Ethanol fermentation technologies from sugar and starch feedstocks.

https://boa.unimib.it/retrieve/handle/10281/70698/104922/1-s2.0-S0959652613007440-main.pdf

Current options for the valorization of food manufacturing waste: a review

Recent advances in lactic acid production by microbial fermentation processes

Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation technology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives.

https://cyberleninka.org/article/n/202769.pdf

An overview of encapsulation technologies for food applications

http://repositorium.sdum.uminho.pt/bitstream/1822/11360/1/Mussatto_Biotechnology%20Advances.pdf

Technological trends, global market, and challenges of bio-ethanol production

Immobilization technologies and support materials suitable in alcohol beverages production: a review

Summary Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the production of microbiology media and extracts, as well as livestock feeds. Modern scientific advances allow the isolation, construction and industrial production of new yeast strains to satisfy the specific demands of the food industry. Types of commercial food grade yeasts, industrial production processes and raw materials are highlighted. Aspects of yeast metabolism, with respect to carbohydrate utilization, nutritional aspects and recent research advances are also discussed.

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Production of food grade yeast

Nowadays there has been an increased interest in the development of new functional foods and their incorporation in a healthy diet. Such products and especially probiotics exert a beneficial effect on host gut microbiota after consumption and may be capable to prevent several diseases. Fermented beverages are traditional products that act as vehicles of probiotics in human diet. Many studies the last decades have concluded that the best substrates for the delivery of probiotics are dairy products. However lactose intolerance, high fat and cholesterol, milk allergies and also the growing trend of vegetarianism has promoted the research in the field of non-dairy probiotic products. Therefore this review highlights the recent advances in the field of probiotic beverages both from dairy and non-dairy origin.

Argyro Bekatorou

Papers

Immobilization technologies and support materials suitable in alcohol beverages production: a review

Production of food grade yeast

Dairy and non-dairy probiotic beverages

Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production.

Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation.