Microencapsulation is an effective method to incorporate environmentally sensitive bioactive
compounds into small capsules to increase stability and bioavailability. The morphological …

Background Yeast cells are an emerging bioinspired delivery carriers owing to the great
potential in encapsulation of both hydrophobic and hydrophilic compounds, protection from …

This study investigated the impact of changes in craft beer formulation, by modifying the
unmalted cereal [(durum (Da) and soft (Ri) wheat), emmer (Em)], hops [Cascade (Ca) and …

Abstract The Lagoon of Venice is a continuously evolving ecosystem that rapidly responds
to anthropic stressors. The UNESCO World Heritage site “Venice and its Lagoon”, is one of …

The brewing industry will amass a revenue above 500 billion euros in 2022, and the market
is expected to grow annually. This industrial process is based on a slow sugar fermentation …

In this study, Pichia kluyveri (P. kluyveri) and Lactobacillus plantarum (L. plantarum) were
sequentially inoculated into a plant-based beverage consisting of bananas, broccoli, and …

The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in
nature. They are obtained from different sources, including the crustacean shells and the cell …

Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts.
This study isolated yeasts from naturally fermented Caatinga fruits and evaluated …

Chitosan is a natural and renewable polysaccharide that can form biopolymers. It is derived
from the deacetylation of chitin mainly from crustaceans' shells, but also from fungi and …

Beer is produced by fermenting cereals with yeast that primarily include ale beer fermented
by Saccharomyces cerevisiae or lager beer by S. pastorianus. The strain of Saccharomyces …