Comprehensive Utilization of By-Products in Food Industry: 2nd Edition

Dear Colleagues,

With the rapid development of the food industry, more and more by-products can not be used reasonably, resulting in serious environmental pollution and waste of resources, soil, and rivers. Furthermore, other pollution incidents emerge one after another; on the other hand, we are also faced with a shortage of food processing raw materials. As we all know, these by-products such as waste residue, juice from the starch industry, distiller's grains from liquor production, rice husks from flour production, and bagasse from sugarcane sugar production are usually discarded, but they often contain starch, protein, polysaccharides, cellulose, and other organic matter, which can be used by means of extraction and fermentation. Creating high-value-added products, such as expensive pullulan polysaccharides, omnipotent-activated carbon, popular plant enzymes, and distiller's grains masks, truly turns waste into treasure, but also better builds an environmentally friendly industry, killing many birds with one stone.

This Special Issue focuses on the research and application of by-products produced in the process of food processing to realize economic transformation by means of chemistry, chemical industry, biotechnology, and so on. The focus of this Special Issue includes, but is not limited to, the aspects discussed above. We invite you to share your latest research and topical comments on comprehensive utilization of by-products in the food industry by contributing to this Special Issue as we work together to advance this industry.

Prof. Dr. Qian Yang
Dr. Xiaofei Liu
Dr. Longwei Jiang
Prof. Dr. Liyan Wang
Guest Editors

Dr. Congyu Lin
Guest Editor Assistant

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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