相关实验视频

Updated: Apr 13, 2026

Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill
08:52

Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill

Published on: June 15, 2016

21.0K

混合稀和磨粉工艺增强了不溶性玉米纤维的功能和肠道微生物群的发酵能力

Qing Jin1, Yiming Feng2, Xavier Cabana-Puig3

  • 1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States; School of Food and Agriculture, University of Maine, Orono, ME 04469, United States.

Food chemistry
|March 1, 2024
PubMed
概括

结合和物理处理,可显著提高玉米纤维的功能和发酵能力. 经过圆盘研磨后的NaOH产生了优越的水和油容量,并增加了短链脂肪酸的生产.

关键词:
玉米,加工方法,加工方法我们的肠道微生物组.不溶性食纤维是一种不可溶性的食物纤维.物理化学和功能特性 物理化学和功能特性短链脂肪酸是一种短链脂肪酸.

更多相关视频

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

11.2K
Ammonia Fiber Expansion AFEX Pretreatment of Lignocellulosic Biomass09:30

Ammonia Fiber Expansion AFEX Pretreatment of Lignocellulosic Biomass

Published on: April 18, 2020

13.6K

相关概念视频

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
309
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
247
Bioreactor Controls-III01:22

Bioreactor Controls-III

Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
55
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
83