Romeo Rojas – författare

Biocontrol Systems and Plant Physiology in Modern Agriculture: Processes, Strategies, Innovations focuses on new production alternatives that do not include pesticides, herbicides, or chemicals for primary food production and instead rely on biologically controlled systems of production. The book also relates a number of advances and innovations in the use of agricultural technologies that employ the study of the physiology of plants to know their resistance to different environments in modern agriculture. The book presents research offering viable alternatives for the control of pests for safe food production that are environmentally friendly and that facilitate the reduction of production costs and improve the quality and yield of produce.

The volume addresses innovative biocontrol systems to reduce or eliminate the use of agrochemicals by controlling plant diseases by minimizing environmental damage through the use of antagonistic organisms. It also presents new strategies of cultivation that maximize production by optimizing light, temperature, humidity, nutrients and humidity in a controlled environment.

The diverse topics in the volume include botanical compounds as adjuvants as an alternative to reduce the pesticide use, on-site production of bio-control agents, plant factory systems that offer controlled safe environments for plant cultivation, promising bio-nematicides for sustainable agriculture, wastewater reclamation for agricultural purposes, the recovery of phytochemicals from plants, using LED lights on plants and microgreens production, and much more.

Covering the new trends in biological control, plant factories, and plant metabolism for application in modern agriculture, this volume provides important research and knowledge that facilitates environmentally friendly plant systems, advances the reduction of production costs, and improves the quality and yield of produce.

Biocontrol Systems and Plant Physiology in Modern Agriculture: Processes, Strategies, Innovations focuses on new production alternatives that do not include pesticides, herbicides, or chemicals for primary food production and instead rely on biologically controlled systems of production. The book also relates a number of advances and innovations in the use of agricultural technologies that employ the study of the physiology of plants to know their resistance to different environments in modern agriculture. The book presents research offering viable alternatives for the control of pests for safe food production that are environmentally friendly and that facilitate the reduction of production costs and improve the quality and yield of produce.

The volume addresses innovative biocontrol systems to reduce or eliminate the use of agrochemicals by controlling plant diseases by minimizing environmental damage through the use of antagonistic organisms. It also presents new strategies of cultivation that maximize production by optimizing light, temperature, humidity, nutrients and humidity in a controlled environment.

The diverse topics in the volume include botanical compounds as adjuvants as an alternative to reduce the pesticide use, on-site production of bio-control agents, plant factory systems that offer controlled safe environments for plant cultivation, promising bio-nematicides for sustainable agriculture, wastewater reclamation for agricultural purposes, the recovery of phytochemicals from plants, using LED lights on plants and microgreens production, and much more.

Covering the new trends in biological control, plant factories, and plant metabolism for application in modern agriculture, this volume provides important research and knowledge that facilitates environmentally friendly plant systems, advances the reduction of production costs, and improves the quality and yield of produce.

Due to the growth of the world population, food production has increased exponentially as have the agricultural production systems used to produce food. This book presents both traditional and modern forms of agricultural production, with an emphasis on sustainable practices. The volume discusses seed improvement, crop protection, phytosanitary aspects, protected agriculture, plant factories, hydroponic systems, agricultural mechanization, bioremediation, reduction of herbicide use, and characterization of bioactive compounds. Some methods discussed include in vitro propagation, greenhouse hydroponics, biostimulants from algae, cartography models of vulnerable environmental interactions, nuclear and plastics engineering, eco-friendly extraction processes, use of secondary metabolites in plant defense mechanisms, and more.

Due to the growth of the world population, food production has increased exponentially as have the agricultural production systems used to produce food. This book presents both traditional and modern forms of agricultural production, with an emphasis on sustainable practices. The volume discusses seed improvement, crop protection, phytosanitary aspects, protected agriculture, plant factories, hydroponic systems, agricultural mechanization, bioremediation, reduction of herbicide use, and characterization of bioactive compounds. Some methods discussed include in vitro propagation, greenhouse hydroponics, biostimulants from algae, cartography models of vulnerable environmental interactions, nuclear and plastics engineering, eco-friendly extraction processes, use of secondary metabolites in plant defense mechanisms, and more.

Biosystems engineering as an integrated science combines the fields of engineering design and analysis with biological sciences to provide solutions for food production and processing problems. Since food production is an ever-growing, constantly changing food engineering frontier, it is faced with a range of dynamic problems. This new book, Biosystems Engineering Applications for Quality Food Production: Waste Valorization and New Product Development, shows how the two areas of biosystems engineering and food industry come together in an interdisciplinary way to offer solutions to these problems.

The book presents the most recent advances in these two areas, ranging from the use of biodigesters, bioremediation of effluents from the food industry, use of microorganisms to produce polymers and their applications, waste recovery, new products development, new applications for new varieties of crops, replacement of fats in food, improvement in bovine production, and production and harvesting microalgae and cyanobacteria. It includes current topics that include the application of biosystems for food processing, the revaluation of agro-industrial waste, bioremediation systems, as well as new trends in the development of food from start to finish. The book also discusses the generation of value-added products and new functional foods.

This informative book is a compendium of the use and application of biosystems in the food industry—from primary production to processing, waste evaluation, and bioremediation, that is, an integral food production system. As such, the book will serve as a guide for those involved in the fields of biotechnology and agricultural sciences. It will also prove useful for undergraduate and postgraduate students and those in the agro-industrial sector.

Biosystems engineering as an integrated science combines the fields of engineering design and analysis with biological sciences to provide solutions for food production and processing problems. Since food production is an ever-growing, constantly changing food engineering frontier, it is faced with a range of dynamic problems. This new book, Biosystems Engineering Applications for Quality Food Production: Waste Valorization and New Product Development, shows how the two areas of biosystems engineering and food industry come together in an interdisciplinary way to offer solutions to these problems.

The book presents the most recent advances in these two areas, ranging from the use of biodigesters, bioremediation of effluents from the food industry, use of microorganisms to produce polymers and their applications, waste recovery, new products development, new applications for new varieties of crops, replacement of fats in food, improvement in bovine production, and production and harvesting microalgae and cyanobacteria. It includes current topics that include the application of biosystems for food processing, the revaluation of agro-industrial waste, bioremediation systems, as well as new trends in the development of food from start to finish. The book also discusses the generation of value-added products and new functional foods.

This informative book is a compendium of the use and application of biosystems in the food industry—from primary production to processing, waste evaluation, and bioremediation, that is, an integral food production system. As such, the book will serve as a guide for those involved in the fields of biotechnology and agricultural sciences. It will also prove useful for undergraduate and postgraduate students and those in the agro-industrial sector.