Results 81 to 90 of about 8,964 (192)
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 +6 more
wiley +1 more source
Fermentation, 2020 The feasibility of dry-grind bioethanol plants is extremely dependent on selling prices of ethanol and by-products, known as Dried distillers grains with solubles (DDGS), and sold as animal feed.
Gülru Bulkan +3 more
doaj +1 more source
Analysis of black holes in our knowledge concerning animal health in the organic food production chain [PDF]
, 2003 Although a large body of research on health aspects can be found via the web or in conference proceedings, only few papers reach the peer reviewed literature.
Eijck, Ineke +4 more
core
Isolation, characterisation and expression patterns of a RAD51 ortholog from Pleurotus ostreatus [PDF]
AB: Using degenerated primers for conserved regions of RecA homologs we have isolated a gene from Pleurotus ostreatus that shows characteristic features of RAD51 homologs. The encoded amino acid sequence of P.
Griensven, L.J.L.D., van +2 more
core +2 more sources
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 +5 more
wiley +1 more source
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks [PDF]
, 2017 Aims: To evaluate the levels of unicellular and filamentous fungi in ice cubes produced at different levels and to determine their survival in alcoholic beverages and soft drinks. Methods and Results: Sixty samples of ice cubes collected from home level (
De Martino, S. +5 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 3, March 2026.NLE exhibited strong antioxidant activity, with DPPH, ABTS, and FRAP values of 21.96 ± 0.76 and 17.51 ± 0.90 μmol Trolox/mL, and 5.93 ± 0.65 μmol Fe (II)/g, respectively. Cytotoxicity assessment using L929 fibroblast cells indicated that the extract was non‐toxic at concentrations relevant for antimicrobial application.
Saritha Kagula +4 more
wiley +1 more source
Direct Ambient Mass Spectrometry for Food, Beverage, and Agricultural Sample Analysis and Research
Mass Spectrometry Reviews, Volume 45, Issue 2, Page 429-452, March/April 2026.ABSTRACT Ambient and direct mass spectrometry (MS) methods are becoming increasingly used for the rapid analysis of food, beverage and agricultural samples. Novel ionization approaches combined with targeted, or untargeted workflows provide analytical outcomes within a greatly reduced time period compared to traditional separation science coupled with ...
Leigh M. Schmidtke +3 more
wiley +1 more source
Molecular tools for breeding basidiomycetes [PDF]
, 2010 The industrial production of edible basidiomycetes is increasing every year as a response to the increasing public demand of them because of their nutritional properties.
Antonio G. Pisabarro +2 more
core +2 more sources
PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 499-515, March 2026.Fungal systematics can feel overwhelming given the vast species diversity within this kingdom, with numerous subgroups at every taxonomic rank. This often creates a disconnect between the undertsnidng of fungal taxonomic diversity and their societal relevance.
Anna Vaiana +4 more
wiley +1 more source