In recent years, the awareness and willingness of consumers to consume healthy food has
grown significantly. In order to meet these needs, scientists are looking for innovative …

The last years there has been a significant rise in the number of publications in the
international literature that deal with the production of lipids by microbial sources (the 'single …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Yarrowia lipolytica, an oleagineous species of yeast, is a carrier of various important
nutrients. The biomass of this yeast is an extensive source of protein, exogenous amino …

Non-conventional yeasts have attracted increasing interest due to their biochemical
characteristics and potential applications. Yarrowia lipolytica is a non-conventional yeast …

Approximately 1 million tons of waste cooking oils (WCO) are generated in European Union
per year. Oftentimes, these oily wastes are discharged through public sewerage systems …

Yarrowia lipolytica is a suitable microbial platform to convert low-value hydrophobic
substrates into microbial oils and other important metabolites. In this work, this yeast species …

In the present review-article several aspects dealing with the biotechnological production of
three major sugar-alcohols, viz. erythritol, mannitol and arabitol, are developed. Emphasis is …

The last years a constantly rising number of publications have appeared in the literature in
relation to the production of oils and fats deriving from microbial sources (the “single cell …

Okara, or soybean residue, is a soy food processing by-product from the manufacture of
soymilk and soybean curd (tofu). In this study, solid-state fermentation of okara was …