TY  - GEN
AU  - Di Bella,Giuseppa
AU  - Tropea,Alessia
AU  - Di Bella,Giuseppa
AU  - Tropea,Alessia
TI  - Food Waste Valorization
SN  - books978-3-0365-4451-9
PY  - 2022///
CY  - Basel
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Technology: general issues
KW  - bicssc
KW  - Biotechnology
KW  - industrial food waste
KW  - valorization
KW  - biorefinery
KW  - bioenergy
KW  - biobased materials
KW  - promotion policy
KW  - rice husk
KW  - pyrolysis
KW  - porous biochar
KW  - pore property
KW  - surface composition
KW  - microbial red pigment
KW  - Monascus purpureus
KW  - simultaneous hydrolysis and fermentation
KW  - sustainability
KW  - whey
KW  - RSM
KW  - bioethanol
KW  - yeast fermentation
KW  - sugar beet molasses
KW  - industrial by-product
KW  - scale-up
KW  - agricultural waste
KW  - wastewater
KW  - microbial fuel cell
KW  - techno-economic
KW  - commercialization
KW  - life cycle assessment
KW  - Neurospora intermedia
KW  - bread
KW  - process development
KW  - cheese whey
KW  - Aspergillus awamori
KW  - β-galactosidase
KW  - lactose hydrolysis
KW  - Acetobacter xylinum
KW  - bacterial cellulose
KW  - biosurfactant
KW  - bioemulsifier
KW  - waste frying oil
KW  - Bacillus cereus
KW  - food additives
KW  - cookie
KW  - microalgae
KW  - DHA
KW  - lignocellulosic biomass
KW  - organosolv fractionation
KW  - liquid fraction
KW  - solid pulp
KW  - omega-3 fatty acids
KW  - soap
KW  - olives
KW  - olive oil
KW  - fermentation
KW  - food waste
KW  - fish waste
KW  - citrus peel
KW  - aquafeed
KW  - Saccharomyces cerevisiae
KW  - Lactobacillus reuteri
KW  - whey product
KW  - proteins
KW  - ultrafiltration
KW  - nanofiltration
KW  - keratinocytes scratch assay
KW  - mozzarella cheese manufacturing
KW  - pressing residue
KW  - grape
KW  - apple
KW  - silage
KW  - animal production
KW  - enzyme production
KW  - polyphenols
KW  - Juglans regia L
KW  - walnut green husk
KW  - agricultural wastes
KW  - soil conditions
KW  - glucans
KW  - pectins
KW  - Aspergillus oryzae
KW  - rice hull
KW  - paper mill wastewater
KW  - bioremediation
KW  - amylase
KW  - solid-state fermentation (SSF)
KW  - goat feeding
KW  - durian peel
KW  - silage additives
KW  - propionate
KW  - methane mitigation
KW  - nitrogen balance
KW  - waste management
KW  - biofuel production
KW  - circular economy
KW  - single cell protein
KW  - value-added product
KW  - food and feed production
KW  - yeast
KW  - probiotics
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/5612
UR  - https://directory.doabooks.org/handle/20.500.12854/87424
ER  -