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4 produkter
4 produkter
2 545 kr
Skickas inom 10-15 vardagar
Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control.Features:Covers the use of different food waste to enrich meat, dairy, bakery, and confectionery productsPresents new technologies for utilization of wastes from the meat, dairy, and wine industries, among othersPromotes bioconversion of agricultural wastes into energy such as hydrogen or biogasProposes the use of industrial wastes to produce exopolysaccharides using bacteria or macromycetesDescribes design, construction and testing of biosensors for food controlThe book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.
1 009 kr
Skickas inom 10-15 vardagar
Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control.Features:Covers the use of different food waste to enrich meat, dairy, bakery, and confectionery productsPresents new technologies for utilization of wastes from the meat, dairy, and wine industries, among othersPromotes bioconversion of agricultural wastes into energy such as hydrogen or biogasProposes the use of industrial wastes to produce exopolysaccharides using bacteria or macromycetesDescribes design, construction and testing of biosensors for food controlThe book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.
2 614 kr
Skickas inom 10-15 vardagar
Over the past century and a half, advancements in polymer science—encompassing both natural and synthetic materials—have led to the development of strong, lightweight, and highly flexible polymers. Their remarkable diversity and versatility make them indispensable in modern life. However, the escalating accumulation of fragmented plastic waste in the environment has become a pressing global concern. Micro- and nanoplastics (MNPs), which tend to accumulate at the air-water interface, pose potential safety and security risks by serving as carriers for viruses. Currently, there is limited research on the effects of MNP consumption in both human and non-human models. This book provides a comprehensive examination of the challenges associated with MNPs, their environmental monitoring, and management strategies aimed at risk assessment and mitigation. It explores emerging techniques for identifying, collecting, and mitigating MNP contamination in aquatic ecosystems. Additionally, it delves into the toxicokinetics, fate, and transport of MNPs, including recent findings on their movement within the human body. A notable development in this field is the application of metamaterials for detecting and degrading organic pollutants and microplastics through photocatalysis. From a policy perspective, refining international standards—encompassing product labeling, responsible usage, and strategies for recycling, upcycling, and sustainable disposal—remains imperative for mitigating the long-term impact of MNP pollution.
Wild Edible Plants
Improving Food's Nutritional Value and Human Health through Biotechnology
Inbunden, Engelska, 2025
2 751 kr
Skickas inom 10-15 vardagar
Wild plants have been used by humans as an important source of nutrition since ancient times. They are rich in health-promoting compounds such as phenols, flavonoids, antioxidants, vitamins, trace elements, and dietary fibers. When incorporated into food products, these materials enhance the nutritional value, functionality, and sensory qualities of traditional foods. This book explores the biotechnological approaches to developing meat, bakery, and confectionery products, as well as beverages, enriched with wild edible plants. It highlights recent advancements in the use of wild plants as natural emulsifiers, stabilizers, and thickeners in water-in-oil emulsion-based food systems. Additionally, it discusses the potential applications of edible algae and wild mushrooms in both food and medicine. Key Features: Describes novel functional foods utilizing edible wild plant-based raw materialsPresents innovative technologies for producing meat, bakery, and confectionery products and beverages enriched with wild plant-based ingredientsProposes the application of wild plants in water-in-oil emulsion-based food systemsExplores the use of wild algae in the development of functional food productsCovers the medicinal applications of wild edible mushroomsThis book presents recent developments in the field of food biotechnology and serves as a visual educational tool, offering comprehensive knowledge about wild edible plants, algae, and mushrooms, and their applications in food production. It is intended for students, educators, scientists, and engineers in the food industry and biotechnology sectors. Additionally, this publication can serve as a valuable resource for developers of innovative food technologies.