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Author: Ray Underwood
Publisher: Scientific e-Resources
ISBN: 1839472529
Category :
Languages : en
Pages : 348
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Book Description
Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods. The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food-biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
Author: Ray Underwood
Publisher: Scientific e-Resources
ISBN: 1839472529
Category :
Languages : en
Pages : 348
Get Book
Book Description
Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods. The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food-biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
Author: Carlos Ricardo Soccol
Publisher: CRC Press
ISBN: 1439887683
Category : Science
Languages : en
Pages : 510
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Book Description
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
Author: Monica Lizeth Chavez-Gonzalez
Publisher: CRC Press
ISBN: 1000682579
Category : Technology & Engineering
Languages : en
Pages : 570
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Book Description
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.
Author: Binod Parameswaran
Publisher: Springer
ISBN: 9811332630
Category : Technology & Engineering
Languages : en
Pages : 446
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Book Description
This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.
Author: Henry G. Schwartzberg
Publisher: CRC Press
ISBN: 9780824783631
Category : Technology & Engineering
Languages : en
Pages : 514
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Book Description
Biotechnology and its implication for the future, introduction to bio reactor engineering, bioreactor considerations for producing flavors and pigments from plant tissue culture, membrane bioreactors: enzime processes, food freeze concentration, supercritical fluid extraction, drying of foods, aseptic processing of foods, encapsulation and con trolled release do food components, extrusion of foods, developments in microwave food processing, robotics in food processing, integrationof computers in food processing.
Author: Guadalupe Virginia Nevárez-Moorillón
Publisher: CRC Press
ISBN: 1000449017
Category : Business & Economics
Languages : en
Pages : 409
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Book Description
Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.
Author: Adriana Carolina Flores-Gallegos
Publisher: CRC Press
ISBN: 1000070824
Category : Science
Languages : en
Pages : 295
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Book Description
This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residues for the production of bioproducts and in the development of several bioprocessing strategies. The authors place a special emphasis on the challenges that the industry faces in the era of sustainable development and aim to facilitate the reduction of food loss and waste. This book demonstrates the potential and actual development and advances in the design and development of strategies and tools for the bioprocessing of agri-food residues for the production of bioproducts. Bioprocessing of Agri-Food Residues for Production of Bioproducts covers aspects related to biotransformation of agri-food residues such as mango seed, citrus waste, pomegranate husks, nut shells, melon peels, leaves and grains, cheese whey, among others.
Author: Elmar Heinzle
Publisher: John Wiley & Sons
ISBN: 9780470058909
Category : Technology & Engineering
Languages : en
Pages : 316
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Book Description
Bioprocess technology involves the combination of living matter (whole organism or enzymes ) with nutrients under laboratory conditions to make a desired product within the pharmaceutical, food, cosmetics, biotechnology, fine chemicals and bulk chemicals sectors. Industry is under increasing pressure to develop new processes that are both environmentally friendly and cost-effective, and this can be achieved by taking a fresh look at process development; - namely by combining modern process modeling techniques with sustainability assessment methods. Development of Sustainable Bioprocesses: Modeling and Assessment describes methodologies and supporting case studies for the evolution and implementation of sustainable bioprocesses. Practical and industry-focused, the book begins with an introduction to the bioprocess industries and development procedures. Bioprocesses and bioproducts are then introduced, together with a description of the unit operations involved. Modeling procedures, a key feature of the book, are covered in chapter 3 prior to an overview of the key sustainability assessment methods in use (environmental, economic and societal). The second part of the book is devoted to case studies, which cover the development of bioprocesses in the pharmaceutical, food, fine chemicals, cosmetics and bulk chemicals industries. Some selected case studies include: citric acid, biopolymers, antibiotics, biopharmaceuticals. Supplementary material provides hands-on materials so that the techniques can be put into practice. These materials include a demo version of SuperPro Designer software (used in process engineering) and models of all featured case studies, excel sheets of assessment methods, Monte Carlo simulations and exercises. Previously available on CD-ROM, the supplementary material can now be accessed via http://booksupport.wiley.com by entering the author name, book title or isbn and clicking on the desired entry. This will then give a listing of all the content available for download. Please read any text files before downloading material.
Author: Shyam S. Sablani
Publisher: CRC Press
ISBN: 1420015079
Category : Science
Languages : en
Pages : 624
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Book Description
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the
Author: Christian Larroche
Publisher:
ISBN: 9788187680147
Category : Food
Languages : en
Pages : 476
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Book Description
The book contains thirty-four chapters, which have been divided in six parts.Part 1 contains four chapters, which deal with the production of food fromplant sources. These describe cereals for health, Arthrospira platensis in advanced life support system,siderophoregenic microorganisms and microalgae. Part 2 has six chapters, which describe variousbiotransformation processes for terpene, bioflavor, esterification, etc. involving biocatalysts-enzymesor micro-organisms. Part 3 is on the production of enzymes, proteins and other additives and has sixchapters, which deal with the bio-additives, industrial enzymes, solid-state fermentation, food gradepigments and mushrooms. Next part of the book (Part 4), which is on the production of dairyproducts and alcoholic fermentation, also has six chapters.These describe kefir starter culture, catalytic mechanisms of cysteine proeinases, foaming processapplied to dairy fermented foods, cheese ripening, wine making and industrial beer. Part 5 of thebook is on monitoring, control, modeling and scale-up of bioprocesses and contains six chapters.These chapters describe Listeria innocua growth at the surface of foods as a function of the mediaand process characteristics, software sensors for measurement and control of food bioprocesses,electrochemical measurement system for in situ CO measurement, a new p sensor for 2 CO2monitoring of dissolved carbon dioxide, modeling on fermentation kinetics, and scale-up ofbioseparation processes. The sixth and last part of the book has six chapters on miscellaneoustopics, which deal with antiphysiological components of coffee pulp, value adding of food andcrop waste streams, silage inoculant lactic acid bacteria, drying process for Lactobacillusplantarum, food irradiation and gibberellic acid.The book would be useful to researchers working on food bioprocess development andmonitoring, and graduate students in the areas of microbiology, biotechnology and chemicalengineering.
