Citrus fruits are consumed in large quantities worldwide due to their attractive aromas and
taste, as well as their high nutritional values and various health-promoting effects, which are …

Globally the generation and mismanagement of waste from fruit processing and post-harvest
impose a severe burden on waste management strategies along with environmental …

The single cell protein (SCP) technique has become a popular technology in recent days,
which addresses two major issues: increasing world protein deficiency with increasing world …

Consumer interest in natural products with advantageous biological impacts on their health
has increased in recent years. Therefore, academic and industrial communities have …

Solid-state fermentation (SSF) is a promising technology for producing value-added
products from cassava (Manihot esculenta Crantz). In this process, microorganisms are …

There is no doubt that in recent years there has been a growing interest in the use of by-
products from the agri-food industry with the aim of achieving zero waste. In this context …

Agri-food residues offer significant potential as a raw material for the production of l-lactic
acid through microbial fermentation. Weizmannia coagulans, previously known as Bacillus …

Around 17% of food is wasted worldwide, these foods can be used to generate byproducts
such as biofuels. This study provides a comprehensive review of processes that are involved …

Orange peel waste (OPW) creates challenges regarding environmentally sustainable
disposal and potential valorization. Argentina is a major Citrus sp. fruit producer in Latin …

Citrus fruits processing results in the generation of huge amounts of citrus by-products,
mainly peels, pulp, membranes, and seeds. Although they represent a major concern from …