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EDITORIAL article

Front. Nutr.
Sec. Food Chemistry
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1453879
This article is part of the Research Topic Organic Waste and By-products: Derived Compounds as Functional Agents from Fermentation Processes View all 5 articles

Editorial: Organic Waste and By-products: Derived Compounds as Functional Agents from Fermentation Processes

Provisionally accepted
Gheorghe A. Martau Gheorghe A. Martau 1,2*José Pablo López-Gómez José Pablo López-Gómez 3CALINOIU F. LAVINIA CALINOIU F. LAVINIA 1,2Teodora Coldea Teodora Coldea 1Elena Mudura Elena Mudura 1Dan C. Vodnar Dan C. Vodnar 1,2
  • 1 Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
  • 2 Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania, Cluj, Romania
  • 3 Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Brandenburg, Germany

The final, formatted version of the article will be published soon.

    Keywords: Organic waste valorization, By-product management, Solid state fermentation, Submerge fermentation, Circular economy, Bioprocess engineering

    Received: 24 Jun 2024; Accepted: 12 Aug 2024.

    Copyright: © 2024 Martau, López-Gómez, LAVINIA, Coldea, Mudura and Vodnar. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Gheorghe A. Martau, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, 400509, Romania

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.