Food Biotechnology, Volume 35, Issue 2 (2021)

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Food Biotechnology, Volume 35, Issue 2 (2021)

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Research Article

Article
Comparative transcriptome analysis of virulence genes of enterohemorrhagic Escherichia coli O157:H7 to acid stress
Xiaowei Zhang, Donggen Zhou, Hong Bai, Qijun Liu, Xing-Long Xiao & Yi-Gang Yu
Pages: 91-110
Published online: 18 Apr 2021
AbstractforComparative transcriptome analysis of virulence genes of enterohemorrhagic Escherichia coli O157:H7 to acid stress | Full Text | References | PDF (2.3 MB) | EPUB
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Review

Docosahexaenoic acid production by Schizochytrium sp.: review and prospect
Qing Wang, Wei Han, Wenbiao Jin, Shuhong Gao & Xu Zhou
Pages: 111-135
Published online: 15 Apr 2021
AbstractforDocosahexaenoic acid production by Schizochytrium sp.: review and prospect | Full Text | References | PDF (432.6 KB) | EPUB
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Research Article

Article
Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation
Wai Kit Mok, Yong Xing Tan & Wei Ning Chen
Pages: 136-157
Published online: 13 Apr 2021
AbstractforEvaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation | Full Text | References | PDF (1.3 MB) | EPUB
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Article
A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread
Tochukwu N. T. Nwagu, Chidimma Osilo, Maureen N. Arinze, Gloria N. Okpala, Onyetugo C. Amadi, Ifeanyi A. Ndubuisi, Bartholomew Okolo, Anene Moneke & Reginald Agu
Pages: 158-177
Published online: 30 Apr 2021
AbstractforA novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread | Full Text | References | PDF (536.1 KB) | EPUB
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