Fermentation processes engineering in the food industry
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 t...
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| Other Authors: | , , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, Fla. : London :
CRC ; Taylor & Francis [distributor],
2013.
©2013 |
| Series: | Contemporary food engineering.
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| Subjects: | |
| ISBN: | 9781439887684 1439887683 9781628707038 1628707038 9781138198678 1138198676 9780429112003 0429112009 9781439887653 1439887659 |
| Physical Description: | 1 online resource (xxiv, 463 pages) : illustrations |
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Table of contents
| LEADER | 07341cam a2200553 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocn837328774 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 130409s2013 flua ob 001 0 eng d | ||
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| 020 | |a 9781439887684 |q (electronic bk.) | ||
| 020 | |a 1439887683 |q (electronic bk.) | ||
| 020 | |a 9781628707038 |q (electronic bk.) | ||
| 020 | |a 1628707038 |q (electronic bk.) | ||
| 020 | |a 9781138198678 | ||
| 020 | |a 1138198676 | ||
| 020 | |a 9780429112003 |q (e-book ; |q PDF) | ||
| 020 | |a 0429112009 | ||
| 020 | |z 9781439887653 |q (hbk.) | ||
| 020 | |z 1439887659 |q (hbk.) | ||
| 024 | 7 | |a 10.1201/b14070 |2 doi | |
| 035 | |a (OCoLC)837328774 |z (OCoLC)892786825 |z (OCoLC)900200885 |z (OCoLC)987778809 |z (OCoLC)1029483712 |z (OCoLC)1031051235 |z (OCoLC)1066049319 |z (OCoLC)1067231606 |z (OCoLC)1072010433 |z (OCoLC)1084336034 |z (OCoLC)1086995556 |z (OCoLC)1124401536 |z (OCoLC)1260359777 | ||
| 245 | 0 | 0 | |a Fermentation processes engineering in the food industry / |c edited by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche. |
| 260 | |a Boca Raton, Fla. : |b CRC ; |a London : |b Taylor & Francis [distributor], |c 2013. | ||
| 264 | 4 | |c ©2013 | |
| 300 | |a 1 online resource (xxiv, 463 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Contemporary food engineering | |
| 504 | |a Includes bibliographical references. | ||
| 500 | |a Title from PDF title page (viewed on Apr. 9, 2013). | ||
| 505 | 0 | |a Ch. 1. Applications of metabolic engineering in the production of fermented foods and food ingredients / Dimitris Charalampopoulos and Colin Webb -- ch. 2. Isolation, improvement, and preservation of microbial cultures / Syed G. Dastager -- ch. 3. Physical and chemical factors affecting fermentation in food processing / Antonella Amore and Vincenza Faraco -- ch. 4. Upstream operations of fermentation processes / Parameswaran Binod, Raveendran Sindhu, and Ashok Pandey -- ch. 5. Theoretical tools to predict physicochemical properties of industrial foods and cultivation media / Andr Lebert -- ch. 6. Characterization of bioreactors using computational fluid dynamics / Christophe Vial and Youssef Stiriba -- ch. 7. Laboratory and industrial bioreactors for submerged fermentations / Parvinder Kaur, Ashima Vohra, and Tulasi Satyanarayana -- ch. 8. Laboratory and industrial bioreactors for solid-state fermentation / Jose Angel Rodriguez-Len̤, Daniel Ernesto Rodrg̕uez-Fernandez, and Carlos Ricardo Soccol -- ch. 9. Downstream operations of fermented products / Julio Cesar de Carvalho, Adriane Bianchi Pedroni Medeiros, Daniel Ernesto Rodrg̕uez-Fernandez, Luiz Alberto Letti, Luciana Porto de Souza Vandenberghe, Adenise Lorenci Woiciechowski, and Carlos Ricardo Soccol -- ch. 10. Instrumentation and control of industrial fermentative processes / Alexandre Francisco de Moraes Filho, Alysson Hikaru Shirai, Wilerson Sturm, and Dario Eduardo Amaral Dergint -- ch. 11. Fermented foods and human health benefits of fermented functional foods / Juliano De Dea Lindner, Ana Barretto Penna, Ivo Mottin Demiate, Caroline Tiemi Yamaguishi, Maria Rosa Machado Prado, and Jose Luis Parada -- ch. 12. Industrial fermentation for production of alcoholic beverages / Saurabh Jyoti Sarma, Mausam Verma, and Satinder Kaur Brar -- ch. 13. Production of dairy products / Luciana Porto de Souza Vandenberghe, Caroline Tiemi Yamaguishi, Cristine Rodrigues, Maria Rosa Machado Prado, Michele Rigon Spier, Adriane Bianchi Pedroni Medeiros, and Julio Cšar de Carvalho -- ch. 14. Dairy and nondairy probiotic products and beverages / Jean-Luc Tholozan and Jean-Luc Cayol -- ch. 15. Bioadditives produced by fermentation / Juliano Lemos Bicas, Mr̀io Roberto Marostica, Junior, Francisco Fabio Cavalcante Barros, Gustavo Molina, and Glùcia Maria Pastore -- ch. 16. Microalgae for food production / Jorge Alberto Vieira Costa and Michele Greque de Morais -- ch. 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, Cs̀sia Tiemi Nemoto Sanada, Vanete Thomaz-Soccol, and Ashok Pandey. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | 3 | |a 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. | |
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Fermentation. | |
| 650 | 0 | |a Fermented foods. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Soccol, Carlos Ricardo. | |
| 700 | 1 | |a Pandey, Ashok. | |
| 700 | 1 | |a Larroche, Christian. | |
| 776 | 0 | 8 | |i Print version: |t Fermentation processes engineering in the food industry. |d Boca Raton, Fla. : CRC ; London : Taylor & Francis [distributor], 2013 |z 9781439887653 |w (OCoLC)818460838 |
| 830 | 0 | |a Contemporary food engineering. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFPEFI001/fermentation-processes-engineering?kpromoter=marc |y Full text |
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