Biotecnología
Biotecnología
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...
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.
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...
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...
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
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...
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,...
Lab-grown breast milk
14/01/2025 -
Nature Biotechnology, Published online: 21 November 2024; doi:10.1038/s41587-024-02498-4Meet the biotech...
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...
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...
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...
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...
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...
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...
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....
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...
Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion
27/09/2023 -
The fermented liquid sector is developing all over the world due to its contribution to health. Our study has contributed to the debate about whether industrially manufactured fermented liquids live...
