Bioprocesses in food Industry Vol I

Bioprocesses in food Industry Vol I
76% Off
Rental

Bioprocesses in food Industry Vol I

250 Views
Publisher: Asia Tech Publications
ISBN: 9788187680147
Author:

Available Options ( In Stock )

Rental?
Buy
INR 1,250.00 INR 300.00 ( 76% Off )
Effective Price after using Coupon Code: SAVE20
Download & Read Books Offline (Desktop/Laptop/Android Device) :
Customers who Bought this Ebook also Bought
  • Description

About this eBook

Preface
This book presents a selection of communications presented during the First International Congress on Bioprocesses in Food Industries ICBF-2004 . It was held at the University Blaise Pascal in ClermontFerrand, France during July 11-13, 2004. The event focussed on recent developments in the area of food science and technology, with particular emphasis on the bioprocesses and products for the food industries. It brought together a multinational body of scientists, engineers and other experts to deliberate on global developments in the fields of food biotechnology, food engineering, and food chemistry and biochemistry. Besides the scientific presentations made by internationally renowned scientists, this congress provided a platform to the participants to share their thoughts and views to develop possible linkages among them. In this regard, a key event was the round table discussion during the congress, which was organized at the end of the meeting. The panellists were Prof CG Dussap-France Chairman , Prof CR Soccol- Brazil, Prof EM Papamichael- Greece, Dr SD Pillai- USA, Prof RG Berger- Germany, Dr S Roussos- France, Prof C Webb- UK, Prof A Rinzema, The Netherlands, Dr G Szakacs- Hungary, Prof C Larroche- France, and Prof Ashok Pandey- India Convener . An active discussion took place, where both panellists and other delegates of the congress participated. One of the main outcome of these exchanges was the decision to build a networking forum with the title Food Bioprocessing- A global approach fo r advancing sustainable production o f value added food. It would work as ICBF Forum. The main scientific area covered by this networking were also examined, and it was considered that these could be as follows Food and raw materials characterization and properties Rheological properties, Equilibrium properties aw, pH, antioxidant, Transport properties. Chemical properties. Sensory properties, Nutritional properties , Biocatalysis and food biotechnology Microbiology of food, GM foods. Predictive microbiology-food safety and risk assessment. Microorganisms detection. Enzyme and biocatalysis improvement . Bioprocess engineering for food and feed development Rational process development. Reactor design. Downstream processing. Waste and by-products treatment- environmental care-. Food preservation- oxidative stability, antimicrobials-. Food packaging. Life cycle assessment. Sensors . To avoid diffusion in goals, it was decided to exclude from this forum three neighbouring areas, i.e. Agronomy Agricultural Sciences , Health Medical Sciences , and Environmental Sciences. This means that on related topics, interfaces and relationships must be carefully defined and partitioned. Professor Christian Larroche was requested to hold the responsibility of coordinating the ICBF Forum who would keep in touch
Preface vi with the partners and look for the networking for scientific projects, exchange of students and faculties through various modes. The decision to hold the next congress, the ICBF-2006 in Greece under the auspicious of the University of Patras, Greece was finally announced. The book contains thirty-four chapters, which have been divided in six parts. Part 1 contains four chapters, which deal with the production of food from plant sources. These describe cereals for health, Arthrospira platensis in advanced life support system, siderophoregenic microorganisms and microalgae. Part 2 has six chapters, which describe various biotransformation processes for terpene, bioflavor, esterification, etc. involving biocatalysts- enzymes or micro-organisms. Part 3 is on the production of enzymes, proteins and other additives and has six chapters, which deal with the bio-additives, industrial enzymes, solid-state fermentation, food grade pigments and mushrooms. Next part of the book Part 4 , which is on the production of dairy products and alcoholic fermentation, also has six chapters. These describe kefir starter culture, catalytic mechanisms of cysteine proeinases, foaming process applied to dairy fermented foods, cheese ripening, wine making and industrial beer. Part 5 of the book is on monitoring, control, modeling and scale-up of bioprocesses and contains six chapters. These chapters describe Listeria innocua growth at the surface of foods as a function of the media and process characteristics, software sensors for measurement and control of food bioprocesses, electrochemical measurement system for in situ CO, measurement, a new pco, sensor for monitoring of dissolved carbon dioxide, modeling on fermentation kinetics, and scale-up of bioseparation processes. The sixth and last part of the book has six chapters on miscellaneous topics, which deal with antiphysiological components of coffee pulp, value adding of food and crop waste streams, silage inoculant lactic acid bacteria, drying process for Lactobacillus plantarum,