Fermentation processes engineering in the food industry. (2013)

• Record Type: Book
• Further Information: Note: Edited by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche.
• Other Names: Soccol, Carlos Ricardo; Pandey, Ashok; Larroche, Christian
• 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 / Jos ̌Angel Rodrg̕uez-Len̤, Daniel Ernesto Rodrg̕uez-Fernǹdez, and Carlos Ricardo Soccol -- ch. 9. Downstream operations of fermented products / Jl︢i︣o Cšar de Carvalho, Adriane Bianchi Pedroni Medeiros, Daniel Ernesto Rodrg̕uez-Fernǹdez, Luiz Alberto Jn︢i︣or 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 Lc︢i︣a Barretto Penna, Ivo Mottin Demiate, Caroline Tiemi Yamaguishi, Maria Rosa Machado Prado, and Jos ̌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 Jl︢i︣o 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 Fb̀io 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.
• Publisher Details: Boca Raton, Fla London : CRC Taylor & Francis [distributor]
• Publication Date: 2013
• Extent: 1 online resource (xxiv, 463 pages), illustrations
• Subjects: 664.024; Food industry and trade; Fermentation; Fermented foods; TECHNOLOGY & ENGINEERING -- Food Science; Fermentation; Fermented foods; Food industry and trade; Electronic books
• Languages: English
• ISBNs: 9781439887684; 1439887683; 9781628707038; 1628707038
• Related ISBNs: 9781439887653; 1439887659
• Notes: Note: Includes bibliographical references and index.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.