Bioconversion of Wastes to Value-added Products

Cover
Half Title
Series Page
Title Page
Copyright Page
Table of Contents
Series Preface
Preface
List of Contributors
About the Editors
1 The Use of Wastes From the Flour Mills and Vegetable Processing for the Enrichment of Food Products
1.1 Introduction
1.1.1 Oat Bran, Wastes From the Flour Mills, and Pumpkin Cellulose, Wastes From Vegetable Processing, as the Sources of Dietary Fiber for Food Products Manufacturing
1.2 Chemical Composition and Structural Properties of Oat Bran and Pumpkin Cellulose
1.3 Functional and Structural-Mechanical Properties of Oat Bran and Pumpkin Cellulose
1.4 Influence of Oat Bran Addition on the Technological Process of Bakery Product Manufacturing and Quality of Bread
1.4.1 Microbiological and Biochemical Processes in the Dough and Structural and Mechanical Properties of the Dough with Oat Bran
1.4.2 Quality and Nutritional Value of Bakery Products with Oat Bran
1.5 Influence of Pumpkin Cellulose Addition on the Bakery Manufacturing Process and Quality of Bread
1.5.1 Microbiological and Biochemical Processes in the Dough and Structural and Mechanical Properties of the Dough with Pumpkin Cellulose
1.5.2 Quality and Nutritional Value of Bakery Products with Pumpkin Cellulose
1.6 Conclusion
References
2 Biotransformation of Collagen-Containing Meat Materials Into Valuable Product
2.1 Introduction
2.1.1 Meat Processing Co-Products for Human Consumption
2.2 Collagen and its Practical Applications
2.3 Application of Enzymes to Hydrolyze Meat Collagen-Containing Materials
2.4 Enzymatic Treatment of Collagen-Containing Meat Raw Materials to Obtain Protein Enricher for Meat Products
2.5 Effect of the Protein Enricher Addition on Quality of Chopped Semifinished Meat Products
2.6 Conclusions
References
3 The Use of Wine Waste as a Source of Biologically Active Substances in Confectionery Technologies
3.1 Introduction
3.2 Grape Pomace as a Valuable By-Product to be Used in Confectionery Technologies
3.2.1 Valorization of Grape Pomace as a Source of Nutrients and Bioactive Compounds
3.2.2 Application of Grape Seed and Skin Powders in Confectionery Technologies
3.3 Characteristics of Grape Seed and Skin Powders as Formulation Ingredients
3.4 Application of Grape Seed Powder in Confectionery Coating Technologies
3.4.1 Choice of Fats for Confectionery Coatings
3.4.2 Comparison of Grape Seed and Cocoa Powders
3.4.3 Influence of Grape Seed Powders on the Oxidation and Hydrolysis of Fats
3.4.4 Development of Confectionery Coating Technologies with Grape Seed Powders
3.4.5 Quality Characteristics of Confectionery Coatings
3.5 Application of Grape Seed and Grape Skin Powders in Butter Biscuit Technologies
3.5.1 Effect of Addition of Grape Seed and Skin Powders on Dough Properties
3.5.2 Formulation of Butter Biscuits
3.5.3 Impact of Grape Seed and Skin Powders on Oil Oxidation in Butter Biscuits
3.5.4 Quality Indicators of Butter Biscuits
3.6 Conclusion
References
4 Milk Whey Enriched with Magnesium and Manganese for Food Production
4.1 Introduction
4.2 Nanobiotechnology for Enrichment of Milk Whey with Mineral Elements
4.2.1 Characteristics of Magnesium- and Manganese-Containing Particles Produced During Electric Spark Treatment
4.2.2 Characteristics of the Composition and Properties of Milk Whey After Electric Spark Treatment
4.3 The Use of Electric Spark Treatment of Whey in the Technology of Dairy Products
4.4 Conclusions
References
5 Flour From Sunflower Seed Kernels in the Production of Flour Confectionery
5.1 Introduction
5.2 Characteristics of Flour From Extruded Sunflower Seed Kernels
5.2.1 Nutrient Composition of Flour From Extruded Sunflower Seed Kernels
5.2.2 Functional and Technological Properties of Flour From the Extruded Sunflower Seed Kernels in the Production of Flour Confectionery
5.2.3 Flour Confectionery Products Enriched with Flour From the Extruded Sunflower Seed Kernels
5.3 Conclusions
References
6 Microbial Reduction and Oxidation of Iron for Wastewater Treatment
6.1 Introduction
6.2 Application of Iron-Reducing Bacteria (IRB) for the Treatment of Sulfate-Containing Wastewater
6.3 Application of IRB for the Removal of Phosphate From Reject Water
6.4 Application of IRB for the Treatment of Lipid-Containing Wastewater
6.5 Application of IRB for the Removal of Ammonium From Wastewater
6.6 Application of IRB for the Removal of Recalcitrant Organic Compounds From Industrial Wastewater
6.7 Application of IRB for Removal of Bacterial Pathogens in Engineering Processes
6.8 Conclusions
References
7 Biohydrogen Production From Cellulose-Containing Wastes
7.1 Introduction
7.1.1 Hydrogen as a Future Energy Source
7.1.2 Microbial Production of Hydrogen
7.2 Preparation of Cellulose-Containing Raw Materials and Inoculum for the Anaerobic Fermentation for Hydrogen Production
7.3 Effects of Operating Parameters on Hydrogen Production
7.4 Effect of Hydrogen Partial Pressure on Cell Metabolism
7.5 Intensification of the Hydrogen Production by Use of Mixed Microbial Culture
7.6 Hydrogen Production in a Microbial Fuel Cell
7.7 Conclusions
References
8 Bioconversion of Poultry Waste into Clean Energy
8.1 Introduction
8.1.1 Characteristics of Poultry Manure as a Substrate for Anaerobic Digestion
8.2 Mesophilic Anaerobic Digestion of Poultry Manure
8.2.1 Batch Process
8.2.2 Continuous Process
8.3 Thermophilic Anaerobic Digestion of Poultry Manure
8.3.1 Batch Process
8.3.2 Continuous Process
8.4 Comparison of Anaerobic Mesophilic and Thermophilic Digestion of Poultry Manure
8.4.1 Batch Process
8.4.2 Continuous Process
8.5 Conclusions
References
9 Vinasse Utilization into Valuable Products
9.1 Introduction
9.2 The Composition of Vinasses
9.3 Vinasses for Plant Fertilization
9.4 Physicochemical Methods of Vinasse Treatment
9.5 Thermal Methods for Vinasse Treatment
9.6 The Use of the Vinasses for Biogas Production
9.7 Use of the Sugar Beet Vinasse for Medicinal Mushroom Cultivation
9.7.1 Biomass Accumulation
9.7.2 Production of Exopolysaccharides
9.8 Conclusions
Acknowledgments
References
10 Microbial Surfactants Production From Industrial Waste
10.1 Introduction
10.2 Bioconversion of Industrial Wastes Into Surface-Active Substances Using Bacterial Strains Acinetobacter Calcoaceticus IMB B-7241, Rhodococcus Erythropolis IMB Ac-5017 and Nocardia Vaccinnii IMB B-7405
10.3 Bioconversion of Used Sunflower Oil Into Surface-Active Substances by Acinetobacter Calcoaceticus IMV B-7241
10.4 Biotransformation of Mixed Industrial Waste Into Surface-Active Substances by Nocardia Vaccinii IMV B-7405
10.5 Properties of Surface-Active Substances Synthesized on Industrial Waste
10.5.1 Antimicrobial and Antiadhesion Activity of Surface-Active Substances Synthesized by Acinetobacter Calcoaceticus IMV B-7241 on Waste From Biodiesel Production
10.5.2 Antimicrobial and Antiadhesion Activity of Surface-Active Substances Synthesized by Acinetobacter Calcoaceticus IMV B-7241 on Used Cooking Oil
10.5.3 Regulation of the Antimicrobial and Antiadhesion Activity of Surface-Active Substances (SAS) Synthesized by Acinetobacter Calcoaceticus IMV B-7241 on Used Cooking Oil
10.5.4 Antimicrobial Activity of Surface-Active Substances (SAS) Synthesized by Acinetobacter Calcoaceticus IMV B-7241 in the Medium with Crude Glycerol in the Presence of Biological Inducers
10.6 Conclusions
References
11 Biosensors Practical Application
11.1 Introduction
11.2 Structures of Biosensors and Devices for Operation with Them
11.2.1 Potentiometric Biosensors
11.2.2 Amperometric Biosensors
11.2.3 Conductometric Biosensors
11.3 Practical Application of Biosensors
11.3.1 Determination of Glycoalkaloids in Samples of Potatoes and Tomatoes
11.3.2 Determination of Aflatoxins in Cereal Samples
11.3.3 Determination of Heavy Metal Ions and Pesticides in Aqueous Samples of the Environment
11.3.4 Quality Assessment of Wine and Wine Materials
11.3.4.1 Determination of Glycerol Concentration
11.3.4.2 Determination of Ethanol, Lactate and Glucose Concentrations
11.3.4.3 Determination of Lactate and Glucose Concentrations Using a Multibiosensor
11.3.5 Determination of Sugars in Food
11.3.6 Determination of Arginine in Dietary Supplements and Drugs
11.3.7 Determination of Mycotoxins in Food Samples by Sensors Based on Molecularly Imprinted Polymers
11.4 Conclusions
Acknowledgments
References
Index