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...
This book gives a comprehensive overview of recent advances in the valorization of agri-food waste and discusses the main process conditions needed to...
This book will be dedicated to analyzing the main advances achieved in the use of alternative raw materials, such as biomass and other residues, aiming at their valorization in microbial metabolites of commercial, technological, economic, social and environmental potential.
This book will be dedicated to analyzing the main advances achieved in the use of alternative raw materials, such as biomass and other residues, aimin...
Enzymes are biological molecules of great relevance. In addition to the fundamental role in metabolic reactions, they have diverse applications in industrial processes in generating products of great commercial utility for the most diverse areas. Thus, industries seek to expand research to select microorganisms capable of producing enzymes according to their commercial objectives. Considering the diversity of the microbiota kingdom, as well as the diversity of mode of action of different classes of enzymes, this is an area that deserves constant investments to elucidate new applications,...
Enzymes are biological molecules of great relevance. In addition to the fundamental role in metabolic reactions, they have diverse applications i...
Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry. In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact. This book...
Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rhe...
