Food Biotechnology

Evla Vieira, Marta W. Vasconcelos, Ana Maria Gomes

100697

Can broad bean (Vicia faba) and white lupin (Lupinus albus) flours serve as carbon sources to support probiotic growth?

https://doi.org/10.1016/j.ejbt.2025.100697

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Ludmilla Janne Carvalho Ferreira, Isadora Nunes Casé, Pedro Luiz Lima Bertarini, Liliane Maciel de Oliveira, Líbia Diniz Santos

21-29

Impact of immature coffee fruits and water addition during spontaneous fermentation process: Chemical composition and sensory profile

https://doi.org/10.1016/j.ejbt.2024.04.001

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Christian Pablo Romero , Claudio Ramirez-Mora , Rodolfo Salazar , Cristobal Fernandez , Cristian Acevedo , Christian Orellana , Marian Abellan , David Aliaga

100700

Low-cost hybrid copper–carbon nanotube coating with antimicrobial properties in ambient conditions

https://doi.org/10.1016/j.ejbt.2025.100700

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Keqing Shi , Yitong Dong , Qi Wang , Ling Qin , Chen Zhong , Kefeng Xu , Mei Liu , Jie Sun

100722

Optimization of one-step enzymatic hydrolysis conditions for two large brown algae and analysis of the antioxidant activity of the hydrolysis products

https://doi.org/10.1016/j.ejbt.2026.100722

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Haoyue Yang , Linsong Wang, Chaojie Xu , Wentong Hao, Ronge Xing, Song Liu , Huahua Yu , Pengcheng Li

57-66

Screening for Aspergillus fumigatus strain-2T-2 with high chitosanase production activity and its application in chitosan degradation

https://doi.org/10.1016/j.ejbt.2024.01.003

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