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Open AccessEditorial

Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy

1
Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia, Greece
2
Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, UK
*
Authors to whom correspondence should be addressed.
Foods 2019, 8(9), 425; https://doi.org/10.3390/foods8090425
Received: 6 September 2019 / Accepted: 18 September 2019 / Published: 19 September 2019
Note: In lieu of an abstract, this is an excerpt from the first page.

The bioeconomy concept was initially focused on resource substitution, aiming to mitigate the depletion of fossil resources and confer an alternative approach for resource utilization [...] View Full-Text
Keywords: biorefineries; circular economy; bioeconomy; food processing; food biotechnology; bioprocesses; bioactive compounds; food waste valorization; sustainability biorefineries; circular economy; bioeconomy; food processing; food biotechnology; bioprocesses; bioactive compounds; food waste valorization; sustainability
MDPI and ACS Style

Kopsahelis, N.; Kachrimanidou, V. Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy. Foods 2019, 8, 425.

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