Since the first years of history, microbial fermentation products such as bread, wine, yogurt
and vinegar have always been noteworthy regarding their nutritional and health effects …

With increasing awareness of the impact of food on the climate, consumers are gradually
changing their dietary habits towards a more plant-based diet. While acceptable products …

The present study is motivated by the need to address the environmental issues related to
dairy and ethanol plant wastewaters and to generate valuable products, including …

In this study, we have investigated the effect of carbon quantum dots (FM-CQDs)
synthesized from marine fungal extract on Curcuma longa to improve the plant growth and …

Underutilized co‐and by‐products are upgraded into materials with functional properties.
The utilization of mushroom farming residues is investigated, specifically mushroom …

Veganism is the practice of abstaining from food products derived, either entirely or partially,
from animals. This qualitative exploratory study aimed to explore the perspectives of Indian …

Mycelia products enhance edible mushrooms in alignment with future sustainability trends.
To meet forthcoming market demands, the morphology of mycelial pellets was optimized for …

Fungal fermentation is a promising strategy to secure affordable, nutritious and sustainable
food. Encouraging engagement with fungi-based food is crucial to contribute to social …

In an era of climate change and increasing global environmental challenges, the importance
of integrating sustainability principles into the latest industrial revolution, Industry 5.0, is …

Industrial wastewater, often characterized by its proximity to neutral pH, presents a
promising opportunity for fungal utilization despite the prevalent preference of fungi for …