Kitchen waste: sustainable bioconversion to value-added product and economic challenges-Reference-Cited by-同舟云学术

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Kitchen waste: sustainable bioconversion to value-added product and economic challenges

Published:2022-02-21 Issue: Volume: Page:
ISSN:2190-6815
Container-title:Biomass Conversion and Biorefinery
language:en
Short-container-title:Biomass Conv. Bioref.

Author:

Sharma Archita,Kuthiala Tanya,Thakur Kritika,Thatai Karan Singh,Singh Gursharan,Kumar Pawan,Arya Shailendra Kumar

Publisher

Springer Science and Business Media LLC

Subject

Renewable Energy, Sustainability and the Environment

Link

https://link.springer.com/content/pdf/10.1007/s13399-022-02473-6.pdf

Reference195 articles.

1. Gustavsson J, et al. (2011) Global food losses and food waste. FAO Rome.

2. Usubiaga A, Butnar I, Schepelmann P (2018) Wasting food, wasting resources: potential environmental savings through food waste reductions. J Ind Ecol 22(3):574–584

3. Monier V, et al. (2010) Preparatory study on food waste across EU 27. Search PubMed.

4. Losses FGF, Waste F (2011) Extent, causes and prevention. Food and Agriculture Organization of the United Nations, Rome

5. Bilal M, Iqbal HM (2019) Sustainable bioconversion of food waste into high-value products by immobilized enzymes to meet bio-economy challenges and opportunities–a review. Food Res Int 123:226–240

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4. Numerical Study of Hydrodynamic Cavitation Pretreatment of Food Waste: Effect of Pressure Drop on the Cavitation Behavior;Processes;2024-01-31

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