Biotecnología
Biotecnología
Powering the food industry with AI
21/03/2025 -
There has never been a more pressing time for food producers to harness technology to tackle the sector’s tough mission. To produce ever more healthy and appealing food for a growing global...
Lab-grown meat, dairy, sugar and other cell-based foods set to become available to UK consumers by 2027
18/03/2025 -
La Agencia de Normas Alimentarias (FSA) del Reino Unido está explorando acelerar el proceso de aprobación para alimentos cultivados en laboratorio, lo que podría...
Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation
18/03/2025 -
Este review explora la ciencia y la tecnología detrás del procesamiento de proteínas alimentarias, sus interacciones, funcionalidad y biodisponibilidad. Se examinan los...
Scaling Up Red Ginger Kombucha Fermentation: Insights into Its Chemical Profile and Health-Promoting Properties
18/03/2025 -
Red ginger, a plant widely available in Indonesia, is known for its rich content of bioactive compounds, including flavonoids and phenolics, which are known for their strong antioxidant...
Study: Antibiotic alternative for cultivated meat
28/02/2025 -
The study, published in the journal Food Chemistry: Molecular Sciences, introduces Random Antimicrobial Peptide...
Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review
28/02/2025 -
The market for probiotic foods has grown significantly in recent years. Some microorganisms isolated from food fermentations, mainly lactic acid bacteria (LAB) and yeasts, may have probiotic...
Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage
28/02/2025 -
Abstract
Various studies demonstrated that probiotics play important roles in maintaining the balance of microorganisms in the body. Some strains produce bile salt hydrolase enzyme...
PREMIO NACIONAL ARCOR A LA INNOVACIÓN 2025
20/02/2025 -
Se aprobaron las Bases y Condiciones del Premio Nacional Arcor a la Innovación 2025, que reconocerá proyectos destacados en el ámbito cientiífico y tecnolo?gico....
Three ways Danone is revolutionising precision fermentation
18/02/2025 -
How the food and beverage giant is embracing the production method through research, infrastructure and more.
La carne de laboratorio avanza en el mundo: ¿cuándo llegará a la mesa de los argentinos?
17/02/2025 -
La carne cultivada, una alternativa que se cocina lentamente en laboratorios de todo el mundo, emerge como una opción que está ganando popularidad e inversiones. A diferencia de la...
Characterization of Fusarium venenatum Mycoprotein-Based Harbin Red Sausages
11/02/2025 -
The chicken value chain, a vital part of the global food supply, also represents a significant public health concern due to the risk of foodborne pathogens, particularly in low- and middle-income...
Microbial Characteristics and Functions in Coffee Fermentation: A Review
29/01/2025 -
Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in the world and is a significant agricultural economic crop in tropical- and...
Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources
29/01/2025 -
Climate change and environmental impacts from greenhouse gas emissions have spurred on efforts to reduce these emissions. Meat production, especially from cattle, is a significant contributor,...
Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications
29/01/2025 -
This review explores recent advances in the design of fermentation processes for producing alternative proteins, focusing on utilizing agro-industrial waste and renewable substrates. New...
Advances in 3D food printing technology: innovation and applications in the food industry
27/01/2025 -
Abstract
Three-dimensional (3D) food printing technology is rapidly emerging and offers endless innovation opportunities for the food business. The introduction of 3D food printing...
Reducing Structural Nonidentifiabilities in Upstream Bioprocess Models Using Profile?Likelihood
27/01/2025 -
ABSTRACTThe insect cell?baculovirus expression vector system (IC?BEVS) has been an asset to produce biologics for over 30 years. With the current trend in biotechnology shifting toward process...
Microbial Characteristics and Functions in Coffee Fermentation: A Review
16/01/2025 -
Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in the world and is a significant agricultural economic crop in tropical- and...
Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources
16/01/2025 -
Climate change and environmental impacts from greenhouse gas emissions have spurred on efforts to reduce these emissions. Meat production, especially from cattle, is a significant contributor,...
Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications
16/01/2025 -
This review explores recent advances in the design of fermentation processes for producing alternative proteins, focusing on utilizing agro-industrial waste and renewable substrates. New...
Top takes of 2024
15/01/2025 -
1. Hybrids/blends: Not so simple — Our editor-in-chief's thoughts on the developing trend of hybrid and...
Editor's choice: The state of alt-protein in 2025
15/01/2025 -
Reflecting on the last 12 months and looking ahead to the next is practically a requirement at this time of year.
I am always interested in what others are thinking about and predicting...
