Results 321 to 330 of about 164,014 (381)
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Solid State Fermentation in Food Processing
International Journal of Food Engineering, 2012Abstract 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, pigments,
Santanu Basu +2 more
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- Physical and Chemical Factors Affecting Fermentation in Food Processing
2013Christian Larroche +2 more
semanticscholar +7 more sources
- Fermentation of Food Processing By-Products [PDF]
, 2012 M. Chandrasekaran
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Functional Genomics for Food Fermentation Processes [PDF]
Annual Review of Food Science and Technology, 2010 This review describes recent scientific and technological drivers of food fermentation research. In addition, a number of practical implications of the results of this development will be highlighted. The first part of the manuscript elaborates on the message that genome sequence information gives us an unprecedented view on the biodiversity of ...
J. Hugenholtz, E. J. Smid
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Machine learning-based modeling in food processing applications: State of the art.
Comprehensive Reviews in Food Science and Food Safety, 2022Food processing is a complex, multifaceted problem that requires substantial human interaction to optimize the various process parameters to minimize energy consumption and ensure better-quality products.
M. I. H. Khan +3 more
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2021
Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use.
Ray De Villa +3 more
semanticscholar +1 more source
Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use.
Ray De Villa +3 more
semanticscholar +1 more source
Effect of 3D Printing Conditions and Post-Printing Fermentation in Pearl Millet Fortified Idli.
The Journal of the Science of Food and Agriculture, 2022BACKGROUND 3D printing is an emerging technology finding numerous applications in the development of novel foods to meet personalized and special dietary needs.
V. Raja +2 more
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Recent advances in alleviating food allergenicity through fermentation
Critical reviews in food science and nutrition, 2021The increasing prevalence of food allergies is a significant challenge to global food health and safety. Various strategies have been deployed to decrease the allergenicity of food for preventing and reducing related disorders. Compared to other methods,
Xiaowen Pi +7 more
semanticscholar +1 more source