Journal of Food Technology and Preservation

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Opinion Article - Journal of Food Technology and Preservation (2022) Volume 6, Issue 11

Biotechnology of food microorganisms and basic progress in food production.

Quite possibly of the most huge and troublesome work in food manageability, is to utilize squander in the vegetable and organic product handling areas. The disposed of natural products alongside their waste materials, is expected to have likely need for additional modern purposes through extraction of utilitarian fixings, extraction of bioactive parts, aging. Because of its bountiful accessibility, effortlessness and safe taking care of, and biodegradability, pineapple squander is currently the subject of broad exploration. It is viewed as an asset for monetary turn of events. This tremendous agro-modern waste is being researched as a minimal expense unrefined substance to create an assortment of high-esteem added merchandise. Scientists have focused on the double-dealing of pineapple squander, especially for the extraction of prebiotic oligosaccharides as well as bromelain compound, and as a minimal expense wellspring of fiber, biogas, natural acids, phenolic cell reinforcements, and ethanol.

Author(s): Alan Raybould*

Abstract Full Text PDF

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