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This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at...
Agricultural residues are a significant waste product of modern agriculture. These residues mainly include crop residues, industrial processing wastes, livestock wastes, and fruit and vegetable wastes and are usually left to decompose, leading to environmental...
This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that needs to be...
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