By-products from the food sector with a high load of organic matter present both a waste-
handling problem related to expenses and to the environment, yet also an opportunity. This …

New food sources are explored to provide food security in sustainable ways. The
submerged fermentation of edible filamentous fungi is a promising strategy to provide …

The current study aims to assess how a novel fungi product made from the filamentous
fungus Neurospora intermedia, cultivated on bread residuals, is perceived using …

Nine steaming nine sun-drying is a traditional processing technology for food or medicinal
materials. The dynamic changes of the proximate composition, protein structure and volatile …

Resource dependency of food production is aggravated when food is wasted. In Sweden, it
is estimated that 37% of the total bread waste is generated at the household level. This work …

Feed production for livestock requires abundant resources which compete with human food
production. However, the food supply chain unintendedly generates a large amount of food …

Alternative protein sources from agro-industrial vegetable waste are becoming increasingly
popular among people who are looking for ways to reduce their meat consumption or follow …

Using oleaginous microbial lipid-based biorefinery from lignocellulosic biomass (LCB) to
produce fermentative bioenergy (ie, biodiesel) represents an innovative second-generation …

Zingiber cassumunar Roxb. rhizome extract has high potential as an antimicrobial agent,
which can be applied in various food production processes and plays role in inhibiting …

This paper examines the role of filamentous fungi in enhancing the sustainable extraction of
vegetable oils from oilseeds. Fungi such as Aspergillus, Penicillium, Fusarium, Trichoderma …