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Full Description
Biosystems engineering as an integrated science combines the fields of engineering design and analysis with biological sciences to provide solutions for food production and processing problems. Since food production is an ever-growing, constantly changing food engineering frontier, it is faced with a range of dynamic problems. This new book, Biosystems Engineering Applications for Quality Food Production: Waste Valorization and New Product Development, shows how the two areas of biosystems engineering and food industry come together in an interdisciplinary way to offer solutions to these problems.
The book presents the most recent advances in these two areas, ranging from the use of biodigesters, bioremediation of effluents from the food industry, use of microorganisms to produce polymers and their applications, waste recovery, new products development, new applications for new varieties of crops, replacement of fats in food, improvement in bovine production, and production and harvesting microalgae and cyanobacteria. It includes current topics that include the application of biosystems for food processing, the revaluation of agro-industrial waste, bioremediation systems, as well as new trends in the development of food from start to finish. The book also discusses the generation of value-added products and new functional foods.
This informative book is a compendium of the use and application of biosystems in the food industry—from primary production to processing, waste evaluation, and bioremediation, that is, an integral food production system. As such, the book will serve as a guide for those involved in the fields of biotechnology and agricultural sciences. It will also prove useful for undergraduate and postgraduate students and those in the agro-industrial sector.
Contents
1. Phytochemicals from Pomegranate Peel: A Source of Antioxidants for Vegetable Oil-Based Oleogels 2. Proximal Analysis and Energy Content of the Base Materials of the Pericarp of Pecan (Carya illinoinensis W.) 3. Circular Economy Applied to the Use of Agri-Food Waste to Obtain Products with Added Value 4. Production and Harvesting Microalgae: Opportunities and Challenges 5. The Use of the Cyanobacteria Spirulina as a Supplementary Protein in Human Nutrition 6. Microalgae and Cyanobacteria as Sustainable Food Sources for Animal Feed 7. Preparation of Kombucha from Agro-Industrial Wastes to Produce Microbial Cellulose 8. Fermented Beverages from Agro-Industrial Wastes and Nonconventional Sources 9. Circular Economy Practices in Agroindustry: From Waste to Bioactive Compounds 10. Valorization of Ataulfo Mango By-Products as a Source of Value-Added Bioactive Compounds 11. Antioxidant Activity of Polyphenolic Compounds Obtained from Pigmented Maize (Zea mays L.). 12. Food Products Based on Candelilla Wax Oleogels
