TY  - JOUR
AU  - Najar, Ishfaq Nabi
AU  - Sharma, Prayatna
AU  - Das, Rohit
AU  - Mondal, Krishnendu
AU  - Singh, Ashish Kumar
AU  - Tamang, Sonia
AU  - Hazra, Palash
AU  - Thakur, Nagendra
AU  - Bhanwaria, Rajendra
AU  - Gandhi, Sumit G.
AU  - Kumar, Vinod
TI  - In search of poly-3-hydroxybutyrate (PHB): A comprehensive review unveiling applications and progress in fostering a sustainable bio-circular economy
JF  - FOOD AND BIOPRODUCTS PROCESSING
J2  - FOOD BIOPROD PROCESS
VL  - 148
PY  - 2024
SP  - 11
EP  - 30
PG  - 20
SN  - 0960-3085
DO  - 10.1016/j.fbp.2024.08.011
UR  - https://m2.mtmt.hu/api/publication/35285181
ID  - 35285181
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Tam, Andrea J. C.
AU  - Durham, Sierra D.
AU  - Barile, Daniela
AU  - Bell, Juliana M. L. N. de Moura
TI  - Application of hollow fiber membranes for producing an ultrafiltration permeate from colostrum whey enriched in bioactive compounds
JF  - FOOD AND BIOPRODUCTS PROCESSING
J2  - FOOD BIOPROD PROCESS
VL  - 146
PY  - 2024
SP  - 185
EP  - 194
PG  - 10
SN  - 0960-3085
DO  - 10.1016/j.fbp.2024.05.013
UR  - https://m2.mtmt.hu/api/publication/35280904
ID  - 35280904
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Siddiqui, Shahida Anusha
AU  - Singh, Prachi
AU  - Utama, Dicky Tri
AU  - Samatra, Muhammad Yazid
AU  - Ahmad, Ali
AU  - Wani, Sajad Ahmad
TI  - Encapsulation of Bioactive Compounds in Foods for Diabetics - Sources, Encapsulation Technologies, Market Trends and Future Perspectives – A Systematic Review
JF  - FOOD AND BIOPRODUCTS PROCESSING
J2  - FOOD BIOPROD PROCESS
VL  - 147
PY  - 2024
SP  - 277
EP  - 303
PG  - 27
SN  - 0960-3085
DO  - 10.1016/j.fbp.2024.07.007
UR  - https://m2.mtmt.hu/api/publication/35135085
ID  - 35135085
N1  - Export Date: 13 September 2024
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Wang, Z.B.
AU  - Shi, X.D.
AU  - Liu, M.Y.
AU  - Wang, X.D.
AU  - Zhao, C.R.
AU  - Tang, H.W.
AU  - Lian, H.Q.
AU  - Li, B.L.
TI  - Fermentation of soy-based dairy substitutes by lactic acid bacteria: focus on the process of soy protein hydrolysis
JF  - FOOD AND BIOPRODUCTS PROCESSING
J2  - FOOD BIOPROD PROCESS
VL  - 147
PY  - 2024
SP  - 449
EP  - 458
PG  - 10
SN  - 0960-3085
DO  - 10.1016/j.fbp.2024.07.002
UR  - https://m2.mtmt.hu/api/publication/35086574
ID  - 35086574
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Pereira, A.M.
AU  - Durão, J.
AU  - Pereira, J.O.
AU  - Ferreira, C.
AU  - Faustino, M.
AU  - Oliveira, A.S.
AU  - Pereira, C.F.
AU  - Pintado, M.E.
AU  - Carvalho, A.P.
TI  - An eco-friendly and up-scalable approach to extract canthaxanthin from yeast cells
JF  - FOOD AND BIOPRODUCTS PROCESSING
J2  - FOOD BIOPROD PROCESS
VL  - 146
PY  - 2024
SP  - 170
EP  - 176
PG  - 7
SN  - 0960-3085
DO  - 10.1016/j.fbp.2024.05.015
UR  - https://m2.mtmt.hu/api/publication/34969324
ID  - 34969324
N1  - CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto, 4169-005, Portugal            
            Amyris Bio Products Portugal Unipessoal Lda, Portugal            
            Export Date: 10 June 2024            
            Correspondence Address: Pereira, A.M.; Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, Portugal; email: ammpereira@ucp.pt
AB  - Canthaxanthin is a naturally occurring ketocarotenoid pigment present in plants, algae, bacteria and some fungi. In addition to its coloring role, canthaxanthin has an excellent antioxidant activity, thus having additional market demands in the feed, food, cosmetic and pharmaceutical industries. Canthaxanthin can be directly isolated from its natural source or produced by chemical synthesis, but these strategies either result in low yields, or use hazardous solvents, respectively. Therefore, the biosynthesis of canthaxanthin using microbial cell factories is becoming an advantageous alternative. Furthermore, microbial synthesis represents an economic and sustainable approach as it enables the use of agriculture and industrial wastes as substrates. In this work, the extraction, recovery and purification of canthaxanthin from modified yeasts using food grade solvents and up-scalable methodologies was studied. The resulting canthaxanthin-enriched extract was characterized (UV-Vis, PXRD and SEM) and quantified (HPLC), resulting in a canthaxanthin purity of 43.7 % (w/w). © 2024
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Caballero, Victoria
AU  - Maughan, Leon
AU  - Bolton, Declan
AU  - Celayeta, Jesus Maria Frias
TI  - Modelling the dynamics of microbial populations and Salmonella spp. in milk kefir
JF  - FOOD AND BIOPRODUCTS PROCESSING
J2  - FOOD BIOPROD PROCESS
VL  - 145
PY  - 2024
SP  - 217
EP  - 225
PG  - 9
SN  - 0960-3085
DO  - 10.1016/j.fbp.2024.04.002
UR  - https://m2.mtmt.hu/api/publication/34957184
ID  - 34957184
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Fernandez-Castane, Alfred
AU  - Li, Hong
AU  - Ebeler, Moritz
AU  - Franzreb, Matthias
AU  - Overton, Tim W.
AU  - Thomas, Owen R. T.
TI  - A scalable biomanufacturing platform for bacterial magnetosomes
JF  - FOOD AND BIOPRODUCTS PROCESSING
J2  - FOOD BIOPROD PROCESS
VL  - 144
PY  - 2024
SP  - 110
EP  - 122
PG  - 13
SN  - 0960-3085
DO  - 10.1016/j.fbp.2024.01.005
UR  - https://m2.mtmt.hu/api/publication/34925055
ID  - 34925055
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Ma, Zhun
AU  - Noor, Indira Inastiti
AU  - Wang, Xiaomeng
AU  - Ren, Yangguang
AU  - Wang, Jian
AU  - Wang, Qun
AU  - Gao, Jun
AU  - Gao, Xueli
AU  - Liu, Hongbo
TI  - A comprehensive review on the recent advances in membrane-based processes for fruit juice concentration
JF  - FOOD AND BIOPRODUCTS PROCESSING
J2  - FOOD BIOPROD PROCESS
VL  - 145
PY  - 2024
SP  - 42
EP  - 66
PG  - 25
SN  - 0960-3085
DO  - 10.1016/j.fbp.2024.02.010
UR  - https://m2.mtmt.hu/api/publication/34917010
ID  - 34917010
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Savoure, Timoty
AU  - Madoumier, Martial
AU  - Rivier, Michel
AU  - Dornier, Manuel
AU  - Collignan, Antoine
TI  - Integrated, multi-scale and multi-objective design of batch food processing plants. Part 1: Methodology
JF  - FOOD AND BIOPRODUCTS PROCESSING
J2  - FOOD BIOPROD PROCESS
VL  - 144
PY  - 2024
SP  - 50
EP  - 60
PG  - 11
SN  - 0960-3085
DO  - 10.1016/j.fbp.2024.01.003
UR  - https://m2.mtmt.hu/api/publication/34909024
ID  - 34909024
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Faustino, Margarida
AU  - Durao, Joana
AU  - Pereira, Carla F.
AU  - Pereira, Ana Margarida
AU  - Oliveira, Ana Sofia
AU  - Sousa, Sergio
AU  - Ribeiro, Alessandra Braga
AU  - Pereira, Joana Odila
AU  - Ferreira, Carlos M. H.
AU  - Pintado, Manuela E.
AU  - Carvalho, Ana P.
TI  - Up-scalable approaches for yeast mannan oligosaccharides (MOS) production: characterization and immunomodulatory properties
JF  - FOOD AND BIOPRODUCTS PROCESSING
J2  - FOOD BIOPROD PROCESS
VL  - 144
PY  - 2024
SP  - 32
EP  - 42
PG  - 11
SN  - 0960-3085
DO  - 10.1016/j.fbp.2023.12.005
UR  - https://m2.mtmt.hu/api/publication/34904902
ID  - 34904902
LA  - English
DB  - MTMT
ER  -