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Author: Isidoro Garcia-Garcia
Publisher: Mdpi AG
ISBN: 9783036539577
Category : Technology & Engineering
Languages : en
Pages : 286
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Book Description
The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.
Author: Isidoro Garcia-Garcia
Publisher: Mdpi AG
ISBN: 9783036539577
Category : Technology & Engineering
Languages : en
Pages : 286
Get Book Here
Book Description
The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.
Author: Isidoro Garcia-Garcia
Publisher:
ISBN: 9783036539584
Category :
Languages : en
Pages : 0
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Book Description
The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.
Author: Nikolaos Kopsahelis
Publisher:
ISBN: 9783039217533
Category : Biotechnology
Languages : en
Pages : 146
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Book Description
The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era.
Author: Monica Lizeth Chavez-Gonzalez
Publisher: CRC Press
ISBN: 1000682579
Category : Technology & Engineering
Languages : en
Pages : 570
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Book Description
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.
Author: Nurhan Turgut Dunford
Publisher: John Wiley & Sons
ISBN: 0813821053
Category : Technology & Engineering
Languages : en
Pages : 395
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Book Description
Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.
Author: Pau Loke Show
Publisher: MDPI
ISBN: 3036506721
Category : Technology & Engineering
Languages : ms
Pages : 250
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Book Description
This book covers the latest development of bioprocess technology including theoretical, numerical, and experimental approaches in biotechnology as well as green technology that bridge conventional practices and Industry 4.0. Bioprocessing is one of the key factors in several emerging industries of biofuels, used in the production of biogas, bioethanol, and biodiesel; industrial enzymes; waste management through biotechnology; new vaccines; and many more. It is hoped that the novel bioprocess and green biotechnologies presented in this book are useful in assisting the global community in working towards fulfilling the Sustainable Development Goals (SDG) of the United Nations.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128175168
Category : Technology & Engineering
Languages : en
Pages : 366
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Book Description
Nutraceuticals and Natural Product Pharmaceuticals analyzes the nutraceutical and pharmaceutical research published over the last decade, paying particular attention to applications and recovery effects. The book emphasizes the great need for both nutritionists and pharmacologists to understand how these drugs can benefit human health. Topics explore innovative sources, bioavailability, pharmacokinetics, translating novel pathways and mechanisms of action into their clinical use, personalized nutrition and natural product medicine, the convergence between nutraceuticals and western medicine, interactions between drugs, nutrients, the microbiome and lifestyles, industrial applications and commercialization, metabolomics, nano-delivery systems and function, and more. Nutritionists and pharmacists working with natural products, food scientists, nutrition researchers and those interested in the development of innovative products, nutraceuticals, pharmaceuticals and functional foods are sure to benefit from this thorough resource. Connects research from the nutraceutical and pharmaceutical industries Promotes further communication and cooperation between pharmacologists and nutritionists by analyzing nutraceutical and pharmaceutical research in particular applications and recovery efforts Explores the health effects of target compounds and the development of applications in both sectors
Author: Guadalupe Virginia Nevárez-Moorillón
Publisher: CRC Press
ISBN: 1000449017
Category : Business & Economics
Languages : en
Pages : 409
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Book Description
Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss 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. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.
Author: Teresa Cecchi
Publisher: Springer Nature
ISBN: 3030634361
Category : Technology & Engineering
Languages : en
Pages : 427
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Book Description
In the past, food waste has been used to produce biogas and biofuels, fertilizers, and animal feed. Using it as a feedstock for innovative biorefineries is not only an ethical issue but also a smart application of the circular economy. This book explores the zero-waste concept in the thriving biobased sector, proposing technologies and procedures to meet the sustainable development goals. The volume categorizes food waste sources and proposes an impressive number of high value-added compounds (e.g., platform chemicals, enzymes, nutraceuticals, antioxidants, organic acids, phosphate, bioadsorbents, pectin, solvents, and pigments) that can be obtained in a sequential biocascade, via chemical, biochemical, thermal, and physical technologies. The synthesis of bioplastics from food waste, their copolymerization and blending, as well as the production of biocomposites and bionanocomposite with biofillers from food scraps, are presented: eluding the cost of waste disposal, reducing biobased materials price, and avoiding using edible resources as a starting material for biobased items are the main beneficial peculiarities of the process. The Authors illustrate challenging characteristics of new biobased materials, such as their mechanical and physico-chemical features, their biodegradability, compostability, recyclability, chemical compatibility, and barrier properties. The volume also delves into socioeconomic considerations and environmental concerns related to the upcycling of food waste, as well as the safety and life cycle assessment of biobased products. Finally, the authors address how advances in digital technology can make food waste upcycling a negative-cost process and discuss best practices to practically implement the biorefinery concept. Research gaps and needs are suggested, and recommendations for food waste handling and management during this COVID-19 pandemic are provided.
Author: Brijesh K Tiwari
Publisher: Academic Press
ISBN: 9780443288104
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Innovative Biorefinery Processes for Agri-Food Value Chains provides detailed information on biorefinery concepts and technologies and their applications in agri-food value chains. It covers various topics related to biorefinery, such as biomass feedstocks, conversion technologies, product recovery, and economic and environmental sustainability. Divided into five sections, the first one brings the definitions and fundamental information of agri-food biorefinery. The second section explores biomass for agri-food biorefinery. Section three deals with technological aspects of biorefinery, while Section four brings Novel value chains using renewable biomass for food biorefinery and bioproducts, and Section five presents the environmental and social aspects of biorefinery. The book also includes case studies and examples of successful biorefinery projects from around the world. Edited by a team of experts in the field, this book is a great resource for researchers, academics, industry professionals, policymakers, and graduate and post-graduate students working in the fields of food science and technology, agriculture, and sustainable development.
