Fermentation processes engineering in the food industry
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| Other Authors | , , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton, Fla. : London :
CRC ; Taylor & Francis [distributor],
2013.
©2013 |
| Series | Contemporary food engineering.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781439887684 1439887683 9781628707038 1628707038 9781138198678 1138198676 9780429112003 0429112009 9781439887653 1439887659 |
| Physical Description | 1 online resource (xxiv, 463 pages) : illustrations |
Cover
Table of Contents:
- 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.