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Adding Value to Fruit Wastes
"Value Addition of Fruit Wastes: Extraction, Properties, and Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in 3 sections, the book explores emerging technologies for extraction of functional components, thoroughly discusses value-added components and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring many more opportunities for extraction of functional c...
Fruits and Vegetable Wastes
This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that needs to be characterized to understand the nature of applications as raw materials and to propose an appropriate methodology for bioprocessing into value-added commodities. VFWs provide favorable conditions for the growth of microorganisms, and this opens up great opportunities for their use in fermentation processes. For example, VFWs can be used as a solid support, carbon, and nutrient source in fermentation for the production of a variety of va...
African Flora to Fight Bacterial Resistance, Part II
African Flora to Fight Bacterial Resistance, Part Two: The Best Source of Herbal Drugs and Pharmaceuticals, Volume 107 offers detailed information on the best African medicinal plants that could be useful for the development of efficient herbal drugs, as well as the best phytochemicals that could be explored as potential pharmaceuticals to efficiently tackle bacterial drug resistance. Chapters cover Phytochemistry and antibacterial potential of the genus Allanblackia, Phytochemistry and antibacterial potential of the genus Beilschmiedia, Phytochemistry and antibacterial potential of the genus Fagara, Phytochemistry and antibacterial potential of the genus Garcinia, Harungana madagascariensis...
Sustainable Bioconversion of Waste to Value Added Products
This edited book discusses various processes of feedstocks bioconversion such as bioconversion of food waste, human manure, industrial waste, beverage waste, kitchen waste, organic waste, fruit and vegetable, poultry waste, solid waste, agro-industrial waste, cow dung, steroid, lignocellulosic residue, biomass, natural gas etc. Nowadays, the industrial revolution and urbanization have made human life comfortable. However, this requires excess usage of natural resources starting from food and food products, to energy resources, materials as well as chemicals. The excess use of natural resources for human comfort is expected to high fuel prices, decline natural resources as well as cause a hug...
Estrategias y competitividad en la era digital
En la interminable búsqueda del progreso y mejora de las empresas y organizaciones se investigan, estudian y analizan los distintos factores que conforman y rodean o estas. En las investigaciones presentadas en este libro se muestra la combinación de estrategias y competitividad en la era digital, ya que, de diversos estudios en pymes, sus públicos de interés internos y externos, así como la intervención de la inteligencia artificial en los procesos administrativos y productivos delas organizaciones, estudios en diversos ámbitos del mercado, social, económico, turismo, fiscal, capital humano, entre otros, emanan propuestas de estrategia que, al aplicarlas, se logra la competitividad de estas organizaciones, así como su integración a la economía global.
Bioactive Food Components Activity in Mechanistic Approach
Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market. - Explores the mechanistic approach of functional foods in health and disease - Contains definitions, case studies, applications, literature reviews, recent developments and text boxes - Provides coverage of phenolic compounds, prebiotics and probiotics, carotenoids, tocopherols, bioactive peptides, polyunsaturated and monounsaturated fatty acids, and sulfur compounds
Handbook of Food Bioactive Ingredients
Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effec...
"Señores del muy ilustre cabildo"
Los cabildos municipales fueron los primeros instrumentos de organización y acción política utilizados en América durante el proceso de conquista y representaban directamente a los primeros fundadores y pobladores de las ciudades. A lo largo de la época colonial, su papel de esqueleto administrativo sobre el cual la monarquía hispánica asentó su presencia en el continente americano fue evolucionando. Así, durante el siglo XVIII la mayor parte de los cargos del cabildo de Santa Fe fueron ocupados por individuos pertenecientes a unas pocas familias emparentadas entre sí que constituían una oligarquía bastante compacta que controlaba el ejercicio del gobierno municipal y lo usaba pa...
Green Products in Food Safety
Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agents (bacteria, fungi, mycotoxin, and insect pest); novel detection methods for hazardous food contaminants; different sources of green chemicals, their origin, extraction, and characterization methods; and bioactivity of green products against biodeterioration agents with their molecular sites of action. Also included are discussions of pharmacological properties of green chemicals, metabolic engineering of gr...
Mass Spectrometry for Food Analysis
This volume details protocols on mass spectrometry and associated techniques. Chapters guide readers through micro- and macronutrients analysis, mass spectrometry-related methodologies, direct insertion, matrix-assisted laser desorption ionization (MALDI), gas chromatography (uni- and bi-dimensional), liquid chromatography, plasma mass spectrometry (ICP-MS), and analyses in food samples. Authoritative and cutting-edge, Mass Spectrometry for Food Analysis aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.
