Ramesh C. Ray – författare

Bioethanol Production from Food Crops: Sustainable Sources, Interventions and Challenges comprehensively covers the global scenario of ethanol production from both food and non-food crops and other sources. The book guides readers through the balancing of the debate on food vs. fuel, giving important insights into resource management and the environmental and economic impact of this balance between demands. Sections cover Global Bioethanol from Food Crops and Forest Resource, Bioethanol from Bagasse and Lignocellulosic wastes, Bioethanol from algae, and Economics and Challenges, presenting a multidisciplinary approach to this complex topic.

As biofuels continue to grow as a vital alternative energy source, it is imperative that the proper balance is reached between resource protection and human survival. This book provides important insights into achieving that balance.

Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals.

Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science - from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology.

Sustainable Biofuels: Opportunities and challenges, a volume�in the "Applied Biotechnology Reviews� series, explores the state-of-the-art in research and applied technology for the conversion of all types of biofuels. Its chapters span a broad spectrum of knowledge, from fundamentals and technical aspects to optimization, combinations, economics, and environmental aspects. They cover various facets of research, production, and commercialization of bioethanol, biodiesel, biomethane, biohydrogen, biobutanol, and biojet fuel. This book discusses biochemical, thermochemical, and hydrothermal conversion of unconventional feedstocks, including the role of biotechnology applications to achieve efficiency and competitiveness. Through case studies, techno-economic analysis and sustainability assessment, including life cycle assessment, it goes beyond technical aspects to provides actual resources for better decision-making during the development of commercially viable technology by researchers, PhD students, and practitioners in the field of bioenergy. It is also a useful resource for those in adjacent areas, such as biotechnology, industrial microbiology, chemical engineering, environmental engineering, and sustainability science, who are working on solutions for the bioeconomy. The ability to compare different technologies and their outcome that this book provides is also beneficial for energy analysts, consultants, planners, and policy-makers.

The "Applied Biotechnology Reviews� series highlights current development and research in biotechnology-related fields, combining in single-volume works the theoretical aspects and real-world applications for better decision-making.

Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on synthetic biology and metabolic engineering for the production of biologically active molecules such as bioactive peptides, polysaccharides, vitamins (Riboflavin), enzymes, organic acids (lactic and gamma-aminobutyric acid), flavor and aroma compounds, bacteriocins, recombinant proteins, etc.

Individual chapters are devoted to the production of biosurfactants and their applications and the bioremediation of heavy metals by LAB from aquatic environments. Two critical chapters address Genome editing of LAB: opportunities for food, feed and pharmaceuticals and A synthetic biology approach for plasmid DNA and Recombinant protein production. This book will be a valuable resource for those working in biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed.

The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimations of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools were also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed.

The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimations of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools were also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed.

The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimation of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in studying the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed.

The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimation of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in studying the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.