Lavoisier S.A.S.
14 rue de Provigny
94236 Cachan cedex
FRANCE

Heures d'ouverture 08h30-12h30/13h30-17h30
Tél.: +33 (0)1 47 40 67 00
Fax: +33 (0)1 47 40 67 02


Url canonique : www.lavoisier.fr/livre/medecine/microbial-bioprocessing-of-agri-food-wastes/descriptif_4765263
Url courte ou permalien : www.lavoisier.fr/livre/notice.asp?ouvrage=4765263

0 article 

 Frais de port 0,01€*

Exclusivité web : à partir de 35 euros d’achat, frais de port à 1 centime pour les expéditions vers la France métropolitaine, la Suisse et l’UE avec Colissimo ou GLS

Microbial Bioprocessing of Agri-food Wastes Bioactive Molecules Advances and Applications in Biotechnology Series

Langue : Anglais

Coordonnateurs : Molina Gustavo, Sharma Minaxi, Benhida Rachid, Gupta Vijai Kumar, Kuhad Ramesh Chander

Couverture de l’ouvrage Microbial Bioprocessing of Agri-food Wastes

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

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.

Professor Gustavo Molina graduated in Food Engineering, earned his Master’s degree (2010) and his PhD (2014) at the University of Campinas – Unicamp (Campinas – Brazil), and part of his doctoral research was developed at the Laboratoire de Génie Chimique et Biochimique at the Université Blaise Pascal (Clermont-Ferrand – France). Since 2013, he is Associate Professor at UFVJM (Diamantina – Brazil) in Food Engineering and supervisor of students and researchers, being the head of the Laboratory of Food Biotechnology and conducting scientific and technical research. Dr. Minaxi Sharma is currently working as ERA Chair VALORTECH-Senior Research Scientist, Estonian University of Life Sciences (EMU), Tartu, Estonia. She is also the Assistant Professor, Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Himachal Pradesh, India. Dr Rachid Benhida is currently Director of research at CNRS (DR1), Co-Director of the ICN institute for more than 8 years, and team leader of Bioactive Molecules’ team. He received his Ph.D. from University of Paris XI, Orsay, France. Dr. Vijai Kumar Gupta received his PhD in Microbiology in the year 2009 from Dr RML Avadh University, India. Currently, he is working as an Associate Professor (Biochemistry) at AgroBioSciences (AgBS)/Chemical & Biochemical Sciences (CBS), UM6P University, Morocco. Prof. Ramesh Chander Kuhad is M.Sc, M.Phil and Ph.D. in Microbiology and has been working as Vice-Chancellor at the Central University of Haryana, Mahendergarh. He is also the Chairman of Indian Academy of Microbiological Sciences and has served as Member, University Grants Commission and the Joint Director of Institute of Life Long Learning (ILLL), University of Delhi, Delhi.