Value Added Products from Agro-Food Residues

Globally, significant amounts of agro-food residues are generated, most of which are burned as waste disposal. Given the abundance of this biomass, it can be used as raw material for the production of biofuels and valuable chemicals through biochemical conversion. This book deals with updated information about the revalorization of these residues and by-products, either by the production of different value-added products, such as enzymes, biofuels, acids, lipids or polyhydroxyalkanoates, among others, via microbial fermentation or through their extraction for the recovery of bioactive molecules. This book is intended to cover on value added products from agro-food residues.

Print ISBN: 9781682507643 | 155 $ | 2022 | Hardcover

Subject: Food Science and Nutrition

Editor: Yoshinobu Saito

About the editor: Yoshinobu Saito, PhD, is an associate professor in the department of AgroFood Technology Department. His keen interest lies in functional foods; dietary fiber; natural inhibitors; antioxidants; healthier meat products; essential oils; and in vitro digestion. He has contributed topics in peer-reviewed journals on functional foods; dietary fiber; natural inhibitors; antioxidants; and healthier meat products.