Application progress of ultrasonication in flour product processing: A review

Zhang, Min; Chen, Xuanhong; Zhang, Yan; Zhang, Ruoyu; Li, Jun; Fan, Bin; Wang, Fengzhong; Li, Long

doi:10.1016/j.ultsonch.2023.106538

Cited by 12 publications

(8 citation statements)

References 86 publications

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“…[4][5][6] The authors believe that schools need to learn more about crisis cooking techniques, know poisonous plants, and be able to neutralize the harmful effects of improper storage. [7][8][9][10][11][12]…”

Section: Discussionmentioning

confidence: 99%

Reserves for combating the bread deficit

Levoshina,

Petrov

2023

JDMDC

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Section: Discussionmentioning

confidence: 99%

Reserves for combating the bread deficit

Levoshina,

Petrov

2023

JDMDC

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“…It can hydrolyze polysaccharides or proteins into monosaccharides or amino acids, facilitating animal digestion and nutrient absorption ( Marklinder et al 1995 ). Due to the various nutrients present in yeast, it is widely used in the processing and production of condiments, flour products, spices, and other foods ( Zhang et al 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Sugar Utilization-Associated Food-Grade Selection Markers in Lactic Acid Bacteria and Yeast

Liang,

Zheng,

Xie

et al. 2024

Polish Journal of Microbiology

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This comprehensive review explores the development of food-grade selection markers in lactic acid bacteria and yeast; some of their strains are precisely defined as safe microorganisms and are crucial in the food industry. Lactic acid bacteria, known for their ability to ferment carbohydrates into lactic acid, provide essential nutrients and contribute to immune responses. With its strong fermentation capabilities and rich nutritional profile, yeast finds use in various food products. Genetic engineering in these microorganisms has grown rapidly, enabling the expression of enzymes and secondary products for food production. However, the focus is on ensuring safety, necessitating food-grade selection markers. Traditional antibiotic and heavy metal resistance selection markers pose environmental and health risks, prompting the search for safer alternatives. Complementary selection markers, such as sugar utilization markers, offer a promising solution. These markers use carbohydrates as carbon sources for growth and are associated with the natural metabolism of lactic acid bacteria and yeast. This review discusses the use of specific sugars, such as lactose, melibiose, sucrose, D-xylose, glucosamine, and N-acetylglucosamine, as selection markers, highlighting their advantages and limitations. In summary, this review underscores the importance of food-grade selection markers in genetic engineering and offers insights into their applications, benefits, and challenges, providing valuable information for researchers in the field of food microbiology and biotechnology.

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“…It is defined as a non-thermal physical processing method. This method offers a healthy, environmentally friendly, safe alternative [16] . Ultrasound treatment has been used in fruit juices such as kiwi juice [17] , guava juice [18] , orange juice [19] , carrot juice, and orange juice mixture [20] .…”

Section: Introductionmentioning

confidence: 99%

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Yıkmış,

Duman Altan,

Türkol

et al. 2024

Ultrasonics Sonochemistry

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Application progress of ultrasonication in flour product processing: A review

Cited by 12 publications

References 86 publications

Reserves for combating the bread deficit

Reserves for combating the bread deficit

Sugar Utilization-Associated Food-Grade Selection Markers in Lactic Acid Bacteria and Yeast

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

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