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Microalgae-Derived Pigments for the Food Industry

Marine Drugs, 2023
In the food industry, manufacturers and customers have paid more attention to natural pigments instead of the synthetic counterparts for their excellent coloring ability and healthy properties.
Han Sun, Yu-xia Wang, Yongjin He, Bin Liu, H. Mou, F. Chen, Shufang Yang   +6 more
semanticscholar   +1 more source

Application of Agri-Food By-Products in the Food Industry

Agriculture, 2023
Every year, the global food industry produces a significant number of wastes and by-products from a variety of sources. By-products from the food-processing sector are produced in large quantities, and because of their undesirable qualities, they are ...
R. Rațu, I. Veleșcu, Florina Stoica, A. Usturoi, V. Arsenoaia, I. Crivei, A. Postolache, F. Lipșa, F. Filipov, A. Florea, M. Chițea, I. Brumă   +11 more
semanticscholar   +1 more source

The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review

Frontiers in Nutrition, 2022
Chlorogenic acid (CGA), also known as coffee tannic acid and 3-caffeoylquinic acid, is a water-soluble polyphenolic phenylacrylate compound produced by plants through the shikimic acid pathway during aerobic respiration.
Liang Wang, Xiaoqi Pan, Lishi Jiang, Y. Chu, Song Gao, Xingyue Jiang, Yuhui Zhang, Yan Chen, Shajie Luo, Cheng Peng   +9 more
semanticscholar   +1 more source

Enzyme Technology in the Food Industry: Molecular Mechanisms, Applications, and Sustainable Innovations. [PDF]

Food Sci Nutr
Siddikey F, Jahan MI, Hormoni, Hasan MT, Nishi NJ, Hasan SMK, Rahman N, Al Faik MA, Hossain MA.   +8 more
europepmc   +3 more sources

Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry

Foods, 2023
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment.
N. Nirmal, Anandu Chandra Khanashyam, Anjaly Shanker Mundanat, K. Shah, Karthik Sajith Babu, P. Thorakkattu, Fahad Al‐Asmari, R. Pandiselvam   +7 more
semanticscholar   +1 more source

Bioinspired asymmetric amphiphilic surface for triboelectric enhanced efficient water harvesting

Nature Communications, 2022
The effective acquisition of clean water from atmospheric water offers a potential sustainable solution for increasing global water shortages. Here, authors developed a bioinspired asymmetric amphiphilic surface incorporating self-driven triboelectric ...
Song Zhang, Mingchao Chi, Jilong Mo, Tao Liu, Yanhua Liu, Qiu Fu, Jinlong Wang, Bin Luo, Ying Qin, Shuangfei Wang, Shuangxi Nie   +10 more
doaj   +1 more source

STUDY OF ZONED VARIETIES OF FRUIT AND VEGETABLE PRODUCTS FOR THE DEVELOPMENT OF TECHNOLOGIES FOR OBTAINING BIOECOLOGICAL PRODUCTS WITH FUNCTIONAL PROPERTIES

Алматы технологиялық университетінің хабаршысы, 2022
This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the ...
M. T. VELYAMOV, A. B. OSPANOV, I. POTOROCO, S. M. VELYAMOV, L. A. KURASOVA, A. B. TAGAYEVA, A. Z. SARSENOVA, A. E. KAYIRBAEVA, N. A. SADYKOVA   +8 more
doaj   +1 more source

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Frontiers in Bioengineering and Biotechnology, 2021
Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry.
Yaqi Wang, Jiangtao Wu, Mengxin Lv, Zhen Shao, Meluleki Hungwe, Jinju Wang, Xiaojia Bai, Jingli Xie, Yanping Wang, Weitao Geng   +9 more
semanticscholar   +1 more source

Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry

Foods, 2022
A novel alternative to synthetic preservatives is the use of natural products such as essential oil (EO) as a natural food-grade preservative. EOs are Generally Recognized as Safe (GRAS), so they could be considered an alternative way to increase the ...
Manasweeta Angane, S. Swift, Kang Huang, C. Butts, S. Quek   +4 more
semanticscholar   +1 more source

An overview of fermentation in the food industry - looking back from a new perspective

Bioresources and Bioprocessing, 2023
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits.
S. Siddiqui, Z. Erol, Jerina Rugji, F. Taşçı, H. Kahraman, Valeria Toppi, Laura Musa, Giacomo Di Giacinto, N. A. Bahmid, Mohammad Mehdizadeh, R. Castro‐Muñoz   +10 more
semanticscholar   +1 more source