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Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation [PDF]

Foods
In 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, Andrea Osimani, Lucia Aquilanti   +2 more
doaj   +2 more sources

Fermentation as a Method of Food Processing and Fermented Food as Probiotics: A Review

Food Science and Nutrition
Fermented 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
openalex   +2 more sources

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Systems Microbiology and Biomanufacturing, 2021
Tirath Raj, K. Chandrasekhar, A. Naresh Kumar, Sang‐Hyoun Kim   +3 more
openalex   +2 more sources

Brief Review on Fermentation Process and Food Additives

Science, Engineering and Education
People’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, Elena Dimitrova, Maria Yordanova Iglicina   +2 more
openalex   +4 more sources

Enzymes in Food Industry: Fermentation Process, Properties, Rational Design, and Applications

Foods
Enzymes 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
openalex   +4 more sources

Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements [PDF]

Foods
Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits.
Prasad S. Gangakhedkar, Hemant W. Deshpande, Gréta Törős, Hassan El-Ramady, Tamer Elsakhawy, Neama Abdalla, Ayaz Shaikh, Béla Kovács, Rushikesh Mane, József Prokisch   +9 more
doaj   +2 more sources

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 X
Lee HY, Lee JH, Cho DY, Jang KJ, Jeong JB, Kim MJ, Lee GY, Jang MY, Lee JH, Cho KM.   +9 more
europepmc   +2 more sources

Effects of microaerobic fermentation and black soldier fly larvae food scrap processing residues on the growth of corn plants (Zea mays)

, 2016
Manar Alattar, Fetheya Alattar, Radu Popa   +2 more
openalex   +2 more sources

Bioengineered Enzymes and Precision Fermentation in the Food Industry

International Journal of Molecular Sciences, 2023
Enzymes have been used in the food processing industry for many years. However, the use of native enzymes is not conducive to high activity, efficiency, range of substrates, and adaptability to harsh food processing conditions.
F. Boukid, S. Ganeshan, Yingxin Wang, M. Ç. Tülbek, M. Nickerson   +4 more
semanticscholar   +1 more source

Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix

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
doaj   +1 more source