Cristobal N. Aguilar – författare

Green Chemistry and Biodiversity: Principles, Techniques, and Correlations reports on new approaches to designing chemicals and chemical transformations that are beneficial for human health and the environment, a continuing emerging important field of study. This volume provides a collection of innovative research on the development of alternative sustainable technologies, taking a broad view of the subject and integrating a wide variety of approaches. With a focus on the interdisciplinary applications of green chemistry and biodiversity, this volume will be a rich resource for scientists and researchers in many subfields of chemistry and chemical engineering.

Green Chemistry and Biodiversity: Principles, Techniques, and Correlations reports on new approaches to designing chemicals and chemical transformations that are beneficial for human health and the environment, a continuing emerging important field of study. This volume provides a collection of innovative research on the development of alternative sustainable technologies, taking a broad view of the subject and integrating a wide variety of approaches. With a focus on the interdisciplinary applications of green chemistry and biodiversity, this volume will be a rich resource for scientists and researchers in many subfields of chemistry and chemical engineering.

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels.

In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry.

In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry.

In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels.

In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels.

In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.

This new book, Bioethanol: Biochemistry and Biotechnological Advances, presents some insightful perspectives and important advances in the bioethanol industry. The volume goes into detail on the biochemical and physiological parameters carried out by the main bioethanol-producing microorganisms as well as the discusses the potential applications that bioproducts can have and the advantages they generate.

The chapter authors discuss a variety of issues, including the physiology of ethanol production by yeasts, by Zymomonas mobilis, and by Clostridium thermocellum. Other sources of biofuel, such as sweet sorghum, Agave americana L. leaves waste, and fungi are included as well. Chapters also discuss the genetic regulation and genetic engineering of principal microorganisms and then go on to address ways to increase ethanol tolerance in industrially important ethanol fermenting organisms, methods for developing sustainable fermentable substrates, and new strategies for ethanol purification. Chapters explore the design and engineering requirements for bioreactors, bioelectrosynthesis of ethanol via bioelectrochemical systems, and more.

The book will be a valuable resource for faculty and students in this area as well as for scientists, researchers, and managers in the biofuel industry in the area of biofuel production, fermentation process, environmental engineering and all other related scientific areas.

This new book, Bioethanol: Biochemistry and Biotechnological Advances, presents some insightful perspectives and important advances in the bioethanol industry. The volume goes into detail on the biochemical and physiological parameters carried out by the main bioethanol-producing microorganisms as well as the discusses the potential applications that bioproducts can have and the advantages they generate.

The chapter authors discuss a variety of issues, including the physiology of ethanol production by yeasts, by Zymomonas mobilis, and by Clostridium thermocellum. Other sources of biofuel, such as sweet sorghum, Agave americana L. leaves waste, and fungi are included as well. Chapters also discuss the genetic regulation and genetic engineering of principal microorganisms and then go on to address ways to increase ethanol tolerance in industrially important ethanol fermenting organisms, methods for developing sustainable fermentable substrates, and new strategies for ethanol purification. Chapters explore the design and engineering requirements for bioreactors, bioelectrosynthesis of ethanol via bioelectrochemical systems, and more.

The book will be a valuable resource for faculty and students in this area as well as for scientists, researchers, and managers in the biofuel industry in the area of biofuel production, fermentation process, environmental engineering and all other related scientific areas.

The world’s population is expected to reach the eight billion mark very soon. As a result, there is a need for increased industrial and agricultural production to ensure human wellbeing. This in turn generates huge amounts of waste. Current waste treatment solutions are effective, but usually require huge capital investment, are labour intensive and potentially lead to hazardous by-products.

This book presents the latest non-biological approaches to address issues related to the abundance of waste, offering insights into best practices in various regions around the globe. It highlights techniques such as chemical extraction, pyrolysis and ultrasonics, and a number of chapters include individual case studies to further enhance readers’ understanding. This comprehensive reference resource is intended for graduate students, researchers and scientists, and is also a valuable addition to all agriculture and biotechnology libraries.