Upcycling dairy permeate into iaa-enriched biofertilizers via fermentation
Transform dairy permeate into high-value biofertilizers through microbial fermentation, enhancing agricultural productivity with IAA-enriched compounds. This approach upcycles a byproduct into a sustainable resource.
Enzyme-assisted extraction for mycotoxin reduction in corn co-products
A novel enzyme-assisted extraction method to reduce mycotoxins in corn wet-milling co-products, utilizing low-cost enzymes and optimized aqueous and ethanol-water conditions. This approach enhances safety while preservin...
Lactase-treated dairy permeate for sugar reduction in baked goods
Utah State University introduces a dairy permeate-based ingredient for sugar reduction in baked goods and confectionery. By using lactase-treated permeate, this solution enhances sweetness and Maillard reactivity while m...
Inline thermal-ultrasonic processing platform for suspensible wheat gluten
Revolutionize wheat gluten processing with an inline thermal-ultrasonic platform that enhances wetting, dispersion, and suspension stability. This solution minimizes lump formation and is compatible with industrial proce...
Enzyme-chitosan pretreatment for color improvement in plant proteins
This enzyme-chitosan pretreatment reduces the dark color of plant protein ingredients by transforming phenolic compounds before high-moisture extrusion. The process retains nutritional and functional qualities, offering ...
Enzymatic pretreatment to enhance lipid recovery from microbial biomass
Enzymatic pretreatment process that improves lipid recovery from fermentation-derived microbial biomass by weakening cell structure to enhance mechanical disruption and phase separation. The approach targets downstream s...
Enzyme-assisted stabilization of acidified hybrid meat batters
This solution leverages protein-glutaminase and transglutaminase to enhance the stabilization of acidified hybrid meat batters, improving hydration, dispersion, and structural cohesiveness. It targets the soy-protein-cen...
Soy-protein gel systems for structured creatine delivery
Introducing a soy-protein-based gel system for creatine delivery, offering a spoonable, semi-solid format that enhances usability and portion control compared to traditional powders or liquids. This innovative approach l...
Laccase-enabled oxidative preconditioning for enhanced edible oil bleaching
Innovative laccase-enabled oxidative preconditioning step enhances the bleaching process of vegetable oils by selectively oxidizing minor compounds, improving adsorbent effectiveness and reducing impurities before conven...
Wet edible oil gum-based CIP adjuvant for biofilm control
This innovative CIP adjuvant harnesses surfactant-like lipids from wet edible oil gum byproducts to enhance biofilm control without altering existing workflows. It offers a cost-effective and scalable solution for improv...
Eu-approved stearate additives for enhanced cocoa butter crystallization
Enhance cocoa butter crystallization with EU-approved stearate additives to improve texture and heat resistance without altering existing processes. This low-disruption method utilizes sorbitan tristearate and stearic-ri...
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