Food Biotechnology Commons™
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Recent Articles in Food Biotechnology
Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Kumar Jaiswal, Nissreen Abu-Ghannam 
Dublin Institute of Technology
Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Kumar Jaiswal, Nissreen Abu-Ghannam
Articles
Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu ...
Astaxanthin: A Comparative Case Of Synthetic Vs. Natural Production, Khoa Dang Nguyen 
University of Tennessee, Knoxville
Astaxanthin: A Comparative Case Of Synthetic Vs. Natural Production, Khoa Dang Nguyen
Chemical and Biomolecular Engineering Publications and Other Works
Astaxanthin, the “king of carotenoids” has been widely used as an animal feed additive for several decades, mainly in the aquaculture industry. Recent studies have led to its emergence as a potent antioxidant available for human consumption. Traditionally it has been chemically synthesized, but the recent market interest has generated interests in producing it naturally via yeast (Phaffia rhodozyma) fermentation, or algal (Haematococcus pluvialis) induction. This work aims to compare these production processes and their impact on the economical, environmental, and societal scale. We also look at the attempts of increasing production yields by altering various parameters during all three ...
Popular Institutions
Popular Authors
Elsina Hagan
University of Massachusetts - Amherst
Amit Jaiswal
Dublin Institute of Technology
Nissreen Abu-Ghannam
Dublin Institute of Technology
Shilpi Gupta
Dublin Institute of Technology
Amalia Scannell
Dublin Institute of Technology
Fahad Saleem
University of Massachusetts - Amherst
Abderrazek Jilal
Southern Cross University
Maria Maldonado-Gomez
University of Nebraska - Lincoln
Jane Kilcoyne
Dublin Institute of Technology
Kyle Landry
University of Massachusetts - Amherst
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Popular Articles
Risk And Regulation: U.S. Regulatory Policy On Genetically Modified Food And Agriculture
Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal
Growth And Kinetics Of Lactobacillus Plantarum In The Fermentation Of Edible Irish Brown Seaweeds, Nissreen Abu-Ghannam, Shilpi Gupta, Amalia Scannell
Anti-Diabetic Potentials Of Phenolic Enriched Chilean Potato And Select Herbs Of Apiaceae And Lamiaceae Families, Fahad Saleem
Assessment Of Genetically Diverse International Barley Germplasm For Development Of Food Product Applications, Abderrazek Jilal
The Politics Of Genetically Modified Organisms: Global Rules, Local Needs
Strategies For The Elimination Of Matrix Effects In The Lc-Ms/Ms Analysis Of The Lipophilic Toxins Okadaic Acid And Azaspiracid-1 In Molluscan Shellfish, Elie Fux, Jane Kilcoyne
Purification And Characterization Of Novel Nucleases From A Thermophilic Fungus, Kyle Landry
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