Biotechnology

Bioprocessing of Agri-Food Residues for Production of Bioproducts
Editors: Adriana Carolina Flores-Gallegos, PhD
Rosa María Rodriguez-Jasso, PhD
Cristobal Noé Aguilar, PhD

Bioprocessing of Agri-Food Residues for Production of Bioproducts

Published. Available now.
Pub Date: September 2021
Hardback Price: see ordering info
Hard ISBN: 9781771889162
E-Book ISBN: 9781003048305
Pages: 294pp w/index
Binding Type: Hardback
Notes: 7 color and 34 b/w illustrations

This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residues for the production of bioproducts and in the development of several bioprocessing strategies. The authors place a special emphasis on the challenges that the industry faces in the era of sustainable development and aim to facilitate the reduction of food loss and waste. This book demonstrates the potential and actual development and advances in the design and development of strategies and tools for the bioprocessing of agri-food residues for the production of bioproducts.

Bioprocessing of Agri-Food Residues for Production of Bioproducts covers aspects related to biotransformation of agri-food residues such as mango seed, citrus waste, pomegranate husks, nut shells, melon peels, leaves and grains, cheese whey, among others. It discusses the high added value in bio-product recovery, such as antioxidants and prebiotics, and it evaluates their application in human health and animal nutrition. The book includes relevant information about food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics.

Key features:

  • Describes the technological aspects involved in bioprocessing and in biotechnological management of agri-food wastes
  • Emphasizes sustainable development and the reduction of food loss and waste
Because of its qualified and innovative content, this volume is an important reference and useful tool for food technology researchers and scientists, for undergraduate and graduate students, and for professionals in the food industry.

CONTENTS:
Preface

1. Dual-Purpose Bioprocesses: Biotransformation of Agri-Food Residues and High Added-Value Bioproducts Recovery
Miguel A. Medina-Morales, Ricardo Gómez-García, Marisol Cruz/Requena, and Cristóbal N. Aguilar

2. Mango Seed Byproduct: A Sustainable Source of Bioactive Phytochemicals and Important Functional Properties
Cristian Torres-León, Maria T. Dos Santos Correia, Maria G. Carneiro-Da-Cunha, Liliana Serna-Cock, Janeth Ventura-Sobrevilla, Juan A. Ascacio-Valdés, and Cristóbal N. Aguilar

3. Citrus Waste: An Important Source of Bioactive Compounds
Nathiely Ramírez-Guzmán, Mónica L. Chávez-González, Erick Peña-Lucio, Hugo A. Luna-García, Juan A. Ascacio Valdés, Gloria Martínez-Medina, Maria Das Graças Carneiro-Da -Cunha, Teresinha Gonçalves Da Silva, José L. Martinez-Hernandez, and Cristóbal N. Aguilar

4. Use of Agro-Industrial Residues to Obtain Polyphenols with Prebiotic Effect
Yoselyn Castro-Torres, Raúl Rodríguez-Herrera, Aidé Sáenz-Galindo, Juan Alberto Ascacio-Valdés, Jesús Antonio Morlett-Chávez, and Adriana Carolina Flores-Gallegos

5. Valorization of Pomegranate Residues
Paloma Almanza-Tovanche, Raúl Rodríguez-Herrera, Aidé Sáenz-Galindo, Juan Alberto Ascacio-Valdés, Cristóbal N. Aguilar, and Adriana Carolina Flores-Gallegos

6. Lactic Acid Fermentation as a Tool for Obtaining Bioactive Compounds from Cruciferous Vegetables
Daniela Iga Buitrón, Margarita Del Rosario Salazar Sánchez, Edgar Torres Maravilla, Luis Bermúdez Humaran, Juan Alberto Ascacio, José Fernando Solanilla Duque, and Adriana C. Flores-Gallegos

7. Potential of Agro-Food Residues to Produce Enzymes for Animal Nutrition
Erika Nava-Reyna, Anna Ilyina, Georgina Michelena-Alvarez, and José Luis Martínez-Hernández

8. Biotechnological Valorization of Whey, a By-Product from the Dairy Industry
Hilda Karina Sáenz-Hidalgo, Alexandro Guevara-Aguilar, José Juan Buenrostro-Figueroa, Ramiro Baeza-Jiménez, Adriana C. Flores-Gallegos, and Mónica Alvarado-González

9. Contributions of Biosurfactants in the Environment: A Green and Clean Approach
Geeta Rawat and Vivek Kumar

10. Fungal Solid-State Bioprocessing of Grapefruit Waste
Ramón Larios-Cruz, Rosa M. Rodríguez-Jasso, Juan Buenrostro-Figueroa, Arely Prado-Barragán, Héctor Ruiz, and Cristóbal N. Aguilar

11. Valorization of Ataulfo Mango Seed Byproduct Based on Its Nutritional and Functional Properties
Cristian Torres-León, Juan A. Ascacio-Valdés, Mónica L. Chávez-González, Liliana Serna-Cock, Nathiely Ramirez-Guzman, Alcides Cintra, Claudia López-Badillo, Romeo Rojas, Ruth Belmares-Cerda, and Cristóbal N. Aguilar

12. Kinetic Parameters of the Carotenoids Production by Rhodotorula glutinis under Different Concentration of Carbon Source
Ayerim Hernández-Almanza, Víctor Navarro-Macías, Oscar Aguilar, Juan C. Contreras-Esquivel, Julio C. Montañez, Guillermo Martínez Avila, and Cristóbal N. Aguilar

Index


About the Authors / Editors:
Editors: Adriana Carolina Flores-Gallegos, PhD
Professor, School of Chemistry, Autonomous University of Coahuila, Mexico

Adriana Carolina Flores-Gallegos, PhD, is a full-time Professor at the School of Chemistry, Autonomous University of Coahuila, Mexico. She is a Biologist Chemist, specializing in microbiology; she earned her MSc and PhD in Food Science and Technology from the Autonomous University of Coahuila. She worked in molecular phylogeny at Barcelona University, Spain, and in the MICALIS Institute in INRA, France. Dr. Flores has published over 10 papers in indexed journals, several articles in Mexican journals, book chapters, and one Mexican book. She has presented her contributions at scientific meetings and is member of the Mexican Society of Biotechnology and Bioengineering.

Rosa María Rodriguez-Jasso, PhD
Professor, School of Chemistry, Autonomous University of Coahuila, Mexico

Rosa Maria Rodriguez-Jasso, PhD, is a full-time Professor at the School of Chemistry, Autonomous University of Coahuila, Mexico. She obtained her PhD in Chemical and Biological Engineering from the University of Minho, Portugal. She earned her MSc degree in Food Science and Technology in Chemical Engineering from the Autonomous University of Coahuila. She has carried out several international research stays, including at the University of Georgia (USA), University of Vigo (Spain), Autonomous University of Madrid (Spain), Aix Marseille Université (France), and Jacobs University (Germany). Dr. Rodríguez-Jasso is the author of 20 articles published in indexed journals and 14 chapters in books published by prestigious publishers. She has made more than 60 contributions at scientific meetings. She is a member of the Mexican Society of Biotechnology and Bioengineering.

Cristobal Noé Aguilar, PhD
Director of Research and Postgraduate Programs at Universidad Autonoma de Coahuila, Mexico

Cristóbal Noé Aguilar, PhD, is Director of Research and Postgraduate Programs at the Universidad Autonoma de Coahuila, Mexico. Dr. Aguilar has published more than 160 papers in indexed journals, more than 40 articles in Mexican journals, and 250 contributions in scientific meetings. He has also published many book chapters, several Mexican books, four editions of international books, and more. He has been awarded several prizes and awards, the most important of which are the National Prize of Research 2010 from the Mexican Academy of Sciences; the Prize “Carlos Casas Campillo 2008” from the Mexican Society of Biotechnology and Bioenegineering; National Prize AgroBio–2005; and the Mexican Prize in Food Science and Technology. Dr. Aguilar is a member of the Mexican Academy of Science, the International Bioprocessing Association, Mexican Academy of Sciences, Mexican Society for Biotechology and Bioengineering, and the Mexican Association for Food Science and Biotechnology. He has developed more than 21 research projects, including six international exchange projects. His PhD in Fermentation Biotechnology was awarded by the Universidad Autónoma Metropolitana, Mexico.




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