IntechOpen eBooks,
Год журнала:
2024,
Номер
unknown
Опубликована: Июль 3, 2024
Fermentation
is
as
old
man.
It
a
technology
where
growth
and
metabolic
activities
of
microbes
are
used
to
preserve
foods.
The
global
increase
in
population
scarcity
food
necessitated
actions
that
will
lead
increased
efficient
production,
improved
storage
transportation.
Bacteria,
fungi
yeast
capable
converting
substrates
different
kinds
such
cereals,
legumes,
milk,
meat,
vegetables,
palm
sap,
tubers
roots
produce
variety
fermented
foods
consumed
enjoyed
globally
koji,
kununzaki,
yogurt,
cheese,
sauerkraut,
peperoni,
palmwine,
fufu,
Kefir,
ogi,
chhurpi
many
others.
Submerged
solid-state
fermentation
techniques
employed
products
which
have
applications
the
non-food
industries.
improves
the,
nutrition,
enhances
shelf
life
preserves
foods,
baked
produces
biofuels
biopolymers
well
health.
Materials,
Год журнала:
2025,
Номер
18(3), С. 673 - 673
Опубликована: Фев. 3, 2025
This
paper
outlines
the
current
design
trends
in
food
packaging,
its
main
environmentally
friendly
material
alternatives,
and
industrial
processing
technologies.
In
this
respect,
important
product
has
undergone
several
evolutions
throughout
history.
Initially
acting
as
a
containment
device,
it
later
evolved
into
source
of
information
even
marketing
platform
for
companies,
always
with
view
to
extending
shelf
life.
However,
these
functionalities
are
highly
dependent
on
materials
used
their
properties.
plastics
have
conquered
packaging
market
due
affordability
flexibility.
Nevertheless,
environmental
concerns
arisen
impact
environment,
addition
introduction
stricter
industry
regulations
increased
consumer
awareness.
Therefore,
work
found
that
toward
sustainability,
reducing
complexity,
easier
recycling,
selection
combines
both
sustainability
functionality.
case
bioplastics
sustainable
alternative,
there
is
still
room
improvement
production,
careful
consideration
raw
materials.
addition,
technical
performance
generally
lower,
challenges
barrier
properties
processability,
which
could
be
addressed
adoption
Industry
4.0.
Food systems,
Год журнала:
2025,
Номер
7(4), С. 515 - 522
Опубликована: Фев. 1, 2025
The
inevitable
consequence
of
population
growth
is
the
development
agriculture
and
food
production,
which
in
turn
has
an
impact
on
volumes
secondary
raw
materials
production.
processing
these
can
present
significant
challenges.
One
most
effective
solutions
to
this
problem
use
microbiological
synthesis
create
products
with
high
added
value.
A
notable
example
xanthan
gum,
a
biopolymer
that
been
utilized
multitude
industries,
including
food,
oil,
pharmaceutical,
medicine.
value
gum
contingent
upon
its
distinctive
physicochemical
properties,
particularly
capacity
enhance
viscosity
solutions.
process
obtaining
conducted
through
fermentation
liquid
high-carbon
media.
primary
producer
bacterium
Xanthomonas
campestris
,
phytopathogen
cruciferous
plants,
converts
carbohydrates
into
commercial
This
literature
review
examines
several
topics
related
by
X.
particular
attention
paid
success
target
product
using
production
waste
agricultural
materials.
