Bioconversion of Wastes to Value-added Products
CRC Press (Verlag)
978-1-032-34879-7 (ISBN)
Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control.
Features:
Covers the use of different food waste to enrich meat, dairy, bakery, and confectionery products
Presents new technologies for utilization of wastes from the meat, dairy, and wine industries, among others
Promotes bioconversion of agricultural wastes into energy such as hydrogen or biogas
Proposes the use of industrial wastes to produce exopolysaccharides using bacteria or macromycetes
Describes design, construction and testing of biosensors for food control
The book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.
Olena Stabnikova achieved the degree of Engineer-Biotechnologist at the National University of Food Technologies, Kyiv, Ukraine in 1972; later, she received a Ph.D. in Technical Sciences in National University of Food Technologies, Kyiv, Ukraine in 1978. She has 40 years of teaching and research experience in Biotechnology and Microbiology at the universities of Ukraine and Singapore, and now she is working as an Associate Professor at the Department of Microbiology and Biotechnology, National University of Food Technologies, Kyiv, Ukraine. Her research experience includes the supervision and participation in international and national projects on the increasing nutritional and health properties of food products, as well as utilization and management of organic wastes with the production of different value-added products such as compost, microbial biomass, biogas, or hydrogen. She is the Editor-in-Chief of Ukrainian Food Journal, and is a member of the Section "Scientific Problems of Food Technologies and Industrial Biotechnology", on the Scientific Council of the Ministry of Education and Science. Olena Stabnikova has published 150 research papers, 5 book chapters and 2 books. She has a h-index of 20 (Scopus) and 26 (Google Scholar). Oleksandr Shevchenko, Doctor of Technical Sciences, Professor, is a Rector of the National University of Food Technologies (NUFT), Kyiv, Ukraine. He received a degree in Mechanical Engineering for food production from Kyiv Technological Institute of Food Industry, Ukraine. Later he received Ph.D. in "Dynamics of transport systems of food enterprises" from Kyiv Technological Institute of Food Industry and then Doctor of Technical Sciences degree in "Development of the theory of physicochemical effects on storage of food products" from the National University of Food Technologies. He was the Head of the Department of Processes and Equipment of Food Production, Dean of the Faculty of Bakery and Confectionery, and Vice-Rector of Research at the National University of Food Technologies, Kyiv, Ukraine. He worked in the expert commission of the Higher Attestation Commission of Ukraine. He is the chairman and member of specialized scientific councils and the chairman of the Section "Scientific Problems of Food Technologies and Industrial Biotechnology" on the Scientific Council of the Ministry of Education and Science of Ukraine, and is also Secretary of the Presidium of the Council of Vice-Rectors for Research. Dr. Shevchenko is Laureate of the State Prize of Ukraine in the field of science and technology (2012), Honored Worker of Education of Ukraine (2014), Laureate of the Prize of the Cabinet of Ministers of Ukraine for development and implementation of innovative technologies (2018), Honored Worker of Science and Technology of Ukraine (2018). He is a scientific supervisor for graduate students and doctoral students and a member of the editorial board of three scientific journals of categories A and B. Since the early stages of Dr. Shevchenko’s career, he has mainly been engaged in research in the field of mechanical engineering, machinery, processes, and equipment for food production. The major theme in his research is the development of technology for long-term storage of food products using physical methods. Dr. Shevchenko has published 365 scientific and educational-methodical works, including 30 monographs, textbooks and manuals, 110 author's certificates, patents for inventions and utility models. Viktor Stabnikov, Doctor of Technical Sciences, is a Professor and Head of the Department of Biotechnology and Microbiology, National University of Food Technologies, Kyiv, Ukraine. Viktor Stabnikov received Bachelor degree in Biotechnology, and then M.Sc. degree in Biotechnology from the Ukrainian State University of Food Technologies, Kyiv, Ukraine. Later he received Ph.D. in Biotechnology and Doctor of Technical Sciences in Biotechnology from the National University of Food Technologies, Kyiv, Ukraine. He also worked as Researcher-Intern at Nanyang Technological University, Singapore; Chief of the Department of Environmental Protection at Maxwell Scientific and Production Center of Oncology and Cardiology, Ukraine; Associate Professor at the Department of Biotechnology in the Faculty of Ecological Safety and Institute of Municipal Activity at the National Aviation University, Ukraine; Visiting Research Fellow, Nanyang Technological University, Singapore and Associate Professor, Department of Microbiology and Biotechnology, National University of Food Technologies, Ukraine. Since the early stages of Dr. Stabnikov's career he has been engaged in production of dietary food, especially bakery selenium-enriched yeasts and selenium-enriched sprouts. His research also concerned prolongation of shelf-life of food products due to application of microbial polysaccharides and prevention of bakery from microbial spoilage using coating with lactic acid bacteria. Dr. Stabnikov has published 61 peer-reviewed research papers, 13 book chapters, 1 book and many other reviews and abstracts. He has the h-index 21 (Scopus) and 24 (Google Scholar). He is Editor-in-Chief of Ukrainian Journal of Food Science, Editor of Ukrainian Food Journal, and a member of the Section "Scientific Problems of Food Technologies and Industrial Biotechnology" of the Scientific Council Ministry of Education and Science. Octavio Paredes-López is a biochemical engineer and food scientist who obtained bachelor's and master's degrees in Biochemical Engineering and Food Science, respectively, from the National Polytechnic Institute in Mexico City, and later earned a Master's degree in Biochemical Engineering from the Czechoslovak Academy of Sciences in Prague. He earned a Ph.D. (1980) in Plants Science at the University of Manitoba, Canada, which awarded him an honorary Doctor of Science in 2005. He is a past president of the Mexican Academy of Sciences, a founding member of the International Academy of Food Science and Technology, and an ex-member of the Governing Board of the National Autonomous University of Mexico. He received the National Prize for Arts and Sciences in 1991, the highest scientific recognition in Mexico, and the Academy of Sciences of the Developing World Award (previously Third World Academy of Sciences) in 1998, Trieste, Italy. Paredes-López has conducted research and postdoctoral stays in the United States, Canada, Britain, France, Germany, Switzerland, and Brazil. He has served as general editor of the journal Plant Foods for Human Nutrition, and editorial board member of Critical Reviews in Food Science and Nutrition, Frontiers in Food Science and Technology and 10 others international journals. He has authored over 300 publications in indexed journals, book chapters, and books and over 150 articles in newspapers in Mexico, USA and France. His h-index is 55.
1. The Use of Wastes from the Flour Mills and Vegetable Processing for the Enrichment of Food Products. 2. Biotransformation of Collagen-Containing Meat Materials into Valuable Product. 3. The Use of Wine Waste as a Source of Biologically Active Substances in Confectionery Technologies. 4. Milk Whey Enriched with Magnesium and Manganese for Food Production. 5. Flour from Sunflower Seed Kernels in the Production of Flour Confectionery. 6. Microbial Reduction and Oxidation of Iron for Wastewater Treatment. 7. Biohydrogen Production from Cellulose Containing Wastes. 8. Bioconversion of Poultry Waste into Clean Energy. 9. Vinasse Utilization into Valuable Products. 10. Microbial Surfactants Production from Industrial Waste. 11. Biosensors, Practical Application.
| Erscheinungsdatum | 22.08.2023 |
|---|---|
| Reihe/Serie | Food Biotechnology and Engineering |
| Zusatzinfo | 95 Tables, black and white; 98 Line drawings, black and white; 18 Halftones, black and white; 116 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 453 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Ökologie / Naturschutz |
| Technik ► Lebensmitteltechnologie | |
| Technik ► Umwelttechnik / Biotechnologie | |
| ISBN-10 | 1-032-34879-8 / 1032348798 |
| ISBN-13 | 978-1-032-34879-7 / 9781032348797 |
| Zustand | Neuware |
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