Results 311 to 320 of about 188,651 (383)

Valorization of vegetable side streams into high-quality and low-processed fermented foods for human consumption using solid-state fermentation

O. Sabach, H. Den Besten, E.J. Smid
openalex   +1 more source

Emerging Sustainable Bioprocess for the Valorization of Agave Bagasse for Single-Cell Protein Production. [PDF]

Foods
Leal-Urbina E, Dufoo-Hurtado E, Gaytán-Martínez M, Tec-Caamal EN, Ramírez-Jiménez AK.   +4 more
europepmc   +1 more source

Safety evaluation of the food enzyme protein-glutamine γ-glutamyltransferase from the genetically modified <i>Bacillus licheniformis</i> strain NZYM-TR. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Cavanna D, Fernandez Fraguas C, Peluso S, Tokic V, Liu Y.   +17 more
europepmc   +1 more source

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Solid State Fermentation in Food Processing

International Journal of Food Engineering, 2012
Abstract Agro processing industry generates substantial quantities of waste materials which cause serious environmental pollution throughout the year. Solid state fermentation (SSF) process offers great potential to utilize these waste materials to manufacture several important products such as enzymes, organic acids, alcohols ...
Gargi Ghoshal, Santanu Basu, US Shivhare
openaire   +2 more sources

Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry

Critical Reviews in Food Science and Nutrition
Pyropia spp. seaweeds are delicious and nutritious red algae widely consumed for a long history. However, due to the non-digestibility of cell wall components by the human intestinal tract, the bioaccessibility of the intracellular bioactive compounds is
Xiaoting Fu
exaly   +2 more sources

Downstream Processing of Food Proteins from Precision Fermentation

Annual Review of Food Science and Technology
Precision fermentation uses microorganisms (e.g., yeast, bacteria, or fungi) to produce ingredients such as food proteins. These proteins are promising animal-free alternatives due to their ability to better mimic the texture and taste of animal-derived products than do plant proteins. However, conventional purification methods, such as chromatography,
Keppler, J.K., Boom, R.M.
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Effect of Microbial Fermentation and Processing on Nutritional and Antinutritional Properties of Selected Fermented Foods

Asian Journal of Research in Chemistry, 2017
Microbial fermentation is the simple and economical way of improving the nutritional quality of fermented foods. Cereals and pulses based fermented foods are consumed as essential part human diet, because of its minerals contents like calcium, magnesium, zinc, iron, sodium and potassium. Present study mainly focused on selected fermented foods majority
Amisha Somvanshi, Anjali Patel, Ruby Jalgaonwala   +2 more
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Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food

International Journal of Food Microbiology, 2018
Fabien J Saubade, Youna Hemery, Christèle Humblot   +2 more
exaly   +2 more sources