Journal of Food Technology and Preservation

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +44-7360-538437

Rapid Communication - Journal of Food Technology and Preservation (2022) Volume 6, Issue 2

Silk praised as future arrangement in food squander and conservation.

Silk has remained the foremost favored protein fiber since its disclosure in 3000 BC. Be that as it may, the taken a toll, accessibility, and assets required to raise the silkworms and prepare silk are imposing considerable limitations on long run of silk. It is regularly unrealized that separated from the strands, generation and handling of silk are a source for a differing extend of economical, biodegradable, and biocompatible polymers. Thus, portraying itself from being the essential source of protein filaments for millenniums, the silk industry around the world is transitioning into a biobased industry and as a source for pharmaceuticals, biomaterials, beauty care products, nourishment, and vitality.

Author(s): Simon Stallin

Abstract Full Text PDF

Get the App