Results 1 to 10 of about 180,680 (388)
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
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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 ...
Pedro Monteiro +6 more
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A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods [PDF]
Sensors, 2022 This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the final mixture (complete recipe for pizza dough production), showing the possibility of distinguishing some ...
Martin Adámek +9 more
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Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries [PDF]
Systems Microbiology and Biomanufacturing, 2021 Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life.
Tirath Raj +3 more
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Teaching process control in food engineering: dynamic simulation of a fermentation control process [PDF]
Balkan Region Conference on Engineering and Business Education, 2017 Abstract Students usually have difficulties to understand abstract concepts of process control. Implementing in teaching process the inquiry-based learning helps students to follow methods and practices similar to those of professional scientists in order to construct knowledge.
Anca Șipoș, Mariana-Liliana Păcală
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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
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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
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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
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Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods [PDF]
FermentationTraditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack of scalability. The implementation of smart fermentation technologies, including biosensors, the Internet
Chong Shin Yee +7 more
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Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes
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 ...
Carlos Sabater +4 more
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