There is a general interest in finding new ways of valorizing fruit and vegetable processing
by-products. With this aim, applications of industrial fermentation to improve nutritional …

Agro-food industrial residues (AFIRs) are produced in vast amounts around the world. These
wastes are commonly called lignocellulosic wastes that are a source of value-added …

Bitterness in citrus fruit juices is the major problem faced by food processing industries.
Because bitterness reduce the shelf life of juice and consumer acceptability. The major …

Background The reduction of food waste yields significant environmental and economic
advantages, increasing the interest in the conversion of food by-products into functional …

In this study, soybean (Glycine max L.) was bioprocessed with fungal strain Eurotium
cristatum YL-1 by using the solid-state fermentation (SSF) technique. The effect of SSF on …

People are focusing more on gluten free food products with minimal production costs. Maize
is one of the major cereal crops and provides up to 30 per cent of food calories to 4.5 billion …

In nature, plants are frequently exposed to various stresses simultaneously. The effects of
salinity stress on plant metabolism are well known, but little has been researched on how …

Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues
are disposed of on landfills producing environmental issues due to pollutants released into …

Unsustainable management practices of agro-industrial wastes–generated across supply-
chain, on-farm operations, and post-harvest stages–result in myriad environmental …

In this study, we investigated the effect of solid-state fermentation of Pleurotus eryngii on the
composition and antioxidant activity of Tartary buckwheat (TB). Firstly, the solid-state …