scholarly journals Membrane Distillation: Principle, Advances, Limitations and Future Prospects in Food Industry

10.5772/37625 ◽  
2012 ◽  
Author(s):  
Pelin Onsekizoglu
Keyword(s):  
Food Industry ◽  
Membrane Distillation ◽  
Future Prospects

Advances and Future Prospects of Enzyme-Based Biofilm Prevention Approaches in the Food Industry

2018 ◽  
Vol 17 (6) ◽  
pp. 1484-1502 ◽  
Author(s):  
Shamsun Nahar ◽  
Md. Furkanur Rahaman Mizan ◽  
Angela Jie-won Ha ◽  
Sang-Do Ha
Keyword(s):  
Food Industry ◽  
Future Prospects ◽  
Biofilm Prevention

scholarly journals The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Ghoson M. Daba ◽  
Faten A. Mostafa ◽  
Waill A. Elkhateeb
Keyword(s):  
Aspergillus Oryzae ◽  
Food Industry ◽  
Bioactive Metabolites ◽  
Future Prospects ◽  
Pharmaceutical Proteins ◽  
The World ◽  
Enrich Food ◽  
Koji Mold ◽  
High Concentrations ◽  
Secretory System

AbstractAspergillus oryzae (A. oryzae) is a filamentous micro-fungus that is used from centuries in fermentation of different foods in many countries all over the world. This valuable fungus is also a rich source of many bioactive secondary metabolites. Moreover, A. oryzae has a prestigious secretory system that allows it to secrete high concentrations of proteins into its culturing medium, which support its use as biotechnological tool in veterinary, food, pharmaceutical, and industrial fields. This review aims to highlight the significance of this valuable fungus in food industry, showing its generosity in production of nutritional and bioactive metabolites that enrich food fermented by it. Also, using A. oryzae as a biotechnological tool in the field of enzymes production was described. Furthermore, domestication, functional genomics, and contributions of A. oryzae in functional production of human pharmaceutical proteins were presented. Finally, future prospects in order to get more benefits from A. oryzae were discussed.

scholarly journals Applications of Ultrafiltration, Reverse Osmosis, Nanofiltration, and Microfiltration in Dairy and Food Industry

2021 ◽  
Vol 1 (1) ◽  
pp. 39-48
Author(s):  
Jasper Shekin J
Keyword(s):  
Reverse Osmosis ◽  
Food Industry ◽  
Nutritional Value ◽  
Membrane System ◽  
Membrane Distillation ◽  
Thermal Treatments ◽  
Membrane Processes ◽  
Essential Components ◽  
Vacuum Membrane Distillation ◽  
By Products

Food industry is the place to convert raw edible materials to processed foods. Processing foods involves standardization, removal of unnecessary components, addition of essential components, thermal treatments etc. Membrane processes help enhancing the food primely in terms of keeping quality, nutritional value, component recovery and by-products utilization. Feed is given to the membrane system while retentate and permeate are obtained. Components of food can be separated according to size, charge and other characteristics using various membrane processes. The major ones are Ultrafiltration, Reverse Osmosis, Nanofiltration and Microfiltration which are done either single or in combination of more than one process and also in addition with processes such as electrodialysis and vacuum membrane distillation. These processes act as step(s) in the operating procedure of a food or as an alternative method to process the same food with better quality.

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