A comprehensive study of food waste management and processing in the Czech Republic: Potential health risks and consumer behavior.

Food waste is currently a widely discussed phenomenon with significant economic and social consequences. One third of the food produced in the world is wasted at various points along the food supply chain. This article presents a comprehensive study that examines consumer behavior in dealing with food waste and activities in the composting process that enable waste sanitation.

Direct microwave treatment enhances antioxidant and antibacterial properties of the seed extracts of Kékfrankos grapes.

The Kékfrankos is the most frequently cultivated wine grape in Hungary, with a significant national and regional impact, resulting in considerable amounts of byproducts (e.g. pomace, seeds).

Valorization of Brewer's Spent Grain Using Biological Treatments and its Application in Feeds for European Seabass ().

Brewer's spent grain (BSG) is the main brewery industry by-product, with potential applications in the feed and food industries due to its carbohydrate composition. In addition, the lignocellulosic nature of BSG makes it an adequate substrate for carbohydrases production. In this work, solid-state fermentation (SSF) of BSG was performed with a non-mycotoxin producer fungus with a high capacity to hydrolyze the lignocellulosic matrix of the agro-industrial by-products.

Food waste composting - Is it really so simple as stated in scientific literature? - A case study.

Food waste has recently gained much worldwide interest due to its influence on the environment, economy and society. Gathering and recycling of food waste is the essential issue in the waste management and the interest in processing food waste arises mainly out of influence of the processes of food putrefaction on the environment. Composting of food waste encounters a number of technical challenges, arising weak physical structure of food waste with weak porosity, high content of water, low carbon-to-nitrogen relation and fast hydrolysis and accumulation of organic acids during composting.

Immobilization of ligninolytic enzymes from white-rot fungi in cross-linked aggregates.

Ligninolytic enzymes from white-rot fungi are widely used in biotechnological processes. However, the application of these enzymes as free enzymes is limited due to their instability and lack of reusability. Enzyme stabilization is therefore a major challenge in biocatalytic process research, and immobilization methods are desirable.