Food agro-industrial by-products mainly include peels, seeds, stems, bagasse, kernels, and
husk, derived during food processing. Due to their overproduction and the lack of …

Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

Microbial proteins, ie, single-cell proteins or microbial biomass, can be cultivated for food
and animal feed due to their high protein content and the fact that they represent a rich …

Biorefinery employing fungi can be a strategy for valorizing low-cost rest materials, by-
products and wastes into several valuable bioproducts through the fungal fermentation …

Oleaginous fungi (including fungus-like protists) are attractive in lipid production due to their
short growth cycle, large biomass and high yield of lipids. Some typical oleaginous fungi …

The ever-increasing demand of food and feed along with enormous amounts of losses,
wastes, and discards from agricultural and food supply chain have caused numerous …

Filamentous fungi are a large and diverse taxonomically group of microorganisms found in
all habitats worldwide. They grow as a network of cells called hyphae. Since filamentous …

BACKGROUND Hyperlipidemia is regarded as a public health matter, and its effective
prevention and treatment are urgently required. However, the treatment of hyperlipidemia is …

Grape marc is a waste product produced during the winemaking process. The enormous
volume of wine production worldwide creates a significant amount of grape marc each year …

Phenolic compounds discharged from different industries comprise a great threatening to
environmental system and human health. They are toxic even at a low concentration (< 1.0 …