A few million cubic tons of waste are generated annually as a result of coffee processing. As
a beverage, coffee in itself is a rich source of melanoidins, phenolic compounds, and other …

Background The reduction of food waste yields significant environmental and economic
advantages, increasing the interest in the conversion of food by-products into functional …

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 …

The pineapple (Ananas comosus) is one of the most commercialized tropical fruits
worldwide. Its high processing and consumption generate huge quantities of organic waste …

FOS are low-calorie carbohydrates that are naturally indigestible and when consumed,
stimulates growth of helpful microbes in the gastrointestinal tract of humans and thus are …

Fructooligosaccharides (FOS) are usually synthesized with pure enzymes using highly
concentrated sucrose solutions. In this work, low-cost aguamiel and molasses were …

Agricultural wastes (rich-lignocellulosic and rich-free sugar materials) are an attractive
source of carbohydrates to develop bioprocesses for biobased products and bioenergy …

Industrial-scale food manufacturing generates high quantity of fruit-and-vegetable solid by-
product and waste streams (FVSW) which have become a challenge to the environment post …

Valorization of agro-industrial waste through greener and biotechnological processes are
promising approaches to minimize the generation of agro-industrial waste. Therefore, the …

Prebiotic nutritional ingredients have received attention due to their health-promoting
potential and related uses in the food and nutraceutical industries. Recent times have …