Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar
November 5, 2019 Forthcoming
Reference - 616 Pages - 64 B/W Illustrations
ISBN 9781138544222 - CAT# K375436
Series: Contemporary Food Engineering
For Instructors Request Inspection Copy
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts, Fermentation Engineering 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 1. Microbial Technology: advances and challenges 2. Microbial technology: yeasts 3. Lytic enzymes production by Trichoderma asperellum: Dry air impact on the solid-state fermentation process 4. Microbial Technology: Microalgae 5. Biological catalyzers of brown seaweed: biochemical properties, production and applications.6. Enzyme Technologies.7. Plant Tissue Culture and its Biotechnological Applications. 8. Biochemical and Thermochemical Platforms for Bioproducts and Biofuels in Terms of Biorefinery 9. Metabolic engineering and omics technologies Part II. Fermentation Engineering 10. Perspectives and prospects of Fermentation Technology 11. Challenges of Fermentation Engineering 12. Alcoholic Fermentation 13. The use of starter cultures in food processing 14. Scale-down effect on hydrodynamics, mass transfer and bioconversion in a multiphase partitioning bioreactor. 15. Predictive microbiology: a tool to evaluate the effectiveness of natural antimicrobials.16. Gallic acid production by Aspergillus niger is strongly influenced by substrate concentration. Part III. Food Bioproducts 17. Advances and perspectives in food pigments production. 18. Food enzymes 19. Advances in the production of foods and food components by microbial fermentation. 20. Food Films and Edible Coatings Added with Probiotics: Applications and Perspective.21. Probiotics and Prebiotics 22. Oligosaccharides, polyols and polysaccharides.23. Polyunsaturated Fatty Acids as Nutraceuticals.24. Food Waste: A Potential Bioresource for Extraction of Bioactive Compounds.25. Fungal Bioproducts for Use in Food: polysaccharides, organic acids, mycoprotein