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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 chemical industries.
Pedro Monteiro +6 more
openaire +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 +9 more
openaire +6 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 +4 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
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
Solid State Fermentation and Food Processing: A Short Review
Journal of Nutrition & Food Sciences, 2016 History of Solid State Fermentation (SSF) is very well known to everyone in the field of pharmaceuticals and food processing. It is widely applied to producing several enzymes, organic acids, flavoring compounds etc., which must be extracted and purified and then used in different products.
J. Ghosh
openaire +3 more sources
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 +2 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 +4 more sources
A transient inflammatory response contributes to oxaliplatin neurotoxicity in mice
Annals of Clinical and Translational Neurology, Volume 9, Issue 12, Page 1985-1998, December 2022., 2022 Abstract Objectives Peripheral neuropathy is a relevant dose‐limiting adverse event that can affect up to 90% of oncologic patients with colorectal cancer receiving oxaliplatin treatment. The severity of neurotoxicity often leads to dose reduction or even premature cessation of chemotherapy.
Aina Calls +9 more
wiley +1 more source
Food processing to reduce antinutrients in plant-based foods
International food research journal, 2023 Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system.
Farrah Adlina Faizal +4 more
semanticscholar +1 more source