Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry [PDF]
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 chemical industries.
Pedro Monteiro +6 more
semanticscholar +5 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.
Kara Odom Walker +4 more
semanticscholar +6 more sources
Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products) [PDF]
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 Sadh +3 more
doaj +3 more sources
Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes [PDF]
Frontiers in Microbiology, 2020 There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed.
Carlos Sabater +4 more
semanticscholar +7 more sources
The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process [PDF]
Microorganisms, 2021 Following the One Health principles in food science, the challenge to valorize byproducts from the industrial sector is open. Hemp (Cannabis sativa subsp. sativa) is considered an important icon of sustainability and as an alternative food source.
Lorenzo Nissen +3 more
doaj +6 more sources
MAKANAN ETNIK MELAYU: TEMPOYAK [PDF]
Jurnal Antropologi: Isu-Isu Sosial Budaya, 2018 Traditional food is considered as one of the identities that makes a nation, and it is caused by the varieties of cultures. Tempoyak (asam durian) is one of the examples of traditional foods, specifically for the Malayan ethnic, and it is widely known in
Amanda Haruminori +2 more
doaj +5 more sources
Potential and Restrictions of Food-Waste Valorization through Fermentation Processes [PDF]
Fermentation, 2023 Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues are disposed of on landfills producing environmental issues due to pollutants released into the air, water, and soil. Several research efforts have focused on upgrading FL and FW in a portfolio of added-value products and energy vectors.
Mariana Ortiz-Sánchez +3 more
openalex +3 more sources
Fermentation, 2023 Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries.
Emma Neylon +6 more
doaj +2 more sources
Fermentation biotechnology applied to byproducts of the fish processing industry: Nutrition and functionality information [PDF]
BIO Web of ConferencesThe article examines the importance of fermentation in the biotechnology of processing fish processing industry waste for the purpose of food production.
Krotova Olga +5 more
doaj +3 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