Aromas and flavours R & D abstracts – July & August 2017 Fermentation characteristics and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of selected yeast (research) Plum (Prunus domestica L.) is one of the most often grown fruit species, which is widespread all over the world. The processing potential of this […]
The Monthly Digest – Aromas and Flavours July & August 2017 Read More »
Food wastes and by-products R & D abstracts – July & August 2017 Microbial processing of fruit and vegetable wastes into potential biocommodities: a review The review focuses on some of the high value-end biocommodities, such as fermented beverages, single-cell proteins, single-cell oils, biocolors, flavors, fragrances, polysaccharides, biopesticides, plant growth regulators, bioethanol, biogas and biohydrogen, developed
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Food wastes and by-products R & D abstracts – May 2017 Biofuels from food processing wastes (review) Food processing industry generates substantial high organic wastes along with high energy uses. The recovery of food processing wastes as renewable energy sources represents a sustainable option for the substitution of fossil energy, contributing to the transition of
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Food wastes and by-products R & D abstracts – April 2017 Wastes and by-products: Upcoming sources of carotenoids for biotechnological purposes and health-related applications Bioresidues valorization has gained a pivotal relevance in the last years, directly moved by consumers’ demands for heathier and safer products (food, cosmetics, supplements, drugs, and so on) and by industrial
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Aromas and flavours R & D abstracts – May 2017 Microbial cell factories for the production of terpenoid flavor and fragrance compounds (review) Terpenoid flavor and fragrance compounds are of high interest to the aroma industry. Microbial production offers an alternative sustainable access to the desired terpenoids independent of natural sources. Genetically engineered microorganisms can
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Aromas and flavours R & D abstracts – April 2017 Role of lactic acid bacteria on the yogurt flavour: a review Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of flavour compounds during
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Before composting or performing anaerobic digestion of food waste, consider removing products that have commercial value. Orange Peels Limonene in orange waste makes composting or anaerobic digestion difficult to achieve. Limonene extraction is easy and fast. Limonene oil is sought after on the market for its olfactory and antibacterial value. Coffee
Valorization of food waste – The 8 methods to be implemented Read More »
Solid-state fermentative production of aroma esters by Myroides sp. ZB35 and its complete genome sequence Consumers prefer biotechnological food products with high nutritional values and good flavors. Solid-state fermentation is a commonly used technique with a long history. In the present study, Myroides sp. ZB35 was used in solid-state fermentative production of aroma volatiles on a rice
The Monthly Digest – March 2017 Read More »
The aim of this collaborative study between Eptes and universities in Greece, Germany, and Poland was to investigate the capacity of different yeast strains to grow on cow and goat acid whey, to assimilate different carbon sources and to produce aroma compounds. Twenty different yeasts (with GRAS status) were tested. Two kinds of acid whey,
Valorization of milk whey for aroma compounds production Read More »
La demande en acides gras pour la production notamment de biodiesel a augmenté d’environ 4% par an au cours des 10 dernières années. Avec cet accroissement constant, on assiste à une pression inquiétante concernant la production des huiles végétales dans les régions tropicales. Ceci en effet se traduit par la déforestation de certaines régions en
Valorization of wine lees for biodiesel production (french text) Read More »
