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

616 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, 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.

Table of Contents

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

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

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Subject Categories

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