1st Edition

Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

    326 Pages 11 Color & 23 B/W Illustrations
    by Apple Academic Press

    334 Pages 11 Color & 23 B/W Illustrations
    by Apple Academic Press

    334 Pages 11 Color & 23 B/W Illustrations
    by Apple Academic Press

    The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the production of food with health and nutritional benefits.

    The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey beverages) in conjunction their prospective health benefits. Part II, on emerging applications of microorganism in safe food production, covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues, harmful/pathogenic microorganisms, genetically modified microorganisms, stability and functionality, and potential of food-grade microbes for biodegradation of toxic compounds, such as mycotoxins, pesticides, and polycyclic hydrocarbons. Chapters in Part III, on emerging scope and potential application in the dairy and food industry, explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level.

    The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries, especially in the development of functional foods.

    Importance of Chocolates in Functional Foods: Formulation, Production Process, and Potential Health Benefits

    Nevzat Konar, Omer Said Toker, Ibrahim Palabiyik, Derya Genc Polat, Sirin Oba, and Osman Sagdic

    Fermented Whey Beverages: As Functional Foods and Their Health Effects

    Tatiana Colombo Pimentel, Michele Rosset, Suellen Jensen Klososki, Carlos Eduardo Barão, and Adriano Gomes da Cruz

    Genetically Modified Organisms (GMOs) Produced Enzymes: Multifarious Applications in Food Manufacturing Industries

    Deepak Kumar Verma, Kimmy G., Pratibha Singhal, Rishika Vij, Dipendra Kumar Mahato, Ami Patel, and Prem Prakash Srivastav

    Potential Role of Food Microbial Communities (FMCs) in Different Food Production and Human Health

    Deepak Kumar Verma, Kimmy G., Alaa Kareem Niamah, Ami Patel, Rishika Vij, and Prem Prakash Srivastav

    Production of Extracellular Polymeric Substances (EPS) from Lactic Acid Bacteria (LAB): Their Antimicrobial Effect and Potential Application in the Food Industry

    Goksen Gulgor and Mihriban Korukluoglu

    Utilization of Bacteriophages Targeting Listeria monocytogenes in the Dairy and Food Industry

    Andrei Sorin Bolocan, Lumini¿a Ciolacu, Elena-Alexandra Oniciuc, Lorraine Draper, Anca Ioana Nicolau, Martin Wagner, and Colin Hill

    Significance of Food Grade Microorganisms in Biodegradation and Biotransformation of Harmful Toxic Compounds

    Ami Patel, Pooja Thakkar, Nihir Shah, Deepak Kumar Verma, and Prem Prakash Srivastav

    Tailoring the Functional Benefits of Whey Proteins by Encapsulation: A Bottom-Up Approach

    Nicoleta Stanciuc, Gabriela Râpeanu, and Iuliana Aprodu


    Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Mr. Verma is currently working on the research project "Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India." His previous research work included "Physico-Chemical and Cooking Characteristics of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa L.)".

    Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy Campus, Gujarat, India. Professor Patel has expertise in specialized areas that involve isolation, screening, and characterization of exopolysaccharides from potential probiotic cultures and employing them for food and health applications. She has authored a number of peer-reviewed papers and technical articles in international and national journals as well as book chapters, books, proceedings, and technical bulletins.

    Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate-, postgraduate-, and PhD-level courses and guides research projects. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies and has published various research papers in peer-reviewed journals and proceedings as well as many technical bulletins, monographs, and book chapters.