rate of Urechis unicinctus could reach 67% after 64 h of waterless preservation. The survival rate, muscle glycogen, water holding capacity of the experimental group were all …
Nectarine Quality Analysis Algorithm Based On Multi-Spectral Feature Partition, Wang Jie
Nectarine Quality Analysis Algorithm Based On Multi-Spectral Feature Partition, Wang Jie
Food and Machinery
Objective: In order to solve the problem that the spectral image recognition technology is susceptible to interference from similar types, resulting in deviations in the identification of the type and quality of the measured object. Methods: An independent dual-channel spectral acquisition system for visible light and near-infrared light was designed. By controlling the spectral range and spectral resolution of different characteristic regions, the rapid acquisition of absorbance at the characteristic wavelength position was achieved. The function expression form of spectral change and sample quality was established. According to the spectral distribution characteristics of the test sample, the appropriate characteristic wavelength …
Study On Antioxidant Activity And Probiotic Proliferation Of Lycium Barbarum Oligosaccharides In Vitro, Liu Hao, Cui Bo, Yu Bin
Study On Antioxidant Activity And Probiotic Proliferation Of Lycium Barbarum Oligosaccharides In Vitro, Liu Hao, Cui Bo, Yu Bin
Food and Machinery
Objective: To improve the development and utilization rate of Lycium barbarum in the saline-alkali land of the Yellow River Delta. Methods: Ultraviolet spectrophotometer was used to determine the scavenging effect of Lycium barbarum oligosaccharide on free radicals and its effect on the growth curve and pH value of Bifidobacterium adolescentis, so as to determine its antioxidant performance and the ability to proliferate probiotics. Results: The concentration of Lycium barbarum oligosaccharide reached 2.0 mg/mL, the maximum scavenging rates of DPPH·, ABTS+ and hydroxyl radical reached (65.32±0.03)%, (99.93±0.05)% and (21.86±0.01)%, respectively, when the concentration was between 0.1~0.5 mg/mL, it showed …
Optimization Of Preparation Technology Of Ovalbumin-Peptide By Complex Enzyme And Its Antialcoholic Effect, Qi Xing-Yu, Yan Xiao-Juan, Zhang Hai-Yue
Optimization Of Preparation Technology Of Ovalbumin-Peptide By Complex Enzyme And Its Antialcoholic Effect, Qi Xing-Yu, Yan Xiao-Juan, Zhang Hai-Yue
Food and Machinery
Objective: This study aimed to verify the antialcoholic activity of ovalbumin peptide and improve the added value of egg products. Methods: Ovalbumin was hydrolyzed by alkaline protease and trypsin. The activity rate of alcohol dehydrogenase (ADH) was taken as index, and the enzymolysis process was optimized by response surface methodology. The total antioxidant activity, hydrolysis degree, amino acid composition and relative molecular weight of ovalbumin peptide were determined to evaluate the antialcoholic effect of ovalbumin peptide. Results: The optimum enzymatic hydrolysis conditions were as follows. Under the conditions of enzymatic hydrolysis time 5 h, dosage of complex enzyme 3 100 …
Antioxidant Activity And Qualitative Analysis Of Wheat Bran Polyphenols Purified Using Hpd 600 Macroporous Resin, Tian Fu-Lin, Huang Wen-Jing, Zhang Chi, Shen Wang-Yang, Wu Fan
Antioxidant Activity And Qualitative Analysis Of Wheat Bran Polyphenols Purified Using Hpd 600 Macroporous Resin, Tian Fu-Lin, Huang Wen-Jing, Zhang Chi, Shen Wang-Yang, Wu Fan
Food and Machinery
Objective: A process was developed for the purification of bran polyphenols from HPD 600 macroporous resin. The purity and antioxidant activity of the extracts were analyzed before and after purification, and the polyphenol fractions in the purified products were characterized. Methods: The bound polyphenols in wheat bran were extracted by alkali hydrolysis, and the dynamic adsorption-desorption conditions of the macroporous resin were optimized by single-factor test to determine the optimal purification process. The antioxidant activity fraction was determined by ABTS and DPPH radical scavenging rate. The characterization of the polyphenol fraction in the purified product was completed by UPLC-MS/MS. Results: …
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Food and Machinery
Objective: Preparation of Portulaca oleracea compound rice with antioxidant properties. Methods: Broken rice flour is the main raw material and Portulaca oleracea L. was the auxiliary material. On the basis of single factor experiment, response surface experiment was designed with comprehensive score, and the technological parameters of screw speed, barrel temperature, purslane addition and feed moisture, and the antioxidant characteristics of compound rice were detected by the clearance of DPPH and ABTS. Results: The results showed that the optimal formula for preparing purslane compound rice was the follow: The screw speed was 140 r/min, barrel temperature was 120 ℃, purslane …
Effects Of Different Conditioning Parameters On Aroma Components Of Tobacco Leaves, Li Jing-Xin, He Li, Sun Mi, Zou En-Kai, Li Chun-Guang, Zhan Xiao-Lin, Chen Dong, Luo Hai-Tao, Jing Yan-Qiu, Ren Zhou-Ying
Effects Of Different Conditioning Parameters On Aroma Components Of Tobacco Leaves, Li Jing-Xin, He Li, Sun Mi, Zou En-Kai, Li Chun-Guang, Zhan Xiao-Lin, Chen Dong, Luo Hai-Tao, Jing Yan-Qiu, Ren Zhou-Ying
Food and Machinery
Objective: This study aimed to find out the best parameters of moistening leaves in redrying. Methods: Based on the BO1 module of upper leaves in Ganzhou, the effects of hot air temperature, drum speed, water addition and steam valve opening on aroma components of primary and secondary leaves were investigated, and the optimum parameters of leaf moistening process were screened by comprehensive balance method based on the style of sweet and coke in Ganzhou. Results: The content of aroma components increased after one-time leaf wetting and decreased after two-time leaf wetting, but slightly increased, compared with that before leaf wetting. …
Research Progress On Separation And Purification Of Flavonoids By Nano-Solid-Phase Extractant, Luo Shi-Hua, Wang Yi-Xuan, Cui Bo, Xu Zhou, Jiao Ye, Cheng Yun-Hui
Research Progress On Separation And Purification Of Flavonoids By Nano-Solid-Phase Extractant, Luo Shi-Hua, Wang Yi-Xuan, Cui Bo, Xu Zhou, Jiao Ye, Cheng Yun-Hui
Food and Machinery
The article summarized the classification of flavonoids and their physiological activities in recent years. The classification, adsorption mechanism and application effects of nano-solid-phase extractant in the separation and purification of flavonoids were reviewed, and the development trend of the separation and purification on flavonoids by nano-solid-phase extractant was analyzed.
Advances In The Application Of Odour Fingerprinting Techniques In Meat Products, Li Yue-Ming, Han Bing, Wang Jun-Ru, Pan Lei, Xu Yi-Meng, Zhang Gen-Sheng
Advances In The Application Of Odour Fingerprinting Techniques In Meat Products, Li Yue-Ming, Han Bing, Wang Jun-Ru, Pan Lei, Xu Yi-Meng, Zhang Gen-Sheng
Food and Machinery
This paper mainly reviews the concept and characteristics of odour fingerprinting technology, the main steps of constructing fingerprint profiles, and the application of odour fingerprinting technology in the fields of meat product traceability and variety identification, process control, storage period and quality control, and provides an outlook on the research directions and development prospects of odour fingerprinting technology in the application of meat products.
Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw., Yang Yan, Zhou Xin, Chen Hua-Guo
Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw., Yang Yan, Zhou Xin, Chen Hua-Guo
Food and Machinery
In this review, the extraction, purification, structural characterization and bioactivity of polysaccharides from Opuntia dillenii Haw. were summarized. This review provides a theoretical basis for the in-depth development and utilization of the polysaccharides.
The Research On Detection Methods For Fat In The Fermented Milk Added With The Cmc-Na, Liu Fang-Fang, Xue Min-Min, Wu Qian, Peng Cheng-Cheng, Deng Ling-Yun
The Research On Detection Methods For Fat In The Fermented Milk Added With The Cmc-Na, Liu Fang-Fang, Xue Min-Min, Wu Qian, Peng Cheng-Cheng, Deng Ling-Yun
Food and Machinery
Objective: Improving the accuracy of the determination of fat in CMC-Na fermented milk. Methods: The national standard method-alkali hydrolysis method was used to determine the fat contained in CMC-Na fermented milk. By optimizing the key parameters in the alkali hydrolysis method, hydrolysis of hydrolysis instead of ammonia hydrolysis, and adding metal ions to the alkali hydrolysis method, the suitable fat containing CMC-Na fermented milk was explored. Results: ① With the increase of CMC-Na content, the lower the fat result in CMC-Na fermented milk measured by alkaline hydrolysis; ② The change of the four key conditions, such as the ammonia volume, …
Research On Food Packaging Design For Elderly Populations, Zhang Pan
Research On Food Packaging Design For Elderly Populations, Zhang Pan
Food and Machinery
According to the food consumption characteristics of the elderly group, this review analyzed the needs of the elderly group for food packaging design, and the food packaging design scheme for the future was proposed.
Structural Characteristics Of Polysaccharides From Lactarius Hatsudake And Its Effect On Intestinal Flora, Zhang Xin-Fang, Cheng Meng-Ya, Yang Qiao, Chang Song-Lin, Ren Jia-Li
Structural Characteristics Of Polysaccharides From Lactarius Hatsudake And Its Effect On Intestinal Flora, Zhang Xin-Fang, Cheng Meng-Ya, Yang Qiao, Chang Song-Lin, Ren Jia-Li
Food and Machinery
Objective: This study aimed to explore the regulatory effect of Lactarius hatsudake polysaccharide on intestinal flora. Methods: LHP was extracted from L. hatsudake by hot water. LHP-1 and LHP-2 were further purified and characterized. The effects of LHPs on body weight and intestinal microbiome composition were studied in antibiotic-induced mice. Results: LHP-1 was mainly composed of mannose, glucose and galactose. The molar mass ratio of LHP-1 was 3.44∶61.10∶1.22. LHP-2 is mainly composed of mannose and glucose, with a molar mass ratio of 3.84∶153.00. It has a "neuronal" structure and a chain structure region. LHP intervention can restore the structure and …
Optimizations Of Extraction And Separation Process Of Saponins And In Vitro Antioxidant Activity From The Female Gonad Of Apostichopus Japonicus, Zhong Jing-Shi, Zhang Jian, Liu Fang, Wang Gong-Ming, Wang Yi-Xin
Optimizations Of Extraction And Separation Process Of Saponins And In Vitro Antioxidant Activity From The Female Gonad Of Apostichopus Japonicus, Zhong Jing-Shi, Zhang Jian, Liu Fang, Wang Gong-Ming, Wang Yi-Xin
Food and Machinery
Objective: This study aimed to optimize the ultrasonic-assisted extraction technology and HSCCC separation process of saponins from the female gonad of Apostichopus japonicus and to explore their antioxidant activities. Methods: Extraction time, ethanol concentration, ultrasonic time, and solid-to-solvent ratio as the influencing factors were considered in this study, and the extraction process of saponin was optimized using the response surface methodology. The ratio of solvent systems, the volume flow of mobile phases, and the rotation speeds of HSCCC were optimized. The DPPH radical and ABTS radical scavenging experiments were conducted to evaluate the antioxidant activities of the crude extracts and …
Protective Effect Of Vine Tea Extract Combined With Cassia Extract On Chronic Alcoholic Liver Injury In Rats, Zhan Li, Tang Quan-Quan, Zhang Zi-Ying, Shi Yu, Teng Jian-Zao, Liu Zi-Long, Liu Zhong-Hua, Zhang Sheng
Protective Effect Of Vine Tea Extract Combined With Cassia Extract On Chronic Alcoholic Liver Injury In Rats, Zhan Li, Tang Quan-Quan, Zhang Zi-Ying, Shi Yu, Teng Jian-Zao, Liu Zi-Long, Liu Zhong-Hua, Zhang Sheng
Food and Machinery
Objective: This study aimed to investigate the protective effect and mechanism of solid beverage with vine tea combined with and cassia on alcoholic liver injury in rats. Methods: SD rats were given 43%vol aging by gavage to establish model of alcoholic liver injury. The model was fed with low, medium and high doses of solid beverage. The appropriate ratio of solid beverages was detected by cell test, the physiological and biochemical indicators of rats were detected by using kits, and the expression of related differential genes was studied by transcriptomic analysis to assessing the effect of vine tea extract combined …
Effect Of The Amount Of Palm Oil On Dough Quality, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Liu Wen-Xing, Li Xi-Yu
Effect Of The Amount Of Palm Oil On Dough Quality, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Liu Wen-Xing, Li Xi-Yu
Food and Machinery
Objective: This study aimed to explore the reasonable application of palm oil in the production of fermented dough such as Naan, bread, steamed bread, soda biscuits and frozen flour products. Methods: The effect of palm oil addition on the rheological properties of fermented dough was measured by rotary rheometer, and the microstructure of dough was observed by scanning electron microscope to analyze the mechanism of palm oil addition on dough components. Results: When palm oil of 4%, 6%, 8%, 10% and 12% were added to wheat flour, the fermentation and rheological properties of dough changed significantly. When the content of …
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Food and Machinery
The extraction technologies of plant essential oils were briefly summarized, and the functional characteristics of plant essential oils and the different application forms of plant essential oils in the preservation of fruits and vegetables were emphatically reviewed, including the essential oils nanocrystallization, the essential oils microencapsulation, and the essential oils combining with physical technologies and so on. This review could provide a theoretical basis for the further application of plant essential oils in the preservation of fruits and vegetables in the future.
Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Food and Machinery
This review introduced the classification, structure and physical and chemical properties of dietary fiber, and summarized the relevant research literature on the modification methods and physicochemical properties of dietary fiber at home and abroad in recent years. The development direction of the physicochemical properties of dietary fiber and its modification methods were also prospected, in order to provide a theoretical reference for its efficient and comprehensive utilization.
Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska
Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska
ORBioM (Open Research BioSciences Meeting)
FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but …
High Pressure Processing Of Cashew Milk, Rachel Coggins
High Pressure Processing Of Cashew Milk, Rachel Coggins
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Plant-based foods are becoming increasingly popular because of changing consumer preferences. Most plant-based milks are not a direct replacement for cow’s milk because they do not have the same nutritional value and physicochemical properties. However, these properties could be modified and enhanced through processing. For example, high pressure processing (HPP) can affect irreversibly protein structure and functionality and potentially enhance enzymatic hydrolysis. HPP is used widely in the beverage industry for cold pasteurization. In this study, the effects of HPP treatment on (a) the inactivation of Listeria innocua, a commonly used surrogate for Listeria monocytogenes in HPP research, in …
Producing Bacterial Cellulose From Coffee (Coffea Arabica) Kombucha Fermentation And Assessment Of Its Efficacy To Remove Pathogenic Bacteria From Contaminated Water And A Pollutant Dye From Aqueous Solution, Federico Bueno
LSU Doctoral Dissertations
Bacterial cellulose (BC), composed of cellulosic nanofibrils, is synthesized by a symbiotic culture of bacteria and yeast during the fermentation of coffee kombucha (CK). BC may be used as a purification agent and adsorbent. The overall goal of this project was to synthesize BC from CK fermentation and assess its efficacy in removing pathogenic bacteria from contaminated water and a pollutant dye from aqueous solution. The objectives of this study were to: (1) compare BCs that were produced from different carbohydrate substrates in the fermentation of CK, (2) characterize dried BCs produced using various drying methods, (3) evaluate BC as …
Mission Possible, Shashank Shah, Vijaya Sunder M
Mission Possible, Shashank Shah, Vijaya Sunder M
Asian Management Insights
Overcoming challenges to bring clean water to rural India.
Evaluation Of Human Microbiota-Associated (Hma) Porcine Models To Study The Human Gastrointestinal Microbiome, Nirosh D. Aluthge
Evaluation Of Human Microbiota-Associated (Hma) Porcine Models To Study The Human Gastrointestinal Microbiome, Nirosh D. Aluthge
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Research conducted in the past couple of decades has showcased the importance of the gut microbiota in human health and well-being. While many studies have reported on the differences in community membership between a disease state and a healthy state, few have investigated the mechanisms through which an aberrant microbiota contributes to a disease phenotype. One of the primary reasons for this are the many technical and ethical barriers to conducting the necessary studies directly in human individuals. Human microbiota-associated (HMA) porcine models have the potential to become important research tools which can enable the testing of hypotheses regarding host-microbiota …