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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
Influence of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods [PDF]
, 2016 Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico- chemical and ...
Afoakwa, Emmanuel Ohene +4 more
core +3 more sources
Maggot Production in Various Organic Wastes (Vegetables, Fruits, Food Processing Industries): Potential as Alternative Feed Substitutes for Fish Meal [PDF]
, 2022 Maggot is an alternative to fish meal because it has a fairly high protein content, is easy to cultivate and is able to decompose organic waste into its own food.
E. Mirwandhono +2 more
core +1 more source
Role of Lipids in Food Flavor Generation
Molecules, 2022 Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking ...
F. Shahidi, A. Hossain
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2020 Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods.
Sofie Rousseau +4 more
semanticscholar +1 more source
Food safety considerations in the production of traditional fermented products : Japanese rice koji and miso [PDF]
, 2023 While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso
Allwood, Joanne +3 more
core +2 more sources
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
Nigerian Indigenous Fermented Foods: Processes and Prospects [PDF]
, 2013 The deliberate fermentation of foods by man predates written history and is possibly the oldest method of preserving perishable foods. Evidence suggests that fermented foods were consumed 7,000 years ago in Babylon (Battcock and Aza-Ali, 1998). Scientist speculates that our ancestors possibly discovered fermentation by accident and continued to use the
Bello Mainuna +3 more
openaire +3 more sources
Microbial Diversity and Safety in Fermented Beverages [PDF]
, 2022 For thousands of years, humans have exploited the natural process of fermentation of various foods to preserve them, and to enjoy the changes in the sensory characteristics that could be produced.
Chaves-Lopez C., Cordero-Bueso G.
core +1 more source
Foods, 2021 Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized.
Lihua Liu +5 more
doaj +1 more source