Progress in Food Biotechnology

Book Series: Recent Advances in Biotechnology

Volume 4

by

Ali Osman

DOI: 10.2174/97816810874121180401
eISBN: 978-1-68108-741-2, 2018
ISBN: 978-1-68108-742-9
ISSN: 2468-5364 (Print)
ISSN: 2468-5372 (Online)





Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial pers...[view complete introduction]
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Food Waste Management: The Role of Biotechnology

- Pp. 383-430 (48)

Dimitris Sarris, Christina N. Economou and Seraphim Papanikolaou

Abstract

In recent years, the application of biotechnology on residues or by-products of food processing industries has received great interest from researchers, since the production of bulk chemicals and high value-added compounds, such as ethanol, biogas, organic acids, enzymes, mushrooms, etc. has been investigated in detail. The utilization of these abundant residues as alternative nutrient sources for microorganisms’ growth is also expected to minimize both environmental pollution from their disposal and the final production cost of bio-products. The main objective of the present chapter is to highlight the role of biotechnology on the bioconversion of major industrial and agro-industrial by-products, that have zero acquisition cost, to produce various bio-products.

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