Results 41 to 50 of about 867,788 (161)

Bio-Based Formulations for Sustainable Applications in Agri-Food-Pharma

Biomolecules, 2021
Currently, there is a strong enduring interest towards obtaining high-value, sustainable bio-based bioactive compounds from natural resources, as there is great demand for these compounds in various market sectors such as agriculture, food, pharma ...
Minaxi Sharma, Rajeev Bhat, Zeba Usmani, David Julian McClements, Pratyoosh Shukla, Vinay B. Raghavendra, Vijai Kumar Gupta   +6 more
doaj   +1 more source

Recent advances in the production of single cell protein from renewable resources and applications

Carbon Resources Conversion
Single Cell Protein (SCP) refers to dry cells of microorganisms, and it constitutes a highly promising and alternative protein source for multiple applications.
Danai Ioanna Koukoumaki, Erminta Tsouko, Seraphim Papanikolaou, Zacharias Ioannou, Panagiota Diamantopoulou, Dimitris Sarris   +5 more
doaj   +1 more source

Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging

Molecules, 2016
A chitosan from biologically obtained chitin was successfully grafted with d,l-lactic acid (LA) in aqueous media using p-toluenesulfonic acid as catalyst to obtain a non-toxic, biodegradable packaging material that was characterized using scanning ...
Laura N. Sandoval, Monserrat López, Elizabeth Montes-Díaz, Andres Espadín, Alberto Tecante, Miquel Gimeno, Keiko Shirai   +6 more
doaj   +1 more source

Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property

Frontiers in Nutrition, 2021
In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures.
Chenchen Ma, Pingping Liu, Ningping Tao, Xichang Wang, Shanggui Deng   +4 more
doaj   +1 more source

Compressed Fluids for Food By-product Biorefinery

, 2020
Food industries produce annually billions of tons of wastes that have become a major concern worldwide. These residues can be valorized by different strategies leading to a sustainable utilization of feedstock. Thus, the biorefinery concept is a promising option to reduce environmental impact with an obvious economic advantage.
openaire   +2 more sources

Effects of cellulase-producing strains on the nutritional and soluble dietary fiber properties of whole wheat flour

Food Science and Human Wellness
Whole wheat flour is a food raw material rich in macronutrients, but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.
Yingli Liu, Shengjie Zhong, Maosi Fan, Zhengkai Wang, Min Cai, Xiaoming Wei, Jing Wang   +6 more
doaj   +1 more source

Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food

Frontiers in Nutrition, 2021
With the constant growth of the human population, the global demand for food is increasing annually. Food security is an arising issue due to decreased resources and massive waste production from the agricultural sector.
Ke Qi Lau, Mohd Redzwan Sabran, Siti Raihanah Shafie   +2 more
doaj   +1 more source

Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

Food Science and Human Wellness
Compared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole
Yingli Liu, Shengjie Zhong, Xiaoming Wei, Maosi Fan, Min Cai, Zhengkai Wang, Jing Wang   +6 more
doaj   +1 more source

Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry

Carbon Resources Conversion
This study reports the valorization of four side-streams derived from the food industry as fermentation media to cultivate edible and medicinal macrofungi of the genera Cyclocybe sp., Ganoderma sp., Grifola sp., Hericium sp., Morchella sp., Pleurotus sp.,
Sotirios Pilafidis, Erminta Tsouko, Glykeria Sougleri, Panagiota Diamantopoulou, Konstantinos Gkatzionis, Zacharias Ioannou, Dimitris Sarris   +6 more
doaj   +1 more source

Food Innovation in the Frame of Circular Economy by Designing Ultra-Processed Foods Optimized for Sustainable Nutrition

Frontiers in Nutrition, 2022
Despite the large debate about the relationship between ultra-processed foods and the prevalence of some diet-related diseases, the innovative potential of various processing technologies has been evidenced in pathways that could lead to modifications of
Francesco Capozzi, Francesco Capozzi
doaj   +1 more source