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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. Khan +3 more
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Physical and Chemical Factors Affecting Fermentation in Food Processing
2013AMORE, ANTONELLA, FARACO, VINCENZA
semanticscholar +4 more sources
2021
La fermentation est l'un des processus biotechnologiques les plus anciens. En effet, elle joue un rôle important car elle permet d’apporter une valeur ajoutée au produit final par l'amélioration de la saveur et de l'arôme grâce à la production des protéines, des acides aminés essentiels et des vitamines.
Adiko, Cho Evelyne Judicaël +2 more
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La fermentation est l'un des processus biotechnologiques les plus anciens. En effet, elle joue un rôle important car elle permet d’apporter une valeur ajoutée au produit final par l'amélioration de la saveur et de l'arôme grâce à la production des protéines, des acides aminés essentiels et des vitamines.
Adiko, Cho Evelyne Judicaël +2 more
openaire +1 more source
Functional Genomics for Food Fermentation Processes
Annual Review of Food Science and Technology, 2010This 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 ...
E J, Smid, J, Hugenholtz
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Trends in Food Science & Technology, 2021
Background Cereal, pulse and oilseed processing by-products, specifically the brans/hulls, are enriched sources of phenolic compounds with antioxidant properties, yet they are typically disregarded as low-value animal feed or waste.
Joy Roasa +3 more
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Background Cereal, pulse and oilseed processing by-products, specifically the brans/hulls, are enriched sources of phenolic compounds with antioxidant properties, yet they are typically disregarded as low-value animal feed or waste.
Joy Roasa +3 more
semanticscholar +1 more source
Novel food processing techniques and application for fermented foods
2023The food industry is one of the largest industries in the globe with a constant desire to meet and surpass its market demand for safe, healthy, preservative-free, and high-quality food products. The quality and safety of fermented foods continue to pose a serious threat to food industries.
Olatunde, Oladipupo Odunayo +11 more
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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
Journal of food microbiology, 2022
Current modern dietary patterns throughout the world have resulted in adverse health implications. On the other hand, current agricultural practices and methods employed in food industries lead to the exploitation of the environment and generate nutrient-
Y. R. Rastogi +8 more
semanticscholar +1 more source
Current modern dietary patterns throughout the world have resulted in adverse health implications. On the other hand, current agricultural practices and methods employed in food industries lead to the exploitation of the environment and generate nutrient-
Y. R. Rastogi +8 more
semanticscholar +1 more source