Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein-and polyphenol-rich matrices
E Trossolo, AZA Tlais, S Tonini, P Filannino… - Food Research …, 2025 - Elsevier
This study aimed to generate new functional ingredients from microalgae and wine pomace
through starter-assisted fermentation. Five lactic acid bacteria (LAB) and five yeasts were …
through starter-assisted fermentation. Five lactic acid bacteria (LAB) and five yeasts were …
Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates
HP Rajendhran, VK Vaidyanathan… - … Journal of Food …, 2024 - Wiley Online Library
This study is aimed at investigating the reutilizing of gluten protein from the wheat
processing industry by Bacillus subtilis MTCC 2423 protease to obtain gluten hydrolysates …
processing industry by Bacillus subtilis MTCC 2423 protease to obtain gluten hydrolysates …