Results 51 to 60 of about 1,770,044 (220)

When Two Dimensions Matter: A Critical Review of Recent Comprehensive Two‐Dimensional Gas Chromatography Applications in Food Analysis

ChemFoodChem, EarlyView.
Comprehensive two‐dimensional gas chromatography (GC×GC) is gaining importance in food analysis, particularly for volatile and aroma‐related compounds. This review examines recent applications across plant‐, animal‐, and other food matrices, revealing trends in sample preparation, column selection, modulation and detection, while highlighting ...
Ana Jano, Alba Bautista, Ana M. Ares, José Bernal   +3 more
wiley   +1 more source

Enhancing Single-Cell Protein Yield Through Grass-Based Substrates: A Study of Lolium perenne and Kluyveromyces marxianus

Fermentation
This study evaluated Lolium perenne press juice as a sustainable substrate for Single-Cell Protein (SCP) production using Kluyveromyces marxianus. Key fermentation parameters were systematically optimized, including microbial reduction, dilution ratios ...
Tianyi Guo, Joshua Bode, Katrin Kuka, Nils Tippkötter   +3 more
doaj   +1 more source

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

Food Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +2 more
wiley   +1 more source

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

Recent Advances in Microbial Fermentation in Foods and Beverages

The interest in food microbial fermentation has progressively increased in recent decades. This Special Issue collected original research and review articles dealing with the use of microbial cultures aimed at improving the organoleptic and nutritional ...
Massimo Iorizzo, Paventi, G., Gianluca Paventi, Iorizzo, M.   +3 more
core   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 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

From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages

, 2022
The aim of the present study was to investigate the feasibly of using traditional milk kefir grains for the production of water kefir-like beverages and assess the changes in the physicochemical characteristics and the microbial populations of the ...
Marina Papadelli, Ioanna Ntaikou, Dimitris Tzavaras   +2 more
core   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 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