Postal address: Department of Foods and Nutrition, Purdue University, 700 W. State St., West Lafayette, IN 47907-2059. E-mail: [email protected] Article Views are the COUNTER-compliant sum of full ...

Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from ...

The characteristics of fermentation and aerobic stability were evaluated in corn silage inoculated with different doses of Lactobacillus buchneri. The whole corn plant (300 g/kg DM) was ensiled in ...

As Thailand’s alternative protein ecosystem gears itself up for primetime, its first precision fermentation startup has attracted investors to accelerate its market entry. Muu, which makes animal-free ...

New Zealand-based precision fermentation company Daisy Lab has announced a major milestone in its work to produce bovine lactoferrin. After just over a year of research, Daisy Lab says it can now ...

Starting on Friday, May 16, HEX Superette hosts the Baltimore Fermentation Festival. On Friday, fermentation expert and author Sandor Katz will be at HEX for a ticketed talk including cocktails and ...

The French multi-national is leveraging precision fermentation to valorize acid whey, a by-product of making cheese, into several value-added components, including urea and casein. The patented ...

Developing new fermentation-based products is slow and expensive and can take years to complete. However, Albatros tests developed a new ingredient made from upcycled starches 75% faster than ...

College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for ...