Sustainable Engineering and Agro-Food Processing

Renewable and Nonrenewable Resources
1. Auflage 2025
ISBN: 978-1-77491-774-9
Verlag: Apple Academic Press

Buch, Englisch, 318 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 621 g

This new book focuses on the challenges of implementing sustainability in different contexts of biodiversity and ecosystems for shaping the future of engineering in the agro-food processing industry and addresses sustainable applications of renewable and nonrenewable resources. It highlights the engineering advancements and processing solutions for agricultural and food engineering and discusses the handling of agro-industrial waste and biorefineries, developing bioactive compounds from agro-industrial waste, using sustainable technologies for resource recovery from waste, employing spray drying in food processing, developing healthy and sustainable replacements for saturated and hydrogenated fats, and creating and enhancing healthy foods for the future.

Zielgruppe

Academic and Postgraduate

Autoren/Hrsg.

Buenrostro-Figueroa, Jose Juan

Tafolla-Arellano, Julio César

Chávez-González, Mónica

Aguilar-Zárate, Pedro

Haghi, A K

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften

Inhaltsverzeichnis

PART 1: SUSTAINABLE WASTE MANAGEMENT STRATEGIES 1. Litchi chinensis: Challenges and Opportunities in Agro-Industrial Waste Biorefineries 2. Bioactive Compounds from Coffee Agro-Industrial Waste: An Opportunity Area Within the Circular Economy 3. Sustainable Technologies for Resource Recovery from Waste: A Case Study for Better Integrating Environmental and Economic Issues PART 2: SUSTAINABLE SPRAY DRYING TECHNOLOGY FOR PRESERVATION OF BIOACTIVE COMPOUNDS 4. Spray Drying: An Alternative for Seasonal Fruit Preservation 5. Optimization of Spray-Drying Microencapsulation of Curcumin as a Strategy for Enhancing Water Solubility and Evaluation of Antioxidant Activities PART 3: SUSTAINABLE TECHNOLOGIES AND ENGINEERING 6. Potentialities from Neglected and Underutilized Species for Sustainable Fermented Beverages Production 7. Trichoderma Roles in Sustainable Agriculture 8. Use of Oregano as a Sustainable Perspective 9. Oleogels: Healthy and Sustainable Replacement for Saturated and Hydrogenated Fats 10. Production of Fungi for Biological Control in Solid-State Culture Bioreactors: A Sustainable Approach 11. Utilization of Genome Editing to Design Tropical Plants with Increased Resistance to Biotic Stress for Agricultural Sustainability 12. Sustainable Use of Chihuahua Desert Endemic Plants: An Overview of Traditional Uses, Phytochemistry, and Biological Properties 13. Biostimulation of Grains and Plant Seeds Using Probiotic Microorganisms: Shaping the Production of Sustainable and Healthy Foods for the Future

Über Autor(innen)

Jose Juan Buenrostro-Figueroa, PhD, is a Titular Researcher at the Research Center for Food and Development, Mexico. A food engineer, Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds, valorization of agroindustrial byproducts, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published papers in indexed journals, book chapters, books, and more than 70 contributions at scientific meetings.

Julio César Tafolla-Arellano, PhD, is a Research Professor in the Department of Basic Sciences of the Autonomous Agrarian University Antonio Narro in Coahuila, Mexico. He is Head of the Biotechnology and Molecular Biology Laboratory and a member of the Mexican Association of Food Engineering and Biotechnology. He is Editor in-Chief of the journals Universitas Agri and Revista Agraria. Dr. Tafolla-Arellano is a member of the Mexican National System of Researchers (level I). He has published books, book chapters, and articles and developed eight research projects.

Mónica Chávez-González, PhD, is a Research Professor at the School of Chemical Sciences of the Universidad Autónoma de Coahuila, Mexico. She is the General Coordinator and founder of the Bioprocessing Mx-LATAM Network. She has been awarded the Latin American Women in Chemistry Awards in the category of “Emerging Leader,” granted by the American Chemical Society and the Latin American Federation of Chemical Associations (FLAQ).

Pedro Aguilar-Zárate, PhD, is Professor at the National Technological Institute of Mexico, Technological Institute of Ciudad Valles. Dr. Aguilar has published many journal articles and book chapters and has directed and co-directed theses and has made presentations at scientific and academic events. He is a guest editor of Frontiers in Food Science and Technology, Polymers, Plant Science Today, and the International Journal of Research and Technological Innovation.

A. K. Haghi, PhD, is a retired professor and has written, co-written, edited or co-edited more than 1000 publications. He is a research associate at the University of Coimbra, Portugal. He has received grants, consulted for major corporations, and is a frequent speaker to national and international audiences. He is founder and former Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal.