The growing challenge of food waste management presents a critical opportunity for
advancing the circular bioeconomy, aiming to transform waste into valuable resources. This …

Fermentation is thought to be born in the Fertile Crescent, and since then, almost every
culture has integrated fermented foods into their dietary habits. Originally used to preserve …

Food loss (FL) and food waste (FW) have become severe global problems, contributing to
resource inefficiency and environmental degradation. Approximately 6% of greenhouse gas …

In recent years, the global mushroom industry has seen remarkable growth due to its
nutritional benefits, increasing market value, and rising consumer demand. Mushrooms are …

The constant rise in global demand for plastic products has led to an uninterrupted increase
in the production and utilization of petroleum-based conventional plastics. This has resulted …

Introduction: Lactic acid (LA) production from fossil resources is unsustainable owing to their
depletion and environmental concerns. Thus, this study aimed to optimize the production of …

Biorefineries have been defined as complex systems where biomass is integrally processed
to obtain value-added products and energy vectors, involving recent research advances …

In terms of productivity, bioethanol production from agri-food residues can be improved by
carrying out simultaneously the two involved stages (enzyme hydrolysis and alcohol …

Omega-3 fatty acids, including docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA),
and α-linolenic acid (ALA), are essential polyunsaturated fatty acids with diverse health …

This paper presents an overview of current state-of-the-art agri-food waste valorization for
developing advanced materials via the nanoscale assembly of biopolymeric building blocks …