Fermentation Processes Engineering in the Food Industry

Applications of Metabolic Engineering in the Production of Fermented Foods and Food Ingredients; Dimitris Charalampopoulos and Colin Webb

Isolation, Improvement, and Preservation of Microbial Cultures; Syed G. Dastager

Physical and Chemical Factors Affecting Fermentation in Food
Processing; Antonella Amore and Vincenza Faraco

Upstream Operations of Fermentation Processes; Parameswaran Binod, Raveendran Sindhu, and Ashok Pandey

Theoretical Tools to Predict Physicochemical Properties of
Industrial Foods and Cultivation Media; André Lebert

Characterization of Bioreactors Using Computational Fluid
Dynamics; Christophe Vial and Youssef Stiriba

Laboratory and Industrial Bioreactors for Submerged
Fermentations; Parvinder Kaur, Ashima Vohra, and Tulasi Satyanarayana

Laboratory and Industrial Bioreactors for Solid-State
Fermentation; José Angel Rodríguez-León, Daniel Ernesto Rodríguez-Fernández, and Carlos Ricardo Soccol

Downstream Operations of Fermented Products; Júlio César de Carvalho, Adriane Bianchi Pedroni Medeiros, Daniel Ernesto Rodríguez-Fernández, Luiz Alberto Júnior Letti, Luciana Porto de Souza Vandenberghe, Adenise Lorenci Woiciechowski, and Carlos Ricardo Soccol

Instrumentation and Control of Industrial Fermentative Processes; Alexandre Francisco de Moraes Filho, Alysson Hikaru Shirai,Wilerson Sturm, and Dario Eduardo Amaral Dergint

Fermented Foods and Human Health Benefits of Fermented
Functional Foods; Juliano De Dea Lindner, Ana Lúcia Barretto Penna, Ivo Mottin Demiate, Caroline Tiemi Yamaguishi,
Maria Rosa Machado Prado, and José Luis Parada

Industrial Fermentation for Production of Alcoholic Beverages; Saurabh Jyoti Sarma, Mausam Verma, and Satinder Kaur Brar

Production of Dairy Products; Luciana Porto de Souza Vandenberghe, Caroline Tiemi Yamaguishi, Cristine Rodrigues,
Maria Rosa Prado, Michele Rigon Spier, Adriane Bianchi Pedroni Medeiros, and Júlio César de Carvalho

Dairy and Nondairy Probiotic Products and Beverages; Jean-Luc Tholozan and Jean-Luc Cayol

Bioadditives Produced by Fermentation; Juliano Lemos Bicas, Mário Roberto Marostica Junior Francisco Fábio Cavalcante Barros, Gustavo Molina, and Gláucia Maria Pastore

Microalgae for Food Production; Jorge Alberto Vieira Costa and Michele Greque de Morais

Biorefinery Concept Applied to Valorization of Agro-Food
Coproducts and Wastes: Integrated Process for Waste Recycling
and Effluent Treatment; Carlos Ricardo Soccol, Susan Grace Karp, Paula Fernandes de Siqueira, Cássia Tiemi Nemoto Sanada, Vanete Thomaz-Soccol, and Ashok Pandey

Index

Biography

Carlos Ricardo Soccol is the research group leader of the Department of Bioprocess Engineering and Biotechnology (DEBB) at the Federal University of Paraná, Brazil. He has 20 years of experience in biotechnological research and development of bioprocesses with industrial application. His research interests are in science and food technology, with emphasis on agroindustrial and agroalimentary biotechnology, bioprocess engineering, solid-state fermentation, submerged fermentation, bioseparations, industrial bioprocesses, enzyme technology, tissue culture, bioindustrial projects, and bioproduction.

Ashok Pandey is deputy director and head of the Center for Biofuels and Biotechnology Division the National Sugar Institute, Kanpur, India. Professor Pandey’s current research areas are in bioprocesses and product development, mainly focused on agro-industrial solid waste utilization for the production of biofuels, biopolymers, and industrial enzymes.

Christian Larroche is the director of Polytech Clermont-Ferrand, Graduate School of Engineering of University Blaise Pascal. His research interests are in the areas of applied microbiology and biochemical engineering, focusing on the study and development of special processes for the use of microorganisms. This includes fungal spores produced by solid-state cultivation and their use as protein (enzyme) reservoirs in biotransformations.