Results 131 to 140 of about 104,574 (275)
Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT Fungal polysaccharides (FPs) represent a diverse class of bioactive macromolecules widely studied for their nutritional, therapeutic, and biotechnological value. This review synthesizes recent advances (2020–2025) in the structural characterization, biological functions, and translational potential of FPs.
Muhammad Aaqil +6 more
wiley +1 more source
Biotechnology for Biofuels, 2017 Background The thermotolerant yeast Kluyveromyces marxianus shows promise as an industrial host for the biochemical production of fuels and chemicals. Wild-type strains are known to ferment high titers of ethanol and can effectively convert a wide range ...
Ann-Kathrin Löbs +4 more
doaj +1 more source
Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between
Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha +5 more
wiley +1 more source
Трансформация экосистемThe prospects of introducing a circular economic model for optimizing the techno-ecosystems of the pulp and paper industry (PPI) in the North-West of the Russian Federation are investigated.
O. I. Bolotnikova +2 more
doaj +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 +16 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos +1 more
wiley +1 more source
Site directed mutagenesis and purification of the cDNA for human class I aldehyde dehydrogenase : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science at Massey University [PDF]
, 1998 Aldehyde dehydrogenase (ALDH) is a key enzyme of alcohol metabolism, removing acetaldehyde which is formed as a product of the alcohol dehydrogenase reaction.
Wansbrough, Erin M
core
Emerging Technologies for Biobutanol Production via Syngas Fermentation
GCB Bioenergy, Volume 18, Issue 5, May 2026.Biobutanol production from syngas is promising but limited by microbial energy conservation and gas–liquid mass transfer. This review integrates advances in cultivation control and bioreactor engineering with next‐generation biological tools including metabolic rewiring, co‐cultivation and chain elongation, and electro‐fermentation to enable carbon ...
Xuemei Wang +3 more
wiley +1 more source
GCB Bioenergy, Volume 18, Issue 5, May 2026.This study demonstrates, for the first time, the expression of the cooS gene during composting, confirming microbial CO production under mesophilic conditions. The results highlight composting as a novel waste‐to‐biochemicals process, offering a sustainable, low‐carbon pathway for generating carbon monoxide via bacterial CO dehydrogenase activity ...
Karolina Sobieraj +2 more
wiley +1 more source