Abstract
The creation of new paradigm in the biological sciences through functional genomics is observed, which allows processing of food to maintain their nutritional and functional value. The bioguided procesing takes advantages of the great specificity of biochemical reactions, and utilizes them to produce desired changes in the raw materials. The process and separations in bioguided processing are designed around specific organisms to utilize their unique properties, and retain their biological and nutritive values. The development in the production of biomaterials for processing, would drive increase in the creativity of food processing schemes and decrease in their costs.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 44-48 |
| Number of pages | 5 |
| Journal | Food Technology |
| Volume | 58 |
| Issue number | 5 |
| State | Published - May 2004 |
ASJC Scopus subject areas
- Food Science