Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value...

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Bibliographic Details
Main Authors:	Douglas José Faria, Anna Paula Azevedo de Carvalho, Carlos Adam Conte-Junior
Format:	Article
Language:	English
Published:	MDPI AG 2023-10-01
Series:	Fermentation
Subjects:	fermentation bioactive compounds bioeconomy biomass residues winery wastes brewing residues
Online Access:	https://www.mdpi.com/2311-5637/9/10/920

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