Results 31 to 40 of about 164,014 (381)
Food waste and food processing waste for biohydrogen production: a review [PDF]
, 2013 Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries.
Abdul Rahman, Nor'aini +3 more
core +1 more source
Sonoprocessing: mechanisms and recent applications of power ultrasound in food
Critical reviews in food science and nutrition, 2023 There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications.
Ahmed Taha +12 more
semanticscholar +1 more source
Applied Biosciences, 2023 The ability of Aspergillus niger strains to support citric acid production using solid-state fermentation of agricultural processing coproducts was examined in this review.
Thomas P. West
doaj +1 more source
Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process [PDF]
, 2017 Deoxynivalenol (DON) is one of the most frequently occurring mycotoxins in wheat crops worldwide and poses a risk to human and animal health due to its wide range of adverse effects.
Marín Sillué, Sònia +3 more
core +2 more sources
Fermentation biotechnology applied to byproducts of the fish processing industry: Nutrition and functionality information [PDF]
BIO Web of ConferencesThe article examines the importance of fermentation in the biotechnology of processing fish processing industry waste for the purpose of food production.
Krotova Olga +5 more
doaj +1 more source
Open Life Sciences, 2021 Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones.
Xia Guanghui +3 more
doaj +1 more source
Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
core +3 more sources
Comprehensive Reviews in Food Science and Food Safety, 2021 Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product.
A. D. Ahnan-Winarno +4 more
semanticscholar +1 more source
MAKANAN ETNIK MELAYU: TEMPOYAK
Jurnal Antropologi: Isu-Isu Sosial Budaya, 2018 Traditional food is considered as one of the identities that makes a nation, and it is caused by the varieties of cultures. Tempoyak (asam durian) is one of the examples of traditional foods, specifically for the Malayan ethnic, and it is widely known in
Amanda Haruminori +2 more
doaj +1 more source
Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]
, 2019 One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana +2 more
core +1 more source