The effect of microwave-assisted alkaline pretreatments and enzymatic saccharification of lignocellulosic agricultural crop residues are reviewed. Pretreatment is a major step for the efficient and effective biochemical conversion of lignocellulosic biomass to biofuel. Microwave-assisted alkali pretreatment is one of the promising techniques used in the bioconversion of biomass into useful energy product. The advantages of microwave heating coupled with alkaline pretreatment include reduction of the process energy requirement, rapid and super heating, and low toxic compound formation. This chapter reviews recent microwave-assisted alkali pretreatment and enzymatic saccharification techniques on different agricultural residues highlighting lignocellulosic biomass treatments and reducing sugar yields, and recovery. In addition, compiled up-to-date research studies, development efforts and research findings related to microwave-assisted alkali, and enzymatic hydrolysis are provided.

In this book, 15 papers, covering some of the latest advances in pretreatment and bioconversion of crop residues, are presented. Research results dealing with wheat straw, corn stover, sweet sorghum bagasse, hazelnut shells, oil palm empty fruit bunch, olive tree pruning biomass, and other residues of crop harvest and processing are discussed. Pretreatment methods, such as auto-catalyzed and acid-catalyzed hydrothermal processing, steaming, alkaline methods, and different organosolv approaches, are reported. Bioconversion with enzymes and microbes for producing fermentable sugars, xylitol, and biomethane are also included.

Renewable Resources and Biorefineries presents an authoritative and comprehensive overview of biobased technologies for the production of fuels, food/feed, and materials. This book provides an insight into future developments in each field and an extensive bibliography. It will be an essential resource for researchers and academic and industry professionals in the renewable resources field.

This book provides an overview of the multi-dimensional approach for the production of ethanol from lignocellulosic biomass. The sustainability of this biofuel, the current and future status of the technology and its role in waste valorization are also addressed. Bioethanol from lignocellulosic material has emerged as an alternative to the traditional first-generation bioethanol. The book also discusses various pretreatment methods for effective separation of the various components of lignocellulosic feedstock as well as their advantages, and limitations. It describes the valorization of lignocellulosic waste through the production of bioethanol and emphasizes the significance of waste utilization in managing the production cost of the fuel. Finally, the utilization of genetically engineered plants and microorganisms to increase the conversion efficiency is reviewed.

NOVEL TECHNOLOGIES IN FOOD SCIENCE Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today. Novel Technologies in Food Science, the latest volume in the series, “Bioprocessing in Food Science,” is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

Alkaline elements are present in large quantities and in different forms in the Earth’s layers. They are widely used in the manufacture of materials showing interesting physical properties that can be applied in several fields, including catalysis, biology, energy, and others. This book describes different methods of synthesis and treatment of certain alkaline materials and their applications in different fields. It discusses alkaline chemistry in catalysis, biology, polymers and composites, and crystallography.