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Bioresource Technology, 2021
The increase in solid waste has become a common problem and causes environmental pollution worldwide. A green approach to valorise solid waste for sustainable development is required.
Chaitanya Reddy Chilakamarry +6 more
semanticscholar +1 more source
The increase in solid waste has become a common problem and causes environmental pollution worldwide. A green approach to valorise solid waste for sustainable development is required.
Chaitanya Reddy Chilakamarry +6 more
semanticscholar +1 more source
Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review
Food reviews international (Print), 2023The 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 +4 more
semanticscholar +1 more source
Innovative Food Science & Emerging Technologies, 2023
The bioprocessing of pineapple wastes into value-added bioproducts is a sustainable solution. This study examined a novel alternative for producing bioactive compounds using Aspergillus niger GH1 for solid-state fermentation (SSF) of pineapple peel and ...
Sarah L. Paz-Arteaga +7 more
semanticscholar +1 more source
The bioprocessing of pineapple wastes into value-added bioproducts is a sustainable solution. This study examined a novel alternative for producing bioactive compounds using Aspergillus niger GH1 for solid-state fermentation (SSF) of pineapple peel and ...
Sarah L. Paz-Arteaga +7 more
semanticscholar +1 more source
Trends in Food Science & Technology, 2021
Background Cereal, pulse and oilseed processing by-products, specifically the brans/hulls, are enriched sources of phenolic compounds with antioxidant properties, yet they are typically disregarded as low-value animal feed or waste.
Joy Roasa +3 more
semanticscholar +1 more source
Background Cereal, pulse and oilseed processing by-products, specifically the brans/hulls, are enriched sources of phenolic compounds with antioxidant properties, yet they are typically disregarded as low-value animal feed or waste.
Joy Roasa +3 more
semanticscholar +1 more source
ChemInform, 2004
AbstractFor Abstract see ChemInform Abstract in Full Text.
Poonam Nigam, Tim Robinson, Dalel Singh
openaire +1 more source
AbstractFor Abstract see ChemInform Abstract in Full Text.
Poonam Nigam, Tim Robinson, Dalel Singh
openaire +1 more source
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 +5 more
semanticscholar +1 more source
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 +5 more
semanticscholar +1 more source
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 +2 more
openaire +1 more source
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 +2 more
openaire +1 more source
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 +7 more
semanticscholar +1 more source
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 +7 more
semanticscholar +1 more source
Biochemical Engineering of Solid-State Fermentation
ChemInform, 2003AbstractFor Abstract see ChemInform Abstract in Full Text.
Weber, F.J. +9 more
openaire +2 more sources
2014
Cheese is a solid state fermentation and, in smear cheeses, the surface microflora a biofilm. Both these modes of growth have been the subject of increasing interest and renewed research. Looking at cheese from these perspectives may offer new tools and new insights.
Glassey J, Ward AC
openaire +2 more sources
Cheese is a solid state fermentation and, in smear cheeses, the surface microflora a biofilm. Both these modes of growth have been the subject of increasing interest and renewed research. Looking at cheese from these perspectives may offer new tools and new insights.
Glassey J, Ward AC
openaire +2 more sources