Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry
Author:
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Fundação do Amparo à Pesquisa do Estado de Minas Gerais
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s43555-023-00011-7.pdf
Reference85 articles.
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2. Sabidi S, Koh SP, Abd Shukor S, Adzni Sharifudin S, Sew YS. Safety assessment of fermented jackfruit (Artocarpus heterophyllus) pulp and leaves in Sprague‐Dawley rats. Food Sci Nutr. 2020 8(8):4370–8. https://onlinelibrary.wiley.com/doi/10.1002/fsn3.1734.
3. Augustin MA, Sanguansri L, Fox EM, Cobiac L, Cole MB. Recovery of wasted fruit and vegetables for improving sustainable diets. Trends Food Sci Technol. 2020 95:75–85. https://linkinghub.elsevier.com/retrieve/pii/S0924224419303243.
4. Bajić B, Vučurović D, Vasić Đ, Jevtić-Mučibabić R, Dodić S. Biotechnological production of sustainable microbial proteins from agro-industrial residues and by-products. Foods. 2022 12(1):107. https://www.mdpi.com/2304-8158/12/1/107.
5. Hassoun A, Bekhit AE-D, Jambrak AR, Regenstein JM, Chemat F, Morton JD, et al. The fourth industrial revolution in the food industry—part II: emerging food trends. Crit Rev Food Sci Nutr. 2022 1–31. https://www.tandfonline.com/doi/full/10.1080/10408398.2022.2106472.
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