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This book set provides an overview of the methodologies of
bio-processing, sustainable production of agri-food waste, the
assessment and management of bioactive molecule production from
microbial-valorization of agri-food waste, and their industrial
applications. This set also provides an overview of the tools and
processes that make or modify products and improve plants for
specific uses, and discusses the utilization of livestock in
agricultural systems by the use of microbial approach. The authors
examine technical concepts and processes for the enhanced
bioproduction of various bio-products for commercial interest. They
also discuss the main process conditions needed to overcome the
difficulties of using waste as alternative raw materials and cover
the main processes for obtaining the relevant enzymes for
commercial purpose. They then review the technical-economic details
on the advantages and disadvantages of exploring the waste recovery
chain. Fianlly, they explore the main technological advances in the
recovery of residues in functional products and encompass solid
research to explore the broad potential of future microbial
applications. This book is intended for biotechnologists,
biologists, bioengineers, biochemists, microbiologists, food
technologists, enzymologists, and related researchers.
The goal of this book is to present recent advances in the
production of food ingredients from agro-industrial residues, as
well as to explore the technological advances made to make these
ingredients a commercial reality for the food industry, such as
peptides, food pigments, and organic acids, among others, thereby
expanding the potential of bioprocesses in the valorization of
agro-industrial residues for the production of molecules of
industrial importance. This book is intended for bioengineers,
biologists, biochemists, biotechnologists, microbiologists, food
technologists, enzymologists, and related
professionals/researchers. Explores recent advances in the
valorization of agri-food waste into food ingredients; Provides
technical concepts on the production of various food ingredients of
commercial interest Explore nonel technological advanced strategies
of extraction of bioactive compounds from food wastes Presents
important classes of food ingredients obtained from alternative raw
materials Sustainable food waste resources and management
strategies Different pretraetment technologies and green extraction
methodologies to support green environment in circular economy
concept. Challenges in applications of re-derived bioactive
compounds from food wastes in food formulations
Explores recent advances in the valorization of agri-food waste
Provides technical concepts on the production of various
bio-products of commercial interest Discusses the main process
conditions to overcome the difficulties of using waste as
alternative raw materials Introduces technical-economic details on
the advantages and disadvantages of exploring the waste recovery
chain Explores the main technological advances in the recovery of
residues in functional products
This book gives a comprehensive overview of recent advances in the
valorization of agri-food waste and discusses the main process
conditions needed to overcome the difficulties of using waste as
alternative raw materials. It also discusses specific
methodologies, opportunistic microbes for biomass valorization, the
sustainable production of agri-food waste, as well as examines the
assessment and management of bioactive molecules production from
microbial-valorization of agri-food waste. The authors provide
technical concepts on the production of various bio-products and
their commercial interest including agri-food waste utilization in
the microbial synthesis of proteins, the valorization of
horticulture waste, the sustainable production of pectin via
microbial fermentation, as well as other food and pharmacological
applications. This book is intended for bioengineers, biologists,
biochemists, biotechnologists, microbiologists, food technologists,
enzymologists, and related professionals and researchers. Explores
recent advances in the valorization of agri-food waste Provides
technical concepts on the production of various bio-products of
commercial interest Discusses the main process conditions to
overcome the difficulties of using waste as alternative raw
materials Introduces technical-economic details on the advantages
and disadvantages of exploring the waste recovery chain Explores
the main technological advances in the recovery of residues in
functional products
Microbes are widely used in large-scale industrial processes due to
their versatility, easy growing cultivation, kinetic potential, and
the ability to generate metabolites with a wide range of potential
applications to various commercial sectors, such as the food,
pharmaceutical and cosmetic industries, in addition to the
potential for agriculture, biomedical, and several others. Among
the metabolites of greatest commercial interest, and many obtained
on an industrial scale, the wide range of enzymes, biofuels,
organic acids, amino acids, vitamins, biopolymers, and many other
classes of metabolites. This book is intended for Bioengineers,
Biologist, Biochemist, Biotechnologists, microbiologist, food
technologist, enzymologist, and related Professionals/ researchers.
Explores recent advances in the valorization of agri-food waste
Provides technical concepts on the production of various
bio-products of commercial interest Discusses the main process
conditions to overcome the difficulties of using waste as
alternative raw materials Introduces technical-economic details on
the advantages and disadvantages of exploring the waste recovery
chain Explores the main technological advances in the recovery of
residues in functional products
This book explores recent advances on the use of microbes for
agri-forestry biotechnological applications. It provides technical
concepts and discussions on the use of microorganisms for processes
such as bioprocessing, bioremediation, soil enhancement, aquaponics
advances, and plant-host symbiosis. The book provides an overview
of the microbial approach to the tools and processes used in
agriculture and forestry that make or modify products, improve
plants for specific uses, and make use of livestock in agricultural
systems. The authors discuss the main process conditions that
enhance agri-forestry applications with the use of microbes and
introduce the use of genetically modified (GM) microbes in
agrobiotechnology. Finally, the authors explore the main
technological advances in the production of secondary metabolites
with potential applications in agri-forestry. This book is intended
for biotechnologists, biologists, bioengineers, biochemists,
microbiologists, food technologists, enzymologists, and related
researchers.
Nanotechnology has developed remarkably in recent years and,
applied in the food industry, has allowed new industrial advances,
the improvement of conventional technologies, and the
commercialization of products with new features and
functionalities. This progress offers the potential to increase
productivity for producers, food security for consumers and
economic growth for industries. Food Applications of Nanotechnology
presents the main advances of nanotechnology for food industry
development. The fundamental concepts of the technique are
presented, followed by examples of application in several sectors,
such as the enhancement of flavor, color and sensory
characteristics; the description of the general concepts of
nano-supplements, antimicrobial nanoparticles and other active
compounds into food; and developments in the field of packaging,
among others. In addition, this work updates readers on the
industrial development and the main regulatory aspects for the
safety and commercialization of nanofoods. Features: Provides a
general overview of nanotechnology in the food industry Discusses
the current status of the production and use of nanomaterials as
food additives Covers the technological developments in the areas
of flavor, color and sensory characteristics of food and food
additives Reviews nanosupplements and how they provide improvements
in nutritional functionality Explains the antibacterial properties
of nanoparticles for food applications This book will serve food
scientists and technologists, food engineers, chemists and
innovators working in food or ingredient research and new product
development. Gustavo Molina is associate professor at the UFVJM
(Diamantina-Brazil) in Food Engineering and head of the Laboratory
of Food Biotechnology and conducts scientific and technical
research. His research interests are focused on industrial
biotechnology.Dr. Inamuddin is currently working as assistant
professor in the chemistry department of Faculty of Science, King
Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent
faculty member (assistant professor) at the Department of Applied
Chemistry, Aligarh Muslim University, Aligarh, India. He has
extensive research experience in multidisciplinary fields of
analytical chemistry, materials chemistry, and electrochemistry
and, more specifically, renewable energy and environment. Prof.
Abdullah M. Asiri is professor of organic photochemistry and has
been the head of the chemistry department at King Abdulaziz
University since October 2009, as well as the director of the
Center of Excellence for Advanced Materials Research (CEAMR) since
2010. His research interest covers color chemistry, synthesis of
novel photochromic and thermochromic systems, synthesis of novel
coloring matters and dyeing of textiles, materials chemistry,
nanochemistry and nanotechnology, polymers, and plastics. Franciele
Maria Pelissari graduated in Food Engineering; earned her master's
degree (2009) at the University of Londrina (UEL), Londrina,
Brazil; and her PhD (2013) at the University of Campinas (Unicamp),
Campinas, Brazil. Since 2013, she has been associate professor at
the Institute of Science and Technology program at the Federal
University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil,
in Food Engineering, and also full professor in the graduate
program in Food Science and Technology.
This book provides an updated knowledge on the biohydrogen
production from industrial and municipal organic waste materials.
Microbes are increasingly being included in the hydrogen based
biofuel production and this book covers the processes and protocols
for biohydrogen production. There is an urgent need of alternative
energy research to fulfill the global energy demand. Biohydrogen is
a promising source of sustainable and clean energy as it harnessed
by biological means. Biohydrogen may be produced by utilizing
different waste materials as a substrate, and by optimization
of various parameters of bioreactors such as temperature, pH,
partial pressure etc. The waste materials used in hydrogen
production are categorized as agricultural waste, municipal waste,
industrial waste, and other hazardous wastes. Biohydrogen
production from wastes materials opened a new opportunity for the
widespread use of everlasting renewable energy source. This book is
useful for professional scientists, academicians, biotechnologist
and environmentalist along with research scholars in various
biotechnology and bioenergy industries by addressing the latest
research going on in the field of renewal bioenergy production from
waste and their global impact on the environment.
This book provides an updated knowledge on the biohydrogen
production from industrial and municipal organic waste materials.
Microbes are increasingly being included in the hydrogen based
biofuel production and this book covers the processes and protocols
for biohydrogen production. There is an urgent need of alternative
energy research to fulfill the global energy demand. Biohydrogen is
a promising source of sustainable and clean energy as it harnessed
by biological means. Biohydrogen may be produced by utilizing
different waste materials as a substrate, and by optimization of
various parameters of bioreactors such as temperature, pH, partial
pressure etc. The waste materials used in hydrogen production are
categorized as agricultural waste, municipal waste, industrial
waste, and other hazardous wastes. Biohydrogen production from
wastes materials opened a new opportunity for the widespread use of
everlasting renewable energy source. This book is useful for
professional scientists, academicians, biotechnologist and
environmentalist along with research scholars in various
biotechnology and bioenergy industries by addressing the latest
research going on in the field of renewal bioenergy production from
waste and their global impact on the environment.
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