Microbial Bioprocessing of Agri-Food Wastes

Food Ingredients
Herausgeber: Molina, Gustavo; Gupta, Vijai Kumar; Kuhad, Ramesh Chander; Benhida, Rachid; Sharma, Minaxi; Usmani, Zeba

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 232
• Erscheinungstermin: 16. Juni 2023
• Englisch
• Abmessung: 234mm x 156mm x 14mm
• Gewicht: 517g
• ISBN-13: 9781032358840
• ISBN-10: 103235884X
• Artikelnr.: 66714372

Autorenporträt

Professor Gustavo Molina graduated in Food Engineering, earned his Master's degree (2010) and his PhD (2014) at the University of Campinas - Unicamp (Campinas - Brazil), and part of his doctoral research was developed at the Laboratoire de Génie Chimique et Biochimique at the Université Blaise Pascal (Clermont-Ferrand - France). Since 2013, he is an Associate Professor at UFVJM (Diamantina - Brazil) in Food Engineering and supervisor of students and researchers, being the head of the Laboratory of Food Biotechnology and conducting scientific and technical research. Dr. Minaxi Sharma is currently working as ERA Chair VALORTECH-Senior Research Scientist, Estonian University of Life Sciences (EMU), Tartu, Estonia. She is also the Assistant Professor, Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Himachal Pradesh, India. Dr. Vipin Chandra Kalia is presently working as Chief Scientist at Microbial Biotechnology and Genomics, CSIR-Institute of Genomics and Integrative Biology, Delhi. He is a Professor of Academy of Scientific and Innovative Research (AcSIR), Delhi. He obtained his M.Sc. and Ph.D. degrees in Genetics from the Indian Agricultural Research Institute, New Delhi. His main areas of research are microbial biodiversity, bioenergy, biopolymers, genomics, microbial evolution, quorum sensing, quorum quenching, drug discovery and antimicrobials. 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. Dr. Vijai Kumar Gupta received his PhD in Microbiology in the year 2009 from Dr RML Avadh University, India. Currently, he is working as an Associate Professor (Biochemistry) at AgroBioSciences (AgBS)/Chemical & Biochemical Sciences (CBS), UM6P University, Morocco.

Inhaltsangabe

Chapter 1. Microbial Valorization of Tomato Waste for the Extraction of
Carotenoids: Food Applications. Chapter 2. Bio-Valorization of Citrus-Waste
for the Production of Bioactive Molecules for Food Applications. Chapter 3.
Agri-Food Waste Utilization: Obtaining Protein Hydrolysates and Bioactive
Peptides as Functional Ingredient for Food Application. Chapter 4.
Microbial Fructo-Oligosaccharides Derived From Agri-Food Waste. Chapter 5.
Valorization of Vegetal Wastes for the Production of Antioxidants and
Vitamins. Chapter 6. Microbial Production of Citric Acid by Agro-Industrial
Residues From Solid-State Cultivation. Chapter 7. Agricultural Wastes: A
Feedstock for Citric Acid Production Through Microbial Pathway. Chapter 8.
Microbial Production of Lactic Acid Using Agri-Food Wastes. Chapter 9.
Lactic Acid Production Using Agro-Industrial Waste in Terms of Circular
Bioeconomy and Biorefinery: Advances and Perspectives. Chapter 10.
Microbial Valorisation of Agroindustrial Wastes for the Generation of Novel
Food Flavours.