Value added products from fermentation of sugars derived from agro-food residues

Ana Belén Díaz; Ana Blandino; Ildefonso Caro

doi:10.1016/j.tifs.2017.10.016

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JOURNAL ARTICLE

Value added products from fermentation of sugars derived from agro-food residues

Ana Belén Díaz Ana Blandino Ildefonso Caro

Year: 2017 Journal: Trends in Food Science & Technology Vol: 71 Pages: 52-64 Publisher: Elsevier BV

DOI: 10.1016/j.tifs.2017.10.016

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Keywords:

Bioproducts Raw material Biomass (ecology) Biofuel Biorefinery Value added Biotechnology Food waste Biochemical engineering Renewable resource Production (economics) Fermentation Sustainability Environmentally friendly Environmental science Pulp and paper industry Waste management Food science Renewable energy Engineering Chemistry Biology Agronomy Economics

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Biofuel production and bioconversion

Physical Sciences → Engineering → Biomedical Engineering

Microbial Metabolic Engineering and Bioproduction

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Enzyme Production and Characterization

Life Sciences → Biochemistry, Genetics and Molecular Biology → Biotechnology

Value added products from fermentation of sugars derived from agro-food residues

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