بی‌پروسسینگ باقیمانده‌های کشاورزی-غذایی برای تولید بیoproducts

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. "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 Cover Half Title Title Page Copyright Page About the Editors Contents Contributors Abbreviations Preface 1. Dual-Purpose Bioprocesses: Biotransformation of Agri-Food Residues and High Added-Value Bioproducts Recovery 2. Mango Seed Byproduct: A Sustainable Source of Bioactive Phytochemicals and Important Functional Properties 3. Citrus Waste: An Important Source of Bioactive Compounds 4. Use of Agro-Industrial Residues to Obtain Polyphenols with Prebiotic Effect 5. Valorization of Pomegranate Residues 6. Lactic Acid Fermentation As a Tool for Obtaining Bioactive Compounds from Cruciferous 7. Potential of Agro-Food Residues to Produce Enzymes for Animal Nutrition 8. Biotechnological Valorization of Whey: A By-Product from the Dairy Industry 9. Contributions of Biosurfactants in the Environment: A Green and Clean Approach 10. Fungal Solid-State Bioprocessing of Grapefruit Waste 11. Valorization of Ataulfo Mango Seed Byproduct Based on Its Nutritional and Functional Properties 12. Kinetic Parameters of the Carotenoids Production by Rhodotorula glutinis under Different Concentration of Carbon Source Index