Titlebook: Biosystems Engineering: Biofactories for Food Production in the Century XXI; Ramon Guevara-Gonzalez,Irineo Torres-Pacheco Book 2014 Spring

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https://doi.org/10.1007/978-3-540-38050-4inable issue. This declaration was presented in 1992. It is a fact that the scarcity and inadequate use of freshwater are leading us to a nonrational and sustainable development from an ecological point of view (N.R.W.C. Committee .; Chapman .; Walsh et al. .). Health and well-being, food security,

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Algorithms with Real Valued Codingrially cultivated button, oyster or shiitake mushrooms, or (iii) ectomycorrhizal, which establish mutually beneficial symbiosis with the roots of host plants. Ectomycorrhizal wild mushrooms, which are the subject of this chapter, embrace the most expensive edible fungi, including truffles, porcini,

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Algorithms with Real Valued Codingl commodities production. Lignocellulosic biomass is the material that can substitute oil at least partially as it can be produced in high quantities in a sustainable way as a by-product of many agricultural and industrial processes, contains precursors of many chemicals, and can even be converted i

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https://doi.org/10.1007/978-3-642-57612-6e burden of exponential population growth, climate change, and energy resource limits. Microalgae and cyanobacteria contain substances that have high biological value, such as polyunsaturated fatty acids, proteins, pigments, antioxidants, vitamins and minerals, as well as carbohydrates. Moreover, th

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Algorithms with Real Valued Codingre has been increasing steadily, having more than doubled in the last decade; aquaculture now supplies one-third of seafood consumed worldwide. However, the expansion of aquaculture has been accompanied by degradation of the natural environment, especially on marine aquaculture. Direct impacts of fi

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Algorithms with Real Valued Codingiversity of specialized metabolites, many of which have been important to humans. In the last few years, the use of plants to produce chemical compounds with health-promoting properties has been extensively studied. In addition to supplying the substrates for producing energy, many dietary chemicals

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