The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
Consumers are increasingly demanding foods that are more ethical, sustainable and
nutritious to improve the health of themselves and the planet. The food industry is currently …
nutritious to improve the health of themselves and the planet. The food industry is currently …
The amazing potential of fungi: 50 ways we can exploit fungi industrially
Fungi are an understudied, biotechnologically valuable group of organisms. Due to the
immense range of habitats that fungi inhabit, and the consequent need to compete against a …
immense range of habitats that fungi inhabit, and the consequent need to compete against a …
Fermented foods in a global age: East meets West
Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …
diet in nearly every culture on every continent. These foods are often well‐preserved and …
Lactic acid bacteria in raw-milk cheeses: From starter cultures to probiotic functions
Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …
a sequence of different microorganisms from milk coagulation and throughout maturation …
Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties
Background Cheese is a perishable product because of its dynamic microbiological and
biochemical changes during manufacturing, ripening, and marketing. In this area, packaging …
biochemical changes during manufacturing, ripening, and marketing. In this area, packaging …
Fermented foods and gastrointestinal health: underlying mechanisms
Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …
substrates, many fermented foods (FFs), and components therein, are thought to have a …
Starter culture development and innovation for novel fermented foods
Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …
for more secure food systems with an increased proportion of minimally processed plant …
A review on the general cheese processing technology, flavor biochemical pathways and the influence of yeasts in cheese
X Zheng, X Shi, B Wang - Frontiers in Microbiology, 2021 - frontiersin.org
Cheese has a long history and this naturally fermented dairy product contains a range of
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …
Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium …
V Lavelli, MP Beccalli - Trends in Food Science & Technology, 2022 - Elsevier
Rationale Cheese whey has relevant nutritional, health and functional properties that could
address the dietary needs of a growing world population. Nevertheless, around 50% of …
address the dietary needs of a growing world population. Nevertheless, around 50% of …
Cheese whey wastewater: Characterization and treatment
F Carvalho, AR Prazeres, J Rivas - Science of the total environment, 2013 - Elsevier
Cheese whey wastewater (CWW) is a strong organic and saline effluent whose
characterization and treatment have not been sufficiently addressed. CWW composition is …
characterization and treatment have not been sufficiently addressed. CWW composition is …