1st Edition

Advances in Food Bioproducts and Bioprocessing Technologies

    594 Pages 64 B/W Illustrations
    by CRC Press

    The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.

    PART I Bioprocessing Technologies

    Chapter 1 Microbial Technology: Advances and Challenges

    Cristóbal N. Aguilar, Ayerim Hernández-Almanza, Sabu Abdulhameed, Araceli Loredo, Sudheesh Sudhakaran, Desiree

    Davila-Medina, Thelma K. Morales-Martínez, Leonardo Sepúlveda-Torre, Shiburaj Sugathan, and Jose A. Teixeira

    Chapter 2 Microbial Technology: Yeasts

    Ayerim Hernández-Almanza, Gloria A. Martínez-Medina, and Cristóbal N. Aguilar

    Chapter 3 Lytic Enzymes Production by Trichoderma asperellum: Dry Air Impact on the Solid-State Fermentation Process

    Reynaldo De la Cruz-Quiroz, Roberto de la Parra-Saldívar, Cristóbal N. Aguilar, and Sevastianos Roussos

    Chapter 4 Microbial Technology: Microalgae

    Juan Roberto Benavente-Valdés, María Elena Velázquez-Arellano, Israel Hernández-López, Diederich Enrique

    Aguilar-Machado, Lourdes Morales-Oyervides, José Eduardo García-Martínez, and Julio César Montañez-Saénz

    Chapter 5 Biological Catalyzers of Brown Seaweed: Biochemical Properties, Production, and Application

    Alejandra Cabello-Galindo, Héctor A. Ruiz, Clarisse Nobre, Lilia Arely Prado, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar, and Rosa M. Rodríguez-Jasso

    Chapter 6 Enzyme Technologies

    Luciana Pellegrini Malpiedi, Antonela Taddia, Carla Nahir Haidar, and Gisela Tubio

    Chapter 7 Plant Tissue Culture and Its Biotechnological Applications

    Martha Gómez-Martínez, T. S. Swapna, Francisco Castillo-Reyes, Lluvia de Abril Alexandra Soriano-Melgar, Francisca

    Ramírez-Godina, Hermila Trinidad García-Osuna, Ileana Vera-Reyes, Adriana Carolina Flores-Gallegos, and Raùl Rodríguez-Herrera

    Chapter 8 Biochemical and Thermochemical Platforms for Bioproducts and Biofuels in Terms of Biorefinery

    Arelí Aguirre-Fierro, Marcela Sofía Pino, Elisa Zanuso, Liliana Londoño-Hernández, Anahí Nájera, Alejandro Y.

    Torres, Cristóbal N. Aguilar, Rosa M. Rodríguez-Jasso, Armando Robledo-Olivo, and Héctor A. Ruiz

    Chapter 9 Metabolic Engineering and Omics Technologies

    T. Uma Maheswari, K. G. Anitha, S. S. Rakesh, and P. B. Kamaludeen Sara

    PART II Fermentation Engineering

    Chapter 10 Perspectives and Prospects of Fermentation Technology

    Iniya Kumar Muniraj, Ramesh Desikan, and Karthikeyan Subburamu

    Chapter 11 Challenges of Fermentation Engineering

    Norma Margarita De la Fuente Salcido, Alejo Andrade, and Axel Misael

    Chapter 12 Alcoholic Fermentation

    Nicolás O. Soto-Cruz, Adanely Paredes-Ortíz, and Jesús B. Páez-Lerma

    Chapter 13 The Use of Starter Cultures in Food Processing

    Dão Pedro de Carvalho Neto, Gilberto Vinícius de Melo Pereira, Susan Grace Karp, and Carlos Ricardo Soccol

    Chapter 14 Scale-Down Effect on Hydrodynamics, Mass Transfer, and Bioconversion in a Multiphase Partitioning Bioreactor

    Rodrigo Melgarejo-Torres, Carlos O. Castillo-Araiza, Dulce M. Palmerín-Carreño, Bart Van Gansbeke, and Sergio Huerta-Ochoa

    Chapter 15 Predictive Microbiology: A Tool to Evaluate the Effectiveness of Natural Antimicrobials

    Anahí Levario-Gómez, Raúl Avila-Sosa, Néstor Gutiérrez-Méndez, Aurelio López-Malo, and Guadalupe Virginia Nevárez-Moorillón

    Chapter 16 Gallic Acid Production by Aspergillus niger Is Strongly Influenced by Substrate Concentration

    Adrián García-Nájera, Arely Prado-Barragán, Juan C. Contreras-Esquivel, Raúl Rodríguez-Herrera, Pedro Aguilar-

    Zarate, Shiburaj Sugathan, Adbulhameed Sabu, and Cristóbal N. Aguilar

    PART III Food Bioproducts

    Chapter 17 Advances and Perspectives in Food Pigments Production

    Mónica L. Chávez-González, Karla Aguilar-Herrera, Nagamani Balagurusamy, and Ayerim Hernández-Almanza

    Chapter 18 Food Enzymes

    Luis Víctor Rodríguez-Durán, Mariela Michel, Fabiola Veana-Hernández, Diana Beatriz Muñiz-Márquez, Jorge Enrique

    Wong-Paz, María Luisa Carrillo-Inungaray, and Pedro Aguilar-Zárate

    Chapter 19 Advances in the Production of Foods and Food Components by Microbial Fermentation

    Johana Bolívar-Monsalve, C.F. Ceballos-González, G.A. Bolívar, and Cristina Ramírez-Toro

    Chapter 20 Food Films and Edible Coatings Added with Probiotics: Applications and Perspective

    Flor G. Ramos-Hernández, Adriana C. Flores-Gallegos, Janeth M. Ventura-Sobrevilla, Cristóbal N. Aguilar, and

    Raúl Rodríguez-Herrera

    Chapter 21 Probiotics and Prebiotics

    C. Ceballos-González, Johana Bolívar-Monsalve, G. A. Bolívar, and Cristina Ramírez-Toro

    Chapter 22 Oligosaccharides, Polyols, and Polysaccharides

    Dulce A. Flores-Maltos and José A. Teixeira

    Chapter 23 Polyunsaturated Fatty Acids as Nutraceuticals

    Kaavya Rathnakumar, K. Rathnakumar, R. Pandiselvam and Anjineyulu Kothakota

    Chapter 24 Food Waste: A Potential Bioresource for Extraction of Bioactive Compounds

    Francisco Castillo Reyes, José Luis López Niño, EduardoOsorio Hernández, and Raúl Rodríguez Herrera

    Chapter 25 Fungal Bioproducts for Use in Food: Polysaccharides, Organic Acids, and Mycoprotein

    Ioannis Giavasis, Robert J. Seviour, Paul Hudman, and Brian McNeil

    Biography

    Chávez-González, Mónica L, M.Sc., Ph.D., is professor-investigator at School of Chemistry of the Universidad Autónoma de Coahuila, since 2016. She develops her works in Food Research Department.

    Nagamani Balagurusamy, Ph.D. is Professor at Universidad Autonoma de Coahuila, Mexico since September 2001. Previously he worked as Associate Professor at Tamil Nadu Agricultural University, India.

    Aguilar, Cristobal N, Chemist, M.Sc., PhD, PosDoc. is vice-chancellor of Research and Postgraduate Programs at Autonomous University of Coahuila, México.He is Chemist (1992) by the same institution; his MSc Program in Food Science and Biotechnology (1995) was held in the Autonomous University of Chihuahua, México