Paper is one of the most significant inventions in human civilization, which considerably advanced global cultural development. Pulping is a key step in the conversion of fiber raw materials into paper. Since its inception, pulping has rapidly evolved, continually adapting to technological advancements. Researchers are constantly investigating various types of raw materials for pulping. In this review, some of the materials employed in pulping are outlined, and the fiber content, pulping method, as well as the strength of wood and non-wood crop straw as pulping raw materials are analyzed and discussed. In addition, this review explores the effects of different materials under various pulping conditions and assesses the future trends in raw material selection for pulping while considering the current global environmental pressures.

The pulp and paper industry plays an important role in the global economy and is inextricably linked to human life. Due to its large scale, the production process generates a large amount of wastewater, which poses a major threat to the environment. The sustainable utilization and safe treatment of pulp and paper wastewater can effectively reduce environmental pollution, improve resource utilization efficiency, protect water resources, provide economic benefits for pulp and paper enterprises, and thus promote the green and sustainable development of the pulp and paper industry. Therefore, this study discusses the pollution components of pulp and paper wastewater and their impact on the environment and human health. In this review, we aim to explore the sustainable development of pulp and paper wastewater by summarizing the characteristics of current pulp and paper wastewater, the commonly used treatment methods for pulp and paper wastewater, the application of pulp and paper wastewater recycling, and the future development direction of pulp and paper wastewater.

Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains. Complex brewing technology has created different aromas and contributes to complex trace component formation in Baijiu. Among the different components, the alcohol, ester, and acid contents are the highest in Baijiu, constituting its aroma skeleton. Nitrogen compounds significantly constitute the aroma compounds of Baijiu and affect human health. Although present in low concentration, sulfur compounds significantly contribute to the taste and positively impact human health. We provide a systematic review of domestic and international reports on the trace components in Baijiu. The review introduces their sources, types, and effects on Baijiu aroma, describes their content and existence in mainstream aromas of Baijiu, such as the strong-, jiang-, and light-aromas, and discusses their health effects. Furthermore, this article summarizes and proposes several feasible research ideas. The systematic review of these trace components will possibly facilitate studies on Baijiu, particularly on its relationship with health.

The pretreatment of pulp with enzymes has been extensively studied in the laboratory. However, due to cost constraints, the application of enzymes in the pulp and paper industry is very limited. In this paper, an environment-friendly and efficient pulping method is proposed as an alternative to traditional pulping and papermaking methods. This new method overcomes the low efficiency and extreme pollution problems associated with traditional pulping methods. In addition, fitting equations for the new pulping method are constructed using data on enzyme treatments, which reflect the effect of enzymes and enable the realization of real-time control of the pulping process. The experimental results show that the efficiency of the pulping and papermaking process can be improved using biological enzymes, and the separation of cellulose can be facilitated using mixed enzymes, which have a better effect than single enzymes.