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Editorial overview: Food bioprocessing

Abstract : New developments in food bioprocessing are growing in strides in recent years. The term is used to refer to the technologies that apply enzymes and living systems such as microorganisms, cells, animals, and plants to extract and/or produce food or food ingredients. Research regarding food bioprocessing spans various areas, such as the discovery and understanding of (new) enzymatic bio-catalysis as well as enzyme immobilization, generation, and modification of (new) food bioproducts with improved functions, sensory properties and quality attributes, development of food microorganisms for fermentation technology, value-addition to food processing wastes, biosensors, as well as biological food materials and food packaging technology.
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Submitted on : Monday, February 14, 2022 - 10:27:09 AM
Last modification on : Tuesday, February 15, 2022 - 3:43:28 AM

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Yi Zhang, Benjamin Simpson. Editorial overview: Food bioprocessing. Current Opinion in Food Science, Elsevier, 2022, 44, pp.100810. ⟨10.1016/j.cofs.2022.100810⟩. ⟨hal-03572128⟩

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