This book provides a general overview of recent developments in the valorization of agro-food waste and discusses the main methods for overcoming the problems associated with the use of waste as an additional raw material. It also addresses specific processes, beneficial organisms for the valorization of biomass and the production of sustainable food products, as well as the analysis and control of bioactive molecules naturally resulting from the microbial valorization of agri-food waste. The authors provide guidance for the production and commercial relevance of various bioproducts, including the use of food waste in microbial protein synthesis, valorization of horticultural waste, sustainable production of pectin from microbial fermentation and other foods. and pharmacological use. This book is intended for biotechnologists, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists and related professionals and scientists. We explore recent developments in the recovery of food waste.
Provide technical details for the production of various bioproducts of commercial interest.
We discuss important methods to solve the problem of using waste as additional raw material.
We share business and economic knowledge on the pros and cons of waste supply chain research.
Discover the key technologies in the valorization of industrial equipment.

see also :