This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry.
In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.
Table of Contents
Valorization of Agroindustrial By-Products: Biotechnological Processes for Extraction of Phenolic Compounds
Arely Prado-Barragán et al.
Advances on Fermentation Processes for the Production of Bioactive Compounds in Food Biotechnology
I. Sepúlveda et al.
Production of ß-Glucosidase in Solid State Cultures and Its Application in the Food Industry Marisol Cruz-Requenab et al Pigmented-Grain Corn in Mexico: Importance and Potential Risks
María G. Hernández-Ángel et al.
Biotechnology Importance of Pomegranate (Punica granatum L.) and the Use of the Peel as Agro-Industrial By-Product
René Díaz-Herrera, Janeth Ventura, and Cristóbal N. Aguilar
Technological Advances in the Production of Phytases
José Daniel García García et al.
Phytochemical Molecules from Food Wastes and Desert Plants for Control of Food-Borne Pathogen Bacteria Rosario Estrada-Mendoza et al Advances and Opportunities of Anaerobic Bioconversion of Citrus Wastes
Alfredo I. García-Galindo et al.
A Comprehensive Review on Essential Oil Nanoemulsions as an Alternative to Control Microbial Pathogenicity
J. S. Swathy, Amitava Mukherjee, and Natarajan Chandrasekaran
Mónica Lizeth Chávez-González, PhD, is a Full Professor at the School of Chemistry of the Autonomous University of Coahuila, Mexico, where she develops her work in the Food Research Department. Dr. Chávez-González’s experience is in the areas of fermentation processes, microbial biotransformation, enzyme production, valorization of food industrial waste, extraction of bioactive compounds, and chemical characterization.
Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds; valorization of agroindustrial by-products, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published 17 papers in indexed journals and five book chapters, has four patent requests, and has made more than 45 contributions at scientific meetings.
Cristóbal N. Aguilar, PhD, is a Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, Mexico. A prolific author, Dr. Aguilar has published more than 200 papers in scholarly journals, as well as many books and book chapters. He had made more than 250 contributions at scientific meetings, developed more than over 25 research projects, and has received several awards for his work.