Fermentation Processes Engineering in the Food Industry - Carlos Ricardo Soccol

Fermentation Processes Engineering in the Food Industry

Carlos Ricardo Soccol (Redaktør) ; Ashok Pandey (Redaktør) ; Christian Larroche (Redaktør)

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. Les mer
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Vår pris: 1266,-

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Leveringstid: Sendes innen 21 dager

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.
FAKTA
Utgitt:
Forlag: CRC Press
 Innbinding: Paperback
Språk: Engelsk
Sider: 510
ISBN: 9781138198678
Format: 23 x 16 cm
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VURDERING
Gi vurdering
Les vurderinger

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; Andre 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; Jose Angel Rodriguez-Leon, Daniel Ernesto Rodriguez-Fernandez, and Carlos Ricardo Soccol

Downstream Operations of Fermented Products; Julio Cesar de Carvalho, Adriane Bianchi Pedroni Medeiros, Daniel Ernesto Rodriguez-Fernandez, Luiz Alberto Junior 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 Lucia Barretto Penna, Ivo Mottin Demiate, Caroline Tiemi Yamaguishi,
Maria Rosa Machado Prado, and Jose 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 Julio Cesar de Carvalho

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

Bioadditives Produced by Fermentation; Juliano Lemos Bicas, Mario Roberto Marostica Junior Francisco Fabio Cavalcante Barros, Gustavo Molina, and Glaucia Ma

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.