Protein hydrolysates in cell culture: Toward multi‐omics characterization
While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source
Non-Thermal Processing Technologies in Food Industries. [PDF]
Yuan X +6 more
europepmc +1 more source
Functional and Bioactive Properties of Fermented Microalgae and Their Biomass for Health Applications. [PDF]
Kavak AE, Dertli E.
europepmc +1 more source
Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications. [PDF]
Hwang YH +6 more
europepmc +1 more source
Nanoparticle-assisted structural tailoring of trehalose lipid biosynthesis by <i>Rhodococcus erythropolis</i> WJ-2. [PDF]
Meng Y +6 more
europepmc +1 more source
The Use of Edible Insect Species Tenebrio molitor (Mealworm), Acheta domesticus (House Cricket), and Hermetia illucens (Black Soldier Fly) in the Food Industry: Nutritional Value, Safety Profile, and Consumer Acceptance. [PDF]
Cankaya S, Mortaş H.
europepmc +1 more source
Biological Deacidification and High-Value Transformation of Acidic Citrus Pulp by Multi-Microbial Fermentation. [PDF]
Xian W +6 more
europepmc +1 more source
Microbial Treatment of Wastewater Contaminated by Lipids
openaire +1 more source
Comparison of microbial food lipids to common food lipids
Barth Dorothee +5 more
openaire +2 more sources

