Editorial overview: Food bioprocessing - Archive ouverte HAL Access content directly
Journal Articles Current Opinion in Food Science Year : 2022

Editorial overview: Food bioprocessing

(1) , (2)
1
2

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.
Not file

Dates and versions

hal-03572128 , version 1 (14-02-2022)

Identifiers

Cite

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

Altmetric

Share

Gmail Facebook Twitter LinkedIn More