Volatile fatty acids production from waste rich in carbohydrates: Optimization of dark fermentation of pasta by products

Author:

Possente Serena,Bertasini Davide,Rizzioli Fabio,Bolzonella David,Battista Federico

Publisher

Elsevier BV

Subject

Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology

Reference41 articles.

1. International Pasta Organisation, Annual Report, (2022). 〈https://internationalpasta.org/annual-report/〉 (accessed August 30, 2022).

2. BBM Magazine, World Pasta Market, (2017). 〈https://magazinebbm.com/blog/world-pasta-market-1204〉 (accessed August 30, 2022).

3. Union Italian Foods, Pastai Italiani: Produttori di pasta secca e fresca in Italia, (2021). 〈https://www.pastaitaliani.it/〉 (accessed July 28, 2022).

4. Barilla, Report by standard used Barilla food loss and waste report, (2017). 〈www.lastminutemarket.it〉 (accessed October 5, 2022).

5. CLAL - Advisory in Dairy and Food Product, (n.d.). 〈https://www.clal.it/en/index.php?section=home&redirectfrom=quadro_italia.%20Access%20on%2021st%20April%202022〉 (accessed May 17, 2022).

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