Microbial Bioprocessing of Agri-food Wastes
portes grátis
Microbial Bioprocessing of Agri-food Wastes
Food Ingredients
Molina, Gustavo; Sharma, Minaxi; Benhida, Rachid; Kuhad, Ramesh Chander; Gupta, Vijai Kumar; Usmani, Zeba
Taylor & Francis Ltd
12/2024
232
Mole
9781032376011
Pré-lançamento - envio 15 a 20 dias após a sua edição
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Chapter 1. Microbial Valorization of Tomato Waste for the Extraction of Carotenoids: Food Applications. Chapter 2. Bio-Valorization of Citrus-Waste for the Production of Bioactive Molecules for Food Applications. Chapter 3. Agri-Food Waste Utilization: Obtaining Protein Hydrolysates and Bioactive Peptides as Functional Ingredient for Food Application. Chapter 4. Microbial Fructo-Oligosaccharides Derived From Agri-Food Waste. Chapter 5. Valorization of Vegetal Wastes for the Production of Antioxidants and Vitamins. Chapter 6. Microbial Production of Citric Acid by Agro-Industrial Residues From Solid-State Cultivation. Chapter 7. Agricultural Wastes: A Feedstock for Citric Acid Production Through Microbial Pathway. Chapter 8. Microbial Production of Lactic Acid Using Agri-Food Wastes. Chapter 9. Lactic Acid Production Using Agro-Industrial Waste in Terms of Circular Bioeconomy and Biorefinery: Advances and Perspectives. Chapter 10. Microbial Valorisation of Agroindustrial Wastes for the Generation of Novel Food Flavours.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
SSF;Agroindustrial Wastes;Citric Acid Production;La Production;Sugarcane Bagasse;Lignocellulosic Biomass;Moisture Content;Citric Acid;Bio-Active Components;Dietary Fiber;Supercritical;Cassava Bagasse;Agro Industrial Byproducts;Tomato Pomace;Vegetal Waste;Bioactive Peptides;Citrus Waste;Agro Industrial Residues;Tomato Waste;Citrus Peel;Trichoderma Reesei;Antihypertensive Peptides;Lactic Acid Yield;De Andrade Lima;Raspberry Ketone
Chapter 1. Microbial Valorization of Tomato Waste for the Extraction of Carotenoids: Food Applications. Chapter 2. Bio-Valorization of Citrus-Waste for the Production of Bioactive Molecules for Food Applications. Chapter 3. Agri-Food Waste Utilization: Obtaining Protein Hydrolysates and Bioactive Peptides as Functional Ingredient for Food Application. Chapter 4. Microbial Fructo-Oligosaccharides Derived From Agri-Food Waste. Chapter 5. Valorization of Vegetal Wastes for the Production of Antioxidants and Vitamins. Chapter 6. Microbial Production of Citric Acid by Agro-Industrial Residues From Solid-State Cultivation. Chapter 7. Agricultural Wastes: A Feedstock for Citric Acid Production Through Microbial Pathway. Chapter 8. Microbial Production of Lactic Acid Using Agri-Food Wastes. Chapter 9. Lactic Acid Production Using Agro-Industrial Waste in Terms of Circular Bioeconomy and Biorefinery: Advances and Perspectives. Chapter 10. Microbial Valorisation of Agroindustrial Wastes for the Generation of Novel Food Flavours.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
SSF;Agroindustrial Wastes;Citric Acid Production;La Production;Sugarcane Bagasse;Lignocellulosic Biomass;Moisture Content;Citric Acid;Bio-Active Components;Dietary Fiber;Supercritical;Cassava Bagasse;Agro Industrial Byproducts;Tomato Pomace;Vegetal Waste;Bioactive Peptides;Citrus Waste;Agro Industrial Residues;Tomato Waste;Citrus Peel;Trichoderma Reesei;Antihypertensive Peptides;Lactic Acid Yield;De Andrade Lima;Raspberry Ketone
