Carotenoids are isoprenoids widely distributed in foods that have been always part of the
diet of humans. Unlike the other so-called food bioactives, some carotenoids can be …

Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

This review reports on the effects of fermentation on the chemical constituents and
antioxidant activity of plant-based food materials. Fermentation involves a series of reactions …

The demand for carotenoids from natural sources obtained by biological extraction methods
is increasing with the development of biotechnology and the continued awareness of food …

Highlights•Precision fermentation leverages metabolic engineering tools for food
applications.•The strengths of different fungal platform chassis are discussed.•Recently …

Chinese traditional fermented foods have a very long and complex history. These fermented
foods have fascinating characteristics. These are mainly produced by autochthonous …

In the present study, the dry matter, crude ash, crude protein, ether extract, and energy,
macro-(Na, K, Ca, Mg, P), micro-(Zn, Cu, Fe) minerals, heavy metals (Pb, Cd), vitamin C, A …

Carotenoids have been related to a number of health benefits. Their dietary intake and
circulating levels have been associated with a reduced incidence of obesity, diabetes …

To date, the leading causes of mortality and morbidity worldwide include viral infections,
such as Ebola, influenza virus, acquired immunodeficiency syndrome (AIDS), severe acute …

Background Fermented foods have been an important part of the human diet for millenaries
all over the world. Regarding fermented vegetables, they belong to traditionally consumed …