Cargando…

Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products

Detalles Bibliográficos
Autor principal:	Curiel, Jose Antonio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828173/ https://www.ncbi.nlm.nih.gov/pubmed/33445735 http://dx.doi.org/10.3390/biom11010088

Ejemplares similares

Biotechnological Valorization of Food Marine Wastes: Microbial Productions on Peptones Obtained from Aquaculture By-Products
por: Vázquez, José Antonio, et al.
Publicado: (2020)

Food Industry By-Products as a Sources of Phytochemical Compounds
por: Šubarić, Drago, et al.
Publicado: (2022)

Microbiological transglutaminase: Biotechnological application in the food industry
por: Kolotylo, Vitaliy, et al.
Publicado: (2023)

Laccases in Food Industry: Bioprocessing, Potential Industrial and Biotechnological Applications
por: Mayolo-Deloisa, Karla, et al.
Publicado: (2020)

Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry
por: Nirmal, Nilesh Prakash, et al.
Publicado: (2023)

Carbon Dots—Types, Obtaining and Application in Biotechnology and Food Technology
por: Szczepankowska, Joanna, et al.
Publicado: (2023)

Biotechnological applications of functional metagenomics in the food and pharmaceutical industries
por: Coughlan, Laura M., et al.
Publicado: (2015)

The Health Benefits of the Bioactive Compounds in Foods
por: Jaime, Laura, et al.
Publicado: (2021)

The screening and prediction of functional/bioactive compounds in foods: Editorial; how to efficiently discover functional/bioactive compounds in foods?
por: Xie, Jingli
Publicado: (2022)

The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization
por: Verni, Michela, et al.
Publicado: (2022)

Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)
por: Sadh, Pardeep Kumar, et al.
Publicado: (2018)

Utilization of Macroalgae for the Production of Bioactive Compounds and Bioprocesses Using Microbial Biotechnology
por: Shibasaki, Seiji, et al.
Publicado: (2023)

The Effect of Phytochemicals and Food Bioactive Compounds on Diabetes
por: Yagasaki, Kazumi, et al.
Publicado: (2022)

Application of Biotechnology for the Production of Biomass-Based Fuels
por: Zhu, Liandong, et al.
Publicado: (2017)

Systems metabolic engineering, industrial biotechnology and microbial cell factories
por: Lee, Sang Yup, et al.
Publicado: (2012)

Analytical Techniques & Applications of Metabolomics in Systems Medicine and Systems Biotechnology
por: Villas-Boas, Silas G.
Publicado: (2013)

Bioactive Components in Fermented Foods and Food By-Products
por: Verardo, Vito, et al.
Publicado: (2020)

Biotechnology Approaches in Food Preservation and Food Safety
por: Barbosa, Joana, et al.
Publicado: (2022)

Seaweed’s Bioactive Candidate Compounds to Food Industry and Global Food Security
por: Leandro, Adriana, et al.
Publicado: (2020)

Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes
por: Mahato, Neelima, et al.
Publicado: (2019)

Bioactive Compounds of Food: Their Role in the Prevention and Treatment of Diseases
por: Teodoro, Anderson Junger
Publicado: (2019)

Recent Development in Production and Biotechnological Application of Microbial Enzymes
por: Hmidet, Noomen, et al.
Publicado: (2015)

Neural and Hybrid Modeling: An Alternative Route to Efficiently Predict the Behavior of Biotechnological Processes Aimed at Biofuels Obtainment
por: Curcio, Stefano, et al.
Publicado: (2014)

The Potential of Microextraction Techniques for the Analysis of Bioactive Compounds in Food
por: Pereira, Jorge A. M., et al.
Publicado: (2022)

Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications
por: Sharifi-Rad, Javad, et al.
Publicado: (2020)

Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications
por: Andrade, Mariana A., et al.
Publicado: (2022)

The Use of Endophytes to Obtain Bioactive Compounds and Their Application in Biotransformation Process
por: Pimentel, Mariana Recco, et al.
Publicado: (2010)

Neuroprotection with Bioactive Compounds
por: del Río, Carmen, et al.
Publicado: (2023)

Citric acid: emerging applications of key biotechnology industrial product
por: Ciriminna, Rosaria, et al.
Publicado: (2017)

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues
por: Leichtweis, Maria G., et al.
Publicado: (2021)

Fungal Biotechnology and Applications
por: Xu, Baojun
Publicado: (2023)

Food Bioactive Compounds against Diseases of the 21st Century
por: Hsieh, Chia-Chien, et al.
Publicado: (2015)

Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds
por: Borah, Mriganka Shekhar, et al.
Publicado: (2023)

“Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds”: Special Issue Editorial Overview
por: Gavahian, Mohsen, et al.
Publicado: (2023)

Bioactive compounds of Curvularia species as a source of various biological activities and biotechnological applications
por: Mehta, Tushar, et al.
Publicado: (2022)

Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives
por: Gomes-Araújo, Rafael, et al.
Publicado: (2021)

Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review
por: Perez-Vazquez, Ana, et al.
Publicado: (2023)

Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries
por: Chu, Yunfei, et al.
Publicado: (2023)

Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods
por: Difonzo, Graziana, et al.
Publicado: (2022)

Sustainable valorization of co-products from asparagus cultivation by obtaining bioactive compounds
por: Alcaide, Isabel Viera, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_jd00osbpnra6ki7ecuususrf51