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Full Description
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
Contents
Chapter 1. Sustainable Management of Agri-Food Waste Valorisation: Current Status.
Chapter 2. Microbial Processing on Agri-Wastes to Volatile Fatty Acids.
Chapter 3. Microbial Valorization of Pomegranate Waste: Food and Health Applications.
Chapter 4. Microbial Valorization of Agri-Waste for Single Cell Protein: Current Status.
Chapter 5. Biovalorization of Agri-Waste for the Production of Polyphenols.
Chapter 6. Valorization of Food Waste via Fermentation: Ethanol and Biogas Production from Agriculture Food Waste.
Chapter 7. Sugarcane waste: current scenario in microbial valorization for biomolecules.
Chapter 8 Advances on the Valorization of Wastes Generated by Different Coffee Processing.
Chapter 9. Coffee Husk Waste Valorization Using Thermal Pretreatment Associated to Bioprocess to Produce Bioproducts: Characterization, Kinetic, Economic Assessment, and Challenges.
Chapter 10. Valorization of Pectin From Fruit Wastes for Sustainable Production Of Value-Added Compounds by Actinomycetes.
Chapter 11. Microbial Recycling of Feather Waste Into Value Added Products.
Chapter 12. Soybean Meal Carbohydrates Wasted and the Microbial Role for Improved Digestibility. Chapter 13. Microbial Valorization of Beverage Crop Residues.
Chapter 14. Microbial Role in Nano-Nutrient Production and Its Potential in Agriculture.
