Results 31 to 40 of about 2,690,812 (395)
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
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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
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
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Olive oil by-product as functional ingredient in bakery products [PDF]
Food Research International, 131, 108940 (2020), 2020 By-products represent a major disposal problem for the food industry, but they are also promising sources of bioactive compounds. Olive pomace, one of the main by-products of olive oil production, is a potential low-cost, phenol-rich ingredient for the formulation of functional food.
arxiv +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
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
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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
Non-spectroscopic sensing enabled by electro-optical reservoir computer [PDF]
Optical Material Express 2022, 2022 A fully bio-inspired apparatus to perform non-spectroscopic sensing to discriminate, and determine the constituent concentrations of a chemical mixture is proposed. Here, fully bio-inspired means that it is comprised of a biomimetic sensor and a neuromorphic signal processor.
arxiv +1 more source
Frontiers in Plant Science, 2021 Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter
D. Kasote +7 more
semanticscholar +1 more source