Microbial Bioprocessing of Agri-food Wastes: Industrial Enzymes
About this ebook
This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.
• Explores recent advances in the valorization of agri-food waste into enzymes
• Explores the main technological advances in the recovery of residues and their use for the production of enzymes
• Provides technical concepts on the production of various enzymes of commercial interest
• Presents the main classes of enzymes obtained from alternative raw materials.
About the author
Professor Gustavo Molina graduated in Food Engineering, earned his Master’s degree (2010) and his PhD (2014) at the University of Campinas – Unicamp (Campinas – Brazil), and part of his doctoral research was developed at the Laboratoire de Génie Chimique et Biochimique at the Université Blaise Pascal (Clermont-Ferrand – France). Since 2013, he is an Associate Professor at UFVJM (Diamantina – Brazil) in Food Engineering and supervisor of students and researchers, being the head of the Laboratory of Food Biotechnology and conducting scientific and technical research.
Dr. Minaxi Sharma is currently working as ERA Chair VALORTECH-Senior Research Scientist, Estonian University of Life Sciences (EMU), Tartu, Estonia. She is also the Assistant Professor, Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Himachal Pradesh, India.
Dr. Vipin Chandra Kalia is presently working as Chief Scientist at Microbial Biotechnology and Genomics, CSIR-Institute of Genomics and Integrative Biology, Delhi. He is a Professor of Academy of Scientific and Innovative Research (AcSIR), Delhi. He obtained his M.Sc. and Ph.D. degrees in Genetics from the Indian Agricultural Research Institute, New Delhi. His main areas of research are microbial biodiversity, bioenergy, biopolymers, genomics, microbial evolution, quorum sensing, quorum quenching, drug discovery and antimicrobials.
Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.
Dr. Vijai Kumar Gupta received his PhD in Microbiology in the year 2009 from Dr RML Avadh University, India. Currently, he is working as an Associate Professor (Biochemistry) at AgroBioSciences (AgBS)/Chemical & Biochemical Sciences (CBS), UM6P University, Morocco.
