Mohammad J. Taherzadeh
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View article: Development of new meat analogues from filamentous fungi cultivated on oenological by-products: A quality perspective
Development of new meat analogues from filamentous fungi cultivated on oenological by-products: A quality perspective Open
View article: Measuring phytic acid in complex and fermented food matrices: Modified protocol using enzymatic analysis
Measuring phytic acid in complex and fermented food matrices: Modified protocol using enzymatic analysis Open
Background and Objective Quantifying phytic acid in complex or fermented foods is essential for assessing nutritional quality. Conventional enzymatic assays often overestimate phytic acid due to nonspecific hydrolysis of phosphorylated com…
View article: The effect of operation modes on filamentous fungi cultivation using agro-industrial residues-derived volatile fatty acids
The effect of operation modes on filamentous fungi cultivation using agro-industrial residues-derived volatile fatty acids Open
View article: Degradation of pectin with probiotic candidate Bacillus subtilis HA1 to oligosaccharides with enhanced anticancer and antioxidant properties
Degradation of pectin with probiotic candidate Bacillus subtilis HA1 to oligosaccharides with enhanced anticancer and antioxidant properties Open
Upcycling fruit waste into health-promoting ingredients is an urgent sustainability challenge. In this work, a microbial degradation is described that converts apple pectin into bioactive pectic oligosaccharides (POS) using Bacillus subtil…
View article: In vitro protein digestion and mineral accessibility of edible filamentous fungi cultivated on winery and distillery by-products
In vitro protein digestion and mineral accessibility of edible filamentous fungi cultivated on winery and distillery by-products Open
View article: Evaluating Scale-Up Cultivation Modes for Aspergillus oryzae Biomass Production Using VFA-Rich Effluents from Agro-Industrial Residues
Evaluating Scale-Up Cultivation Modes for Aspergillus oryzae Biomass Production Using VFA-Rich Effluents from Agro-Industrial Residues Open
Organic-waste-derived volatile fatty acids (VFAs) are promising substrates for fungal biomass cultivation, offering a nutrient-rich medium capable of meeting microbial growth requirements. However, the growth and biomass productivity are h…
View article: From Corncob By-Product to Functional Lignins: Comparative Analysis of Alkaline and Organosolv Extraction Followed by Laccase Treatment
From Corncob By-Product to Functional Lignins: Comparative Analysis of Alkaline and Organosolv Extraction Followed by Laccase Treatment Open
Corncobs, produced globally at over 200 million tons annually with 11–18% lignin content, represent an abundant and underexploited lignocellulosic resource for sustainable lignin valorization. In this study, two distinct extraction methodo…
View article: Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with <i>Aspergillus oryzae</i> and <i>Neurospora intermedia</i>
Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with <i>Aspergillus oryzae</i> and <i>Neurospora intermedia</i> Open
Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with Aspergillus oryzae and Neurospora intermedia w…
View article: Guiding Microbial Crossroads: Syngas-Driven Valorisation of Anaerobic-Digestion Intermediates into Bio-Hydrogen and Volatile Fatty Acids
Guiding Microbial Crossroads: Syngas-Driven Valorisation of Anaerobic-Digestion Intermediates into Bio-Hydrogen and Volatile Fatty Acids Open
Anaerobic digestion (AD) has long been valued for producing a biogas–digestate pair, yet its profitability is tightening. Next-generation AD biorefineries now position syngas both as a supplementary feedstock and as a springboard to captur…
View article: Grape marc biotransformation to protein-rich food ingredients using fungal fermentation
Grape marc biotransformation to protein-rich food ingredients using fungal fermentation Open
View article: Enhanced Erythromycin Elimination from Erythromycin Fermentation Residue via Anaerobic Volatile Fatty Acid Production Under Mesophilic Conditions
Enhanced Erythromycin Elimination from Erythromycin Fermentation Residue via Anaerobic Volatile Fatty Acid Production Under Mesophilic Conditions Open
Erythromycin fermentation residue (EFR) is difficult to dispose of due to its high content of macrolide erythromycin. An alternative economic method was proposed in this study for erythromycin elimination in EFR through volatile fatty acid…
View article: Pooling scientific information on the nutritional, sensory, and technological properties of mycoprotein to support its role in creating a more sustainable food system
Pooling scientific information on the nutritional, sensory, and technological properties of mycoprotein to support its role in creating a more sustainable food system Open
View article: Production of B vitamins and carotenoids as active biomolecules by edible filamentous fungus neurospora intermedia
Production of B vitamins and carotenoids as active biomolecules by edible filamentous fungus neurospora intermedia Open
View article: Sustainable repurposing of grape marc: Potential for bio-based innovations
Sustainable repurposing of grape marc: Potential for bio-based innovations Open
There is increasing interest in repurposing by-products and residues from agricultural and agri-food industries, supporting environmental, social, and economic sustainability. Wineries and distilleries, an important segment of EU agricultu…
View article: Production of volatile fatty acids from agro-food residues for ruminant feed inclusion using pilot-scale membrane bioreactor
Production of volatile fatty acids from agro-food residues for ruminant feed inclusion using pilot-scale membrane bioreactor Open
View article: Syngas fermentation for hydrogen and volatile fatty acids production: Effect of inoculum source, pretreatment, and environmental parameters using natural microbial consortia
Syngas fermentation for hydrogen and volatile fatty acids production: Effect of inoculum source, pretreatment, and environmental parameters using natural microbial consortia Open
View article: Fungal Protein from Non-Food Bioresources in Diets for Rainbow Trout (Oncorhynchus mykiss)
Fungal Protein from Non-Food Bioresources in Diets for Rainbow Trout (Oncorhynchus mykiss) Open
The growing aquaculture industry has an increasing demand for novel, sustainably produced protein sources for aquafeed. This study aimed to determine the apparent digestibility (AD%), pellet quality, and protein score of four novel fungal …
View article: Production of protein-rich fungal biomass from pistachio dehulling waste using edible Neurospora intermedia
Production of protein-rich fungal biomass from pistachio dehulling waste using edible Neurospora intermedia Open
View article: Optimization of volatile fatty acids from food wastes for polyhydroxyalkanoates synthesis
Optimization of volatile fatty acids from food wastes for polyhydroxyalkanoates synthesis Open
View article: Fractionation of waste-derived volatile fatty acids by multi-stage adsorption using activated charcoal and Diaion HP-20 resin
Fractionation of waste-derived volatile fatty acids by multi-stage adsorption using activated charcoal and Diaion HP-20 resin Open
Substituting waste-derived Volatile Fatty Acids (VFAs) with their conventionally applied fossil-derived counterparts in a spectrum of industrial applications necessitates its proper fractionation into individual acids. This study explored …
View article: Evaluating Potentials of Activated Carbon, Inoculum Diversity, and Total Solids Content for Improved Digestate Quality in Anaerobic Food Waste Treatment
Evaluating Potentials of Activated Carbon, Inoculum Diversity, and Total Solids Content for Improved Digestate Quality in Anaerobic Food Waste Treatment Open
The potential presence of toxic compounds in the digestate obtained from the anaerobic digestion of biodegradable waste restricts its application as a biofertilizer for soil conditioning and plant growth enhancement. The aim of this study …
View article: Texture Improvement of Filamentous Fungi Burger Derived from Biomass of Rhizopus oligosporus: Impact of Binding Agent on Physical, Sensory, and Microstructure
Texture Improvement of Filamentous Fungi Burger Derived from Biomass of Rhizopus oligosporus: Impact of Binding Agent on Physical, Sensory, and Microstructure Open
Despite its high nutritional value and low environmental impact, the nature of filamentous fungal hyphae might resemble the appearance of meat fibers. These properties make filamentous fungi as a promising protein alternative in the future…
View article: The Effect of Pretreatment on Vfa Production from Tofu and Tempeh Wastewater Through Anaerobic Digestion Batch
The Effect of Pretreatment on Vfa Production from Tofu and Tempeh Wastewater Through Anaerobic Digestion Batch Open
View article: Intelligent Modeling of Printability of Liner Paper Coated with Modified Soda Lignin
Intelligent Modeling of Printability of Liner Paper Coated with Modified Soda Lignin Open
View article: Current Understanding of Feather Keratin and Keratinase and Their Applications in Biotechnology
Current Understanding of Feather Keratin and Keratinase and Their Applications in Biotechnology Open
The food industry generates substantial keratin waste, particularly chicken feathers, which are rich in amino acids and essential nutrients. However, the insolubility of keratin presents a significant challenge to its conversion. Keratinas…
View article: Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product
Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product Open
This work innovatively merges engineered food structures with additive manufacturing technology to tailor food for different dysphagia levels using filamentous Fungus Aspergillus oryzae biomass through a co-axial 3D food printing process. …
View article: Exploring the Potential of Syngas Fermentation for Recovery of High-Value Resources: A Comprehensive Review
Exploring the Potential of Syngas Fermentation for Recovery of High-Value Resources: A Comprehensive Review Open
Synthesis gas (syngas) fermentation represents a promising biological method for converting industrial waste gases, particularly carbon monoxide (CO) and carbon dioxide (CO₂) from industrial sources (e.g. steel production or municipal wast…
View article: Resource recovery and treatment of wastewaters using filamentous fungi
Resource recovery and treatment of wastewaters using filamentous fungi Open
Industrial wastewater, often characterized by its proximity to neutral pH, presents a promising opportunity for fungal utilization despite the prevalent preference of fungi for acidic conditions. This review addresses this discrepancy, hig…
View article: Recent Developments in the Application of Filamentous Fungus Aspergillus oryzae in Ruminant Feed
Recent Developments in the Application of Filamentous Fungus Aspergillus oryzae in Ruminant Feed Open
The resource-intensive nature of the ruminant farming sector, which has been exacerbated by population growth and increasing pressure to reduce feed antibiotics and growth promoters, has sparked interest in looking for sustainable alternat…
View article: Effect of Agro-Industrial by Products Derived from Volatile Fatty Acids on Ruminant Feed In Vitro Digestibility
Effect of Agro-Industrial by Products Derived from Volatile Fatty Acids on Ruminant Feed In Vitro Digestibility Open
The growing demand for sustainable ruminant feed alternatives has motivated the application of bioconversion approaches for the valorization of agro-food byproducts (AFB) into feed additives and supplements. The present study thoroughly in…