Minaxi Sharma – författare

Bioproducts from Lignocellulosic Biomass is part of a companion set of three books that explores the various possibilities of adding value to lignocellulosic biomass materials by transforming them into bioproducts, biofuels, and biomaterials. With an emphasis on microbial biotechnological solutions, each volume examines how renewable natural resources, agriculture waste management, and valorization of agro-wastes can sustainably produce energy and fuels, nutraceuticals and pharmaceuticals, chemicals, and biomaterials. This book addresses all aspects of value-added bioproducts production from lignocellulosic materials.The opening chapter of the book reviews the fundamentals of biotechnology and biochemistry and provides an overview of lignocellulose, its properties, potential use, volume of production and by-products, and economical importance. Following this, chapters provide critical reviews of the latest developments in lignocellulosic biomass conversion into value-added products and provide step-by-step guidance on key processes and methods, including genetic engineering approaches, microbial pathways, thermochemical routes, and pre-treatment technologies. Various technological approaches are explained, including novel, eco-friendly methods for biomass conversion that reduce waste, and the role of microorganisms and their mechanisms are explored in depth.

Biomaterials from Lignocellulosic Biomass is part of a companion set of three books that explores the various possibilities of adding value to lignocellulosic biomass materials by transforming them into bioproducts, biofuels, and biomaterials. With an emphasis on microbial biotechnological solutions, each volume examines how renewable natural resources, agriculture waste management, and valorization of agro-wastes can sustainably produce energy and fuels, nutraceuticals and pharmaceuticals, chemicals, and biomaterials. This book all aspects of biomaterials production from lignocellulosic materials. The book examines recent innovative approaches for conversion and assesses the role of engineered microorganisms and their mechanisms of action for biomaterials production.The opening chapter of the book reviews the properties, types, production, and applications of various biomaterials. Following this, readers will find critical reviews of the latest developments and step-by-step guidance on key processes and methods, including novel, eco-friendly methods for biomass conversion that reduce waste. Finally, dedicated chapters review the techno-economic and LCA of lignocellulosic biomass conversion into different biomaterials such as bio-adhesives, biopolymers, bio-packaging materials, bioplastics, and value-added functional biomaterials.

This book explores recent advances on the use of microbes for agri-forestry biotechnological applications. It provides technical concepts and discussions on the use of microorganisms for processes such as bioprocessing, bioremediation, soil enhancement, aquaponics advances, and plant-host symbiosis. The book provides an overview of the microbial approach to the tools and processes used in agriculture and forestry that make or modify products, improve plants for specific uses, and make use of livestock in agricultural systems. The authors discuss the main process conditions that enhance agri-forestry applications with the use of microbes and introduce the use of genetically modified (GM) microbes in agrobiotechnology. Finally, the authors explore the main technological advances in the production of secondary metabolites with potential applications in agri-forestry. This book is intended for biotechnologists, biologists, bioengineers, biochemists, microbiologists, food technologists, enzymologists, and related researchers.

This book explores recent advances on the use of microbes for agri-forestry biotechnological applications. It provides technical concepts and discussions on the use of microorganisms for processes such as bioprocessing, bioremediation, soil enhancement, aquaponics advances, and plant-host symbiosis. The book provides an overview of the microbial approach to the tools and processes used in agriculture and forestry that make or modify products, improve plants for specific uses, and make use of livestock in agricultural systems. The authors discuss the main process conditions that enhance agri-forestry applications with the use of microbes and introduce the use of genetically modified (GM) microbes in agrobiotechnology. Finally, the authors explore the main technological advances in the production of secondary metabolites with potential applications in agri-forestry. This book is intended for biotechnologists, biologists, bioengineers, biochemists, microbiologists, food technologists, enzymologists, and related researchers.

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.

Microbes are widely used in large-scale industrial processes due to their versatility, easy growing cultivation, kinetic potential, and the ability to generate metabolites with a wide range of potential applications to various commercial sectors, such as the food, pharmaceutical and cosmetic industries, in addition to the potential for agriculture, biomedical, and several others. Among the metabolites of greatest commercial interest, and many obtained on an industrial scale, the wide range of enzymes, biofuels, organic acids, amino acids, vitamins, biopolymers, and many other classes of metabolites.

This book is intended for Bioengineers, Biologist, Biochemist, Biotechnologists, microbiologist, food technologist, enzymologist, and related Professionals/ researchers.

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.

Microbes are widely used in large-scale industrial processes due to their versatility, easy growing cultivation, kinetic potential, and the ability to generate metabolites with a wide range of potential applications to various commercial sectors, such as the food, pharmaceutical and cosmetic industries, in addition to the potential for agriculture, biomedical, and several others. Among the metabolites of greatest commercial interest, and many obtained on an industrial scale, the wide range of enzymes, biofuels, organic acids, amino acids, vitamins, biopolymers, and many other classes of metabolites.

This book is intended for Bioengineers, Biologist, Biochemist, Biotechnologists, microbiologist, food technologist, enzymologist, and related Professionals/ researchers.

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, considering that these biological catalysts have great selectivity and a diversity of mode of action, reusable, and operate under mild process conditions, becoming the bridge for the development of sustainable processes and for adding value to commercial products.

This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.

• Explores recent advances in the valorization of agri-food waste into enzymes

• Explores the main technological advances in the recovery of residues and their use for the production of enzymes

• Provides technical concepts on the production of various enzymes of commercial interest

• Presents the main classes of enzymes obtained from alternative raw materials.

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, considering that these biological catalysts have great selectivity and a diversity of mode of action, reusable, and operate under mild process conditions, becoming the bridge for the development of sustainable processes and for adding value to commercial products.

This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.

• Explores recent advances in the valorization of agri-food waste into enzymes

• Explores the main technological advances in the recovery of residues and their use for the production of enzymes

• Provides technical concepts on the production of various enzymes of commercial interest

• Presents the main classes of enzymes obtained from alternative raw materials.

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 is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.

• Explores recent advances in the valorization of agri-food waste into food ingredients

• Provides technical concepts on the production of various food ingredients of commercial interest

• Explores novel technologically advanced strategies for the extraction of bioactive compounds from food wastes

• Presents important classes of food ingredients obtained from alternative raw materials

• Presents sustainable food waste resources and management strategies

• Presents different pretreatment technologies and green extraction methodologies to support a green environment in the circular economy concept.

• Challenges in applications of re-derived bioactive compounds from food wastes in food formulations

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 is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.

• Explores recent advances in the valorization of agri-food waste into food ingredients

• Provides technical concepts on the production of various food ingredients of commercial interest

• Explores novel technologically advanced strategies for the extraction of bioactive compounds from food wastes

• Presents important classes of food ingredients obtained from alternative raw materials

• Presents sustainable food waste resources and management strategies

• Presents different pretreatment technologies and green extraction methodologies to support a green environment in the circular economy concept.

• Challenges in applications of re-derived bioactive compounds from food wastes in food formulations

This volume brings together cutting-edge research and expert protocols on food and vegetable waste valorization. Chapters cover a diverse range of methods and approaches for extracting bioactive compounds from fruits and vegetables that have traditionally been overlooked/undervalued. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Fruit and Vegetable Waste Valorization: Basic Protocols aims to ensure successful results in the further study of this vital field.