Food Fermentation Biotechnology Volume 1

Food Fermentation Biotechnology Volume 1 Food Fermentation Biotechnology Volume 1 Sample PDF Download
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Publisher: Asia Tech Publications
ISBN: 9788187680222

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A pplication o f biotechnology in food ferm entation and to to m anufacture the food products have been practiced by m ankind for m ore than 8,000 years. B read, alcoholic beverages, vinegar, cheese and y o g u rt, and m any o th er foods p ro d u c ts have been o b tain ed from th e use o f d iffe ren t m icroorganism s and or by using the enzym es produced by the m icroorganism s. The use o f m odem tools o f biotechnology has revolutionized the food ferm entation industry to produce new products or the products w ith im proved and desirable properties. Also, m any successes have been achieved in low ering the cost o f the production. T here have been continuing efforts by the food ferm entation scientists and technologists to attain highest standards o f quality and nutritional value in the food products, including the developm ent o f rules and regulations on safety. M uch em phasis has been recently developing g reen er bioprocesses in this regard. The aim o f the book is to provide an in-depth study o f the principles o f food and ferm entation biotechnology and recent advances and developm ents in the field o f ferm entation technology, focusing on industrial applications. The entire presentation has been divided in tw o volum es. Volume I m ainly focuses on general and fundam ental aspects o f food and ferm entation technology and Volume II focuses on the application o f food and ferm entation processes for com m ercial benefits. Volume I o f the book has 13 chapters w hich have been presented in four sections. Section A deals w ith the m icrobiology o f food ferm entation and has tw o chapters w hich describe the new aspects o f m icrobiology o f food ferm entation and lactic acid bacteria as starter cultures. Section B deals w ith th e bioch em istry o f food ferm entation and has three chapters. T hese are on m etabolic engineering for m icrobial food ferm entation, extrem ely low tem perature ferm entations in food production, and cold active enzym es in food industry. The third section, i.e., Section C deals with the process biotechnology for food ferm entation and has four chapters. These are on the types o f ferm entation, kinetics and factors affecting it, characteristics and techniques o f ferm entation systems, bioreactors for food ferm entations and ferm entation technology for food industry w aste utilization. T he fourth and last section o f this volum e Section D deals w ith the biosafety and regulations in
food and ferm entation biotechnology and com prises four chapters on food safety, predictive m icrobiology for safe food production, m icrobial toxins and food regulations- global scenario. Volume II o f the book has 24 chapters, which have been presented in three sections. The first section Section E in this volum e is on com m ercial food ferm entations and has been further divided in three sub-sections. Section E -l presents five chapters on direct consum ption products produced by ferm entation and are on oriental ferm ented foods, ferm ented m ilk products, ferm ented cereals products, ferm ented fruits and vegetables and ferm ented m eat products. Section E-2 presents three chapters dealing with sm all-scale products, w hich include m icrobial food enzym es, m icrobial lipids and m icrobial polysaccharides. The third sub-section E-3 is on alcoholic products and has five chapters, w hich include biochem istry and m olecular biology o f yeast alcoholic ferm entation, grapebased alcoholic beverages, fruit-based alcoholic beverages, cereal-based alcoholic beverages, and industrial ethanol production. The next section, i.e., section F is on probiotics nutraceuticals and has seven chapters dealing with prebiotics, antioxidants antim utagens in foods, ferm ented functional foods, production o f am ino acids, production o f vitam ins, enzym atic production o f functional fats and bacteriocins. The last section o f the book Section G deals w ith the additives for food industry and has four chapters on the production o f food additives, production o f food grade pigm ents, production o f food flavours and production o f organic acids. All the chapters have been presented by the subject experts selected from all over the world. The text in each chapter is supported by num erous clear, inform ative tables and diagram s. The book would be o f great interest to the post-graduate students and researchers o f food technology,