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Palabras clave – provistas por la editorial

industrial food waste; valorization; biorefinery; bioenergy; biobased materials; promotion policy; rice husk; pyrolysis; porous biochar; pore property; surface composition; microbial red pigment; Monascus purpureus; simultaneous hydrolysis and fermentation; sustainability; whey; RSM; bioethanol; yeast fermentation; sugar beet molasses; industrial by-product; scale-up; agricultural waste; wastewater; microbial fuel cell; techno-economic; commercialization; life cycle assessment; Neurospora intermedia; bread; process development; cheese whey; Aspergillus awamori; β-galactosidase; lactose hydrolysis; Acetobacter xylinum; bacterial cellulose; biosurfactant; bioemulsifier; waste frying oil; Bacillus cereus; food additives; cookie; microalgae; DHA; lignocellulosic biomass; organosolv fractionation; liquid fraction; solid pulp; omega-3 fatty acids; soap; olives; olive oil; fermentation; food waste; fish waste; citrus peel; aquafeed; Saccharomyces cerevisiae; Lactobacillus reuteri; whey product; proteins; ultrafiltration; nanofiltration; keratinocytes scratch assay; mozzarella cheese manufacturing; pressing residue; grape; apple; silage; animal production; enzyme production; polyphenols; Juglans regia L.; walnut green husk; agricultural wastes; soil conditions; glucans; pectins; Aspergillus oryzae; rice hull; paper mill wastewater; bioremediation; amylase; solid-state fermentation (SSF); goat feeding; durian peel; silage additives; propionate; methane mitigation; nitrogen balance; waste management; biofuel production; circular economy; single cell protein; value-added product; food and feed production; yeast; probiotics