Bioflavors and oligosaccharides are two classes of substances that may be produced
biotechnologically through microbial bioprocesses. These compounds have attracted the …

With the growing consumer demand for natural food products, including food flavors, efforts
toward identifying biotechnological interventions for their production have increased …

Background Globally, significant amounts of agro-food residues are generated, most of
which are burned as waste disposal. Given the abundance of this biomass, it can be used as …

Traditional fermentations use the ability of microorganisms to transform raw materials in
complex food products. This process of biotransformation involves a wide range of …

Food waste and byproducts are generated along the entire food processing and storage
chain. The large amount of waste deriving from the whole process represents not only a …

Humankind has been unknowingly utilizing food fermentations since the first creation of
bread, cheese, and other basic foods. Since the beginning of the last century, microbial …

Fruit juices and derived products such as nectars and drinks have experienced growing
popularity within the last years. Orange waste, apple pomace and grape pomace are the …

Oligosaccharides are polymers with two to ten monosaccharide residues which have
sweetener functions and sensory characteristics, in addition to exerting physiological effects …

During the past years biocatalytic production of fine chemicals has been expanding rapidly.
flavours and fragrances belong to many different structural classes and therefore represent a …

Natural flavor compounds obtained by biotechnological processes are playing an increasing
role in the food, cosmetic, chemical and pharmaceutical industries due to increasing …