This book demonstrates the potential and actual developments across the innovative advances in food bioproducts and bioprocess technologies. It is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing.
This book demonstrates the potential and actual developments across the innovative advances in food bioproducts and bioprocess technologies. It is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing.
Chávez-González, Mónica L, M.Sc., Ph.D., is professor-investigator at School of Chemistry of the Universidad Autónoma de Coahuila, since 2016. She develops her works in Food Research Department. Nagamani Balagurusamy, Ph.D. is Professor at Universidad Autonoma de Coahuila, Mexico since September 2001. Previously he worked as Associate Professor at Tamil Nadu Agricultural University, India. Aguilar, Cristobal N, Chemist, M.Sc., PhD, PosDoc. is vice-chancellor of Research and Postgraduate Programs at Autonomous University of Coahuila, México.He is Chemist (1992) by the same institution; his MSc Program in Food Science and Biotechnology (1995) was held in the Autonomous University of Chihuahua, México
Inhaltsangabe
Part I. Bioprocessing Technologies. 1. Microbial Technology: Advances and Challenges. 2. Microbial Technology: Yeasts. 3. Lytic Enzymes Production by Trichoderma asperellum: Dry Air Impact on the Solid-State Fermentation Process. 4. Microbial Technology: Microalgae. 5. Biological Catalyzers of Brown Seaweed: Biochemical Properties, Production, and Applications. 6. Enzyme Technologies. 7. Plant Tissue Culture and Its Biotechnological Applications. 8. Biochemical and Thermochemical Platforms for Bioproducts and Biofuels in Terms of Biorefinery. Metabolic Engineering and Omics Technologies. Part II Fermentation Engineering. 10. Perspectives and Prospects of Fermentation Technology. 11. Challenges of Fermentation Engineering. 12. Alcoholic Fermentation. 13. The Use of Starter Cultures in Food Processing. 14. Scale-Down Effect on Hydrodynamics, Mass Transfer, and Bioconversion in an Multiphase Partitioning Bioreactor. 15. Predictive Microbiology: A Took to Evaluate the Effectiveness of Natural Antimicrobials. 16. Gallic Acid Production by Aspergillus niger Is Strongly Influenced by Substrate Concentration. Part III. Food Bioproducts. 17. Advances and Perspectives in Food Pigments Production. 18. Food Enzyme. 19. Advances in the Production of Foods and Food Components by Microbial Fermentation. 20. Food Films and Edible Coatings Added with Probiotics: Applications and Perspective. 21. Probiotics and Prebiotics. 22. Oligosaccharides, Polyols, and Polysaccharides. 23. Polyunsaturated Fatty Acids as Nutraceuticals. 24. Food Waste: A Potential Bioresource for Extraction of Bioactive 25. Fungal Bioproducts for Use in Food: Polysaccharides, Organic Acids, and Mycoprotein.
Part I. Bioprocessing Technologies. 1. Microbial Technology: Advances and Challenges. 2. Microbial Technology: Yeasts. 3. Lytic Enzymes Production by Trichoderma asperellum: Dry Air Impact on the Solid-State Fermentation Process. 4. Microbial Technology: Microalgae. 5. Biological Catalyzers of Brown Seaweed: Biochemical Properties, Production, and Applications. 6. Enzyme Technologies. 7. Plant Tissue Culture and Its Biotechnological Applications. 8. Biochemical and Thermochemical Platforms for Bioproducts and Biofuels in Terms of Biorefinery. Metabolic Engineering and Omics Technologies. Part II Fermentation Engineering. 10. Perspectives and Prospects of Fermentation Technology. 11. Challenges of Fermentation Engineering. 12. Alcoholic Fermentation. 13. The Use of Starter Cultures in Food Processing. 14. Scale-Down Effect on Hydrodynamics, Mass Transfer, and Bioconversion in an Multiphase Partitioning Bioreactor. 15. Predictive Microbiology: A Took to Evaluate the Effectiveness of Natural Antimicrobials. 16. Gallic Acid Production by Aspergillus niger Is Strongly Influenced by Substrate Concentration. Part III. Food Bioproducts. 17. Advances and Perspectives in Food Pigments Production. 18. Food Enzyme. 19. Advances in the Production of Foods and Food Components by Microbial Fermentation. 20. Food Films and Edible Coatings Added with Probiotics: Applications and Perspective. 21. Probiotics and Prebiotics. 22. Oligosaccharides, Polyols, and Polysaccharides. 23. Polyunsaturated Fatty Acids as Nutraceuticals. 24. Food Waste: A Potential Bioresource for Extraction of Bioactive 25. Fungal Bioproducts for Use in Food: Polysaccharides, Organic Acids, and Mycoprotein.
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