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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Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing. [PDF]
Food Chem XLee HY +9 more
europepmc +2 more sources
Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation [PDF]
FoodsIn recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected.
Andrea Marcelli +2 more
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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
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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
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Protective mechanism of fruit vinegar polyphenols against AGEs-induced Caco-2 cell damage
Food Chemistry: X, 2023 Accumulation of advanced glycation end products (AGEs) is linked with development or aggravation of many degenerative processes or disorders. Fruit vinegars are rich in polyphenols that can be a good dietary source of AGEs inhibitors.
Qian Wu +11 more
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Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi
Ultrasonics Sonochemistry, 2021 Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation.
Wen Li +4 more
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In vitro Colon Fermentation of Soluble Arabinoxylan Is Modified Through Milling and Extrusion
Frontiers in Nutrition, 2021 Dietary fibers such as arabinoxylan (AX) are promising food constituents to prevent particular diet-related chronic diseases because of their prebiotic properties.
Teresa Demuth +6 more
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Research in Agricultural Engineering, 2022 The pulsed electric field (PEF) technology is a non-thermal processing technique usually used for microbial inactivation in food industries. The application of this technology at sub-lethal levels prior to or during the fermentation processes enhances ...
Sally El Kantar, Mohamed Koubaa
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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
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