Whey has several environmental risks if disposed of as waste in watercourses. However,
there are numerous valorisation techniques to convert it into valuable and highly nutritious …

Food and kitchen waste-omnipresent in every corner of the world serve as an excellent
source of value added products owing to high organic content. Regardless of existence of …

This work provides a meta-analysis of the state-of-the-art research on H 2 and value-added
products production from biomass, via Dark Fermentation (DF) between 2015 and 2019. The …

The 1980–2015 literature has been critically reviewed to examine how acetic acid
manufacturing practice has progressed over these 35 years and whether this important …

Forward osmosis (FO) is a membrane technology that uses the osmotic pressure difference
to treat two fluids at a time giving the opportunity for an energy-efficient water and …

This review article presents a comprehensive literature survey over the last two decades on
the evaluation of production processes of succinic acid (SA) to further direct the research …

In view of the huge application potential of gluconic acid and its derivatives, this manuscript
critically reviews literature of the last thirty years on evolution of production processes of this …

Purpose The purpose of this paper is to review the advanced technologies and approaches
for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high …

Food processing industries categorized as fast pace growing sectors, owe to rise in demand
of food to mitigate hunger and demand of nutritious food to contribute in growth of healthy …

The literature on the treatment of pharmaceutical wastewater over the period 1990–2015
has been reviewed to develop a sustainable treatment strategy. Analysis of the existing …