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The cocoa bean fermentation process: from ecosystem analysis to starter culture development
Journal of Applied Microbiology, 2016exaly
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
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
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
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
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 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