Biotecnología
Biotecnología
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,...
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...
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...
Future protein alternative: recent progress and challenges in cellular agriculture
14/01/2025 -
Abstract
With arising concerns regarding traditional livestock-based proteins, cultivated meat is emerging as a potential alternative. Cultivated meat, often called cultured meat, is...
Lab-grown breast milk
14/01/2025 -
Nature Biotechnology, Published online: 21 November 2024; doi:10.1038/s41587-024-02498-4Meet the biotech...
The contribution of fungi to the global economy
13/01/2025 -
Abstract
Fungi provide ecological and environmental services to humans, as well as health and nutritional benefits, and are vital to numerous industries. Fermented food and beverage...
Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges
13/01/2025 -
Abstract
The fermented foods have been a part of the human diet in both traditional and modern cultures. Fermented food products are those produced through the addition of microbes such...
The kombucha ingestion benefits on the intestinal microbiota
13/01/2025 -
Abstract
Kombucha is a non-alcoholic fermented vegetable beverage based on green or black tea produced through a symbiotic culture of bacteria and yeast. Some research has demonstrated...
A review on lactic acid production via microbial fermentation from biowaste: insights on scaling up to industrial process
09/01/2025 -
AbstractLactic acid (LA), the starting material for polylactic acid, is currently in high demand owing to rising bioplastic production. Large?scale production of LA typically uses a first?generation...
A comprehensive review on the application of neural network model in microbial fermentation
22/11/2024 -
The development of high-performance strains and the continuous breakthrough of strain screening technology also pose challenges to downstream fermentation optimization and scale-up. Therefore, neural...
Process simulation and evaluation of scaled-up biocatalytic systems: Advances, challenges, and future prospects
15/11/2024 -
Interest in red microalgae of the Porphyridium genus has surged due to their richness in phycobiliproteins, polyunsaturated fatty acids, and sulfated polysaccharides. These biomasses and their...
Potential of 3D printing in development of foods for special medical purpose: A review
08/11/2024 -
Nutritional management has emerged as an effective strategy to mitigate the risks of malnutrition and disease-related mortality among patients. The emergence of novel food types, particularly foods...
An overview of fermentation in the food industry - looking back from a new perspective
30/09/2024 -
Abstract
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to...
Foods of the Future: Challenges, Opportunities, Trends, and Expectations
30/08/2024 -
Continuous innovation in product development further enhances consumer appeal and contributes to a more sustainable and ethical food system. This study used the health belief model (HBM) and...
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
19/08/2024 -
The objective of this work was to evaluate the properties of beverages formulated with Brazil nuts (Bertholletia excelsa Bonpl) and bocaiuva almonds (Acrocomia aculeata (Jacq.) Lodd. Ex Mart.). Five...
Toward an innovation radar for cultivated meat: exploring process technologies for cultivated meat and claims about their social impacts
19/08/2024 -
IntroductionCultivated meat has received growing attention since claims were made that cultivated meat can be produced more ethically and sustainably than the current meat production. However, there...
Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation
16/08/2024 -
Loop-mediated isothermal amplification, LAMP, is nowadays the most popular isothermal nucleic acid amplification technique, and as such, several commercial, ready-to-use master mixes have flourished....
The Potential of Bacillus Species as Probiotics in the Food Industry: A Review
16/08/2024 -
The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and...
Insect Protein as a Component of Meat Analogue Burger
16/08/2024 -
Rapid, sensitive, and accurate detection of adrenoceptor agonists is a significant research topic in the fields of food safety and public health. Immunoassays are among the most widely used methods...
