Results 1 to 10 of about 1,032,017 (343)
Journal of Fungi, 2023 The commercial production of bioethanol from lignocellulosic biomass such as wheat straw requires utilizing a microorganism that can withstand all the stressors encountered in the process while fermenting all the sugars in the biomass.
Raquel Perruca Foncillas +4 more
semanticscholar +1 more source
An overview of fermentation in the food industry - looking back from a new perspective
Bioresources and Bioprocessing, 2023 Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits.
S. Siddiqui +10 more
semanticscholar +1 more source
Acknowledgment to Reviewers of Fermentation in 2020
Fermentation, 2021 Peer review is the driving force of journal development, and reviewers are gatekeepers who ensure that Inventions maintains its standards for the high quality of its published papers [...]
Fermentation Editorial Office
doaj +1 more source
Innovation in precision fermentation for food ingredients
Critical reviews in food science and nutrition, 2023 A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation.
M. Augustin +3 more
semanticscholar +1 more source
Acknowledgment to Reviewers of Fermentation in 2021
Fermentation, 2022 Rigorous peer-reviews are the basis of high-quality academic publishing [...]
Fermentation Editorial Office
doaj +1 more source
Acknowledgment to the Reviewers of Fermentation in 2022
Fermentation, 2023 High-quality academic publishing is built on rigorous peer review [...]
Fermentation Editorial Office
doaj +1 more source
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Fermentation, 2023 Lactic acid fermentation is one of the oldest and most commonly used methods of bioconservation. This process is widely used for food preservation and also for a production technique that relies on the metabolism of lactic acid bacteria (LAB) to convert ...
B. Sionek +3 more
semanticscholar +1 more source
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
Fermentation, 2023 A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are
Dhananga Senanayake +3 more
semanticscholar +1 more source
Probiotics in the Sourdough Bread Fermentation: Current Status
Fermentation, 2023 Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread quality, bringing nutritional and health benefits. The fermented dough has a complex microbiome composed mainly of lactic acid bacteria and yeasts.
Ingrid Teixeira Akamine +2 more
semanticscholar +1 more source
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability
Fermentation, 2022 Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition.
J. Adebo +6 more
semanticscholar +1 more source