Food waste (FW) contains many nutritional components such as proteins, lipids, fats,
polysaccharides, carbohydrates, and metal ions, which can be reused in some processes to …

This paper seeks to develop an integrated conceptual framework to explain the conditions
that lead to consumers' behaviour when purchasing refurbished products. Innovative …

Considering recent research trends, increasing resource recovery from the anaerobic
fermentation of organic materials demands more efficient biodegradability of substrates, as …

In this study, the potential effect of surfactant assisted ultrasonic pretreatment on mixed food
waste was investigated. Surfactants, such as Rhamnolipid, Sodium dodecyl sulfate; …

Volatile fatty acids, intermediate products of anaerobic digestion, are one of the most
promising biobased products. In this study, the effects of acidic (pH 5), neutral (without pH …

Simple Summary Acheta domesticus (house cricket) flour is one of the most promising and
sustainable sources of nutrients. It is rich in protein, minerals, fatty acids, amino acids, and …

This study investigated the optimum pH, temperature, and food-to-microorganisms (F/M)
ratio for regulating the formation of electron acceptors and donors during acidogenic …

Abstract Machine learning models were developed in this study to predict and optimize the
medium-chain carbolic acids (MCCAs) production from food waste. All three selected …

Valorization of fatty restaurant waste (RW) is an economically and environmentally
promising approach due to the enriched high biodegradable organic content of this …

This study aims to investigate the influence of seasonal variations on Volatile fatty acids
(VFAs) production from food waste (FW) and to quantify their impact. Results of batch …