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Fermentation Processes: Emerging and Conventional Technologies
Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve pro...
Natural Product Extraction
Natural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors. Extraction of natural products in an economic and environmentally friendly way is of high importance to all industries involved. The second edition of this book presents an updated, holistic, in-depth view of the more environmentally benign techniques available for the extraction of natural products, along with their newest applications and case studies. Conventional and emerging extraction techniques are discussed in detail. New topics include enzymes, pulsed electric energy, and on-line/in-line analysis. Written for academics and industrialists working in both natural product extraction and green chemistry, this new edition provides a valuable update on current trends in the field.
Microbiome Engineering
This reference book compiles the latest techniques and applications of microbiome engineering. Microbial communities interact dynamically with their hosts, creating a considerable impact on the host and their ecosystem. This book introduces readers to microbiomes and microbiome engineering. It covers topics like omics tools in microbial research, strategies to engineer human microbiomes, the application of synthetic biology to build smart microbes, and the future of microbiome engineering. It includes the application of microbiome engineering in improving human health, livestock, and agricultural productivity. The book is intended for researchers and students in the fields of microbiology and biotechnology.
Pulsed Electric Fields Technology for the Food Industry
Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.
Non-Thermal Processing of Functional Foods
Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit. Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The produ...
Spray Drying for the Food Industry
Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food powders that enable novel/enhanced properties or functions. Divided into four sections, "Fundamentals of Spray drying process", "Application of spray drying for production of food powders", "Encapsulation of food bioactive ingredients by spray drying", and "Characterization and analysis of spray dried...
Drying of Herbs, Spices, and Medicinal Plants
Drying is a key operation in processing of many plant-based foods and medicines for the purpose of preservation and retention of key attributes and active compounds. Therefore, it is essential to select suitable drying techniques to ensure a product is processed under optimal operating conditions. Drying of Herbs, Spices, and Medicinal Plants presents processing aspects of these three major global agricultural commodities. It offers an insight into the drying and product quality of herbs, spices, and medicinal plants, such as drying characteristics, equipment selection, physiochemical analyses, quality improvement, product development, storage, and shelf life as well as future developments. ...
Innovative Food Processing Technologies
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of ...
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. - Explores how ultrasound treatment affects nutrients and bioactive compound retention - Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology - Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa
Polski Indeks Biograficzny
Also available as "World Biographical Index" Online and on CD-ROM
