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Myco-biorefinery approaches for food waste valorization: Present status and future prospects
College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0003-2369-9638
Department of Environmental Science and Engineering, School of Engineering and Sciences, SRM University-AP, Amaravati, Andhra Pradesh 522240, India.
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2022 (English)In: Bioresource Technology, ISSN 0960-8524, E-ISSN 1873-2976, Vol. 360, article id 127592Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

Increases in population and urbanization leads to generation of a large amount of food waste (FW) and its effective waste management is a major concern. But putrescible nature and high moisture content is a major limiting factor for cost effective FW valorization. Bioconversion of FW for the production of value added products is an eco-friendly and economically viable strategy for addressing these issues. Targeting on production of multiple products will solve these issues to greater extent. This article provides an overview of bioconversion of FW to different value added products.

Place, publisher, year, edition, pages
Elsevier, 2022. Vol. 360, article id 127592
Keywords [en]
Bioconversion, Biorefinery, Food waste, Fungi, Waste valorization
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-29196DOI: 10.1016/j.biortech.2022.127592ISI: 000880289200006Scopus ID: 2-s2.0-85133930474OAI: oai:DiVA.org:hb-29196DiVA, id: diva2:1725083
Available from: 2023-01-10 Created: 2023-01-10 Last updated: 2023-01-17Bibliographically approved

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Mukesh Kumar, AwasthiHarirchi, ShararehSar, TanerHellwig, CoralieTaherzadeh, Mohammad J

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