Results 11 to 20 of about 2,690,812 (395)
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
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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, 2016 Solid residues produced by processing food waste via Microaerobic Fermentation (MF) and by Black Soldier Fly larvae (BSFL) have been proposed as soil fertilizers. Yet, little is known about their effects on plant growth. This study compares the growth of
Manar Alattar +2 more
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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
Impact of Enzyme-Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products. [PDF]
FoodsFreshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings.
Yang J, Li Z, Lin X, Zhang S, Ji C.
europepmc +2 more sources
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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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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Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries
Systems Microbiology and Biomanufacturing, 2021 Tirath Raj +3 more
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Enzymes in Food Industry: Fermentation Process, Properties, Rational Design, and Applications
FoodsEnzymes play a vital role in the food industry, where they act as natural catalysts to improve production processes, enhance food quality, and increase efficiency [...]
Jingming Zhao, Fufeng Liu
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Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste. [PDF]
FoodsIn a world increasingly focused on sustainability and integrated resource use, the revalorisation of horticultural by-products is emerging as a key strategy to minimise food loss and waste while maximising value within the food supply chain. Fermentation,
Salas-Millán JÁ, Aguayo E.
europepmc +2 more sources