Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope
Potential Applications and Emerging Scope
1st Edition
Published on 31. March 2021
Book
Paperback/Softback
326 pages
978-1-77463-167-6 (ISBN)
Description
The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the production of food with health and nutritional benefits.
The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey beverages) in conjunction their prospective health benefits. Part II, on emerging applications of microorganism in safe food production, covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues, harmful/pathogenic microorganisms, genetically modified microorganisms, stability and functionality, and potential of food-grade microbes for biodegradation of toxic compounds, such as mycotoxins, pesticides, and polycyclic hydrocarbons. Chapters in Part III, on emerging scope and potential application in the dairy and food industry, explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level.
The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries, especially in the development of functional foods.
The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey beverages) in conjunction their prospective health benefits. Part II, on emerging applications of microorganism in safe food production, covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues, harmful/pathogenic microorganisms, genetically modified microorganisms, stability and functionality, and potential of food-grade microbes for biodegradation of toxic compounds, such as mycotoxins, pesticides, and polycyclic hydrocarbons. Chapters in Part III, on emerging scope and potential application in the dairy and food industry, explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level.
The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries, especially in the development of functional foods.
More details
Language
English
Place of publication
Oakville
Canada
Target group
College/higher education
Professional and scholarly
Academic and Postgraduate
Illustrations
23 s/w Abbildungen, 11 farbige Abbildungen, 20 s/w Tabellen
20 Tables, black and white; 11 Illustrations, color; 23 Illustrations, black and white
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 18 mm
Weight
488 gr
ISBN-13
978-1-77463-167-6 (9781774631676)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Deepak Kumar Verma | Ami R. Patel | Prem Prakash Srivastav
Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope
Book
09/2018
1st Edition
Apple Academic Press Inc.
€153.50
Article not available at the moment
Deepak Kumar Verma | Ami R. Patel | Prem Prakash Srivastav
Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope
E-Book
09/2018
1st Edition
Apple Academic Press Inc.
€164.99
Available for download
Deepak Kumar Verma | Ami R. Patel | Prem Prakash Srivastav
Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope
E-Book
09/2018
1st Edition
Apple Academic Press Inc.
€164.99
Available for download
Persons
Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Mr. Verma is currently working on the research project "Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India." His previous research work included "Physico-Chemical and Cooking Characteristics of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa L.)".
Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy Campus, Gujarat, India. Professor Patel has expertise in specialized areas that involve isolation, screening, and characterization of exopolysaccharides from potential probiotic cultures and employing them for food and health applications. She has authored a number of peer-reviewed papers and technical articles in international and national journals as well as book chapters, books, proceedings, and technical bulletins.
Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate-, postgraduate-, and PhD-level courses and guides research projects. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies and has published various research papers in peer-reviewed journals and proceedings as well as many technical bulletins, monographs, and book chapters.
Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy Campus, Gujarat, India. Professor Patel has expertise in specialized areas that involve isolation, screening, and characterization of exopolysaccharides from potential probiotic cultures and employing them for food and health applications. She has authored a number of peer-reviewed papers and technical articles in international and national journals as well as book chapters, books, proceedings, and technical bulletins.
Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate-, postgraduate-, and PhD-level courses and guides research projects. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies and has published various research papers in peer-reviewed journals and proceedings as well as many technical bulletins, monographs, and book chapters.
Content
Importance of Chocolates in Functional Foods: Formulation, Production Process, and Potential Health Benefits. Fermented Whey Beverages: As Functional Foods and Their Health Effects. Genetically Modified Organisms (GMOs) Produced Enzymes: Multifarious Application in Food Manufacturing Industries. Potential Role of Food Microbial Communities (FMCs) in Different Food Production and Human Health. Production of Extracellular Polymeric Substances (EPS) from Lactic Acid Bacteria (LAB): Their Antimicrobial Effect and Potential Application in Food Industry. Utilization of Bacteriophages Targeting Listeria monocytogenes in Dairy and Food Industry. Significance of Food Grade Microorganisms in Biodegradation and Biotransformation of Harmful Toxic Compounds. Tailoring the Functional Benefits of Whey Proteins by Encapsulation: A Bottom-Up Approach.