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The cane plant is probably the most efficient utilizer of sun energy for food production, and at the same time provides an equivalent quantity of biomass. The purpose of this book is to set down the unique position of sugar cane in the cogeneration field. Simultaneous with the development of distance-transmission of electricity, sugar cane processors started cogeneration, making use of the cane plant to supply the power for its own processing, and in recent years excess power for export.A broad view of cogeneration in the cane industry, covering the energy available in a crop, the tech

Cogeneration of electric power and heat. --- Sugarcane industry. --- Bagasse industry.

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Recently, there has been a growing awareness of the need to make better use of natural resources. Hence, the utilization of biomass has led to so-called biorefinery, consisting of the fractionation or separation of the different components of the lignocellulosic materials in order to achieve a total utilization of the same, and not only of the cellulosic fraction for paper production. The use of plant biomass as a basic raw material implies a shift from an economy based on the exploitation of non-renewable fossil fuels, with limited reserves or with regeneration cycles far below the rates of exploitation, to a bioeconomy based on the use of renewable organic natural resources, with balanced regeneration and extraction cycles. To make this change, profound readjustments in existing technologies are necessary, as well as the application of new approaches in research, development, and production."Biorefinery" is the term used to describe the technology for the fractionation of plant biomass into energy, chemicals, and consumer goods. The future generation of biorefinery will include treatments, leading to high-value-added compounds. The use of green chemistry technologies and principles in biorefineries, such as solvent and reagent recovery and the minimization of effluent and gas emissions, is essential to define an economically and environmentally sustainable process.In particular, the biorefinery of lignocellulosic materials to produce biofuels, chemicals and materials is presented as a solid alternative to the current petrochemical platform and a possible solution to the accumulation of greenhouse gases.

lignocellulosic biomass --- solid-state fermentation --- enzymatic hydrolysis --- aerated bioreactor --- Aspergillus oryzae --- lignin --- lignocellulose --- aromatics --- biobased --- epoxy --- fatty acid --- biopolymers --- biobased materials --- biorenewable --- bio-based filament --- 3D printing --- sugarcane bagasse pulp --- barley straw --- composite --- flexural strength --- biobased polyethylene --- nanocellulose --- β-cyclodextrin --- cryogels --- films --- biomaterials --- cellulose --- dialdehyde cellulose --- organosilane chemistry --- 29Si NMR --- solid state NMR --- silanization --- lignocellulose valorization --- ‘lignin-first’ --- reductive catalytic fractionation --- lignocellulose nanofibers --- horticultural residues --- paperboard --- recycling --- biosurfactants --- enzymatic saccharification --- fermentation --- quinoa saponins --- steam-pretreated spruce --- lignocellulosic material --- xylose --- furfural --- iron chloride --- microwave reactor --- biorefinery --- electrosynthesis --- biomass --- carbohydrate --- saccharides --- electro-oxidation --- electroreduction --- residue --- agro-industry --- high-value products --- banana --- torrefaction --- Jerusalem artichoke --- biofuel --- energy crops --- agiculture --- micro-fibrillated cellulose --- formaldehyde adhesives --- wood-based panels --- kraft lignin --- adsorbent material --- copper adsorption --- H2S adsorption --- H2S removal --- n/a --- 'lignin-first'

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The focus of this Special Issue was on biomass ash valorization with respect to their potential for various material applications. Most of the publications in this Special Issue focused on the production of biogenic silica with different properties. Additionally, some of the publications considered application of biomass ashes and biochar as a fertilizer, for soil amendment and recovery of ash forming elements such as N and P, as well as the application of biomass feedstocks in biofuel production.Accordingly, ashes produced from the thermochemical conversion of agricultural residues have high potential to be utilized for different material applications. However, local availability, as well as scaling up the process and life-cycle assessment should be considered prior to the utilization of these materials. Furthermore, densification as a mechanical pre-treatment can be crucial to improve the fuel properties, while purification of some of the ash forming elements, such as calcium, potassium, and prosperous should also not be disregarded in future investigations.

rice husk --- rice husk ash --- silica --- engineered particle --- bottom-up process --- silica extraction --- valorization --- agricultural byproduct --- sustainable material --- biomass --- renewable material --- biogenic amorphous silica --- green chemistry --- maize leaves --- sugarcane fiber --- sugarcane leaves --- sugarcane pith --- biorefinery --- multi-objectives RSM --- nano-silica --- de-ashing --- cellulose crystals --- carbon nanotubes --- cellulose --- sugarcane bagasse --- capacitance --- maize straw --- acid leaching --- ash --- pyrolysis --- nitrogen conversion --- wood ash --- fertilizer --- heat and power plants --- heavy metals --- nutrients --- German fertilizer legislation --- alkaline leaching --- continuous process --- bio-based material --- waste --- exhausted grape marc --- biochar --- soil amendment --- biogas --- lifecycle assessment --- greenhouse gas emissions --- mitigation potential --- GHG mitigation costs --- manure --- biomethane --- RED II --- EU ETS --- smoldering --- high moisture content --- specific surface area --- rice straw --- nanosilica --- methylene blue --- zero waste generation --- decolorization --- SDGs --- municipal sewage sludge --- energy recovery --- phosphorus recovery --- techno-economic analysis --- mono-combustion --- co-combustion --- n/a

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The purpose of this book was not to provide a comprehensive overview of the vast arena of how fungi and fungal metabolites are able to improve human and animal nutrition and health; rather, we, as Guest Editors, wished to encourage authors working in this field to publish their most recent work in this rapidly growing journal in order for the large readership to appreciate the full potential of wonderful and beneficial fungi. Thus, this Special Issue welcomed scientific contributions on applications of fungi and fungal metabolites, such as bioactive fatty acids, pigments, polysaccharides, alkaloids, terpenoids, etc., with great potential in human and animal nutrition and health.

fungal pigment --- natural dye --- spalting --- Scytalidium cuboideum --- dramada --- sustainable clothing --- selenium --- biofortification --- transporters --- mycorrhizal fungi --- plant growth-promoting rhizobacteria (PGPRs) --- fungal pigments --- textile dyeing --- toxicity testing --- biotechnological approaches --- challenges --- limits --- Saccharomyces boulardii --- Saccharomyces cerevisiae --- probiotics --- gastrointestinal tract --- Alginate --- β-glucan --- oligosaccharides --- elicitation --- Sargassum species --- Sparassis latifolia --- polyphenol --- antioxidant --- agave mezcalero bagasse --- apple bagasse --- solid-state fermentation --- secondary metabolites --- Pleurotus ostreatus --- Endophytic fungi --- Hyptis dilatata --- Pestalotiopsis mangiferae --- Pestalotiopsis microspora --- chemical elicitors --- antibacterial activity --- LC–ESI–Q–TOF–MS --- yeast --- biological control --- postharvest decay --- fruit --- mycorrhizae --- elevated CO2 --- Thymus vulgare --- growth --- photosynthesis --- metabolites --- biological activity --- Candida albicans --- non-albicans Candida species --- Candida auris --- aromatic alcohols --- fungi --- metabolomics --- NTCD --- additives --- functional foods --- nutraceuticals --- sustainability --- healthy aging --- Mortierella alpina --- animal fat by-product --- arachidonic acid --- ATR-FTIR spectroscopy --- Mucor circinelloides --- high-throughput screening --- metal ions --- phosphorus --- lipids --- biofuel --- FTIR spectroscopy --- bioremediation --- co-production --- natural colorants --- filamentous fungi --- stirred-tank bioreactor --- biodegradable films --- food package --- bioactive compounds --- FIP --- human health --- immunomodulation --- induced apoptosis --- lectin --- medicinal mushrooms --- polysaccharide --- terpenes and terpenoids --- melanin --- carotenoids --- polyketides --- azaphilones --- antitumor --- medical roles --- sphinganine-analog mycotoxins --- fumonisins --- AAL-toxin --- chemical structure --- toxicity --- genetics and evolution --- biosynthesis --- livestock --- ewes --- energy --- cytokines --- yeasts --- liquid swine diets --- MALDI-TOF --- biochemical identification --- growth temperature Ancom Gas Production System --- Candida krusei --- Candida lambica --- M. purpureus --- red yeast rice --- cholesterol reduction --- probiotic potential --- natural colorant --- extraction ability --- marine fungi --- Talaromyces albobiverticillius --- aqueous two-phases system extraction --- ionic liquids --- feed additive --- probiotic --- Sporidiobolus ruineniae --- tannase --- micro-fungi --- macro-fungi --- Ganoderma --- kombucha --- anticancer --- carotenoid --- medicinal mushroom --- mycobiome --- antimicrobial --- antifungal --- bioconversion --- cheese --- dairy --- Sclerotinia --- secondary metabolite --- endophytic fungi --- uncommon secondary metabolites

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Functional nutrition is deeply connected with healthy lifestyle and sustainable food production, due to its positive health benefits and the use of economically underexplored and natural raw materials. Expectedly, it appeals to large number of interested consumers while becoming lucrative segment of the food industry with a fast-growing market fueled by new sociodemographic trends. Accordingly, functional juices and beverages made of indigenous fruits are interesting niche for various food market stakeholders. Here, biologically active compounds (BACs) and probiotics that have positive health effects in functional foods (juices) are mostly thermolabile. This is especially important for industry that still employs classical heat treatments (e.g., pasteurization), while being concerned with degradation of food quality in the final products. To prevent this, focus is on designing economic and ecological technologies that are able to preserve nutritional and sensory quality while maintaining microbiological stability in products. Such approaches are based on low-energy consumption and low-impact processing, e.g. “hurdle technology” that combines advanced and conventional methods (e.g., high-power ultrasound, pulse electric field). Food design is another important focus point for consumers’ sensory appeal and economic success of foods. Hence, technologies as 3D food printing can be particularly useful for manufacturing. Based on the above, presented topics are relevant to sustainable functional food production, functional fruit juices, BACs, “hurdle technology,” advanced food processing, 3D food printing, and authentic fruits.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- dehydration --- conserving vegetables --- improving shelf-life --- rehydrated pepper --- histological preparation --- green practices --- meat analogue --- liquid additives --- soy protein isolate --- lecithin --- emulsion --- functional fruit juice --- hurdle technology --- non-thermal processing --- preservation --- quality --- probiotic --- fruit by-products --- lulo bagasse powder --- fiber --- antioxidant properties --- carotenoids --- cocoa shell --- high voltage electrical discharge --- tannin --- dietary fiber --- water binding capacity --- grindability --- traditional --- slow --- pressure and microwave cooking --- polyphenols --- antioxidant activity --- faba bean --- lentil --- pea --- probiotic safety --- toxicity --- pathogenicity --- functional food industry --- pharmacological interactions --- functional fruit juices --- mushroom --- vitamin D --- reducing capacity --- glycation --- Lactuca sativa --- metabolomics --- antioxidants --- eustress --- total soluble solids --- particle size distribution --- total anthocyanin content --- antioxidant capacity --- non-dairy beverages --- pulses --- chickpea --- lupin --- flow behavior --- animal and plant proteins --- computer vision system --- nutritional value --- texture --- water activity --- viscosity --- microstructure --- heavy metals --- amino acids --- pesticide --- fruit wastes --- vegetable wastes --- drying --- extraction --- intensification technologies --- phenolic acids --- food processing --- minimally processed foods --- UHLPC-MS/MS --- sous-vide cooking --- vegetables --- seafood --- cephalopods --- safety --- nutritive quality --- beetroot --- convective drying --- infrared drying --- purée --- Fourier-transform infrared spectroscopy --- confocal scanning microscopy --- fruit juice --- interaction --- drug --- phytochemical --- pharmacokinetics --- ginger --- pineapple --- turmeric --- juice mix --- physicochemical properties --- microbiological quality --- sensory attributes --- Diospyros kaki --- post-harvest losses --- dehydrated persimmon --- thin-layer modeling --- drying rate --- old apple cultivar --- biologically active compounds --- functional food --- agriculture --- extensive farming --- bisphosphonates --- SERMs --- food --- supplements --- bioavailability --- meal --- coffee --- juice --- mineral water --- edible mushroom --- nutrition --- phenolic compounds --- vacuum --- poria cubes --- optimization --- stage drying --- n/a --- purée