"This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residues for the production of bioproducts and in the development of several bioprocessing strategies. The authors place a special emphasis on the challenges that the industry faces in the era of sustainable development and aim to facilitate the reduction of food loss and waste. This book demonstrates the potential and actual development and advances in the design and development of strategies and tools for the bioprocessing of agri-food residues for the production of bioproducts. Bioprocessing of Agri-Food Residues for Production of Bioproducts covers aspects related to biotransformation of agri-food residues such as mango seed, citrus waste, pomegranate husks, nut shells, melon peels, leaves and grains, cheese whey, among others. It discusses the high added value in bio-product recovery, such as antioxidants and prebiotics, and it evaluates their application in human health and animal nutrition. The book includes relevant information about food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. Key features: Describes the technological aspects involved in bioprocessing and in biotechnological management of agri-food wastes Emphasizes sustainable development and the reduction of food loss and waste Because of its qualified and innovative content, this volume is an important reference and useful tool for food technology researchers and scientists, for undergraduate and graduate students, and for professionals in the food industry"--

lgli/Adriana Carolina Flores-Gallegos & Rosa María Rodriguez-Jasso & Cristóbal Noé Aguilar - Bioprocessing of Agri-Food Residues for Production of Bioproducts (2022, Apple Academic Press).epub

Adriana Carolina Flores-Gallegos, Rosa María Rodriguez-Jasso, Cristobal Noé Aguilar, Rosa Mar�a Rodriguez-Jasso, Cristobal No� Aguilar

Adriana Carolina Flores-Gallegos; Rosa María Rodriguez-Jasso; Cristóbal Noé Aguilar

Apple Academic Press ; CRC Press

Taylor & Francis Group

Taylor & Francis Ltd

Palm Bay, FL, USA, Burlington, ON, Canada, 2021

Palm Bay, FL, USA, Burlington, ON, Canada, 2022

CRC Press (Unlimited), Palm Bay, FL, USA, 2022

United Kingdom and Ireland, United Kingdom

Canada - English Language, Canada

lg3079238

"This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residues for the production of bioproducts and in the development of several bioprocessing strategies. The authors place a special emphasis on the challenges that the industry faces in the era of sustainable development and aim to facilitate the reduction of food loss and waste. This book demonstrates the potential and actual development and advances in the design and development of strategies and tools for the bioprocessing of agri-food residues for the production of bioproducts. Bioprocessing of Agri-Food Residues for Production of Bioproducts covers aspects related to biotransformation of agri-food residues such as mango seed, citrus waste, pomegranate husks, nut shells, melon peels, leaves and grains, cheese whey, among others. It discusses the high added value in bio-product recovery, such as antioxidants and prebiotics, and it evaluates their application in human health and animal nutrition. The book includes relevant information about food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. Key features: Describes the technological aspects involved in bioprocessing and in biotechnological management of agri-food wastes, emphasizes sustainable development and the reduction of food loss and waste."-- Provided by publisher

This new volume presents original research and scientific advances in the field of food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residues for the production of bioproducts and the development of several bioprocessing strategies. The authors place a special emphasis on the challenges that the industry faces in the era of sustainable developments and aim to facilitate the reduction of food loss and waste. This book demonstrates the potential and actual developments and advances in the design and development of strategies and tools for the bioprocessing of agri-food residues for the production of bioproducts.
Pomegranate Residues,Bioactive Compounds,Residues to Produce,Ataulfo Mango,Nutritional,Carotenoids

2021-07-31