Bioprocessing and food technology | 73591
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African Journal of Food Science and Technology

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Bioprocessing and food technology


George Iopez

Bioprocessing could be a natural, safe, and effective approach for food makers to make merchandise like cheese, yogurt, bread, wine, and beer. Bioprocessing uses living organisms and their elements within the creation of recent merchandise. They used microbes and enzymes in bioprocessing technology provided best results below delicate conditions like neutral pH scale, traditional air pressure, and temperatures about to temperature. Lignocellulosic agricultural waste has the potential to be regenerate into many added merchandise like biofuels, oligosaccharides, organic acids, and alternative chemicals. Among oligosaccharides, xylooligosaccharides (XOS) square measure the foremost prebiotic compounds that may be made from lignocellulosic waste through biocatalysis victimization microbic enzymes.

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