Results 21 to 30 of about 734 (168)
Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]
Compr Rev Food Sci Food SafABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Özpınar FB +4 more
europepmc +2 more sources
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 +5 more sources
Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentation [PDF]
npj Science of FoodThe growing demand for sustainable, high-quality protein sources is driving the development of novel foods. In this study, the underexplored combination of surplus bread crusts (BC), a major source of food waste, and perennial ryegrass (PRG), a ...
Juan F. Sandoval +5 more
doaj +2 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
Life-history ofNeurospora intermedia in a sugar cane field [PDF]
Journal of Biosciences, 1996 The life-history ofNeurospora in nature has remained largely unknown. The present study attempts to remedy this. The following conclusions are based on observation ofNeurospora on fire-scorched sugar cane in agricultural fields, and reconstruction experiments using a colour mutant to inoculate sugar cane burned in the laboratory. The fungus persists in
Pandit, Alka, Maheshwari, Ramesh
openaire +3 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
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
Tạp chí Khoa học Đại học Cần Thơ, 2021 Nghiên cứu được thực hiện với mục đích phân lập và nhận diện các dòng nấm mốc hiện diện trên bề mặt hai loại bưởi thường trồng ở Đồng bằng sông Cửu Long là bưởi Da xanh và bưởi Năm Roi. Kết quả cho thấy cả hai loại bưởi đều có tần suất phân lập nấm cao,
Huỳnh Ngọc Thanh Tâm +2 more
doaj +3 more sources
Agricultural wastes for brine shrimp Artemia production: A review
Reviews in Aquaculture, Volume 15, Issue 3, Page 1159-1178, June 2023., 2023 Abstract An increasing global population has meant aquaculture, one of the fastest growing food industry sectors, faces significant sustainability challenges as it tries to address the rising global protein demand. In many sectors, production is underpinned by fishmeal as dietary ingredient, but this is a finite resource with competing users from the ...
Nepheronia Jumalon Ogburn +6 more
wiley +1 more source