Results 241 to 250 of about 634,574 (311)

Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis.

Food Chemistry, 2023
Cordyceps militaris (C. militaris) has been approved and widely used in healthy food. The present study aimed to improve the flavor of summer Keemun black tea (KBT) using C. militaris solid-state fermentation.
Yuan-Yuan Zhang, Peng Zhang, Miao-Miao Le, Yan Qi, Zi Yang, Fenglin Hu, Tiejun Ling, Guan‐Hu Bao   +7 more
semanticscholar   +1 more source

Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review

Food reviews international (Print), 2023
The growing interest in plant-based proteins is driven by sustainability concerns and potential adverse reactions to animal protein consumption. Plant proteins, while promising, are known for their inferior digestibility compared to animal counterparts ...
Xiaoyu Feng, Ken Ng, S. Ajlouni, Pangzhen Zhang, Zhongxiang Fang   +4 more
semanticscholar   +1 more source

Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar.

Food Research International, 2021
Shanxi aged vinegar (SAV), a traditional Chinese cereal vinegar, is produced using solid-state fermentation (SSF) technology. Organic acids are the key flavor compounds of vinegar.
Yanfang Wu, Menglei Xia, N. Zhao, Linna Tu, Danni Xue, Xianglong Zhang, Cuimei Zhao, Yang Cheng, Yu Zheng, Min Wang   +9 more
semanticscholar   +1 more source

Biochemical Engineering of Solid-State Fermentation

ChemInform, 2003
AbstractFor Abstract see ChemInform Abstract in Full Text.
Weber, F.J., Oostra, J., Nagel, F.J.I., Schutyser, M.A.I., Hoogschagen, M.J., Rahardjo, Y.S.P., Yang Zhu, Yang, Boom, R.M., Tramper, J., Rinzema, A.   +9 more
openaire   +2 more sources

Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility

, 2021
Solid-state fermentation (SSF) has become an attractive bioprocess with potential application at industrial scale. It can be applied in tandem with agrifood by-products to produce nutraceutical compounds.
Luis O. Cano y Postigo, D. A. Jacobo-Velázquez, Daniel Guajardo-Flores, Luis Eduardo Garcia Amezquita, T. García-Cayuela   +4 more
semanticscholar   +1 more source

Solid‐State Fermentation

ChemInform, 2004
AbstractFor Abstract see ChemInform Abstract in Full Text.
Poonam Nigam, Tim Robinson, Dalel Singh
openaire   +1 more source

Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production.

Journal of Environmental Management, 2021
The present research describes an integral strategy for valorisation of fruit and vegetable discards (FVd) in feeding application, using solid-state fermentation (SSF) and submerged fermentation (SmF), for both solid and liquid fractions obtained during ...
Jone Ibarruri, M. Cebrián, I. Hernández   +2 more
semanticscholar   +1 more source

Recent developments on solid-state fermentation for production of microbial secondary metabolites: Challenges and solutions.

Bioresource Technology, 2020
Microbial secondary metabolites (SMs) are the intermediate or the product of metabolism produced during fermentation process. SMs are produced during stationary phase and play a major role in competition, antagonism and self defence mechanisms.
Vinod Kumar, V. Ahluwalia, S. Saran, J. Kumar, A. Patel, R. Singhania   +5 more
semanticscholar   +1 more source

Effect of solid-state fermentation by three different Bacillus species on composition and protein structure of soybean meal.

The Journal of the Science of Food and Agriculture, 2021
BACKGROUND Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subtilis 10 160 on soybean meal (SBM) was evaluated by examining the nutritional and protein structural ...
Chunhua Dai, Yizhi Hou, Haining Xu, Liurong Huang, M. Dabbour, B. Mintah, Ronghai He, Haile Ma   +7 more
semanticscholar   +1 more source

Solid-State Fermentation

2020
Globally, many byproducts or wastes are produced through diverse food industries. These food industries dispose of their waste in the surroundings; merely a few of them reprocess their waste and use it as functional food ingredients. Fermentation techniques can be adopted as one of the methods to prevail over this waste problem.
Urvashi Srivastava, Zoomi Singh, Pinki Saini   +2 more
openaire   +1 more source