Background Many sectors of industry, mainly food, cosmetics and pharmaceutics, have
increased their interest in esters due to their flavor property. Flavor esters that possess an …

Abstract d‐Mannose is a C‐2 epimer of d‐glucose, which is a natural monosaccharide. It
can be obtained from both plants and microorganisms. Chemical synthesis and …

Biocatalysis fulfils many key criteria of green chemistry, but this raises the question: how
efficient are such production methods and how important is biotechnology for greener …

Transitioning from gasoline and petroleum‐based products to biofuels and green chemicals
is a paradigm shift that will lead to the development of the bioeconomy. In this sense, the …

The semi-dry processing of coffee generates significant amounts of coffee pulp and
wastewater. This study evaluated the production of bioethanol and volatile compounds of …

Nowadays, food, cosmetic, environmental and pharmaceutical fields are searching for
alternative processes to obtain their major products in a more sustainable way. This fact is …

Consumer demand for natural products and the requirement for eco-friendly processes
promote development of innovative processes for flavour synthesis via biotechnology. In this …

Cassava, the 5th most important staple crop, generates at least 600L of wastewater per ton
of processed root. This residue, cassava processing wastewater (CPW) has a high chemical …

With the growing consumer demand for natural food products, including food flavors, efforts
toward identifying biotechnological interventions for their production have increased …

Truffles are considered one of the world's most highly prized foods mainly due to their
desirable organoleptic properties and rarity. However, truffles are seasonal (harvested …