Explore
Food Waste Valorization
0 Ungluers have
Faved this Work
Login to Fave
Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development.This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 40 times via unglue.it ebook links.
- 40 - pdf (CC BY) at Unglue.it.
Keywords
- Acetobacter xylinum
- agricultural waste
- agricultural wastes
- amylase
- Animal production
- Apple
- aquafeed
- Aspergillus awamori
- Aspergillus oryzae
- Bacillus cereus
- bacterial cellulose
- biobased materials
- Biochemical engineering
- Bioemulsifier
- bioenergy
- bioethanol
- biofuel production
- biorefinery
- bioremediation
- biosurfactant
- Biotechnology
- Bread
- cheese whey
- Circular Economy
- citrus peel
- Commercialization
- cookie
- DHA
- durian peel
- enzyme production
- Fermentation
- fish waste
- Food additives
- food and feed production
- Food waste
- glucans
- goat feeding
- grape
- industrial by-product
- industrial food waste
- Juglans regia L.
- keratinocytes scratch assay
- Lactobacillus reuteri
- lactose hydrolysis
- Life Cycle Assessment
- lignocellulosic biomass
- liquid fraction
- methane mitigation
- Microalgae
- Microbial fuel cell
- microbial red pigment
- Monascus purpureus
- mozzarella cheese manufacturing
- nanofiltration
- Neurospora intermedia
- nitrogen balance
- Olive oil
- olives
- Omega-3 fatty acids
- organosolv fractionation
- paper mill wastewater
- pectins
- Polyphenols
- pore property
- porous biochar
- pressing residue
- Probiotics
- process development
- promotion policy
- propionate
- Proteins
- pyrolysis
- rice hull
- rice husk
- RSM
- Saccharomyces cerevisiae
- scale-up
- silage
- silage additives
- simultaneous hydrolysis and fermentation
- single cell protein
- Soap
- soil conditions
- solid pulp
- solid-state fermentation (SSF)
- sugar beet molasses
- surface composition
- sustainability
- techno-economic
- Technology, engineering, agriculture
- Technology: general issues
- Ultrafiltration
- valorization
- value-added product
- walnut green husk
- waste frying oil
- Waste management
- wastewater
- whey
- whey product
- Yeast
- yeast fermentation
- β-galactosidase
Links
DOI: 10.3390/books978-3-0365-4451-9Editions