Food Science and Technologynpj Science of Food
Biopurification using non-growing microorganisms to improve plant protein ingredients
A. D. W. Nugroho, S. V. Schalkwijk, et al.
This groundbreaking research reveals how a diverse array of microorganisms, particularly lactic acid bacteria and yeasts, can significantly enhance the flavor profile of plant proteins, paving the way for more sustainable food options. Conducted by a team of experts including Avis Dwi Wahyu Nugroho, Saskia van Schalkwijk, and Simon Jacobs, this study uncovers the potential of microbial interventions in food technology.
Related Publications
Explore these studies to deepen your understanding
Adjacent work that informs or extends this paper's methodology and findings.
Medicine and Health
Prospective multicenter study using artificial intelligence to improve dermoscopic melanoma diagnosis in patient care
Not Available
Business
How to improve SME performance using iterative random forest in the empirical analysis of institutional complementarity
A. Sannabe
Agriculture
A non-classical route of efficient plant uptake verified with fluorescent nanoparticles and root adhesion forces investigated using AFM
S. Sharma, M. Muddassir, et al.
Political Science
Using Policy Labs as a process to bring evidence closer to public policymaking: a guide to one approach
S. Hinrichs-krapels, J. Bailey, et al.
