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Innovative Biorefinery Processes for Agri-Food Value Chains

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Author:   Brijesh K Tiwari (Research Officer, TEAGASC – Agriculture and Food development Authority; Professor, University College Dublin, Dublin, Ireland) ,  Milica Pojic, PhD (Principal Research Fellow, Institute of Food Technology, University of Novi Sad, Serbia.) ,  Xianglu Zhu (Researcher at Teagasc - Agriculture and Food development Authority, Food Research Centre, Ashtown, Dublin, Ireland)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   1.800kg
ISBN:  

9780443288104

ISBN 10:   0443288100
Pages:   410
Publication Date:   29 August 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Section 1. Definitions and fundamental information of agri-food biorefinery 1. Introduction to agri-food biorefinery and agri-food value chains 2. Overview of the agri-food industry and its challenges 3. Global perspective of biorefinery - Historical development and evolution of biorefinery concepts Section 2. Biomass for agri-food biorefinery 4. Sugar/starch rich biomass 5. Fibre-rich biomass 6. Lipid-rich biomass 7. Protein-rich biomass Section 3. Technological aspects of biorefinery 8. Pretreatments for biorefineries 9. Physico-chemical conversion systems 10. Biological processes for biorefinery 11. Separation and purification processes for biorefinery Section 4. Novel value chains using renewable biomass for food biorefinery and bioproducts 12. Design of value chains for agricultural residues and waste biorefinery 13. Design of value chains for by- and secondary products biorefinery 14. Design of value chains for aquatic plants biorefinery 15. Design of value chains for fishery industry side streams biorefinery 16. Design of value chains for insect processing biorefinery Section 5. Environmental and social aspects of biorefinery 17. Sustainability assessment/LCA approaches for biorefinery 18. Social and ethical impact of biorefinery

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Author Information

Brijesh K Tiwari is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. He obtained his Master’s degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. He leads a team of 6 postdoctoral researchers/Research officers and 14 PhDs in the area of novel food processing technologies. His research output includes over 200 peer-reviewed research publications and over 100 book chapters. He has also co-edited 14 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation. Dr Milica Pojić is a Principal Research Fellow at the Institute of Food Technology, University of Novi Sad, Serbia. Her research interests are in the area of new food product development and valorization of food by-products and alternative sustainable raw materials of plant origin. She coordinated several international and bilateral research projects in the area of novel food processing and formulation. Her research outputs include numerous peer-reviewed research publications, chapters, and two co-edited book. She is an editorial board member of two scientific journals: Food and Feed Research and Discover Food. Dr. Xianglu Zhu is a Researcher based at Teagasc Food Research Centre, Ashtown, Ireland. He is currently working as research scientist at Nutramara in the area of Marine Bioprocessing and a PhD candidate in the School of Biosystem and Food Engineering in University College Dublin. He has seven peer-reviewed papers and three book chapters published. His work is focus on food process technologies and biorefinery processes and its Industrial application.

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