Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
Background Over the past three decades, solid-state fermentation (SSF) has gained much
attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes …
attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes …
Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects
JY Feng, R Wang, K Thakur, ZJ Ni, YY Zhu, F Hu… - Trends in Food Science …, 2021 - Elsevier
Background Currently, there is great interest in harnessing the major edible agro-waste
(okara) soybean by-product with the potential for value-added production and effective …
(okara) soybean by-product with the potential for value-added production and effective …
Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity
L Yang, H Li, H Wu, C Su, Z He - Food Research International, 2023 - Elsevier
The quality formation of Chinese bacon is closely related to flavor compounds and microbial
composition; however, the contribution of microbial to flavor has not been fully explored …
composition; however, the contribution of microbial to flavor has not been fully explored …
A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects
Year by year, huge quantities of by‐products are generated during the manufacturing
process of soybean‐based products. Okara is one of the by‐products, and it is an insoluble …
process of soybean‐based products. Okara is one of the by‐products, and it is an insoluble …
Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion
The utilization of major edible soy-waste (okara) remains a challenge due to its poor
digestion, nutritional imbalance (lack of B-vitamins), and undesirable off-flavors. Herein …
digestion, nutritional imbalance (lack of B-vitamins), and undesirable off-flavors. Herein …
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
L Yang, H Li, H Wu, S Liu, Z He - Food Research International, 2024 - Elsevier
In this study, we aimed to uncover the potential underlying mechanisms of the flavor
modulation of Chinese bacon by Staphylococcus. To that end, taste-enhancing S. cohnii WX …
modulation of Chinese bacon by Staphylococcus. To that end, taste-enhancing S. cohnii WX …
Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor
AB Sitanggang, J Sumitra, S Budijanto - Innovative Food Science & …, 2021 - Elsevier
The utilization of bioactive peptides from food-grade raw materials has received increasing
interest, especially for the production of functional foods. Within this study, a combination of …
interest, especially for the production of functional foods. Within this study, a combination of …
[HTML][HTML] A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by …
An economical technique to obtain functional black gram flour was investigated, with
reduced anti-nutritional factors, increased antioxidants, and improved technological …
reduced anti-nutritional factors, increased antioxidants, and improved technological …
Bioconversion of food industrial waste okara by microbial fermentation: Scope of omics study and possibility
JA Tuly, H Ma - Trends in Food Science & Technology, 2024 - Elsevier
Background Okara is a significant agricultural waste manufactured through tofu and soymilk
processing. The high protein content (> 35%) and extractability (> 80%) of okara render it a …
processing. The high protein content (> 35%) and extractability (> 80%) of okara render it a …
Membrane-based preparative methods and bioactivities mapping of tempe-based peptides
AB Sitanggang, M Lesmana, S Budijanto - Food Chemistry, 2020 - Elsevier
This study was aimed to produce bioactive peptides from optimally fermented tempe, and
map their overall bioactivities. There were three preparative methods utilized for producing …
map their overall bioactivities. There were three preparative methods utilized for producing …