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It provides analytical details and a comprehensive overview of innovations in food fermentation technologies. The book also explains significance of fermented food in nutrition and overview of the different starter cultures and health benefits of fermented food products. This book would be an invaluable asset for the scientists, students and teachers working in the field of biotechnology, agriculture, microbiology, agriculture engineering, food technology and community science.

This book comprehensively explores various aspects of food waste management, ranging from understanding the issue to innovative solutions that convert waste into valuable resources. The initial chapters provide an in-depth analysis of advanced methods for characterizing food waste. The book examines cutting-edge methodologies, including physico-chemical, thermal, and biological approaches, for converting food waste into valuable resources such as biohydrogen, biopolymers, biogas, organic acids, bioactive compounds, biochar, compost, and vermicompost. Additionally, it delves into the utilization of advanced technologies like machine learning, the Internet of Things (IoT), sensors, and robotics for food waste treatment and management, thus contributing to a sustainable future. It underscores the conversion of food waste into renewable energy sources, sustainable materials, and valuable compounds. This book will be useful for researchers, practitioners, and policymakers seeking sustainable approaches to tackle the global challenge of food waste. Offers in-depth insights into advanced methods for characterizing food waste, enabling precise and targeted waste reduction strategies Examines physico-chemical, thermal, and biological approaches for converting food waste into valuable resources Presents machine learning, IoT, sensors, and robotics for sustainable food waste management and treatment Highlights the conversion of food waste into valuable resources, including biohydrogen, biopolymers, bioactive compounds, compost, and vermicompost Provides specific details about the food waste supply chain and associated policies

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.

'The book provides insights into how biocatalysis is shaping the future of sustainable and efficient technologies. The exploration of microbial diversity opens new avenues for biocatalyst discovery, showcasing the wealth of untapped enzymatic potential in our environment. The book explores how enzymes can be harnessed for sustainable solutions to environmental challenges. Witness the advancements in protein engineering with chapters dedicated to the rational design of enzymes. The development of trypsin variants independent of calcium highlights the innovative strategies employed to tailor enzymes for specific applications. This book serves as a valuable resource for researchers, students, and professionals in the fields of biochemistry, biotechnology, and environmental science, offering a comprehensive overview of the current state of enzymes and biocatalysis.'

This book highlights clean energy transition via sustainable utilization of biomass resources, viz. forestry, agriculture, agroforestry, grassland, and seaweeds to climate change mitigation. Bioresources have tremendous potential to mitigate global warming. Also, biomass is expected to play a multifunctional role including food production, source of energy and fodder, biodiversity conservation, and yield of goods and services to the society. It brings together perspectives of various communities involved in the research and regulation of bioenergy deployment in the context of climate change mitigation. The book presents the way forward to policy makers and stakeholders involved with bioenergy development. This development may be directive challenges in the transport sector where options such as hydrogen and electric vehicles relying on hydro, wind, and solar PV will require decades to become established on a substantial scale. Furthermore, meeting ambitious climate change targets will also require environment-friendly fuels in air and marine transport where no alternative to biofuels is currently available. The process design-via-onion model for sustainable utilization of biomass resources is also one of the most important subjects of the book. This book includes state-of-the-art approaches on bottlenecks and circular economy analysis for biomass energy use to reduce climate change and sustainability frameworks to guide bioenergy development.

This book illustrates past and recent advances in radiation-based technologies for their application in waste biomass valorization. The radiation technologies are useful for biomass pretreatment for overcoming biomass recalcitrance or direct conversion of biomass into bio-oil or high-value products. The book demonstrates the technological aspects of several radiation-based technologies such as microwave, ultrasound, gamma, x-ray, laser, and electric field. These highly advanced cutting-edge technologies are a sustainable approach and serve the dual purpose of value addition and waste remediation. These technologies are in different stages of their development and attempts have been made to move them to large-scale applications; thus, this book focuses on the different developmental stages of each technology along with futuristic suggestions and inputs. The book not only attempts to cover technical aspects such as the design and functioning of the equipment but also covers the current industrial prospect of each technology. It addresses the bottlenecks that are challenging its growth and movement to large-scale applications and introduces the cost, market cover, and government policies for the implementation of technologies in the industries. Finally, it provides future perspectives and opportunities in irradiation-based technologies for sustainable growth of future waste biomass-based biorefinery. This book provides interdisciplinary viewpoints from multiple sciences and is helpful and valuable to a wide readership in the various fields of mechanical and chemical engineering, biophysics, bioprocessing, high-value product generation, and biorefinery.

Bees, butterflies, bats, badgers … These beautiful and fascinating creatures need a little help from us, as their natural habitats are under pressure. It's time to invite nature into your home – whether it's a window box, a suburban garden or a farm. Learn how to build a pond, make places for bats to roost and spaces for hedgehogs to ramble. Discover the amazing secret lives of Ireland's wildlife, from tiny bugs to large mammals. Do try this at home!

NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATION This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users'scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology. Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer's dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.

Advanced Transport Biofuels: Production, Economics, and Sustainability provides a comprehensive review of the latest in the global production, economics, and sustainability of advanced transport biofuels. Drawing upon the latest developments in academia and industry globally, the book reviews biofuels policy and the technoeconomics of biofuels production. The technical considerations in the combustion of biofuels are discussed alongside the latest lab-scale and industrial-level combustion property testing using biofuels and biojet fuels. Finally, a lifecycle analysis of biofuel production is conducted related to the sustainability issues in production. This is an invaluable review of the current state of the biofuels industry, policies, technologies, and economic and sustainability issues related to biofuels applications that will be of interest to graduate students and researchers involved in the development and implementation of alternative fuels in the transportation industry. The book will also be of interest to professional engineers and policymakers working in the automotive industry and involved in the application of alternative fuels. - Synthesizes the latest data on global biofuel production and consumption, biofuel emissions, projection of growth of biofuel production, trends in biofuel production based on the latest industrial reports, and academic reviews - Analyzes global trends in GHG emissions of biofuels usage in the transportation sector - Compares biofuel policy across different regions, including industrial initiatives in promoting sustainable biofuels - Presents state-of-the-art technology in sustainable biofuel production, emerging technology of fuel production from different biomass, and an overview of current biofuel production worldwide

Food Waste Valorization: Emerging Trends, Techno-economic and Environmental Considerations covers bioactive extraction, therapeutic properties and environmental concerns related to food waste conversion to value-added products, along with advanced technological breakthroughs in the field. The book also provides concepts and theories on several facets of agro-food waste valorization and its by-products, as well as opportunities and challenges. Each chapter contains viewpoints from different fields of research such as Basic Science, Agriculture, Food Science and Engineering, Chemical Engineering, Mechanical Engineering, Environmental Science, and more, with each having a unique approach to food waste valorization as it relates to their field. This is an invaluable resource for research and development professionals in post-harvest processing and renewable energy industries, as well as the academicians. - Identifies industries and products to make use of food waste - Discusses technological and environmental impacts of food waste valorization - Focuses on maximizing food waste utilization with minimum adverse impact - Provides perspectives from food science, agriculture, engineering, and environmental science

This book is a comprehensive guide to bioconversion approaches based on microorganisms and enzymes for the valorization of underused wastes of diverse categories to produce new products. Optimized conditions for microbial and enzymatic valorization are discussed, along with related biotechnological considerations, environmental considerations, bioprocess development, obstacles, and future outlooks. Biofuels, bioenergy, and other platform chemicals are only some of the products that can be produced through this book's explanation of the microbiological processes involved in the bioconversion and valorization of wastes.

Biofuels and Bioenergy: Biorefinery and Circular Bioeconomy Approaches covers the latest developments in biorefinery approaches for the production of biofuels like bioethanol, biobutanol, and biooil from lignocellulosic biomass, catalytic conversion of biooil into biofuels, biodiesel from non-edible vegetable oils, and biodiesel from microbial and macroalgal lipids. The book also covers biorefinery approaches for a circular bioeconomy and technoeconomic analysis of biofuels production. This book provides comprehensive information on biorefinery approaches for biofuels production for academicians, researchers, scientist and practicing engineers.This valuable reference also includes recent advancements in the utilization of biomass for bioenergy production and discusses the role of artificial intelligence to improvise process modelling and development. - Delivers a reference book for biofuels production - Features technological advancements in converting waste to energy - Covers industrial processes and problems - Explains biorefinery approaches and circular bioeconomy for biofuels and bioenergy production - Addresses the role of artificial intelligence in process development for biofuels and bioenergy

The rapid increase in industrial processes for the preparation and processing of various food products have resulted in the creation of large quantities of waste. These food wastes contain large amounts of nutrients which can be further converted into useful products, making byproduct technology increasingly important.Byproducts produced from various agro-based industries like cereals, fruits, vegetable processing, fish, meat and poultry can be converted into beneficial products. For instance, cereal and legume processing produces large quantities of wastes which can result in environmental problems affecting air, soil and water quality. These wastes can be efficiently utilized and converted into value added products such as bioethanol, butanol, biohydrogen, biogas, biocoal, industrially treasured enzymes, biofertilizer, proteins and organic acids. Value Added Products From Food Waste covers waste management techniques utilized for managing raw materials in the food industry in an efficient way, recovering and reusing waste or neutralizing unwanted components. Chapters focus on the latest technologies and efficient management systems in all areas of food processing that make this process economical and minimize the hazards caused by the deposition of waste. From the dairy industry to cereals to fruits and vegetables to fish, each aspect of the food industry is examined with an eye for how to utilize food waste, transforming these wastes into value added products.

Waste materials in the solid form tend to be bulky and difficult to handle and transport. Its management could happen through physical, thermal, chemical or biological processing stages, with the exact sequence of and their operational optima being decided by the waste composition. In recent years, energy crisis and increased waste production have been undoubtedly major issues of concern. As we mentioned in the previous volume of this book, defining waste is crucial in terms of identifying the most adequate approach to recycle or recover resources from the waste. Various chemical, biochemical, and biological approaches are being investigated widely by researchers for waste valorization. Volume 2 of this book brings together the leading researchers working on solid waste management using biological and biochemical approaches.

Biorefinery: A Sustainable Waste Management Solution for the Developing World presents a comprehensive introduction to the new field of biorefinery as a sustainable waste management solution. With an emphasis on developing economies, the book explains how to develop sustainable methods for the collection, sorting, storage, and processing of waste streams for the production of fuels and platform chemicals. The first four chapters introduce the theoretical framework for the analysis of the various waste streams for bioenergy production, with an emphasis in developing countries. These introductory chapters are followed by a thorough examination of specific waste streams for bioenergy production, addressing every known waste feedstock in detail. Subsequent chapters explain biorefinery concepts for these waste feedstocks, addressing different biorefinery approaches, as well as considering important topics like pretreatment, microorganisms, and value-added products in dedicated chapters. Finally, the book discusses the policies, economics, and strategies for waste management and waste valorization. - Analyzes the extent of adoption and the prospects of biorefinery in developing countries and emerging economies - Bridges the gap between theoretical concepts of biorefinery and end-users working in developing countries - Integrates the principles of sustainable development and the circular economy

Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more. Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends. - Brings a critical overview about the health-beneficial compounds of plant-based sources - Offers guidelines on how to formulate plant-based food or a food alternative - Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability

Proper waste disposal is still a serious concern worldwide. This book addresses various types of wastes such as industrial, agricultural, and municipal solid and liquid wastes, their generation, and the status of waste management in developed and developing countries. It discusses advanced green technologies used in harnessing energy and bioproducts from wastes such as electricity, biofuel, biopolymers, fertilizers, and chemicals without damaging the quality of the environment but rather creating a source that is an added value to the environment. Through many applications and case studies, this comprehensive book helps readers build a state-of-the-art knowledge on waste utilization and energy generation.FEATURES Provides a comprehensive, state-of-the-art coverage of waste management practices, their challenges, and solutions from a global perspective Discusses conceptual principles and practices of various green technologies that can be used to generate valuable products from waste and improve environmental quality Includes case studies from the United States and Japan, providing detailed explanations of advanced bioremediation technologies Takes a holistic approach to waste management and bioproducts recovery Offers an easy-to-understand and target-oriented approach that helps both students and professionals advance their knowledge in creating wealth from waste Written for undergraduate and graduate students taking courses in environmental biotechnology, environmental microbiology, non-conventional energy sources, waste treatment technologies, environmental waste utilization, energy, and environment taught in universities and colleges. The book can also be used by professionals and researchers at different levels in related fields.

Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers'microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the latest scientific knowledge and current opportunities of sourdough technology at biomass, microbiota and enzymatic levels described in three distinctive sections.Section I covers the fermentation process of cereals and non-cereals to produce sourdough-containing compounds with health-enhancement benefits. Section II includes novel advances in sourdough enzymology, and last, Section III explores various applications of sourdough microbiota as antimicrobial and probiotic microorganisms and opportunities to be included in both food and non-food applications.Key Features: Includes extensive information on the use of innovative or emerging technologies aiming to promote circular exploitation systems. Promotes the full use of the cereal and non-cereal sourdough metabolites. Covers the functionality of sourdough microorganisms and functional compounds, and future exploitation of some of them in the field of nutraceuticals or functional foods. Sourdough Innovations is unique in its examination of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota, and enzymes. It is a great source for academic staff and scientists within the broad area of food science who are researching, lecturing, or developing their professional careers in food microbiology, food chemistry, food processing, and food technology, including bio-process engineers interested in the development of novel technological improvements in sourdough processing.

Processing of Biomass Waste: Technological Upgradation and Advancement focuses on the exploitation of various waste management technologies and their associated process (microbial/chemical/physical) as tools to simultaneously generate value during treatment processes, including degradation/detoxification/stabilization toxic and hazardous contaminants. The book explores wastes as a veritable resource for wealth creation, with particular focus on resources recoverable from diverse wastes using special intervention of biotechnological tools. Other sections highlight recent technologies of waste bioprocessing in biorefinery approaches and enlighten on different approaches. The book encompasses advanced and updated information as well as future directions for young researchers and scientists who are working in the field of waste management, with a focus on sustainable value generation. - Includes cutting-edge technologies in waste bioprocessing - Focuses on applications of molecular biotechnological tools in waste bioprocessing - Provides natural and eco-friendly solutions to deal with the problem of pollution aiming value generation - Details underlying mechanisms of waste bioprocessing approaches that cover microbes for the simultaneous value generation and removal of emerging contaminants - Includes field studies on the application of biorefinery approach for eco-restoration of contaminated sites - Presents recent advances and challenges in waste bioprocessing research and applications for sustainable development

From crusty baguettes to bubbly focaccias and robust sourdoughs, Babette's Bread is a comprehensive and unpretentious guide to bread-making, with useful advice on how to make fresh homemade bread fit into even the busiest of schedules.For Babette Kourelos, the happenstance baking of a humble cottage loaf completely changed the trajectory of her life, leading her away from a career in law to answer a different calling: bread. Before long she'd begun to fill orders from friends and neighbours. Seeking more comprehensive training, she undertook an apprenticeship with renowned French master baker Gerard Rubaud in the woods of Vermont. Bringing her newfound skills back to her native South Africa she opened a wildly successful bakery in Johannesburg's Maboneng Precinct, which she operated until moving to Canada in 2020.Babette's Bread is an accessible primer dedicated to demystifying and simplifying this nourishing staple skill. In her introductory chapter, Babette guides home bakers through each stage of the bread-making process, from sourcing quality ingredients to fermentation, shaping, baking, and storing. She then moves into chapters on straight dough breads, pre-fermented, cold fermented, sourdough, sweet and enriched, rye, whole grain, steamed, and quick breads.With her simple, unpretentious approach, Babette provides newbie and seasoned bakers everything they need to take back this affordable, soulful domestic practice. From a basic white sandwich loaf to, pizza dough, koulouri, challah, hot cross buns, stollen, beer bread, cornbread, pitas, bagels, pretzels, and buttermilk rusks—Babette's Bread takes inspiration from around the world and offers a range of mouth-watering breads to try.With more than 60 recipes, accompanied by photos of delectable loaves and sun-filled work spaces, and interspersed with anecdotes from Babette's childhood, her apprenticeship in Vermont, and the day-to-day running of her bakery, this is a complete guide to fitting bread-making into your life.

In this full-length'Just William'novel, William and the Outlaws decide to form the Knights of the Square Table,'rightin'wrongs'for a minor fee. In their quest to earn enough money to become tramps, they stop at no amount of do-gooding, embarking on a plan to marry off their older brothers. William becomes a veritable Don Juan as he woos a visiting film star for his brother (much to the surprise and annoyance of his brother's girlfriend). Soon the gang have planned a midnight haunting to scare off old monkey face from the big house on the hill - after all, where else will they find a home for the happy young couple? This riotous comedy leaves William teetering on the brink of disaster and success...

Green and Sustainable Approaches Using Wastes for the Production of Multifunctional Nanomaterials focuses on the examination of green synthesis utilizing green waste materials derived from home and industrial applications. This book also examines the current state of material generations, future problems and their industrial constraints, and the synthesis of NMs for various applications such as medicinal, agriculture, environmental, food and beverage storage, and so on. The book includes the most recent practical and theoretical aspects of the use of waste materials released in the fabrication of various types of valuable nanomaterials, such as metal, metal oxide, polymeric, and graphene, among others. This is a relatively new concept in waste utilization, and green synthesis is a viable resource in making NPs. This book will also be valuable for waste management professionals who need proper disposal techniques for by-products. - Provides various types of waste management helps to develop innovative ideas - Discusses waste to valuable wealth, waste resources management, approaches to focus sustainable development, pollution reduction, and alternative options for smooth recovery of resources - Contains advanced information about green nanotechnology

Black Prisoner of War chronicles the story of James Daly, a young black soldier held captive for more than five years by the Viet Cong and North Vietnamese and subsequently accused (and acquitted) of collaboration with the enemy. One of the very few books about the Vietnam War by an African American, Daly's memoir is both a testament to survival and a provocative meditation on the struggle between patriotism and religious conviction.First published in 1975 as A Hero's Welcome, Daly's memoir had only a brief exposure before it sank from sight. At the time, most Americans simply wanted to forget about the war. But, as Jeff Loeb argues, Daly's story is a compelling one that merits a much wider readership.Raised in Brooklyn's Bedford-Stuyvesant area, Daly fought to overcome difficult circumstances through hard work and religion. When the Vietnam War intervened, he was denied conscientious objector status, despite his strong pacifist beliefs. He then enlisted in the U.S. Army, but only after a black recruiter assured him he would receive a non-combat assignment. Instead, he was sent to fight in Vietnam, where he was denied repeated requests for reassignment. In protest, he refused to load or fire his weapon, even when sent out on patrol.When his unit was ambushed by the Viet Cong, he began his long ordeal in captivity, first in the jungles of South Vietnam and then in the infamous “Hanoi Hilton.” As a POW, he was still an outcast: a black “grunt” and pacifist among mostly white air force officers who considered any sort of accommodation treasonable. Such charges were eventually leveled at Daly for joining the so-called Peace Committee and signing a letter condemning American actions in the war. Although Daly's decisions were in keeping with his pacifism and he was later cleared of the charges, he remains a controversial figure for many Vietnam veterans.Exploring the limits of both accommodation and resistance, Daly's memoir forces us to reassess the POW experience and race relations in Vietnam, as well as the complex relationship between personal belief and public duty.

Comprehensive discussion of production and purification strategies for microbial enzymes important to various industries, from food and beverages to pharmaceuticals Microbial Enzymes provides expert insight into diverse aspects of microbial enzymes, highlighting strategies for their production, purification, and manipulation, elucidating eco-friendly industrial applications, and discussing several production processes, such as the production of cellulose and non-synthetic indigo dye. This book emphasizes recent technological interventions in microbial enzyme technology like metagenomics, system biology, molecular biology, genomics, directed evolution, and bioinformatics. The important microbial enzymes highlighted in this book include xylanases, ureases, methane monooxygenase, polyhydroxyalkanoates, pectinases, peroxidases, α-L-rhamnosidase, alkane hydroxylases, laccases, proteases, gallic acid decarboxylase, chitinases, beta-glucosidase, lipases, inulinases, tannase, mycozyme, ACC deaminase, ligninolytic enzymes, and many more. Novel treatment methods involving strains of microorganisms with desirable properties applicable in the process of bioremediation through mitigating climate concern, increasing green production technology, improving agriculture productivity, and providing a means of earning a livelihood are discussed. Readers will also gain state-of-the-art background knowledge on existing technologies and their current challenges and future prospects. Contributed to by leading experts in the field and edited by four highly qualified academics, Microbial Enzymes explores important topics including: Strategies for the discovery and enhancement of enzyme function, and potentials of system biology to better understand the kinetics of industrially important enzymesProduction and therapeutic applications of monoclonal antibodies in cancer and other diseases, and characterization of tannase as a virulence factorOpportunities to produce enzymes through food waste and byproducts, and recent developments in computational toolsUse of Omics tools in the discovery of fungal enzymes and secondary metabolites Microbial Enzymes is a thorough and highly practical reference on the subject for students, scientists, biotechnologists, microbiologists, and policymakers working in environmental microbiology, biotechnology, and environmental sciences.

This book presents fundamental principles and recent advancements in managing waste in an environmentally sustainable manner. It explores a wide array of methods and technologies designed to transform waste, thereby reducing health impacts across various stages such as waste minimization, transportation, handling, storage, and disposal of solid wastes. Moreover, the book delves into waste-contaminated site assessment methods, environmental issues and impacts, as well as the latest regulatory and policy statutes. The inclusion of case studies allows for the assessment of diverse waste management challenges, showcasing how environmental engineering methods can be applied to process industrial waste sustainably. For instance, certain sections of the book delve into the intricate microbial communities and their metabolic pathways, illustrating their role in the remediation and management of municipal waste at landfill sites. This book caters to a broad audience, including teachers, researchers, practitioners, environmental engineers, chemical engineers, soil scientists, policymakers, and students specializing in environmental engineering, chemical engineering, environmental biotechnology, and environmental science.

This book introduces the concept of managing waste in an integrated environment. We attempted to explain waste management practices in the field of agriculture and related fields. A special focus on farm waste management is made to involve stakeholders, by and large. The concepts governing product recovery are emphasized. Food waste management is also explained with appropriate examples. Some of the problems associated with waste management in the food sector are also explained. This book serves as a tool for students who are interested in learning waste management.

In this edited volume, Verma and Dubey collate important discussions from international researchers to address major innovations in the sustainable industrial applications of biomass wastes, including processing fundamentals, extraction, purification, properties, and industrial applications.The amount of biomass waste is rising quickly, and such waste offers numerous advantages for sustainable development, particularly for environmentally friendly industrial use. This book therefore addresses this situation by providing a comprehensive overview of the sustainable industrial uses of biomass wastes. To enable ease of use and to facilitate readers'ability to implement this information in real-world contexts, the book is divided into three sections. First, the introduction discusses biomass wastes and their classification, processing, sustainability, and more as well as the production of bioproducts. The second part addresses classification in more detail in contexts, including forestry, agriculture, animal, industrial, municipal, and food processing wastes. Last, the third section addresses applications in areas such as electricity generation; lubrication, adhesion, and anticorrosion; green energy storage; catalysis; and more. Through this approach, readers will gain a comprehensive understanding of the challenges and opportunities of biomass wastes and will be able to apply their knowledge in a range of contexts, whether in further research or in industrial and other real-world scenarios.This book is a vital resource for a broad readership, including students, academics, research professionals, research enterprises, R&D, and defence research laboratories. Especially, those researching and working in fields such as chemical engineering, material science and engineering, nanotechnology, energy, and environmental engineering will benefit greatly from the discussions within.

High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others. Several tons of generated waste can be effectively used to manufacture or recover such value-added by-products as fibers, antioxidants, proteins, vitamins and minerals, biofilms, fertilizers, and animal feed. While food processing- generated waste may lead to health and environmental hazards, it is critical to identify proper protocols to recover valuable ingredients from waste, thereby creating wealth in the society.Wealth out of Food Processing Waste identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. The effective utilization of waste can generate income for the entrepreneur, lead to more employment for society, enhance fertility of soil, reduce environmental pollution, conserve resources, and help augment national economies to a greater extent.Key Features: Provides in-depth knowledge about conversion of waste derived from various food processing industries into various value-added products Highlights the extraction of antioxidants and functional food ingredients from industrial food waste Presents current and emerging trends using biotechnological approaches for conversion of waste into various value-added products This book provides food industry personnel, scientists, food engineers, biotechnologists, research scholars, and students with strategies for effective utilization of waste from various food processing industries.

Food and Emotions in Italian Women's Writing discusses the relevance of food imagery in the writing of Italian women over a period of one hundred years, from the 1920s to the present day, while offering new ways to narrate women's history and creativity. In this groundbreaking work, Patrizia Sambuco shows how food imagery in different historical periods challenge established political discourses by conveying unexpressed, alternative, or transgressive emotions. Through literary analysis, archival research, and philosophical approaches to the senses, emotions, and food, the book considers a variety of authors, from the celebrated to the hardly known. Sambuco argues that in different ways, throughout the decades, the conceptual domain of food has helped express forms of selfhood that push the boundaries of womanhood and interact with cultural and political panoramas at national and international levels. Building an alternative history of Italian women and their creativity, Sambuco shows how the interplay of the senses and emotions becomes a profitable way to illuminate overlooked aspects of women's subjectivity. Food and Emotions in Italian Women's Writing ultimately reassesses women's writing, giving value to the marginality of women's bodies and positions through the conceptual domain of food.

Enzymes can help break down plastic waste and make it less harmful to the environment. They can also be used to treat various types of waste, including agricultural and food waste, and wastewater. Enzyme engineering is an important part of chemical biotechnology and helps to keep the environment clean. Making clean and renewable fuels is a priority, and many strategies are being developed to achieve this goal. However, food waste is still a major problem that can harm the environment because most disposal methods are not eco-friendly. This volume aims to inform readers about the latest developments in the use of enzymes for environmental management. This comprehensive resource provides a detailed overview of how enzymes can be used in various sectors to promote ecological sustainability. It covers the composition, properties, characterization, chemistry, and applications of different enzymes in emerging and eco-friendly approaches to waste treatment. It also highlights the latest advancements in sustainable technology and biotechnology enzymes. The book is divided into sections that feature various enzymes used for treating resistant pollutants in wastewater, enzymatically degrading synthetic plastics, and engineering enzymes to impact environmental sustainability positively. It also covers enzymes used in the valorization of waste, enzyme technology in biofuel production, and the recovery of enzymes from food waste. Each chapter presents the enzymes'chemical, physical, and biological attributes and reviews the recent research conducted in this emerging field. The authors hope this document will inspire scientists to explore novel chemical, material, and energy sources in the future and to continue developing innovative applications for enzymes in environmental management.

The artistic traditions of four major Christian denominations are examined and outlined in detail in this groundbreaking volume that presents the first synthesis of the artistic contributions of those traditions. Diane Apostolos-Cappadona has curated a volume that presents four single-authored contributions in one place, broadening the study of Christian art beyond Roman Catholic, Orthodox and'protestant'traditions to consider these more recent Christian approaches in close and expert detail. Rachel Epp Buller examines art in the Mennonite tradition, Mormon art is considered by Heather Belnap, Quaker contributions by Rowena Loverance and Swedenborgian art by Diane Apostolos-Cappadona. Each writer presents elements of the theology of their chosen tradition through the prism of the artists and artistic works that they have selected. Alongside mainstream artistic figures such as William Blake less known figures come to the fore and the volume features color illustrations that support and underline the theological and artistic themes presented in each section of the book. Together these studies of artistic presentations in these four traditions will be a much need means of filling a gap in the study of Christian art.

Waste Valorisation for Bioenergy and Bioproducts: Biofuel, Biogas, and Value-Added Products presents a comprehensive review of the state-of-the-art of waste valorization from solid, liquid, and gaseous waste streams. The book thoroughly examines the conversion of waste-to-energy from the following waste streams: • Commercial, institutional, and residential food wastes, particularly those currently disposed of in landfills. • Biosolids, organic-rich aqueous streams, and sludges from municipal wastewater treatment processes. • Manure slurries from concentrated livestock operations. • Organic wastes from industrial operations, including,but not limited to, food and beverage manufacturing, biodiesel production, and integrated biorefineries, as well as other industries such as pulp and paper, forest products, and pharmaceuticals. • Biogas derived from any of the above feedstock streams such as landfill gas. Each chapter critically examines the challenges and opportunities in the production of waste-to energy processes, along with addressing the acceptability and marketability of transforming wastes into value-added products. The final chapters analyze the techno-economic viability and the sustainability dimensions of valorizing biological wastes. Waste Valorisation for Bioenergy and Bioproducts: Biofuel, Biogas, and Other Value-Added Products from Different Waste Streams is a one-stop resource for graduate students, researchers, and practicing engineers involved in waste-to-energy and waste management, and will be of interest to environmental, chemical, and process engineers involved in bioenergy and renewable energy - Presents the state-of-the-art of waste valorization strategies and emerging technologies that have the potential to revolutionize waste-to-energy - Examines the challenges and opportunities in scaling up production and improving acceptability and marketability of waste-to-energy technologies and conversion to value-added products - Evaluates a range of parameters, including the techno-economic viability and sustainability dimensions for the valorization of liquid, solid, and gaseous waste streams, providing a comparison of the medium to long term performance of relevant Waste-to-Energy technologies

Antimicrobial Materials and Coatings covers the properties, fabrication technologies, and applications of antimicrobial coatings and materials, with a focus on innovative antimicrobial nanomaterials. Due to the globally concerning issue of antimicrobial resistance and the evidence that nanomaterials are believed to have no or low potential for resistance development, considerable efforts have been directed to synthesizing and developing antibacterial coatings and nanomaterials for a range of applications. This book guides the reader through the key properties, fabrication technologies and various applications of antimicrobial coatings and materials, including applications in food packaging, biomedicine and public health, water treatment and decontamination. - Covers a range of antimicrobial coatings and materials, including thin films, nanocomposites, bioactive materials, and more - Explores key microbial sub-types - bacteria, viruses, and fungi – and maps the appropriate antimicrobial coating/material to each type, helping the reader select the best optimized material for their purposes - Reviews the benefits of innovative antimicrobial nanomaterials and nanocoatings in fighting antimicrobial resistance in a range of industries and environments

This comprehensive reference book discusses the convergent and next-generation technologies for product-derived applications relevant to agriculture, pharmaceuticals, nutraceuticals, and the environment. The field of modern biotechnology is a multidisciplinary and groundbreaking area of biology that includes several cutting-edge methods due to developments in forensics and molecular modeling. Bioinformatics is a full-fledged multidisciplinary field that combines advances in computer and information technology. Numerous applications of bioinformatics—primarily in the areas of gene and protein identification, structural and functional prediction, drug development and design, folding of genes and proteins and their complexity, vaccine design, and organism identification—have contributed to the advancement of biotechnology. Biotechnology is also essential to crop improvement in agriculture because it allows genes to transfer across plants to increase traits such as disease resistance and yield. It also plays a broad role in healthcare, including genetic testing, gene therapy, pharmacogenomics, and drug development. Bioremediation and biodegradation, using microbial technologies to clean up environmental contamination, waste management technologies, and the conversion of organic waste to biofuels. Bioinformatics plays a critical role in analyzing different types of data created by high-throughput research methods—such as genomic, transcriptomic, and proteomic datasets—that are useful in addressing various problems related to disease management, clean environment, alternative energy sources, agricultural productivity, and more. Audience The book will interest biotechnology researchers and bioinformatics professionals working in the areas of applied biotechnology, bioengineering, biomedical sciences, microbiology, agriculture and environmental sciences.

Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world.The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented beverages (beer, wine), distilled beverages, and organic compounds such as enzymes, acids, aromas, and pigments (biocolorants), among others.Key Features: Describes the basic and applied aspects of bioreactor in food processing Gathers information on bioreactors that is scattered in different journals and monographs as reviews and research articles Covers various types of bioreactors including stirred tank, airlift, photo-bioreactor, and disposable bioreactors Gives a broad overview of what exactly is involved in designing a bioreactor and optimizing its performance and finally their applications in the food processing industry The broad interdisciplinary approach of this book will certainly make your reading very interesting, and we hope that it can contribute to knowledge and instigate creative thinking to overcome the challenges that food bioprocessing brings us.

This book provides a comprehensive overview of the latest advances in the production of low carbon chemicals and biofuels from renewable feedstock, including pilot, demo, and commercial-scale technologies. It highlights the role of Industry 4.0 in improving the efficiency and affordability of biorefineries, ultimately leading to the production of bio-based molecules and energy with low carbon and water footprints. Drawing on the expertise of established researchers, academics, and engineers, the book presents a range of informative chapters on the subject. It explores the key elements of Industry 4.0, such as, interconnectivity and smart process automation, and shows how these can be harnessed to revolutionize industrial processes and offer finished products in a cost-effective manner. With its emphasis on sustainability and cutting-edge technology, this book is an essential resource for anyone interested in the future of low carbon chemistry and bioenergy production.

This book is presented on biofuel production which includes different technologies developed and adopted to synthesize green renewable fuel alternatives for sustainable development. It also reflects different sources of biofuel, application of microbial community and microbial engineering to design fuel production and the biosynthetic pathways of biofuel production by microbes.Although the expenses for the physical and chemical technologies for energy production and fossil fuel utilization to protect our environment are very high, these technologies are not eco-friendly and safe. Hence, the need of certain modern eco-friendly and cost-effective techniques to protect our environment is deeply apprehended by different workers of this field. These techniques involve some feasible technologies utilizing different biological agents like microbes to produce renewable energy. This book provides an outline of the science behind the multidisciplinary aspects of biofuel production. It summarizes a solid foundation in the fundamentals and progresses to practical applications in this field. It structures stepwise route for a number of effective techniques to screen, select, identify and utilize microbes for biofuel production and utilization. It also focuses on the theoretical groundworks of biofuel production, recent technologies related to microbial engineering like myco-engineering technologies, microbial metabolism or modelling approaches to microbial physiology utilized for the same purpose. The techniques covered in this book ensure that scientists have the knowledge to practice effective biofuel production techniques themselves in a contaminated ecosystem in a sustainable way.Recent progress in the field of biofuels using microbial genetic engineering has larger perspectives in commercial-scale production. However, its large-scale production is still challenging; hence, to resolve this problem, it is essential to convert biomass into biofuels by developing novel technology to increase biofuel production to fulfil the current and future energy demand.

This book discusses solid waste management issues from global to local level. It offers an overview of the methods and paradigms of this burgeoning field, ranging from generation, characteristics, quantity, and practical challenges. The book discusses the major issues with respect to environmental health and economy, which are related to solid waste management. Furthermore, it contains updated information on topics such as toxicology, climate change, population pressure, urbanization, energy production, building and community design, and disaster preparedness in the context of solid waste management.

In Knead to Know: A History of Baking, food historian and chef Neil Buttery takes the reader on a journey exploring the creation, evolution and cultural importance of some of our most beloved baked foods, whether they be fit for a monarch's table, or served from the bakestone of a lowly farm labourer. This book charts innovations, happy accidents and some of the most downright bizarre baked foods ever created. Everything has a history, but food history is special because it tells so much about our culture and society, our desires and our weaknesses, from the broad sweep of bread creating human civilisation to the invention of the wedding cake, the creation of the whisk, the purpose of the fish heads in a star-gazy pie, or the fact that mince pies used to be meaty. When we think of the evolution of something, we think every step is an improvement, an incremental elevation toward some peak of perfection as technology improves. This is not always the case. Sometimes things have to become simpler, sometimes knowledge is lost and skills forgotten. As a baker of historical foods, Neil Buttery demonstrates that forgotten recipes and traditional techniques are worth trying out (and mention a few that should perhaps be left in the past). The reader will be inspired by the characters, creations and inventions of the past to be better and more adventurous bakers.

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin. Sourdough bread is expected to grow 6.9% annually through 2023. Once stagnant, the bread market has experienced a revival specifically through sourdough bread consumption. Consumers have been avoiding bread in the recent years due to the presence of extra ingredients such as chemical dough conditioners, preservatives and added sugar. However, the increasing popularity of fermented foods and their multiple health benefits are prompting the growthof sourdough market. This fast-growing market has been demanding a dynamic response from industries producing starter cultures to accelerate sourdough fermented bread production in increasing quantities while keeping its “made-for-you” characteristics. By bringing together top sourdough experts in Europe and beyond, this book compiles the latest knowledge in all areas of sourdough starter culture and advantages in using sourdough fermentation. Sourdough Microbiota and Starter Cultures for Industry supplies a biosciences'audience with a hands on view of the latest advances from sourdough microbiota characterization to starter culture potentials targeting industrial application, including specific techno-functional and safety improvements obtained by clean-labeling strategies. Insights on health and improved quality shed light on new shifting consumer preferences and why choosing sourdough fermentation is a great expansion opportunity in one's portfolio as thescience behind sourdough starter cultures meets improved nutrition-impact opportunities. This text teaches methods to exploit sourdough technology through the entire value chain from sourdough natural microflora through the development of novel starter cultures for producing fermented food, introducing the advantages that sourdough fermentation offers for improving the sensorial, technological and nutritional properties of breads.

The inter-war period (1918–1939) is still remembered as a period of mass deprivation – the'hungry thirties'. But how did this impression emerge? Thousands of conversations about life in the inter-war period – between parents and children around the dinner table; among workmates at the pub – shaped these understandings. In turn, these fed into popular politics. Stories about the embryonic welfare system in the early-twentieth century informed how people felt towards the National Health Service; memories of the Great Depression shaped arguments about state intervention in the economy. Challenging accounts of widespread political disengagement in the twentieth century, Politics of the Past shows how re-telling family stories about the inter-war period offered ordinary people an accessible way of engaging in politics. Drawing on six local case studies across Scotland and England, this book explains how stories about the inter-war working-class experience in industrial areas came to appear commonplace nationwide.

This publication is a compillion of the articles published in the BrewingScience bimonthly online journal in 2023. Aside from the more conventional subjects of barley, malt and hops as well as of wort and beer quality, some novel areas of research emerged this year, including the implementation of artificial intelligence and machine learning in the process of kilning hops, the substitution of malt with residual ingredients from the baking industry, the impact of fermantation conditions on ethanol production using exotic'ca na'fruit, and much more.

A topical and richly entertaining history of food preservation and food waste in Britain from the sixteenth-century kitchen to the present day.In Leftovers, Eleanor Barnett explores the many ingenious ways in which our ancestors sought to extend the life of food through preservation, the culinary reuse of leftovers and the recycling of food scraps. Embracing a broad historical lens, the book spans Tudor household management; the world-changing inventions in food preservation of the Industrial Revolution from the tin can to artificial refrigeration; the growth of public health initiatives and organised food waste collection in the Victorian era; state promotion of thrifty eating during the two World Wars; and the politics of food and packaging waste in the modern era of sustainability.Opening a window on the everyday experiences of ordinary people in the past, Leftovers reveals how factors such as religious belief, class identities and gender have historically shaped attitudes towards food waste. At a time when a third of the food we produce globally is wasted, Leftovers links its central historical focus to humanitarian and environmental issues of urgent contemporary interest - including climate change, globalisation, scientific advancement, poverty and inequality.

Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects.Key features Explores the various microbial pigments and their sources Reviews the pigment isolation, production, and processing techniques Discusses the potential application of pigments across a range of products in the food and beverage industry Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.

Bio-Refinery of Industrial Effluents for a Sustainable Circular Economy provides a combined approach between environmental engineering, which involves the improvement of the natural environment or remediation of polluted sites. In addition, it discusses bioprocess engineering involving the development of processes for the manufacture of products from biological materials to produce a valuable bioproduct. This book covers knowledge on sources, impacts, and applications of industrial effluents that could potentially be used as feedstock for the IEB with examples of applied research that demonstrates the relationship between the effluents, biorefinery, treatment and bioproduct recovery. Materials that can be produced from IEB and the treatment processes for such are considered. - Provides industrial effluents'source, characteristics, and treatment - Assists in designing an optimization strategy for maximizing efficiency of waste treatment and of bioresource utilization in terms of economic, environmental, and social impact - Explains bio-based product recovery for a bio-based economy - Discusses advanced processes for simultaneous industrial effluents treatment and the generation of bio-based products of sufficient value

Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) at different development and research levels in order to provide holistic multidisciplinary approaches that embrace simultaneously as many Industry 4.0 technologies as possible, reflecting the long journey of food from farm (or sea) to fork. Chapters explore automation, digitalization, and green technologies, besides food quality, food safety food traceability, processing and preservation 4.0. Topics such as smart sensors, artificial intelligence and big data revolution, additive manufacturing, and emerging food trends are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists. - Provides a comprehensive view of Industry 4.0 technologies as applied to the food industry - Covers the most trend topics related to novel foods in the light of emerging innovations and developments - Discusses how implementing innovative technologies holds significant potential to increase efficiency and value added, save time and cost, and increase profitability in various food sectors

Emerging Biofuels: Stationary and Mobile Applications presents a comprehensive assessment of supply chains and conversion pathways of the promising biofuels in the 21st century. Highlighting the potential of emerging biofuels, the book covers the latest breakthroughs and process intensification strategies for the development of near to mid-term commercialization. Chapters provide readers with an overview of emerging biofuels, key advantages, and major drivers for the biofuel industry. The majority of the book is dedicated to assessing each emerging biofuel, including renewable diesel, bio-CNG, 3rd generation lignocellulosic ethanol, fisher-tropsch biofuels, biohydrogen, microalgal biodiesel, bio jet fuel, hythane, methanol, and bio-oil, dimethyl ether, and more. The final chapters of the book examine techno-economic viability, sustainability, and the lifecycle of selected biofuel through detailed case studies while also analyzing international policy frameworks for biofuels. This book is a valuable reference for students, researchers and industry engineers involved in biofuels production, but will also be of interest to multidisciplinary teams working across Renewable Energy, Chemical Engineering, Environmental Science and Sustainability Science. - Brings together the fundamentals and latest developments on emerging biofuels - Provides a comparative assessment of biofuels and alternative conversion pathways - Offers a holistic assessment of biomass supply chains for guided sustainability analysis and informed decision-making

Increased industrial and agricultural activity has led to the contamination of the earth's soil and groundwater resources with hazardous chemicals. The presence of heavy metals, dyes, fluorides, dissolved solids, and many other pollutants used in industry and agriculture are responsible for hazardous levels of water pollution. The removal of these pollutants in water resources is challenging. Bioremediation is a new technique that employs living organisms, usually bacteria and fungi, to remove pollutants from soil and water, preferably in situ. This approach is more cost-effective than traditional techniques, such as the incineration of soils and carbon filtration of water. It requires understanding how organisms consume and transform polluting chemicals, survive in polluted environments, and how they should be employed in the field.Bioremediation for Environmental Pollutants discusses the latest research in green chemistry and practices and principles involved in the quality improvement of water by remediation. It covers different aspects of environmental problems and their remedies with up-to-date developments in the field of bioremediation of industrial/environmental pollutants. Volume 2 explains the methods used to control the remediation processes making it cost-effectively and feasible. It elaborates on the application of microbial enzymes, microalgae, and genetically engineered microorganisms in the bioremediation of significant pollutants, food wastes, distillery wastewater, and pharmaceutical wastes.

This book gives a comprehensive overview of recent advances in the valorization of agri-food waste and discusses the main process conditions needed to overcome the difficulties of using waste as alternative raw materials. It also discusses specific methodologies, opportunistic microbes for biomass valorization, the sustainable production of agri-food waste, as well as examines the assessment and management of bioactive molecules production from microbial-valorization of agri-food waste. The authors provide technical concepts on the production of various bio-products and their commercial interest including agri-food waste utilization in the microbial synthesis of proteins, the valorization of horticulture waste, the sustainable production of pectin via microbial fermentation, as well as other food and pharmacological applications. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals and researchers. Explores recent advances in the valorization of agri-food waste Provides technical concepts on the production of various bio-products of commercial interest Discusses the main process conditions to overcome the difficulties of using waste as alternative raw materials Introduces technical-economic details on the advantages and disadvantages of exploring the waste recovery chain Explores the main technological advances in the recovery of residues in functional products