Results 91 to 100 of about 11,673 (202)

From Grave to Cradle: Kombucha Waste for Sustainable Electronics

Advanced Science, Volume 13, Issue 15, 13 March 2026.
This study introduces a sustainable method to purify kombucha bacterial cellulose (KBC) with sodium bicarbonate and hydrogen peroxide, avoiding harsh chemicals. KBC films are patterned with gold and function as pressure sensors for flatfoot gait detection. At the end‐of‐life, the KBC‐based device biodegrades in soil, leaving environmentally benign gold
Xin Ying Chan, Xiaolu Sun, Eddy Yi Ler Pang, Iris Zhiyu Ren, Xuan Zhang, Pengyu Chen, Yu Jun Tan   +6 more
wiley   +1 more source

Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast [PDF]

, 2014
Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the ...
A Eden, A Eden, A Urrestarazu, AB Mason, AM Molina, António A. Vicente, B Vanderhaegen, B Vanderhaegen, BM Bakker, BR Gibson, C Ramos-Jeunehomme, C Zhang, CA Baker, CD Powell, CL Jenkins, D Fujiwara, D Fujiwara, D Libkind, D Mojzita, D Rossouw, D Saison, DW Russell, E Bravi, E Vieira, E-H Chen, Eduardo J. Pires, EJ Lodolo, F Buhligen, F Ehrlich, FB Knatchbull, G Hull, G Kispal, G Romagnoli, G Stewart, GB Kohlhaw, GT Taylor, H Lei, H Lei, H Lei, H Lei, H Neven, H Suomalainen, H Yoshimoto, HAB Peddie, HMC Shanta Kumara, I Bolat, I Iraqui, I Nykanen, J Calderbank, J Hofman-Bang, J Ma, J Strejc, JA Rodrigues, JF Rice, JL Avalos, JL Bennetzen, José A. Teixeira, JP Dufour, JR Dickinson, JR Dickinson, JR Dickinson, JR Dickinson, JR Dickinson, K Fukuda, K Fukuda, K Fukuda, K Krogerus, K Lee, K Lee, K Nordström, K Yoshioka, K Yukiko, KJ Verstrepen, KJ Verstrepen, L Blasco, L Hiralal, L Montanari, L Nykanen, L Nykiinen, M Lilly, M Sato, MA Vaughan, MC Meilgaard, MC Meilgaard, MC Meilgaard, MJ Vasconcelles, MP Piddocke, N Moonjai, N Nagasawa, O Neubauer, OS Younis, OS Younis, OS Younis, P Alvarez, P Malcorps, P Malcorps, P Perpete, P Picotti, PA Thurston, PJ Verbelen, RG Anderson, RG Anderson, RG Anderson, RS Renger, RS Williams, RS Williams, S Engan, S Engan, S Engan, S Landaud, S Procopio, S Sentheshanmuganathan, S Sentheshanuganathan, S Shindo, SA Schoondermark-Stolk, SM Saerens, SM Saerens, SM Saerens, T Branyik, T Dekoninck, T Didion, T Fujii, T Fujii, T Fujii, T Äyräptää, TG Cooper, Tomás Brányik, TS Berner, VM Boer, Z Vuralhan, Z Vuralhan, Z Yu   +131 more
core   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, Volume 5, Issue 1, Page 105-123, March 2026.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Sensorial evaluation of continuously fermented beer and the role of process parameters in adjusting its flavour profile [PDF]

, 2005
Although traditional batch overwhelmingly prevails over continuous fermentation, a breakthrough in quality and savings could be achieved by a simple, flexible and cheap fermentation system.
Brányik, Tomáš, Dostálek, Pavel, Ferreira, António Augusto, Silva, Daniel Pereira da, Silva, João B. Almeida e, Teixeira, J. A., Vicente, A. A.   +6 more
core  

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Research of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmen [PDF]

, 2017
The problem of improving physical performance and accelerating the course of recovery processes after physical exertion is one of the most pressing problems of medicine and sports.
Belinska, Anna, Bochkarev, Sergiy, Krichkovska, Lidiya, Matveeva, Tatiana, Petrov, Serhii, Petrova, Iryna   +5 more
core   +3 more sources

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, Volume 7, Issue 2, March 2026.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Increasing the Value of Spent Grain from Craft Microbreweries for Energy Purposes

Chemical Engineering Transactions, 2017
The beer brewing process is one of the most polluting industrial processes, generating a huge amount of wastewater effluent and solid wastes (i.e.
G. Sperandio, T. Amoriello, K. Carbone, M. Fedrizzi, A. Monteleone, S. Tarangioli, M. Pagano   +6 more
doaj   +1 more source

Chromatography of beer [PDF]

, 2013
The objectives of the review are the collection, concise description and evaluation of the various chromatographic techniques used for the separation and quantitative determination of macro- and microcomponents present in ...
Cserháti, Tibor, Szőgyi, Mária
core  

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source