Results 51 to 60 of about 534 (128)

Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety

Journal of Food Science, Volume 89, Issue 12, Page 10344-10362, December 2024.
Abstract Currently, plant‐based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra‐processed plant‐based analogs are subjected to acquire the characteristics of animal‐derived products might result in the opposite effect, producing unhealthy ultra‐processed foods.
Jose M. Martín‐Miguélez, Irene Martín, Alberto González‐Mohíno, Lary Souza Olegario, Belén Peromingo, Josué Delgado   +5 more
wiley   +1 more source

Identification of Four Entamoeba histolytica Organellar DNA Polymerases of the Family B and Cellular Localization of the Ehodp1 Gene and EhODP1 Protein

BioMed Research International, Volume 2010, Issue 1, 2010., 2010
We report the identification of a family of four active genes (Ehodp1, Ehodp2, Ehodp3, and Ehodp4) encoding putative DNA polymerases in Entamoeba histolytica, the protozoan parasite responsible of human amoebiasis. The four Ehodp genes show similarity to DNA polymerases encoded in fungi and plant mitochondrial plasmids.
María Esther Herrera-Aguirre, Juan Pedro Luna-Arias, María Luisa Labra-Barrios, Esther Orozco, Isaac K. O. Cann   +4 more
wiley   +1 more source

New strategy for the biosynthesis of alternative feed protein: Single‐cell protein production from straw‐based biomass

GCB Bioenergy, Volume 16, Issue 2, February 2024.
Agricultural straw, a kind of high carbon content biomass that is difficult to utilize and at the same time extremely productive, its high‐value utilization has not been effectively solved for a long time. Microbial single‐cell proteins are considered to be an effective means to solve the shortage of protein resources.
Zherui Zhang, Xiaoyi Chen, Le Gao
wiley   +1 more source

From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia

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, Nabila Rodriguez-Valeron, Mikel Olaizola Garcia, Diego Prado Vásquez, Pia M. Sörensen, Rasmus Munk, Jay D. Keasling   +6 more
openaire   +4 more sources

Optimization of Aqueous Enzymatic Extraction Process and Functional Characterization of Neurospora intermedia Fermented-tempeh Oil

Shipin gongye ke-ji
In this study, Neurospora intermedia HJ 2022-06 was used for the solid-state fermentation of soybeans, following which the tempeh oil was extracted using an alkaline protease-assisted aqueous enzymatic method.
Yixia JIN, Jiaojiao ZHANG, Kang ZHAI, Mingsheng DONG   +3 more
doaj   +1 more source

Characterization of two new plasmid DNAs found in mitochondria of wild-type Neurospora intermedia strains [PDF]

Nucleic Acids Research, 1982
Mitochondria from two Neurospora intermedia strains (P4O5-Labelle and Fiji N6-6) were found to contain plasmid DNAs in addition to the standard mitochondrial DNA species. The plasmid DNAs consist of monomeric circles (4.1-4.3 kbp and 5.2-5.3 kbp for Labelle and Fiji, respectively) and oligomers in which monomers are organized as head-to-tail repeats ...
L L, Stohl, R A, Collins, M D, Cole, A M, Lambowitz   +3 more
openaire   +2 more sources

The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production

Frontiers in Sustainable Food Systems
Cheese whey is an industrial by-product that is generated in excess during the cheese production process in the dairy industry. Despite the potential utility of whey, it continues to pose environmental threats in the industry.
Burcu Kaya, Burcu Kaya, E. R. Kanishka B. Wijayarathna, Yonca Karagül Yüceer, Swarnima Agnihotri, Mohammad J. Taherzadeh, Taner Sar   +6 more
doaj   +1 more source

Multipurpose, Integrated 2nd Generation Biorefineries

, 2016
BioMed Research International, Volume 2016, Issue 1, 2016.
Alberto Scoma, Lorenzo Bertin, Maria A. M. Reis, Michael Kornaros, Marta Coma   +4 more
wiley   +1 more source

Preparations of Tasty Improved Defatted Soybean Ontjoms(Fermented Products with Neurospora intermedia).

Food Science and Technology Research, 1999
To more fully utilize defatted soybeans (DSB) as a food, various defatted soybean ontjoms (DSB ontjoms, fermented DSB with Neurospora intermedia) were prepared. The taste of DSB ontjoms was remarkably improved by adding 10% peanuts or 20% glandless cottonseeds (GLCS) to DSB.
Masako MATSUO, Yoshiko YUMOTO
openaire   +2 more sources

Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi

Fungal Biology and Biotechnology, 2018
Background Currently around one billion people in the world do not have access to a diet which provides enough protein and energy. However, the production of one of the main sources of protein, animal meat, causes severe impacts on the environment.
Pedro F. Souza Filho, Ramkumar B. Nair, Dan Andersson, Patrik R. Lennartsson, Mohammad J. Taherzadeh   +4 more
doaj   +1 more source