Limits and benefits of unsupervised transfer learning for Raman spectroscopy-based bioprocess monitoring. [PDF]
Bioprocess Biosyst EngHüpfl B +4 more
europepmc +1 more source
Journal of Applied Toxicology, EarlyView.ABSTRACT Particulate matter (PM) is a major global health threat, linked to millions of deaths annually. Beyond inhalation, PM components reach the gastrointestinal tract through the mucociliary escalator or contaminated food and water. Among PM's organic fraction, redox‐active quinones such as 1,2‐naphthoquinone (NQ) and 9,10‐phenanthrenequinone (PQ ...
Franco Cervellati +6 more
wiley +1 more source
RETRACTED: Kaim et al. Why Does Monk Fruit Extract Remain Only Partially Approved in the EU? Regulatory Barriers and Policy Implications for Food Innovation. <i>Foods</i> 2025, <i>14</i>, 2810. [PDF]
FoodsKaim U, Gawlik U, Lisiecka K.
europepmc +1 more source
Development of bioprocess engineering in China
, 2005 Bioprocess engineering in China embraces the old and new technologies. Before the 1980's, bioprocess engineering was focused on the development of conventional fermentation products such as wine, beer, alcohol, citric acid, antibiotics and amino acids ...
Jiang, Y, Ouyang, F, Chen, F
core
Journal of Surfactants and Detergents, EarlyView.ABSTRACT This study focuses on the development of a cost‐effective bioprocess for biosurfactant production, encompassing process optimization and physicochemical characterization. Surface tension reduction and oil dispersion activity were evaluated, highlighting its strong potential for applications in food, pharmaceuticals, and bioremediation. In this
Nihed Tellili +3 more
wiley +1 more source
Automated high-throughput screening combined with model-assisted analysis enables quantitative identification of process drivers and trade-offs during extracellular Fab production in Escherichia coli. [PDF]
Bioprocess Biosyst EngSchröder-Kleeberg F +8 more
europepmc +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Advances in recombinant protein bioprocessing: integrating technological innovation and environmental sustainability. [PDF]
Biotechnol Lettde Freitas Trindade Mota M +3 more
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç +4 more
wiley +1 more source
Editorial: Advances in Microbial Biofuel Production
Frontiers in Microbiology, 2021 Debarati Paul +2 more
doaj +1 more source