Results 51 to 60 of about 54,681 (271)

Identifying microbial proteins and changes in proteome in spontaneously fermented pulse protein isolates

Food Chemistry: Molecular Sciences
Pulses are a sustainable source of plant-based proteins, but they often fall short in terms of sensory attributes and functionality. Fermentation has been investigated as a natural food processing method to address these limitations.
Prem Prakash Das, Caishuang Xu, Yuping Lu, Enyu Liu, Zahra Jafarian, Takuji Tanaka, Darren Korber, Michael Nickerson, Nandhakishore Rajagopalan   +8 more
doaj   +1 more source

Myrcene‐Based Tailored Co‐Polymers as Active Pharmaceutical Excipients: Bio‐Based Solutions for Mucoadhesive Excipients

Advanced Functional Materials, EarlyView.
Mucoadhesive amphiphilic block and statistical copolymers were synthesized via Reversible Addition–Fragmentation Chain Transfer polymerization from bio‐sourced myrcene and polyethylene glycol methacrylate. The resulting polymers exhibit narrow molar‐mass distributions, high regioselectivity, well‐defined microstructures, and tend to self‐assemble into ...
David Gintsburg, Selin Görkem Sari, Lana Molnar, Annabelle Knoll, Effrosyni‐Maria Kosti, Anna Seybold, Gozde Deveci, Nico Bruns, Andreas Bernkop‐Schnürch, Gergely Kali   +9 more
wiley   +1 more source

Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation

Foods
In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected.
Andrea Marcelli, Andrea Osimani, Lucia Aquilanti   +2 more
doaj   +1 more source

The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis

This study investigated the influence of Bacillus subtilis fermentation on the composition of phenolic substances and antioxidant activity in cornmeal.
Mengxiang Gao, Ping Zhang, Suo Chen, Tong Gu, Jialan Zhang, Jinsong Wang, Li Li   +6 more
core   +1 more source

Process Optimization and Quality Improvement of Fermented Foods and Beverages

Foods
The optimization of production processes and the evolution of microbial fermentation techniques have significantly contributed to the advancement of modern food processing [...]
Tiziana Di Renzo, Anna Reale
openaire   +3 more sources

Utilization of food waste products by fermentation processes

Current Opinion in Biotechnology, 2013
[No Abstract Available]
Tırpancı Sivri, Göksel, Coşkun, Fatma, Barut Gök, Sıla   +2 more
openaire   +1 more source

Sustainable Electrochemical Synthesis of High‐Quality MXenes: Mechanistic Insights, Applications, Challenges, and Technological Prospects

Advanced Functional Materials, EarlyView.
Electrochemical etching provides an eco‐friendly alternative to hazardous HF methods for MXene production. This approach facilitates the selective isolation of the A‐layer from MAX phases with tunable surface terminations. Controlling voltage, electrolytes, temperature, and duration enables the optimal structural integrity. Nevertheless, existing scale
Jagdeep Singh, Madhusudhana M Devadiga, Santosh K. Tiwari, AS Dhaliwal, Gurpreet Singh Selopal   +4 more
wiley   +1 more source

Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas

Molecules, 2019
Pomegranate peel pectin is an important acidic anionic plant polysaccharide which can be used as a natural emulsifier. In order to study its emulsifying properties, this paper systematically analyses pomegranate peel pectin samples from Chinese Xinjiang,
Hu Zhuang, Shang Chu, Ping Wang, Bin Zhou, Lingyu Han, Xiongwei Yu, Qinli Fu, Shugang Li   +7 more
doaj   +1 more source

Coagulative Granular Hydrogels with an Enzyme Catalyzed Fibrin Network for Endogenous Tissue Regeneration

Advanced Healthcare Materials, EarlyView.
Coagulative granular hydrogels are composed of packed thrombin‐functionalized microgels that catalyze the conversion of fibrinogen into a secondary fibrin network, filling the interstitial voids. This bio‐inspired approach stabilizes the biomaterial to match the robustness of bulk hydrogels without compromising injectability, mimicking the initial ...
Zhipeng Deng, Camila B. Tovani, Simona Bianco, Gianni Comandini, Aya Elghajiji, Mina Aleemardani, Roxana Moscalu, Jeremie Zappia, Bianca Fernandes, Olivia Annett, Chrissy L. Hammond, Jason Wong, Dave J. Adams, Fabrizio Scarpa, Michael R. Whitehouse, Annela M. Seddon, James P. K. Armstrong   +16 more
wiley   +1 more source

Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability

Foods
Mounting volumes of fruit processing by-products pose an environmental challenge, yet these wastes harbor rich polyphenol reservoirs locked within plant cell walls.
Doheon Kim, Uyory Choe, Young-Jin Park
doaj   +1 more source