Food waste (FW) contains many nutritional components such as proteins, lipids, fats,
polysaccharides, carbohydrates, and metal ions, which can be reused in some processes to …

The world's population is expected to grow at an increasing rate, leading to increased food
consumption and waste production. Even though food waste represents one of the most …

In the context of current environmental, social and economic issues, it is imperative to
perform more in-depth studies on waste management and the life cycle of a product. Thus …

Food waste (FW) has been considered a potential carbon reservoir and can be used for high-
value volatile fatty acid (VFA) production via anaerobic fermentation. Nevertheless, more …

Microbially driven anaerobic digestion (AD) processes are of immense interest due to their
role in the biovalorization of biowastes into renewable energy resources. The function …

Abstract Anaerobic co-digestion (AcoD), which offers advantages such as C/N balance and
high product value, has been recognized as a promising technology for treating food waste …

Alkaline co-fermentation of primary sludge and external organic waste (OW) was studied to
elucidate the influence of substrate ratios and long-term system robustness and microbial …

In this study, the potential effect of surfactant assisted ultrasonic pretreatment on mixed food
waste was investigated. Surfactants, such as Rhamnolipid, Sodium dodecyl sulfate; …

Using food waste (FW) as a sustainable feedstock for the production of valuable medium-
chain fatty acids (MCFAs) would alleviate greenhouse gas emissions while allowing the …

An increased organic loading rate can lead to an imbalance in the production and
consumption of volatile fatty acids (VFAs) during anaerobic digestion of food waste …