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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Fermentation as a Method of Food Processing and Fermented Food as Probiotics: A Review
Food Science and NutritionFermented foods are classified as foods or drinks produced through controlled microbial growth, and the conversion of food components through enzymatic activity. In recent years, fermented foods have gained popularity, mostly due to their health benefits.
Suman Upadhyaya
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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
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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
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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
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Fermentation processing of food waste.
Journal of Environmental Conservation Engineering, 1994 Tsuyoshi Asami
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Study into effect of food fibers on the fermentation process of whey
Eastern-European Journal of Enterprise Technologies, 2018 We report the results of research on the effect of food fibers on the fermentation process of whey – the base of beverages. By using the method of IR spectroscopy, we studied various forms of moisture bonds of apple pectin in fiber and orange fruit fibers Citri-Fi with water or whey.
Sergii Tsygankov +7 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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Brief Review on Fermentation Process and Food Additives
Science, Engineering and EducationPeople’s interest in healthy eating and quality food is growing these days. There are various sources through which we learn about the advantages and disadvantages of foods, their benefits and some of their harmful effects on humans. Since school, young people are excited and discuss topics related to the composition of food and the role of its ...
Yana Popova +2 more
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