Results 1 to 10 of about 188,651 (383)
Molecules, 2018 A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment.
PARDEEP KUMAR +2 more
exaly +3 more sources
Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry
Processes, 2021 Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in ...
Pedro Monteiro +2 more
exaly +2 more sources
Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food
FermentationStudies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing.
Yulma Lizbeth Aguirre-Garcia +7 more
doaj +2 more sources
Food waste and food processing waste for biohydrogen production: A review [PDF]
Journal of Environmental Management, 2013 Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries.
Nazlina Haiza Mohd Yasin +1 more
exaly +3 more sources
Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability [PDF]
FoodsMounting volumes of fruit processing by-products pose an environmental challenge, yet these wastes harbor rich polyphenol reservoirs locked within plant cell walls.
Doheon Kim, Uyory Choe, Young-Jin Park
doaj +2 more sources
Fermentation, 2021 Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth.
Francisco J. Martí-Quijal +5 more
doaj +2 more sources
Ethanol fermentation from food processing waste [PDF]
Environmental Progress & Sustainable Energy, 2012 This study focuses on the use of restaurant waste for production of ethanol. Food wastes (corn, potatoes, and pasta) were converted to ethanol in a two‐step process: a two‐part enzymatic digestion of starch using α‐amylase and glucoamylase and then fermentation of the resulting sugars to ethanol using yeast.
Walker, Kara +4 more
openaire +3 more sources
Food Science and Human Wellness, 2023 Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years. Factors such as food matrix and food processing may alter the structure of wheat proteins, and hence affect its allergenic ...
Huan Rao, Xi Li, Wentong Xue
doaj +1 more source
Bioengineered Enzymes and Precision Fermentation in the Food Industry
International Journal of Molecular Sciences, 2023 Enzymes have been used in the food processing industry for many years. However, the use of native enzymes is not conducive to high activity, efficiency, range of substrates, and adaptability to harsh food processing conditions.
F. Boukid +4 more
semanticscholar +1 more source
Cocoa bean fingerprinting via correlation networks
npj Science of Food, 2022 Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization.
Santhust Kumar +5 more
doaj +1 more source