LEADER 01373nam 2200361 n 450 001 996391265003316 005 20221108034858.0 035 $a(CKB)1000000000666043 035 $a(EEBO)2248619066 035 $a(UnM)99843250 035 $a(EXLCZ)991000000000666043 100 $a19910705d1606 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 02$aA sermon preached before the Prince, at Richmond, this present yeere. 1606. By B: Charier, D: of Diuinitie, and one of the Prince his chaplaines$b[electronic resource] 210 $aAt London $cPrinted by I. R[oberts] for Edmund Matts, dwelling at the signe of the hand & plough in Fleetstreete$d[1606] 215 $a[26] p 300 $aOn James I, 15. 300 $aPublication date from STC. 300 $aSignatures: A-C4, D2 (-A1). 300 $aReproduction of the original in the Folger Shakespeare Library. 330 $aeebo-0055 606 $aSermons, English$y17th century 615 0$aSermons, English 700 $aCarier$b Benjamin$f1566-1614.$01001928 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996391265003316 996 $aA sermon preached before the Prince, at Richmond, this present yeere. 1606. By B: Charier, D: of Diuinitie, and one of the Prince his chaplaines$92401075 997 $aUNISA LEADER 05439nam 2201573z- 450 001 9910671101303321 005 20220706 035 $a(CKB)5690000000011913 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87424 035 $a(oapen)doab87424 035 $a(EXLCZ)995690000000011913 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aFood Waste Valorization 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (258 p.) 311 08$a3-0365-4452-6 311 08$a3-0365-4451-8 330 $aFood 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. 606 $aBiotechnology$2bicssc 606 $aTechnology: general issues$2bicssc 610 $aAcetobacter xylinum 610 $aagricultural waste 610 $aagricultural wastes 610 $aamylase 610 $aanimal production 610 $aapple 610 $aaquafeed 610 $aAspergillus awamori 610 $aAspergillus oryzae 610 $aBacillus cereus 610 $abacterial cellulose 610 $abiobased materials 610 $abioemulsifier 610 $abioenergy 610 $abioethanol 610 $abiofuel production 610 $abiorefinery 610 $abioremediation 610 $abiosurfactant 610 $abread 610 $acheese whey 610 $acircular economy 610 $acitrus peel 610 $acommercialization 610 $acookie 610 $aDHA 610 $adurian peel 610 $aenzyme production 610 $afermentation 610 $afish waste 610 $afood additives 610 $afood and feed production 610 $afood waste 610 $aglucans 610 $agoat feeding 610 $agrape 610 $aindustrial by-product 610 $aindustrial food waste 610 $aJuglans regia L. 610 $akeratinocytes scratch assay 610 $aLactobacillus reuteri 610 $alactose hydrolysis 610 $alife cycle assessment 610 $alignocellulosic biomass 610 $aliquid fraction 610 $amethane mitigation 610 $amicroalgae 610 $amicrobial fuel cell 610 $amicrobial red pigment 610 $aMonascus purpureus 610 $amozzarella cheese manufacturing 610 $ananofiltration 610 $aNeurospora intermedia 610 $anitrogen balance 610 $aolive oil 610 $aolives 610 $aomega-3 fatty acids 610 $aorganosolv fractionation 610 $apaper mill wastewater 610 $apectins 610 $apolyphenols 610 $apore property 610 $aporous biochar 610 $apressing residue 610 $aprobiotics 610 $aprocess development 610 $apromotion policy 610 $apropionate 610 $aproteins 610 $apyrolysis 610 $arice hull 610 $arice husk 610 $aRSM 610 $aSaccharomyces cerevisiae 610 $ascale-up 610 $asilage 610 $asilage additives 610 $asimultaneous hydrolysis and fermentation 610 $asingle cell protein 610 $asoap 610 $asoil conditions 610 $asolid pulp 610 $asolid-state fermentation (SSF) 610 $asugar beet molasses 610 $asurface composition 610 $asustainability 610 $atechno-economic 610 $aultrafiltration 610 $avalorization 610 $avalue-added product 610 $awalnut green husk 610 $awaste frying oil 610 $awaste management 610 $awastewater 610 $awhey 610 $awhey product 610 $ayeast 610 $ayeast fermentation 610 $a?-galactosidase 615 7$aBiotechnology 615 7$aTechnology: general issues 700 $aDi Bella$b Giuseppa$4edt$01335826 702 $aTropea$b Alessia$4edt 702 $aDi Bella$b Giuseppa$4oth 702 $aTropea$b Alessia$4oth 906 $aBOOK 912 $a9910671101303321 996 $aFood Waste Valorization$93050826 997 $aUNINA