Progress and recent trends in biodiesel fuels

Recent advances in molecular biology have extended our understanding of the metabolic processes related to microbial transformation of petroleum hydrocarbons. The physiological responses of microorganisms to the presence of hydrocarbons, including cell surface alterations and adaptive mechanisms for uptake and efflux of these substrates, have been characterized. New molecular techniques have enhanced our ability to investigate the dynamics of microbial communities in petroleum-impacted ecosystems. By establishing conditions which maximize rates and extents of microbial growth, hydrocarbon access, and transformation, highly accelerated and bioreactor-based petroleum waste degradation processes have been implemented. Biofilters capable of removing and biodegrading volatile petroleum contaminants in air streams with short substrate-microbe contact times ( 2 S and sulfoxides from petrochemical waste streams. Microbes also have potential for use in removal of nitrogen from crude oil leading to reduced nitric oxide emissions provided that technical problems similar to those experienced in biodesulfurization can be solved. Enzymes are being exploited to produce added-value products from petroleum substrates, and bacterial biosensors are being used to analyze petroleum-contaminated environments.

Recent Advances in Petroleum Microbiology

Glycemic index: overview of implications in health and disease : Is the glycemic index important in human nutrition?

Introduction to Energy Sources Biofuels Vegetable Oils and Animal Fats Biodiesel Biodiesel from Triglycerides via Transesterification Fuel Properties of Biodiesels Current Technologies in Biodiesel Production Engine Performance Tests Global Renewable Energy and Biofuel Scenarios Biodiesel Economy and Biodiesel Policy

Biodiesel: A Realistic Fuel Alternative for Diesel Engines

Surfactants in microbiology and biotechnology: Part 2. Application aspects.

A direct relationship between foods and health has led to various scientific studies to find the significance of foods or food ingredients on specific functions in the body. The term functional food refers to food with specific beneficial functions, is first coined in Japan. The present paper reviews the factors that have driven the functional food development, various definitions proposed by different authors and their classification. It also provides an overview on various functional ingredients in different food sources along with their potential health benefits, state of the art in commodity-based development and research on functional foods, the key factors required for their mass popularity, including some highlights on the increase in the global market share for such products. Mentions have also been made on the fact that framed rules for proving health claims of functional foods by conducting longitudinal studies before launching in the market are still lacking in many countries.

Functional foods: An overview

Jaggery is the sugarcane based traditional Indian sweetener. At present, 24.5% of the cane produced in India is being utilized for producing jaggery. Jaggery is nutritious and easily available to the rural people. Compared to white sugar, it requires low capital requirement in production and is manufactured at the farmer’s individual units itself. Of the total world production, more than 70% of the jaggery is produced in India. To meet the future sweetener requirement, the scope of jaggery seems to be promising.

http://nopr.niscair.res.in/bitstream/123456789/854/1/IJTK%206%281%29%20%282007%29%2095-102.pdf

Madhusweta Das

Papers

Functional foods: An overview

Jaggery – A Traditional Indian Sweetener

Surface active properties of the culture filtrates of a Micrococcus species grown on n-alkanes and sugars

Changes in physical and thermo-physical properties of sugarcane, palmyra-palm and date-palm juices at different concentration of sugar

Characterization of de-emulsification capabilities of a Micrococcus species.