So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...
People have been fermenting foods for thousands of years to preserve ingredients and enhance flavours. The practice can also ...
Measuring cellulose sounds like it should be one of the straightforward tasks in analytical chemistry: take a sample, dissolve the interfering materials, and quantify what remains. In industrial grain ...
A new biotechnology facility with advanced precision fermentation capabilities has opened in Clermont-Ferrand, France today ...
Fermentation can be described as a process that uses bacteria to make energy from carbohydrates in the absence of oxygen. Fermentations are used to make foods including bread, beer, wine, yogurt, ...
In high school biology, enzymes are introduced as "biological catalysts that accelerate chemical reactions."However, enzyme research at the university level goes far beyond that.Observing the ...
Agrospectrum Asia on MSN
Mushroom fermentation could turn okara into higher-value food ingredient
Oyster mushroom fermentation raises protein levels and enhances savoury, umami-linked compounds in soybean processing by-product ...
Dylan Parks is an associate professor of instruction in the Biology Department and he leads UTA’s Brewing and Fermentation Science certificate program. Dr. Parks specializes in microbiology, and with ...
A RAPID and simple chromatographic procedure has been developed in this laboratory for the determination of glycerol in solutions obtained by the sulphite fermentation process of Cuban blackstrap ...
Scientists at NTU Singapore have used oyster mushroom mycelium to ferment okara, boosting its protein content and ...
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