Editorial overview Food bioprocessing.pdf.pdf

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Editorial overview: Food bioprocessing
Fidel Toldra´

Current Opinion in Food Science 2015, 1:vii–viii

For plete overview see the Issue

Available online 19th December 2014
http://dx./.

2214-7993/# 2014 Elsevier Ltd. All rights reserved.


Fidel Toldra´ This special section of Current Opinion in Food Science focuses attention

on bioprocessing. Five research groups have been invited to review recent

developments, ongoing research and future trends in different food biopro-

cesses which are briefly summarized below.

Improved nutritional and technological functionality of bran through the use

of different bioprocessing technologies such as enzymatic processing (use of

xylanase, feruloyl esterases, glycosyl hydrolases or b-glucanase) and fermen-

Instituto de Agroquı´mica y ologı´a de

tation (lactic acid bacteria and yeast) is highlighted by Coda et al. It is well

Alimentos (CSIC), Paterna (Valencia), Spain

known that bran provides different bioactive substances, including dietary
e-mail: ******@

fibre and pounds, all of them can exert a beneficial effect on

human health. On the other hand, native bran is not suitable to be directly

Fidel Toldra´ received his PhD in Chemistry at

used in food applications for differe