The utilization of online process analytical technology (PAT) has become a high-profile endeavor in the biotechnology industry in recent years. Since the early 1980s, many fermentation scientists have ...

RF: What kind of new applications are being explored? JO: Traditionally, fermentation has been used to create beneficial changes in food, for example to create alcohol, help bread rise or preserve ...

Tannases are enzymes that catalyse the hydrolysis of complex tannins into simpler compounds such as gallic acid and glucose, making them invaluable in various industrial sectors, including food ...

When asked about the inspiration behind Engineering Sciences 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry, Pia M. Sörenson’s smile widens and her eyes light up. “This course is ...

The agricultural sector and food producers face an ever-pressing challenge: how to support the global food system while reducing reliance on finite resources or synthetic inputs. Achieving this is ...

WASHINGTON — Fermentation may be the next pillar of alternative proteins alongside plant-based and cultivated meat, according to a new report from The Good Food Institute. The organization’s inaugural ...

Fermentation is a process that dates back thousands of years and was the first example of biotechnology in human history. The impact of fermentation on ancient culture and food cannot be understated, ...

Investigating fermented oat and soy drinks, this study highlights their potential to enhance anti-inflammatory bioactivity ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

Online process analytical technology (PAT) has grown in popularity in the biotechnology industry in recent years. Many fermentation scientists have been using Thermo Scientific™ process mass ...