Fermentation Processes Engineering In The Food Industry - Hardcover

Hardcover

ISBN 10: 1138627240 ISBN 13: 9781138627246

Synopsis

Presents examples of metabolic engineering of lactic acid bacteria with potential applications in the production of fermented foods and food ingredients Provides a mathematical model to analyzing the process of increasing nutritional and safety qualities in fermented products Supplies an overview of various types of fermenters/bioreactors employed in submerged fermentations Explores the theory of solid-state fermentation characterized by kinetic concepts Describes automation systems for the food industry such as sensors, actuators, and controls Examines dairy and non-dairy probiotic products Includes a case study of an integrated project in which a biorefinery concept was applied for the integral exploitation of residues from the soybean industry Summary 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.

Edition details

• Language: English
• ISBN 10: 1138627240
• ISBN 13: 9781138627246
• Binding: Hardcover