LIVIVO - Search results -

Search results

Result 1 - 10 of total 22

Search options

Book ; Online: Biofuels Production and Processing Technology

Tropea, Alessia

2022

Keywords	Technology: general issues ; Biotechnology ; biofuels ; corn ; extraction ; enzyme-assisted ; protein ; soybean ; molecular sieve ; water removal ; rotary shaking ; electromagnetic stirring ; biofuel ; gasohol ; trend analysis ; promotion policy ; regulatory measure ; bottleneck ; synthesis gas fermentation ; volumetric mass transfer coefficient ; Tween 80® surfactant ; gasification ; multi-objective optimization ; bioethanol ; syngas fermentation ; modeling ; sustainability ; soapberry pericarp ; carbonization ; biochar ; pore property ; surface chemistry ; biomethane ; food waste ; co-production ; biorefinery ; bioelectrochemical system (BES) ; carbon dioxide sequestration ; extracellular electron transfer (EET) ; electroactive microorganisms ; microbial biocatalyst ; electro-fermentation ; circular economy ; downstream processing (DSP) ; gene manipulation ; biogas ; compost leachate ; pressurized anaerobic digestion ; ethanol ; simultaneous saccharification and fermentation ; Saccharomyces cerevisiae ; single cell protein ; pineapple waste ; cell wall sugar ; fermentation ; spent sugar beet pulp ; model ; economics ; pretreatment ; saccharification ; B. ceiba ; biomass ; second-generation biofuel ; bioenergy ; biodiesel ; non-fossil fuel ; empty fruit bunches ; response surface methodology ; central composite design ; biofuel production technologies ; downstream processing ; energy ; bioethanol production ; agroforest and industrial waste feedstock valorization ; microorganisms for biofuel
Language	0\|e
Size	1 electronic resource (250 pages)
Publisher	MDPI Books
Publishing place	Basel
Document type	Book ; Online
Note	English ; Open Access
HBZ-ID	HT021618650
ISBN	9783036548234 ; 3036548238
Database	ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

Order via subito

This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Book ; Online: Food Waste Valorization

Di Bella, Giuseppa / Tropea, Alessia

2022

Keywords	Technology: general issues ; Biotechnology ; industrial food waste ; valorization ; biorefinery ; bioenergy ; biobased materials ; promotion policy ; rice husk ; pyrolysis ; porous biochar ; pore property ; surface composition ; microbial red pigment ; Monascus purpureus ; simultaneous hydrolysis and fermentation ; sustainability ; whey ; RSM ; bioethanol ; yeast fermentation ; sugar beet molasses ; industrial by-product ; scale-up ; agricultural waste ; wastewater ; microbial fuel cell ; techno-economic ; commercialization ; life cycle assessment ; Neurospora intermedia ; bread ; process development ; cheese whey ; Aspergillus awamori ; β-galactosidase ; lactose hydrolysis ; Acetobacter xylinum ; bacterial cellulose ; biosurfactant ; bioemulsifier ; waste frying oil ; Bacillus cereus ; food additives ; cookie ; microalgae ; DHA ; lignocellulosic biomass ; organosolv fractionation ; liquid fraction ; solid pulp ; omega-3 fatty acids ; soap ; olives ; olive oil ; fermentation ; food waste ; fish waste ; citrus peel ; aquafeed ; Saccharomyces cerevisiae ; Lactobacillus reuteri ; whey product ; proteins ; ultrafiltration ; nanofiltration ; keratinocytes scratch assay ; mozzarella cheese manufacturing ; pressing residue ; grape ; apple ; silage ; animal production ; enzyme production ; polyphenols ; Juglans regia L. ; walnut green husk ; agricultural wastes ; soil conditions ; glucans ; pectins ; Aspergillus oryzae ; rice hull ; paper mill wastewater ; bioremediation ; amylase ; solid-state fermentation (SSF) ; goat feeding ; durian peel ; silage additives ; propionate ; methane mitigation ; nitrogen balance ; waste management ; biofuel production ; circular economy ; single cell protein ; value-added product ; food and feed production ; yeast ; probiotics
Language	0\|e
Size	1 electronic resource (258 pages)
Publisher	MDPI - Multidisciplinary Digital Publishing Institute
Publishing place	Basel
Document type	Book ; Online
Note	English ; Open Access
HBZ-ID	HT021619089
ISBN	9783036544519 ; 3036544518
Database	ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Article ; Online: Microbial Contamination and Public Health: An Overview.

Tropea, Alessia

International journal of environmental research and public health

2022 Volume 19, Issue 12

Abstract: Food contamination with microbial agents can take place at any stage of the food chain, from farm to fork. For this reason, good hygienic and manufacturing practices must be followed along the entire food chain to prevent microbiological food ... ...

Abstract	Food contamination with microbial agents can take place at any stage of the food chain, from farm to fork. For this reason, good hygienic and manufacturing practices must be followed along the entire food chain to prevent microbiological food contamination due to microbes which can cause high incidence of morbidity and mortality among consumers. Recent research have been focused on the implementation of innovative technologies for enhancing the quality and safety of food without compromising its organoleptic and nutritional characteristics. Studies should be addressed to the development of simple, less expensive, and fast tests for monitoring and controlling microbial food contamination, as well as to the development of new food manufacturing processes.
MeSH term(s)	Food Contamination/analysis ; Food Handling ; Food Microbiology ; Food Safety ; Hygiene ; Public Health
Language	English
Publishing date	2022-06-17
Publishing country	Switzerland
Document type	Editorial ; Review
ZDB-ID	2175195-X
ISSN	1660-4601 ; 1661-7827
ISSN (online)	1660-4601
ISSN	1661-7827
DOI	10.3390/ijerph19127441
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article: Biofuels Production and Processing Technology

Tropea, Alessia

Fermentation. 2022 July 07, v. 8, no. 7

2022

Abstract: The negative global warming impact and global environmental pollution due to fossil fuels mean that the main challenge of modern society is finding alternatives to conventional fuels. In this scenario, biofuels derived from renewable biomass represent ... ...

Abstract	The negative global warming impact and global environmental pollution due to fossil fuels mean that the main challenge of modern society is finding alternatives to conventional fuels. In this scenario, biofuels derived from renewable biomass represent the most promising renewable energy sources. Depending on the biomass used by the fermentation technologies, it is possible obtain first-generation biofuels produced from food crops, second-generation biofuels produced from non-food feedstock, mainly starting from renewable lignocellulosic biomasses, and third-generation biofuels, represented by algae or food waste biomass. Although biofuels appear to be the closest alternative to fossil fuels, it is necessary for them to be produced in competitive quantities and costs, requiring both improvements to production technologies and diversification of feedstock. This Special Issue is focused on technological innovations, which include but are not limited to the utilization of different feedstock; different biomass pretreatments; fermentation strategies, such as simultaneous saccharification and fermentation (SSF) or separate hydrolysis and fermentation (SHF); different applied microorganisms used as monoculture or co-culture; and different setups for biofuel fermentation processes.
Keywords	biofuels ; biomass ; coculture ; feedstocks ; fermentation ; food waste ; hydrolysis ; lignocellulose ; pollution ; saccharification
Language	English
Dates of publication	2022-0707
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2813985-9
ISSN	2311-5637
ISSN	2311-5637
DOI	10.3390/fermentation8070319
Database	NAL-Catalogue (AGRICOLA)

Order via subito

Article: Pineapple Waste Cell Wall Sugar Fermentation by Saccharomyces cerevisiae for Second Generation Bioethanol Production

Salafia, Fabio / Ferracane, Antonio / Tropea, Alessia

Fermentation. 2022 Feb. 27, v. 8, no. 3

2022

Abstract: Agricultural food waste is rich in cellulosic and non-cellulosic fermentable substance. In this study, we investigated the bioconversion of pineapple waste cell wall sugars into bioethanol by simultaneous saccharification and fermentation using ... ...

Abstract	Agricultural food waste is rich in cellulosic and non-cellulosic fermentable substance. In this study, we investigated the bioconversion of pineapple waste cell wall sugars into bioethanol by simultaneous saccharification and fermentation using Saccharomyces cerevisiae ATCC 4126. Soluble and insoluble cell wall sugars were investigated during the fermentation process. Moreover, the fermentation medium was investigated for protein, moisture, ash, lignin and glycerol determinations with a particular focus on the increase in single cell protein due to yeast growth, allowing a total valorization of the resulting fermentation medium, with no further waste production, with respect to environmental sustainability. Soluble and insoluble sugars in the starting material were 32.12% and 26.33% respectively. The main insoluble sugars resulting from the cell wall hydrolysis detected at the beginning of the fermentation, were glucose, xylose and uronic acid. Glucose and mannose were the most prevalent sugars in the soluble sugars fraction. The ethanol theoretical yield, calculated according to dry matter lost, reached up to 85% (3.9% EtOH). The final fermentation substrate was mainly represented by pentose sugars. The protein content increased from 4.45% up to 20.1% during the process.
Keywords	Saccharomyces cerevisiae ; bioethanol ; biotransformation ; cell walls ; environmental sustainability ; ethanol ; ethanol production ; fermentation ; food waste ; glucose ; glycerol ; hydrolysis ; lignin ; mannose ; pentoses ; pineapples ; protein content ; saccharification ; single cell protein ; uronic acids ; xylose ; yeasts
Language	English
Dates of publication	2022-0227
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2813985-9
ISSN	2311-5637
ISSN	2311-5637
DOI	10.3390/fermentation8030100
Database	NAL-Catalogue (AGRICOLA)

Order via subito

Article: Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps

Ferracane, Antonio / Tropea, Alessia / Salafia, Fabio

Fermentation. 2021 Oct. 29, v. 7, no. 4

2021

Abstract: The study reports the alternative use of non-edible fermented olives for the production of high-quality natural soaps with a fast production process, low environmental impact, and without preliminary treatments for the raw material. Damaged olives, not ... ...

Abstract	The study reports the alternative use of non-edible fermented olives for the production of high-quality natural soaps with a fast production process, low environmental impact, and without preliminary treatments for the raw material. Damaged olives, not used as food, were fermented naturally and the oil was extracted by mechanical extraction. The product obtained was not for human consumption due to its high acidity, but it had a low content of peroxides. The non-edible olive oil obtained and an extra virgin olive oil, produced from the same olive cultivar, were subjected to saponification with sodium hydroxide. The soaps were produced with complete (0% of non-neutralized fatty acids) and incomplete (5% of non-neutralized fatty acids) saponification; the amount of sodium hydroxide to be used was determined with the saponification index. The soaps were aged for six months by monitoring pH, color, and behavior in an aqueous solution. The results show that the olives’ fermentation improves and speeds up the soap production and maturation process since the oil obtained from fermented non-edible olives is more suitable for the saponification process than the oil obtained from non-fermented edible olives. Non-edible fermented olives can be used for obtaining natural and high-quality soaps, reusing drupes classified as food waste.
Keywords	acidity ; aqueous solutions ; color ; cultivars ; environmental impact ; extra-virgin olive oil ; fermentation ; food waste ; humans ; olives ; pH ; raw materials ; saponification ; soaps ; sodium hydroxide
Language	English
Dates of publication	2021-1029
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2813985-9
ISSN	2311-5637
ISSN	2311-5637
DOI	10.3390/fermentation7040245
Database	NAL-Catalogue (AGRICOLA)

Order via subito

Article ; Online: Ketocarotenoids adonirubin and adonixanthin: Properties, health benefits, current technologies, and emerging challenges.

Mussagy, Cassamo U / Farias, Fabiane O / Tropea, Alessia / Santi, Luca / Mondello, Luigi / Giuffrida, Daniele / Meléndez-Martínez, Antonio J / Dufossé, Laurent

Food chemistry

2024 Volume 443, Page(s) 138610

Abstract: Given their multifaceted roles, carotenoids have garnered significant scientific interest, resulting in a comprehensive and intricate body of literature that occasionally presents conflicting findings concerning the proper characterization, ... ...

Abstract	Given their multifaceted roles, carotenoids have garnered significant scientific interest, resulting in a comprehensive and intricate body of literature that occasionally presents conflicting findings concerning the proper characterization, quantification, and bioavailability of these compounds. Nevertheless, it is undeniable that the pursuit of novel carotenoids remains a crucial endeavor, as their diverse properties, functionalities and potential health benefits make them invaluable natural resources in agri-food and health promotion through the diet. In this framework, particular attention is given to ketocarotenoids, viz., astaxanthin (one of them) stands out for its possible multifunctional role as an antioxidant, anticancer, and antimicrobial agent. It has been widely explored in the market and utilized in different applications such as nutraceuticals, food additives, among others. Adonirubin and adonixanthin can be naturally found in plants and microorganisms. Due to the increasing significance of natural-based products and the remarkable opportunity to introduce these ketocarotenoids to the market, this review aims to provide an expert overview of the pros and cons associated with adonirubin and adonixanthin.
MeSH term(s)	Carotenoids ; Canthaxanthin/analogs & derivatives ; Antioxidants
Chemical Substances	adonixanthin (PSZ3Q7662U) ; adonirubin (HFX9MQ934U) ; Carotenoids (36-88-4) ; Canthaxanthin (4C3C6403MU) ; Antioxidants
Language	English
Publishing date	2024-01-28
Publishing country	England
Document type	Review ; Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2024.138610
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 3634: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article: Single Cell Protein Production through Multi Food-Waste Substrate Fermentation

Tropea, Alessia / Ferracane, Antonio / Albergamo, Ambrogina / Potortì, Angela Giorgia / Lo Turco, Vincenzo / Di Bella, Giuseppa

Fermentation. 2022 Feb. 23, v. 8, no. 3

2022

Abstract: Today, food valorization represents an important challenge to environmental sustainability. Food waste can be used as a substrate for single cell protein production suitable for animal feed. In this study, animal and agricultural food waste, represented ... ...

Abstract	Today, food valorization represents an important challenge to environmental sustainability. Food waste can be used as a substrate for single cell protein production suitable for animal feed. In this study, animal and agricultural food waste, represented by fish, pineapple, banana, apple, and citrus peels, have been used simultaneously as a fermentation substrate for single cell protein production by Saccharomyces cerevisiae, to evaluate the possibility of using a multi complex substrate for a simultaneous biovalorization of different food waste. The fermentation process was implemented by the supplementation of a hydrolytic enzyme and nutrient to allow the best yeast growing conditions. At the end of the process, the final substrate was enriched in protein, reaching up to 40.19% of protein, making the multisubstrate useful for animal feed. The substrate was also investigated for crude lipid, ash, lignin, soluble and insoluble sugar. The substrate composition at the end of the fermentation process was represented by 14.46% of crude lipid, 1.08% ash, 6.29% lignin. Conversely, the soluble and insoluble sugars dropped down from 20.5% to 6.10% and 19.15% to 2.14%, respectively, at the end of the process.
Keywords	Citrus ; Saccharomyces cerevisiae ; apples ; bananas ; environmental sustainability ; feeds ; fermentation ; fish ; food waste ; hydrolases ; lignin ; lipids ; pineapples ; protein synthesis ; single cell protein ; sugars ; yeasts
Language	English
Dates of publication	2022-0223
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2813985-9
ISSN	2311-5637
ISSN	2311-5637
DOI	10.3390/fermentation8030091
Database	NAL-Catalogue (AGRICOLA)

Order via subito

Article: Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods

Di Bella, Giuseppa / Litrenta, Federica / Pino, Simone / Tropea, Alessia / Potortì, Angela Giorgia / Nava, Vincenzo / Lo Turco, Vincenzo

European food research & technology. 2022 Sept., v. 248, no. 9

2022

Abstract: Fish is healthy part of the human diet due to the high content of long chain n-3 polyunsaturated fatty acids (n-3 PUFA) as eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3). Different cooking techniques have a significant ... ...

Abstract	Fish is healthy part of the human diet due to the high content of long chain n-3 polyunsaturated fatty acids (n-3 PUFA) as eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3). Different cooking techniques have a significant influence on the fatty acid profile of bluefish. In this work, the fatty acid profile in Mediterranean anchovies (Engraulis encrasicolus) was evaluated in cooked and uncooked fish. From the fatty acid profile, the atherogenicity (AI) and thrombogenicity (TI) indices were calculated. The results showed that roasting and frying had significant differences on fatty acid composition. Marinating showed only little effect on fatty acid content, while steaming and boiling are the cooking methods that most preserved the overall fatty acid content. The frying method, in specific, appears not to be recommended to preserve the omega-3 fatty acid composition of anchovies: EPA and DHA of 85% and 66% of the initial value, respectively. Verily, considering the lipid content of samples, the amount of EPA + DHA it is not subject to a substantial decrease. Frying has certainly increased the content of n-6 polyunsaturated fatty acids and monounsaturated fatty acids, as result of the cooking oil used (olive). Therefore, in all cooking methods, the omega-3 fatty acids were well preserved. Consequently, the nutritional quality related to fatty acids profile of fried anchovies is equivalent than that of anchovies prepared following other cooking methods. The olive oil, however, leads in good quality fried product in relation to the values of the atherogenicity and thrombogenicity indices.
Keywords	Engraulis encrasicolus ; docosahexaenoic acid ; eicosapentaenoic acid ; fatty acid composition ; food research ; human nutrition ; lipid content ; nutritive value ; olive oil ; olives ; omega-3 fatty acids ; raw fish
Language	English
Dates of publication	2022-09
Size	p. 2285-2290.
Publishing place	Springer Berlin Heidelberg
Document type	Article
ZDB-ID	1359456-4
ISSN	1431-4630 ; 1438-2377
ISSN	1431-4630 ; 1438-2377
DOI	10.1007/s00217-022-04043-6
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 792: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Biochemical and toxicity evaluation of Retama sphaerocarpa extracts and in-silico investigation of phenolic compounds as potential inhibitors against HPV16 E6 oncoprotein.

Moujane, Soumia / Bouadid, Ismail / Bouymajane, Aziz / Younes, Filali Zegzouti / Benlyas, Mohamed / Mohammed, Bouachrine / Cacciola, Francesco / Vinci, Roberto Laganà / Tropea, Alessia / Mondello, Luigi / Altemimi, Ammar B / Eddouks, Mohamed / Moualij, Benaissa

Fitoterapia

2024 Volume 175, Page(s) 105923

Abstract: Cervical cancer is a type of cancer which affects the cervix cells. The conventional treatments for cervical cancer including surgery, chemotherapy, and radiotherapy are only effective in premature stages and less effective in late stages of this tumor. ... ...

Abstract	Cervical cancer is a type of cancer which affects the cervix cells. The conventional treatments for cervical cancer including surgery, chemotherapy, and radiotherapy are only effective in premature stages and less effective in late stages of this tumor. Therefore, the therapeutic strategies based on biologically active substances from plants are needed to develop for the treatment of cervical cancer. The aim of the present study was to assess in vivo toxicity, hematological and biochemical blood parameters in Wistar rats fed Retama sphaerocarpa aqueous leaf extract (RS-AE), as well as to perform in silico molecular docking studies and dynamic simulation of phenolic compounds against HPV16 oncoprotein E6 in order to identify potential inhibitors. RS-AE was found not to induce acute or sub-acute oral toxicity or significant alterations in hematological and biochemical blood parameters in Wistar rats. A total of 11 phenolic compounds were identified in RS-AE, including dihydrodaidzein glucuronide, chrysoperiol pentoside, genistin and vitexin, which turned out to have the highest binding affinity to HPV16 oncoprotein E6. Based on these results, these RS-AE phenolic compounds could be used as natural drugs against the HPV16 E6 oncoprotein.
Language	English
Publishing date	2024-03-28
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	412385-2
ISSN	1873-6971 ; 0367-326X
ISSN (online)	1873-6971
ISSN	0367-326X
DOI	10.1016/j.fitote.2024.105923
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Cologne/Königswinter

Zs.B 1873: Show issues

Location:
Je nach Verfügbarkeit (siehe Angabe bei Bestand)
bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
ab Jg. 2022: Lesesaal (EG)

Order via subito

Details ▾

To top

More links

Kategorien

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

Order via subito

More links

Kategorien

Order via subito

More links

Kategorien

Order via subito

More links

Kategorien

Order via subito

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

Order via subito

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Cologne/Königswinter

Order via subito