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
Exopolysaccharides and their Applications in Food Processing Industries
Food Science and Applied Biotechnology, 2022 Production of exopolysaccharides (EPSs) has been reported in prokaryotes and eukaryotes. Microbial exopolysaccharides have increased interest as another category of microbial products utilized in the pharmaceutical, biomedical, and food industries ...
N. Suryawanshi +2 more
semanticscholar +1 more source
Research in Agricultural Engineering, 2022 The pulsed electric field (PEF) technology is a non-thermal processing technique usually used for microbial inactivation in food industries. The application of this technology at sub-lethal levels prior to or during the fermentation processes enhances ...
Sally El Kantar, Mohamed Koubaa
doaj +1 more source
Pediococcus pentosaceus: Screening and Application as Probiotics in Food Processing
Frontiers in Microbiology, 2021 Lactic acid bacteria (LAB) are vital probiotics in the food processing industry, which are widely spread in food additives and products, such as meat, milk, and vegetables. Pediococcus pentosaceus (P.
Yining Qi +9 more
semanticscholar +1 more source
Enset‐based agricultural systems in Ethiopia: A systematic review of production trends, agronomy, processing and the wider food security applications of a neglected banana relative [PDF]
, 2020 Enset (Ensete ventricosum (Welw.) Cheesman) is the major starch staple of the Ethiopian Highlands, where its unique attributes enhance the food security of approximately 20 million people and have earned it the title “The Tree Against Hunger”.
Asfaw, Zemede +9 more
core +2 more sources
Innovation in precision fermentation for food ingredients
Critical reviews in food science and nutrition, 2023 A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation.
M. Augustin +3 more
semanticscholar +1 more source
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 XHee Yul Lee +9 more
openalex +2 more sources
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Molecules, 2021 Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties.
Leila Arfaoui
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2023 Fermentation technology is a biorefining tool that has been used in various industrial processes to recover valuable nutrients from different side streams.
S. Siddiqui +5 more
semanticscholar +1 more source
Characteristics and upregulation of antioxidant capacity of fermented pueraria starch production wastewater with kombucha consortium [PDF]
E3S Web of Conferences, 2021 Pueraria lobata is a traditional plant used for both medicine and food. Pueraria starch has a long history of folk consumption in China. The processing of pueraria starch produces a lot of waste water and is often discarded, but it contains rich ...
Lu Zhixin +4 more
doaj +1 more source