510 pages | 95 B/W Illus.
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors.
The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as:
The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied.
An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.
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