05439nam 2201573z- 450 991067110130332120220706(CKB)5690000000011913(oapen)https://directory.doabooks.org/handle/20.500.12854/87424(oapen)doab87424(EXLCZ)99569000000001191320202207d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFood Waste ValorizationBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (258 p.)3-0365-4452-6 3-0365-4451-8 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.BiotechnologybicsscTechnology: general issuesbicsscAcetobacter xylinumagricultural wasteagricultural wastesamylaseanimal productionappleaquafeedAspergillus awamoriAspergillus oryzaeBacillus cereusbacterial cellulosebiobased materialsbioemulsifierbioenergybioethanolbiofuel productionbiorefinerybioremediationbiosurfactantbreadcheese wheycircular economycitrus peelcommercializationcookieDHAdurian peelenzyme productionfermentationfish wastefood additivesfood and feed productionfood wasteglucansgoat feedinggrapeindustrial by-productindustrial food wasteJuglans regia L.keratinocytes scratch assayLactobacillus reuterilactose hydrolysislife cycle assessmentlignocellulosic biomassliquid fractionmethane mitigationmicroalgaemicrobial fuel cellmicrobial red pigmentMonascus purpureusmozzarella cheese manufacturingnanofiltrationNeurospora intermedianitrogen balanceolive oilolivesomega-3 fatty acidsorganosolv fractionationpaper mill wastewaterpectinspolyphenolspore propertyporous biocharpressing residueprobioticsprocess developmentpromotion policypropionateproteinspyrolysisrice hullrice huskRSMSaccharomyces cerevisiaescale-upsilagesilage additivessimultaneous hydrolysis and fermentationsingle cell proteinsoapsoil conditionssolid pulpsolid-state fermentation (SSF)sugar beet molassessurface compositionsustainabilitytechno-economicultrafiltrationvalorizationvalue-added productwalnut green huskwaste frying oilwaste managementwastewaterwheywhey productyeastyeast fermentationβ-galactosidaseBiotechnologyTechnology: general issuesDi Bella Giuseppaedt1335826Tropea AlessiaedtDi Bella GiuseppaothTropea AlessiaothBOOK9910671101303321Food Waste Valorization3050826UNINA