Results 231 to 240 of about 453,163 (319)

Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius. [PDF]

J Food Sci Technol, 2022
Barros RGC, Pereira UC, Andrade JKS, Nogueira JP, de Oliveira CS, Narain N.   +5 more
europepmc   +1 more source

Disentangling conservation asymmetries through socio‐economic transboundary factors across the Alto Paraná Atlantic Forest of South America

People and Nature, Volume 8, Issue 5, Page 1328-1348, May 2026.
Abstract Ecoregions are often defined based on homogeneous biophysical and ecological conditions and are optimal spatial units for designing conservation strategies. However, transboundary ecoregions such as the Alto Paraná Atlantic Forest (APAF) experience asymmetrical conservation outcomes, understood here as cross‐border differences, resulting from ...
Lía Montti, N. Ignacio Gasparri, Ahuvit Trumper, Claudia Amicone, Alberto Anticoli, Sarah L. Burns, Sergio Casertano, Ana Eleuterio, Marie‐Joe Gennerich, Lukas Giessen, M. Virginia González, Manuel Santos Silva, Fabricio Vázquez, Santiago J. E. Velazco, Alberto Yanosky, Gustavo A. Zurita, María Piquer‐Rodríguez   +16 more
wiley   +1 more source

Bioconversion of mango peels into itaconic acid through submerged fermentation and statistical optimization of parameters through response surface methodology. [PDF]

PeerJ
Saeed S, Ahmed S, Qureshi F, Yasin MS, Waseem R, Mehmood T.   +5 more
europepmc   +1 more source

A Review of Metal–Organic Framework (MOF) Based Active Food Packaging: Materials Selection, Cellulose Matrices Current Advances, Synthesis and Characterizations

Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.
Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely, Young‐Teck Kim, Haibo Huang, Novitri Hastuti, Su Jung Hong   +4 more
wiley   +1 more source

Statistical optimization of pectinases from thermophilic Aspergillus fumigatus BT-4 employing response surface methodology through submerged fermentation using agricultural wastes. [PDF]

BMC Biotechnol
Ali I, Abdullah R, Saqib S, Nisar K, Kaleem A, Iqtedar M, Iqbal I, Chen X.   +7 more
europepmc   +1 more source

Highly Variable Methane Production and Fluxes in a Hypereutrophic Lake Despite Uniform Bathymetry and Sediment Chemistry

Journal of Geophysical Research: Biogeosciences, Volume 131, Issue 5, May 2026.
Abstract Hypereutrophic lakes support high sedimentation of labile organic carbon, promoting sediment anoxia and GHG potential production. Lakes with complex morphometry exhibit extensive spatial heterogeneity in sediment methane (CH4) and carbon dioxide CO2 dynamics. We wondered: do lakes with uniform bathymetry show low spatial variation in sediments'
Emma Polauke, Jonas Stage Sø, Kaj Sand‐Jensen, Kasper Reitzel, Theis Kragh   +4 more
wiley   +1 more source

Levan Production by Suhomyces kilbournensis Using Sugarcane Molasses as a Carbon Source in Submerged Fermentation. [PDF]

Molecules
González-Torres M, Hernández-Rosas F, Pacheco N, Salinas-Ruiz J, Herrera-Corredor JA, Hernández-Martínez R.   +5 more
europepmc   +1 more source

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT 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 ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source