Advances in Food Bioproducts and Bioprocessing Technologies: 1st Edition (Hardback) book cover

Advances in Food Bioproducts and Bioprocessing Technologies

1st Edition

By Monica Lizeth Chavez-Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar

CRC Press

570 pages | 64 B/W Illus.

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Hardback: 9781138544222
pub: 2019-11-05
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Description

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.

Table of Contents

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

About the Authors

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

About the Series

Contemporary Food Engineering

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science