Food Waste Valorization

• Autore: Di Bella Giuseppa
• Pubblicazione: Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
• Descrizione fisica: 1 electronic resource (258 p.)
• Soggetto topico: Technology: general issues; Biotechnology
• Soggetto non controllato: industrial food waste; valorization; biorefinery; bioenergy; biobased materials; promotion policy; rice husk; pyrolysis; porous biochar; pore property; surface composition; microbial red pigment; Monascus purpureus; simultaneous hydrolysis and fermentation; sustainability; whey; RSM; bioethanol; yeast fermentation; sugar beet molasses; industrial by-product; scale-up; agricultural waste; wastewater; microbial fuel cell; techno-economic; commercialization; life cycle assessment; Neurospora intermedia; bread; process development; cheese whey; Aspergillus awamori; β-galactosidase; lactose hydrolysis; Acetobacter xylinum; bacterial cellulose; biosurfactant; bioemulsifier; waste frying oil; Bacillus cereus; food additives; cookie; microalgae; DHA; lignocellulosic biomass; organosolv fractionation; liquid fraction; solid pulp; omega-3 fatty acids; soap; olives; olive oil; fermentation; food waste; fish waste; citrus peel; aquafeed; Saccharomyces cerevisiae; Lactobacillus reuteri; whey product; proteins; ultrafiltration; nanofiltration; keratinocytes scratch assay; mozzarella cheese manufacturing; pressing residue; grape; apple; silage; animal production; enzyme production; polyphenols; Juglans regia L.; walnut green husk; agricultural wastes; soil conditions; glucans; pectins; Aspergillus oryzae; rice hull; paper mill wastewater; bioremediation; amylase; solid-state fermentation (SSF); goat feeding; durian peel; silage additives; propionate; methane mitigation; nitrogen balance; waste management; biofuel production; circular economy; single cell protein; value-added product; food and feed production; yeast; probiotics
• Persona (resp. second.): TropeaAlessia; Di BellaGiuseppa
• Sommario/riassunto: 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.
• Titolo autorizzato: Food Waste Valorization
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910671101303321
• Lo trovi qui: Univ. Federico II