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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 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.
Fungi are an understudied, biotechnologically valuable group of
organisms. Due to their immense range of habitats, and the
consequent need to compete against a diverse array of other fungi,
bacteria, and animals, fungi have developed numerous survival
mechanisms. However, besides their major basic positive role in the
cycling of minerals, organic matter and mobilizing insoluble
nutrients, fungi have other beneficial impacts: they are considered
good sources of food and active agents for a number of industrial
processes involving fermentation mechanisms as in the bread, wine
and beer industry. A number of fungi also produce biologically
important metabolites such as enzymes, vitamins, antibiotics and
several products of important pharmaceutical use; still others are
involved in the production of single cell proteins. The economic
value of these marked positive activities has been estimated as
approximating to trillions of US dollars. The unique attributes of
fungi thus herald great promise for their application in
biotechnology and industry. Since ancient Egyptians mentioned in
their medical prescriptions how they can use green molds in curing
wounds as the obvious historical uses of penicillin, fungi can be
grown with relative ease, making production at scale viable. The
search for fungal biodiversity, and the construction of a living
fungi collection, both have incredible economic potential in
locating organisms with novel industrial uses that will lead to
novel products. Fungi have provided the world with penicillin,
lovastatin, and other globally significant medicines, and they
remain an untapped resource with enormous industrial potential.
Volume 1 of Industrially Important Fungi for Sustainable
Development provides an overview to understanding fungal diversity
from diverse habitats and their industrial application for future
sustainability. It encompasses current advanced knowledge of fungal
communities and their potential biotechnological applications in
industry and allied sectors. The book will be useful to scientists,
researchers, and students of microbiology, biotechnology,
agriculture, molecular biology, and environmental biology.
Fungi are an understudied, biotechnologically valuable group of
organisms. Due to their immense range of habitats, and the
consequent need to compete against a diverse array of other fungi,
bacteria, and animals, fungi have developed numerous survival
mechanisms. However, besides their major basic positive role in the
cycling of minerals, organic matter and mobilizing insoluble
nutrients, fungi have other beneficial impacts: they are considered
good sources of food and active agents for a number of industrial
processes involving fermentation mechanisms as in the bread, wine
and beer industry. A number of fungi also produce biologically
important metabolites such as enzymes, vitamins, antibiotics and
several products of important pharmaceutical use; still others are
involved in the production of single cell proteins. The economic
value of these marked positive activities has been estimated as
approximating to trillions of US dollars. The unique attributes of
fungi thus herald great promise for their application in
biotechnology and industry. Since ancient Egyptians mentioned in
their medical prescriptions how they can use green molds in curing
wounds as the obvious historical uses of penicillin, fungi can be
grown with relative ease, making production at scale viable. The
search for fungal biodiversity, and the construction of a living
fungi collection, both have incredible economic potential in
locating organisms with novel industrial uses that will lead to
novel products. Fungi have provided the world with penicillin,
lovastatin, and other globally significant medicines, and they
remain an untapped resource with enormous industrial potential.
Volume 1 of Industrially Important Fungi for Sustainable
Development provides an overview to understanding fungal diversity
from diverse habitats and their industrial application for future
sustainability. It encompasses current advanced knowledge of fungal
communities and their potential biotechnological applications in
industry and allied sectors. The book will be useful to scientists,
researchers, and students of microbiology, biotechnology,
agriculture, molecular biology, and environmental biology.
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