Bioethanol Production from Food Crops

Bioethanol Production from Food Crops

Sustainable Sources, Interventions, and Challenges

1st Edition - August 20, 2018

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  • Editors: Ramesh Ray, Ramachandran S
  • eBook ISBN: 9780128137673
  • Paperback ISBN: 9780128137666

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Bioethanol Production from Food Crops: Sustainable Sources, Interventions and Challenges comprehensively covers the global scenario of ethanol production from both food and non-food crops and other sources. The book guides readers through the balancing of the debate on food vs. fuel, giving important insights into resource management and the environmental and economic impact of this balance between demands. Sections cover Global Bioethanol from Food Crops and Forest Resource, Bioethanol from Bagasse and Lignocellulosic wastes, Bioethanol from algae, and Economics and Challenges, presenting a multidisciplinary approach to this complex topic. As biofuels continue to grow as a vital alternative energy source, it is imperative that the proper balance is reached between resource protection and human survival. This book provides important insights into achieving that balance.

Key Features

  • Presents technological interventions in ethanol production, from plant biomass, to food crops
  • Addresses food security issues arising from bioethanol production
  • Identifies development bottlenecks and areas where collaborative efforts can help develop more cost-effective technology


Agricultural Science Researchers, academicians, graduate and post-graduate students, agribusiness practitioners, socio-economists

Table of Contents

  • Section I. Bioethanol: Global Overview
    Section II. Bioethanol from Food Crops and Forest Resource
    Section III. Bioethanol from Bagasse and Lignocellulosic wastes
    Section IV. Bioethnaol from algae
    Section V. Economics and Challenges

Product details

  • No. of pages: 460
  • Language: English
  • Copyright: © Academic Press 2018
  • Published: August 20, 2018
  • Imprint: Academic Press
  • eBook ISBN: 9780128137673
  • Paperback ISBN: 9780128137666

About the Editors

Ramesh Ray

Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books and received more than 4400 citations. He has more than 40 research papers, book chapters and review articles concerning lactic fermentation of roots and tuber crops (please see the CV). He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies. Currently, he is Director of Centre for Food Biology & Environmental Studies, a non-government organization at Bhubaneswar, India.

Affiliations and Expertise

Director, Centre for Food Biology and Environment Studies, Bhubaneswar, India

Ramachandran S

Affiliations and Expertise

Associate Professor and Head, Department of Biotechnology, Birla Institute of Technology and Science, Pilani, Dubai Campus, Dubai International Academic City, Dubai, UAE

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