They use technologies for the thermochemical conversion of substances for biomass, like
pyrolysis, torrefaction, gasification, and hydrothermal process. In recent years, the …

Globally, fruits and vegetables are consumed as raw, processed, or as an additive,
accounting for approximately 50% of total food wastage. Among the fruits and vegetables …

Exploring aquatic phytoresources as an alternative bioenergy feedstock tends to increase
environmental sustainability due to the surge in the diversity of aquatic phytoresources …

Pollution generated by the misuse of large amounts of fruit and vegetable waste has
become a major environmental and social problem for developing countries due to the …

Cyanobacteria, renowned for their nitrogen‐fixing characteristics, are important for
sustainable biomanufacturing and agricultural innovation. This review explores the synergy …

Near-infrared spectroscopy (NIRS) is a rapid measurement technique based on the
spectroscopic absorption bands of specific functional groups within biomass. Its main …

Makgeolli is a traditional Korean rice wine with a short shelf life, making the management of
expired makgeolli (EM) challenging. Meanwhile, its organic-and nutrient-rich nature renders …

The production of biohydrogen from agricultural waste has the dual advantages of lowering
waste and generating clean energy. Dark Fermentation can be utilized for the production of …

Pollution generated by the misuse of large amounts of fruit and vegetable waste has
become a major environmental and social problem for developing countries due to the …

Microbial fuel cell (MFC) is a new energy technology that can achieve the interconversion of
electrical and chemical energy and has the potential in electricity generation, biohydrogen …