Results 21 to 30 of about 54,913 (176)
The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs [PDF]
Frontiers in Microbiology, 2023 Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat.
Hosam Elhalis +5 more
doaj +2 more sources
From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia [PDF]
International Journal of Gastronomy and Food Science, 2023 Fermentation is a powerful tool for enhancing flavor, improving sustainability, and expanding creative possibilities in the kitchen. However, most fermentations done in gastronomic contexts are restricted to a small set of readily available microbial species.
Vayu Maini Rekdal +6 more
openaire +4 more sources
Modelling the odor profile of fungal Solid-State Fermentation [PDF]
npj Science of FoodThe sensory properties of alternative proteins are key to consumer acceptance, yet the processes shaping their odor remain unclear. Solid-state fermentation (SSF), a promising method for producing alternative proteins from agro-industrial by-products ...
Juan F. Sandoval +5 more
doaj +2 more sources
Evaluation of broiler chickens’ digestibility of Neurospora intermedia biomass
Poultry Science, 2019 A total of 70 broiler chickens were used to evaluate the apparent ileal digestibility coefficient (AIDC) of protein and amino acids, and apparent digestibility coefficient (ADC) of energy in the protein rich Fungal Biomass of Neurospora intermedia (FBN) obtained from bioethanol production. The chickens were housed in 10 pens with seven chickens per pen
Mehdi Rezaei +3 more
openaire +3 more sources
FermentationWith the rapid growth of the population and the economy, environmental and health issues caused by animal protein consumption have received increasing attention.
Chengzhen Hong +11 more
doaj +2 more sources
Mechanism study of silver nanoparticle production using Neurospora intermedia. [PDF]
IET Nanobiotechnol, 2017 Elucidation of the molecular mechanism of silver nanoparticle (AgNP) synthesis is necessary to control nanoparticle size, shape, and monodispersity. In this study, the mechanism of AgNP formation by Neurospora intermedia was investigated.
Hamedi S +3 more
europepmc +4 more sources
Neurospora 2021 - Program and Abstracts [PDF]
, 2021 Neurospora 2021 - Program and ...
Neurospora Conference
core +1 more source
Neurospora 2023 - Program and Abstracts [PDF]
, 2023 Neurospora 2023 - Program and ...
Neurospora Conference
core +1 more source
Fermentation, 2022 The fermentation of fruit processing residuals (FPRs) with filamentous fungi can provide protein-rich food products. However, FPRs that contain bioactive compounds with antimicrobial properties present a major challenge.
Gülru Bulkan +5 more
doaj +1 more source
Co-Production of Mycoprotein, Carotenoids, and B Vitamins From Cheese Whey by Neurospora intermedia. [PDF]
J Food SciABSTRACT Cheese whey, a nutrient‐rich dairy byproduct that requires management due to its high organic load, was valorized using an integrated biorefinery platform with the edible fungus Neurospora intermedia to simultaneously ...
Dianatdar F +2 more
europepmc +4 more sources