Byproducts from the Food Industry

Dear Colleagues,

Food industry byproducts are generated in large amounts and pose a large burden for the environment. Along with efforts to reduce the impact of food production on the environment and to ensure sustainable food production, byproducts have attracted increased attention in the scientific and professional community. Although composting and use as feed have long been a partial solution to reduce the quantity of effluents, in recent years, food industry byproducts have become novel raw materials for the extraction of different bioactive components and adsorbents for wastewater treatment, as well as being incorporated into different food products and packaging materials, etc.

The Special Issue on “Byproducts from the Food Industry” is therefore focused all aspects of research regarding food industry byproducts, from the isolation of different components to the modification of specific byproduct targeting specific applications, biofuels, potential applications in food and other industries, safety issues, etc.

This Special Issue aims to gather original research articles and reviews of up-to-date literature regarding the potentials of food industry byproducts.

Dr. Đurđica Ačkar
Guest Editor

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