Approaches to making the food processing industry more environmentally friendly

Hans P. Blaschek

doi:10.1016/0924-2244(92)90152-M

Approaches to making the food processing industry more environmentally friendly

Hans P. Blaschek

Food Science and Human Nutrition

Research output: Contribution to journal › Review article › peer-review

Abstract

Microbial fermentation and cell-free enzyme based systems offer opportunities for the bioconversion of food product waste streams and by-products to compounds with added value. Such approaches are environmentally friendly and may allow for substantial savings in food processing unit operations. This review focuses on specific examples of food-based bioconversions using non-toxinogenic clostridia, yeasts and cell-free enzyme systems.

Original language	English (US)
Pages (from-to)	107-110
Number of pages	4
Journal	Trends in Food Science and Technology
Volume	3
Issue number	C
DOIs	https://doi.org/10.1016/0924-2244(92)90152-M
State	Published - 1992

ASJC Scopus subject areas

Biotechnology
Food Science

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10.1016/0924-2244(92)90152-M

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title = "Approaches to making the food processing industry more environmentally friendly",

abstract = "Microbial fermentation and cell-free enzyme based systems offer opportunities for the bioconversion of food product waste streams and by-products to compounds with added value. Such approaches are environmentally friendly and may allow for substantial savings in food processing unit operations. This review focuses on specific examples of food-based bioconversions using non-toxinogenic clostridia, yeasts and cell-free enzyme systems.",

author = "Blaschek, {Hans P.}",

note = "Funding Information: I would like to acknowledge the research support of the Illinois Corn Marketing Board, the Department of Energy, Division of Energy Biosciences, the State of Illinois Value-added Competitive Research Program, and the UIUC Foundation University Scholar Award.",

year = "1992",

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language = "English (US)",

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pages = "107--110",

journal = "Trends in Food Science and Technology",

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AU - Blaschek, Hans P.

N1 - Funding Information: I would like to acknowledge the research support of the Illinois Corn Marketing Board, the Department of Energy, Division of Energy Biosciences, the State of Illinois Value-added Competitive Research Program, and the UIUC Foundation University Scholar Award.

PY - 1992

Y1 - 1992

N2 - Microbial fermentation and cell-free enzyme based systems offer opportunities for the bioconversion of food product waste streams and by-products to compounds with added value. Such approaches are environmentally friendly and may allow for substantial savings in food processing unit operations. This review focuses on specific examples of food-based bioconversions using non-toxinogenic clostridia, yeasts and cell-free enzyme systems.

AB - Microbial fermentation and cell-free enzyme based systems offer opportunities for the bioconversion of food product waste streams and by-products to compounds with added value. Such approaches are environmentally friendly and may allow for substantial savings in food processing unit operations. This review focuses on specific examples of food-based bioconversions using non-toxinogenic clostridia, yeasts and cell-free enzyme systems.

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DO - 10.1016/0924-2244(92)90152-M

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JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

IS - C

ER -

Approaches to making the food processing industry more environmentally friendly

Abstract

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