Food and food processing industries generate significant amounts of by-products representing a vast potential source of biofunctional compounds, holding significant potential for both industrial applications and health benefits. These compounds encompass a diverse range array of valuable resources, including edible biomasses, eco-freindly biomaterials & hydrocolloids, natural dyes, antioxidants, and antimicrobials.
Aims
This special issue aims to convene researchers at the forefront of biofunctional compound research, providing a platform to showcase the latest advancements and foster knowledge exchange in this dynamic field.
Published: 2025-02-11
