Enzymatic and microbial valorization of lignocellulosic biomass for food applications

Sustainable Food Technology 2026 Open access

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Authors: Mya Myintzu Hlaing, Naazneen Sofeo, David Wollborn, Netsanet Shiferaw Terefe, Barindra Sana
DOI: 10.1039/d5fb00628g
Cited by: 5
References: 295

Abstract

Biocatalytic transformation of lignocellulosic biomass to novel food ingredients contributes to the food security and long-term sustainability of our planet.

Fields of Study & Subjects

Biofuel production and bioconversion Enzyme-mediated dye degradation Bioeconomy and Sustainability Development

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2475–2503
Publication date
1 January 2026
Language
EN