Results 51 to 60 of about 14,922 (185)
Assessment of the Dyeing Properties of the Pigments Produced by Talaromyces spp.
Journal of Fungi, 2017 The high production yields of pigments by Talaromyces spp. and their high thermal stability have implied that industrial application interests may emerge in the food and textile industries, as they both involve subjecting the colourants to high ...
Lourdes Morales-Oyervides +4 more
doaj +1 more source
Synthetic Biology and Food: Applications and Prospects
Food Bioengineering, EarlyView.Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley +1 more source
Influence of the Nutrients on the Biomass and Pigment Production of Chlorociboria aeruginascens
Journal of Fungi, 2019 The blue-green pigment xylindein, produced by the soft rot fungus Chlorociboria aeruginascens, is of considerable interest for various applications such as the veneer industry or organic semiconductors.
Stephanie Stange +5 more
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Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Seaweed Calliblepharis jubata and Fucus vesiculosus Pigments: Anti-Dermatophytic Activity
Applied SciencesSeaweeds have been explored as a natural resource of compounds of interest due to their bioactivities. Although many studies report the interest and the application of seaweeds in various areas, from food or human health to the economy, these data mostly
Louisa Gomes +4 more
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Food Biomacromolecules, EarlyView.Agar xerogel was used to immobilize cellulase. Properties of partially purified cellulase from Aspergillus foetidus and commercial cellulase were compared after immobilization. Abstract This research study is a comparative study of the characteristics of partially purified cellulase produced from Aspergillus foetidus through solid‐state fermentation ...
Bhaskar Jyoti Kalita, Nandan Sit
wiley +1 more source
Food Biomacromolecules, EarlyView.Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran +4 more
wiley +1 more source
Microbial BiotechnologyFungal pigments, particularly anthraquinones, play critical roles in food industrial applications due to their vivid hues and bioactive properties. Despite their significance, the functional mechanisms underlying pigment variation and their natural ...
Donglou Wang +8 more
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Food Biomacromolecules, EarlyView.Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj +8 more
wiley +1 more source
Microorganisms, 2019 Marine-derived fungi that inhabit severe changing environments have gained increasing interest for their ability to produce structurally unique natural products.
Mekala Venkatachalam +5 more
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