From the journal:

Sustainable Food Technology

Introduction to ‘Advances in valorising underexplored biomasses to obtain food ingredients, additives, and products’

Elena Ibañez,a   Jose Mendiolaa  and  Lidia Monteroa  

a Foodomics Laboratory, Bioactivity and Food Analysis Department, Institute of Food Science Research – CIAL (CSIC-UAM), Nicolas Cabrera 9, Madrid, Spain

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Graphical abstract: Introduction to ‘Advances in valorising underexplored biomasses to obtain food ingredients, additives, and products’

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Article information

DOI
https://doi.org/10.1039/D5FB90013A
Article type
Editorial
First published
06 Aug 2025
This article is Open Access
Creative Commons BY license

Sustainable Food Technol., 2025, Advance Article

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Introduction to ‘Advances in valorising underexplored biomasses to obtain food ingredients, additives, and products’

E. Ibañez, J. Mendiola and L. Montero, Sustainable Food Technol., 2025, Advance Article , DOI: 10.1039/D5FB90013A

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