1st Edition

Engineering Aspects of Food Biotechnology

Edited By Jose A. Teixeira, Antonio A. Vicente Copyright 2014
    485 Pages 61 B/W Illustrations
    by CRC Press

    485 Pages 61 B/W Illustrations
    by CRC Press

    Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management.

    The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues—consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications.

    In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.

    Use of Biotechnology in the Development of Food Processes and Products
    Biotechnology-Derived Enzymes for Food Applications, Philippe Ramos, António A. Vicente, and José A. Teixeira
    Development of Probiotics and Prebiotics, Ernesto Hernandez and Severino S. Pandiella
    Production and Food Applications of Microbial Biopolymers, Filomena Freitas, Vitor D. Alves, Isabel Coelhoso, and Maria A.M. Reis
    Advanced Fermentation Processes, Leona Paulová, Petra Patáková, and Tomáš Brányik
    Meet the Stem Cells: Production of Cultured Meat from a Stem Cell Biology Perspective, Bas Brinkhof, Bernard A.J. Roelen, and Henk P. Haagsman

    Advanced Unit Operations in Food Biotechnology
    Membrane Filtration, Štefan Schlosser
    Chromatography, Katarzyna Wrzosek, Łukasz Wiśniewski, Michal Gramblička, Monika Antošová, and Milan Polakovič
    Crystallization, António Ferreira and Fernando Alberto Rocha
    Supercritical Extraction, M. Gabriela Bernardo-Gil
    Innovative Unit Operations, Jane Selia dos Reis Coimbra, João Paulo Martins, and Luiza Helena Meller da Silva
    Process Analytical Technology, José A. Teixeira, António A. Vicente, Fernando Filipe Macieira da Silva, João Sérgio Azevedo Lima da Silva, and Rui Miguel da Costa Martins

    Adding Value to Food Processing By-Products—The Role of Biotechnology
    Dairy, Carla Oliveira, Lucília Domingues, Lígia Rodrigues, and José A. Teixeira
    Recovery and Biotechnological Production of High-Value-Added Products from Fruit and Vegetable Residues, Elisa Alonso González, Ana Torrado Agrasar, María Luisa Rúa Rodríguez, Lorenzo Pastrana Castro, and Nelson Pérez Guerra
    Valorization and Integral Use of Seafood By-Products, M.E. López-Caballero, B. Giménez, M.C. Gómez-Guillén, and P. Montero
    Coffee, Solange I. Mussatto and José A. Teixeira
    Beer, Solange I. Mussatto, Nuno G.T. Meneses, and José A. Teixeira


    Jose A. Teixeira, Antonio A. Vicente