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Probiotics, Prebiotics and Synbiotics
In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.
Freeze Drying of Food Products
FREEZE DRYING OF FOOD PRODUCTS An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates...
Microbial Exopolysaccharides
This book offers a complete coverage of microbial refinery for exopolysaccharides (EPS) production, including genetic improvements, production techniques, biotechnological applications in food, cosmetics, health and environment sector, economic perspectives, and commercialization of EPS products. It focuses on exopolysaccharides production from an organism perspective to offer a complete picture from isolation of microbes to commercialization of EPS-based products. It covers strategies for EPS production and future perspectives and the potential of microbial refinery. Features: Provides a concise introduction to the science, biology, technology, and application of exopolysaccharides (EPS) Details upstream and downstream steps in EPS production from microbial resources Acts as a complete guide from production to commercialization Explores the potential application of EPS for socioeconomical benefits Discusses the EPS applications in food, cosmetics, health, and bioremediation approach for clean and sustainable development This book is aimed at researchers and graduate students in fermentation technology, biochemical engineering, and biotechnology.
Probiotics, Prebiotics and Synbiotics
In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.
Microbial Bioprocessing of Agri-food Wastes
Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry. In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technolo...
Biotechnology and Biochemical Engineering
This book serves to highlight the seamless integration of the sciences leading to sustainable technologies. Chemical engineering is one of the major disciplines catering to the societal needs in the fields of energy, environment and materials. The chapters of this book have been selected to encompass the latest in industrial biotechnology and biochemical engineering principles and applications. The chapters are included here after careful review for content and depth. The book focuses on the relatively new areas of molecular biotechnology and nanotechnology which have a strong impact at the fundamental and process levels in chemical engineering. The book also covers analytical procedures, experimental techniques and process analysis in bioprocessing, bioremediation, green separation methods, and emerging nanoparticle applications. It should be useful to students, academicians, and practitioners alike.
Microbes in the Food Industry
MICROBESMICROBES in the Food Industry This newest volume in the groundbreaking new series, “Bioprocessing in Food Science,” focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals. Microbes in the Food Industry, the latest volume in the series, “Bioprocessing in Food Science,” is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components of the food processing industry, and this book concentrates on topics that incorporate ideas an...
The Road to Empire
From the late seventeenth century to the late eighteenth century, the Sikh community transformed from a relatively insignificant religious minority to an elevated position of kingship and empire. Under the leadership of Guru Gobind Singh (1661–1708), Sikh elites and peasants began to align themselves with discourses of power and authority, and within a few decades Khalsa Sikh warriors conquered some of the wealthiest provinces of the Mughal and Afghan empires. In this book, Satnam Singh argues that the Sikhs’ increasing self-assertion was not simply a reaction to Mughal persecution but also a result of an active program initiated by the Guru to pursue larger visions of scholarship, conquest, and political sovereignty. Using a vast trove of understudied court literature, Singh shows how Sikhs grappled with Indo-Islamic traditions to forge their own unique ideas of governance and kingship with the aim to establish an independent Sikh polity. The Road to Empire offers an impressive intellectual history of the early modern Sikh world.
Valorization of Agro-Industrial Byproducts
This book covers sustainable approaches for industrial transformation pertaining to valorization of agro-industrial byproducts. Divided into four sections, it starts with information about the agro/food industry and its byproducts, including their characterization, followed by different green technologies (principle, process strategies and extraction of bioactive compounds) applied for the management of agro industry byproducts. It further explains biotechnological interventions involved in the value addition of these byproducts. Various regulatory and environmental concerns related to by-product management along with biorefinery concept and future strategies are provided as well. Features: ...
Food Chemistry
Covers different chemical reactions occurring in foods. This book discusses the fundamental reactions and compares the basic organic functional group transformations with biosynthetic reactions in foods followed by a chapter on water covering its role in various food processes methodologies.
