Microbial Bioprocessing of Agri-food Wastes
- Available for pre-order on March 7, 2023. Item will ship after March 28, 2023
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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
Table of Contents
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.
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.