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Metabolic Hydrogen Flows in Rumen Fermentation: Principles and Possibilities of Interventions
Frontiers in Microbiology, 2020 Rumen fermentation affects ruminants productivity and the environmental impact of ruminant production. The release to the atmosphere of methane produced in the rumen is a loss of energy and a cause of climate change, and the profile of volatile fatty ...
Hanne Mørck Nielsen, Emilio M Ungerfeld
exaly +2 more sources
Comprehensive Reviews in Food Science and Food Safety, 2020 Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences.
Amanda Ying Hui Voo +2 more
exaly +2 more sources
Frontiers in Microbiology, 2016 There is an immediate need to drastically reduce the emissions associated with global fossil fuel consumption in order to limit climate change. However, carbon-based materials, chemicals, and transportation fuels are predominantly made from fossil ...
Michael Köpke
exaly +2 more sources
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
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
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. A. Adebo +6 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 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
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Fermentation, 2022 Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor ...
Mehrsa Emkani, B. Oliete, R. Saurel
semanticscholar +1 more source
Fermentation, 2022 Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes.
Wenli Sun +2 more
semanticscholar +1 more source