Fermentation processes engineering in the food industry.
- Boca Raton Taylor & Francis 2013
- xxiv, 486 páginas; Fotografías, Diagramas; 23 cm;
- Contemporary food engineering. .
Incluye bibliografía.
Capítulo 1. Applications of Metabolic Engineering in the Production of Fermented Foods and Food Ingredients; Dimitris Charalampopoulos and Colin Webb
Capítulo 2. Isolation, Improvement, and Preservation of Microbial Cultures; Syed G. Dastager
Capítulo 3. Physical and Chemical Factors Affecting Fermentation in Food Processing; Antonella Amore and Vincenza Faraco
Capítulo 4. Upstream Operations of Fermentation Processes; Parameswaran Binod, Raveendran Sindhu, and Ashok Pandey
Capítulo 5. Theoretical Tools to Predict Physicochemical Properties of Industrial Foods and Cultivation Media; André Lebert
Capítulo 6. Characterization of Bioreactors Using Computational Fluid Dynamics; Christophe Vial and Youssef Stiriba
Capítulo 7. Laboratory and Industrial Bioreactors for Submerged Fermentations; Parvinder Kaur, Ashima Vohra, and Tulasi Satyanarayana
Capítulo 8. Laboratory and Industrial Bioreactors for Solid-State Fermentation; José Angel Rodríguez-León, Daniel Ernesto Rodríguez-Fernández, and Carlos Ricardo Soccol
Capítulo 9. 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
Capítulo 10. Instrumentation and Control of Industrial Fermentative Processes; Alexandre Francisco de Moraes Filho, Alysson Hikaru Shirai,Wilerson Sturm, and Dario Eduardo Amaral Dergint
Capítulo 11. 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
Capítulo 12. Industrial Fermentation for Production of Alcoholic Beverages; Saurabh Jyoti Sarma, Mausam Verma, and Satinder Kaur Brar
Capítulo 13. 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
Capítulo 14. Dairy and Nondairy Probiotic Products and Beverages; Jean-Luc Tholozan and Jean-Luc Cayol
Capítulo 15. Bioadditives Produced by Fermentation; Juliano Lemos Bicas, Mário Roberto Marostica Junior Francisco Fábio Cavalcante Barros, Gustavo Molina, and Gláucia Maria Pastore
Capítulo 16. Microalgae for Food Production; Jorge Alberto Vieira Costa and Michele Greque de Morais
Capítulo 17. 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.
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:
Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry The fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation Physical and chemicals factors that affect fermentation processes Different types of fermenters employed in submerged and solid-state fermentation Unitary operations for solid-liquid separation, concentration, and drying of fermented foods Instrumentation and control of industrial fermentation processes
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.