Results 11 to 20 of about 580,740 (360)
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
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
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
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
On the future fermentation [PDF]
Microbial Biotechnology, 2020 SummaryMicrobial fermentations produce chemicals, materials, biofuels, foods and medicines for many years. The processes are less competitive compared to chemical industries. To increase its competitiveness, technologies must be developed to address the following issues including fresh water shortage, heavy energy consumption, microbial contaminations,
Guo‐Qiang Chen, Xinyi Liu
openaire +3 more sources
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