Results 111 to 120 of about 51,055 (265)

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Measurement of Volatile Fatty Acids in Silage through Odors with Nanomechanical Sensors. [PDF]

Biosensors (Basel), 2023
Minami K, Kobayashi H, Matoba M, Kamiya Y, Maji S, Nemoto T, Tohno M, Nakakubo R, Yoshikawa G.   +8 more
europepmc   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

Food Biomacromolecules, EarlyView.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad   +3 more
wiley   +1 more source

Recent advances in polyhydroxyalkanoate production from volatile fatty acids derived from food waste fermentation. [PDF]

Front Microbiol
Tao X, Liu S, Lv L, Sun L, Zhang G, Liang J, Zou W.   +6 more
europepmc   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Integrated anaerobic membrane bioreactor-yeast biorefinery for co-production of hydrogen, volatile fatty acids, and microbial oil from food waste. [PDF]

Sci Rep
Sukphun P, Jutaporn P, Reungsang A.
europepmc   +1 more source

Donnan Dialysis for Recovering Ammonium from Fermentation Solutions Rich in Volatile Fatty Acids. [PDF]

Membranes (Basel), 2023
Barros KS, Carvalheira M, Marreiros BC, Reis MAM, Crespo JG, Pérez-Herranz V, Velizarov S.   +6 more
europepmc   +1 more source

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Volatile fatty acids recovery from thermophilic acidogenic fermentation using hydrophobic deep eutectic solvents. [PDF]

J Biol Eng
Liu C, Zhang X, Qiao Q, Wang Z, Shao Q, Shi J.   +5 more
europepmc   +1 more source