Results 41 to 50 of about 6,827 (162)

Improvement of L-Tryptophan Production in Escherichia coli Using Biosensor-Based, High-Throughput Screening and Metabolic Engineering

Fermentation
The demand for L-tryptophan (L-Trp) has been rapidly increasing across various industries, including pharmaceuticals, food, and animal feed. However, traditional production methods have been unable to efficiently meet this growing demand.
Zhenghao Gao, Fengli Wu, Zhidan Zhang, Xu Zhang, Yuansen Hu, Qinhong Wang, Shuaibing Zhang   +6 more
doaj   +1 more source

Fermentation characteristics of four southern sichuan citrus cultivars

JSFA reports, EarlyView.
Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng, Cong Li, Jun Zhao, Yi Ma, Jiaming Cui, Tian Zheng, Bin Guo, Tong Lin, Chun Yi, Xingyin Zhang   +9 more
wiley   +1 more source

Consortium of Candida utilis, Kluyveromyces marxianus and Saccharomyces cerevisiae Yeasts for Vinasse Fermentation of Agave americana L. Liquor for Biomass Production and Reduction in Chemical Oxygen Demand

Fermentation
The vinasse from Agave americana L. (blue cabuya) liquor has a high concentration of organic matter, nutrients with high chemical oxygen demand (COD), and low pH, properties that give it the potential to generate adverse impact on the environment if ...
Roberto Robles Calderón, Francisco Alcántara Boza, Elmer Benmites-Alfaro, Oscar Tinoco Gómez, Jaqueline Chirre Flores   +4 more
doaj   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Catabolism Mechanism and Growth-Promoting Effect of Xylooligosaccharides in Lactiplantibacillus plantarum Strain B20

Fermentation
Prebiotics are food ingredients that result in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefits upon host health. Xylooligosaccharides (XOS) are prebiotic fibers made from xylan.
Yini Shi, Huan Wang, Zhongke Sun, Zifu Ni, Chengwei Li   +4 more
doaj   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Effect of Sewage Sludge Compost and Urban Pruning Waste on Agronomic Parameters and Wine Composition in Arid Zones Under Climate Change

Fermentation
Soil degradation is caused by climate change and some agricultural practices. The use of compost from organic waste can be a sustainable solution, but poses risks to soil, crops and fruit.
Fernando Sánchez-Suárez, María del Valle Palenzuela, Antonio Rosal, Rafael Andrés Peinado   +3 more
doaj   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Enhanced Antioxidant Properties of Saccharomyces-Fermented Defatted Tenebrio molitor Larvae Extract: A Sustainable Alternative Protein Source

Fermentation
The study aims to evaluate the feasibility of using defatted Tenebrio molitor larvae proteins as substrates in microbial fermentation, targeting the development of high-value products to combat age-related health issues.
Kyung-Yun Kang, Beom-Gyun Jeong, Jeong-Ho Kim, Kyung-Wuk Park   +3 more
doaj   +1 more source

Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva, Consuelo Lúcia Sousa de Lima, Giulia Victória Silva Lima, Angela Maria Miranda Silva, Neirivaldo Cavalcante da Silva, Hervé Louis Ghislain Rogez, Jesus Nazareno Silva de Souza   +6 more
wiley   +1 more source