Results 51 to 60 of about 1,737 (194)

Fruit preservation with bioethanol obtained from the fermentation of brewer’s spent grain with Saccharomyces carlsbergensis

Revista Facultad Nacional de Agronomía Medellín, 2020
Brewer’s Spent Grain (BSG) is renewable lignocellulosic biomass generated from the beer brewing process. It serves as a substrate for various biotechnological applications.
Clement Olusola Ogidi, Oluwatobiloba Hannah George, Oluwatoyin Modupe Aladejana, Olu Malomo, Oladiran Famurewa   +4 more
doaj   +1 more source

Evaluation of two microcosm systems for co-treatment of LDPEoxo and lignocellulosic biomass for biochar production

Biomaterials Research, 2021
Background The co-transformation of solid waste of natural and anthropogenic origin can be carried out through solid-state-fermentation systems to obtain bio-products with higher added value and lower environmental impact.
Alejandra Castillo-Toro, Juan F. Mateus-Maldonado, Diana N. Céspedes-Bernal, Leonardo Peña-Carranza, Adriana I. Páez-Morales, Raúl A. Poutou-Piñales, Juan C. Salcedo-Reyes, Lucía A. Díaz-Ariza, Laura C. Castillo-Carvajal, Aura M. Pedroza-Rodríguez, Luis D. Gómez-Méndez   +10 more
doaj   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source

The effects of Baker's yeast (Saccharomyces cerevisiae) on rearing of Heterobranchus longifilis: growth and survival in outdoor concrete tanks [PDF]

, 2012
Heterobranchus longifilis juveniles (93.42 - 147.77g) used for this study were product of an indoor experiment in glass aquaria transferred to outdoor tanks.
Eze, S.S., Ibiyo, L.M.O., Ovie, S.O.
core  

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku, Rakesh Kumar Bachheti, Vikas Rana, Gyanesh Joshi, Archana Bachheti, D. P. Pandey   +5 more
wiley   +1 more source

Uranium bioprecipitation mediated by yeasts utilizing organic phosphorus substrates [PDF]

, 2016
In this research, we have demonstrated the ability of several yeast species to mediate U(VI) biomineralization through uranium phosphate biomineral formation when utilizing an organic source of phosphorus (glycerol 2-phosphate disodium salt hydrate ...
AE Ray, AJ Francis, B Volesky, B Volesky, D Gorman-Lewis, D Langmuir, DA Fowle, DR Lovley, E Soares, F Sakamoto, F Sakamoto, GCJ Irving, Geoffrey Michael Gadd, GM Gadd, GM Gadd, I Llorens, JH Haas, KS Nilgiriwala, L Fernandes, L Newsome, L Sheng, Laszlo Csetenyi, LE Macaskie, LE Macaskie, LE Macaskie, M Fomina, M Fomina, M Fomina, M Kalin, M Paterson-Beedle, MC Yung, MC Yung, P Panak, P Yong, PL Worsham, RJ Martinez, S Aytas, S Sarri, SK Kazy, SL Holland, SL Holland, T Ohnuki, TV Khijniak, V Sivaswamy, X Liang, Xinjin Liang, Y Andres, Y Andres, Z Wei   +48 more
core   +2 more sources

Emerging Techniques for the Extraction and Enzymatic Hydrolysis of Plant Proteins From Waste: An Integrative Review

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
The graphical abstract presents plant protein sources and emerging extraction and enzymatic hydrolysis techniques, highlighting innovative technologies to increase yield, preserve nutritional quality, and generate hydrolysates and bioactive peptides with potential health benefits and sustainable industrial applications. ABSTRACT The growth of the world
Lara Louzada Aguiar, Roberta Soares Cabral, Vinícius Serafim Coelho, Bruna Vieira Nunes, Viviane Dias Medeiros Silva, Gabriel Barbosa de Oliveira, Renata Adriana Labanca, Julio Onesio‐Ferreira Melo, Raquel Linhares Bello de Araújo   +8 more
wiley   +1 more source

Bioprocess Valorization of Brazilian Agro-Industrial Wastes for Enzyme Synthesis in Protease Production

Recycling
Proteases are key biocatalysts widely applied in the food, pharmaceutical, detergent, and environmental industries. One of the most costly steps in large-scale enzyme production is the preparation of the culture medium, making agro-industrial wastes ...
Rhudson Fellipy de Oliveira Almeida, Ivaldo Itabaiana, Maria Alice Zarur Coelho   +2 more
doaj   +1 more source

Lactose fermentation by recombinant Saccharomyces cerevisiae strains [PDF]

, 2008
The development of Saccharomyces cerevisiae strains with the ability to ferment lactose has a high biotechnological interest, particularly for cheese whey bioremediation processes with simultaneous bio-ethanol production. We have developed a flocculent
Domingues, Lucília, Guimarães, Pedro M. R., Teixeira, J. A.   +2 more
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