Results 11 to 20 of about 62,300 (337)
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 ...
Carlos Sabater +4 more
semanticscholar +7 more sources
Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products) [PDF]
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 +3 more sources
Potential and Restrictions of Food-Waste Valorization through Fermentation Processes [PDF]
Fermentation, 2023 Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues are disposed of on landfills producing environmental issues due to pollutants released into the air, water, and soil. Several research efforts have focused on upgrading FL and FW in a portfolio of added-value products and energy vectors.
Mariana Ortiz‐Sanchez +3 more
openalex +3 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, 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
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
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
openalex +7 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
openalex +7 more sources
Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods
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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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
semanticscholar +3 more sources