Preprints (not yet peer-reviewed)

40 downloads
148 views

The consumption of raw fish has been increasing considerably in the West, since it has an appeal to be potentially healthier (omega 3 and 6, essential amino acids and vitamins). However this potential benefit, as well as the taste, value and even the risk of extinction...

["Food Science and Technology","Genomics"]
doi:10.7287/peerj.preprints.3085v1
60 downloads
118 views

Background. The tomato is the most important horticultural crop in the world, regarding area of cultivation and yield. The main production areas have arid and semi-arid climates, with scarce rainfall, which forces the use of saline water for irrigation - leading...

["Agricultural Science","Food Science and Technology"]
doi:10.7287/peerj.preprints.2983v1
261 downloads
141 views

The nutritional and antinutritional compositions (phytochemical, proximate, mineral, digestibility, functional properties, phytate, tannins and oxalate.) of Delonix regia seed were determined. The results showed that the sample, has high protein content, Ca, Na,...

["Agricultural Science","Food Science and Technology"]
doi:10.7287/peerj.preprints.2764v1
45 downloads
199 views

Background: Food preservation is essential to the growing world population, food economy. Freezing is a commonly used method for food preservation. While extending the life of the product, freezing has detrimental effects. It is causing loss of food weight and...

["Agricultural Science","Biophysics","Cell Biology","Food Science and Technology","Plant Science"]
doi:10.7287/peerj.preprints.2740v1
42 downloads
210 views

Quality disciplines have been widely used for decades in industrial and business fields. It is only in recent times, however, that Quality management and approaches have received proper attention in life science. In particular, the need for Quality standards in...

["Cell Biology","Food Science and Technology","Genetics","Molecular Biology","Science Policy"]
doi:10.7287/peerj.preprints.2637v1
134 downloads
303 views

In the present study, Okara, a soybean by-product from the production of tofu and soymilk, was processed by solid state fermentation (SSF) with Neurospora crassa Mai 1-1, a filamentous and edible fungus which was firstly isolated in our group. The proximate composition,...

["Food Science and Technology","Microbiology","Nutrition"]
doi:10.7287/peerj.preprints.2636v1
66 downloads
390 views

Plant growth promoting bacteria (PGPB) can modify plant growth and increase nutrient uptake. This study focuses on additional applications for PGPB in pre-harvest and post-harvest biotechnology.In this study a Bacillus sp. were exposed to urea, cobalt, and iron...

["Agricultural Science","Food Science and Technology","Microbiology","Plant Science","Soil Science"]
doi:10.7287/peerj.preprints.2611v1
215 downloads
208 views

Histidine is precursor for histamine (4-(2-aminoethyl) imidazole) formation through a process called decarboxylation with the aid of histidine decarboxylase enzyme possessed by particular bacterial species. Since storage temperature is highly influenced the formation...

["Aquaculture, Fisheries and Fish Science","Food Science and Technology"]
doi:10.7287/peerj.preprints.2360v1
52 downloads
289 views

Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. This study aimed to evaluate the potential of okara, a food-grade...

["Biotechnology","Food Science and Technology"]
doi:10.7287/peerj.preprints.2349v1
92 downloads
387 views

We study the glycosylation processes that convert initially toxic substrates to nutritionally valuable metabolites in the flavonoid biosynthesis pathway of tomato (Solanum lycopersicum) seedlings. To estimate the reaction rates we use ordinary differential equations...

["Agricultural Science","Computational Biology","Food Science and Technology","Mathematical Biology","Plant Science"]
doi:10.7287/peerj.preprints.2077v2
72 downloads
305 views

An 1H NMR-based metabolomic study was used to characterize 2009, 2010, 2011, and 2012 vintages of Cabernet Sauvignon wines from Ningxia that were vinified in the same fermentation technique. The pattern recognition methods of principal component analysis (PCA)...

["Agricultural Science","Biochemistry","Food Science and Technology"]
doi:10.7287/peerj.preprints.2332v1
190 downloads
350 views

Background. Names for ”substances” used in food products are rarely precise. The term bamboo (Bambusoideae, Poaceae) comprises over 1600 distinct species of which only few are well established sources for food products on the European market (i.e. bamboo sprouts)....

["Food Science and Technology","Molecular Biology","Plant Science","Taxonomy"]
doi:10.7287/peerj.preprints.2198v1
233 downloads
197 views

The present study aimed to characterize a lactic acid bacterium Pediococcus pentosaceus 4I1, isolated from the intestine of fresh water fish sample Zacco koreanus. Biochemical analysis using the API 50 CHL kit and molecular characterization of 4I1 revealed its...

["Food Science and Technology","Microbiology","Pharmacology"]
doi:10.7287/peerj.preprints.2121v1
108 downloads
223 views

N-Acetyl-p-Aminophenol (APAP), aka acetaminophen, is the most commonly used over-the counter analgesic and antipyretic medication. However, its overdose leads to both liver and kidney damage. APAP-induced toxicity is considered as one of the primary causes of acute...

["Food Science and Technology","Neuroscience","Toxicology","Pathology","Pharmacology"]
doi:10.7287/peerj.preprints.2063v1
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