Advances in Food Bioproducts and Bioprocessing Technologies Contemporary Food Engineering Series

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.

Part I. Bioprocessing Technologies. 1. Microbial Technology: Advances and Challenges. 2. Microbial Technology: Yeasts. 3. Lytic Enzymes Production by Trichoderma asperellum: Dry Air Impact on the Solid-State Fermentation Process. 4. Microbial Technology: Microalgae. 5. Biological Catalyzers of Brown Seaweed: Biochemical Properties, Production, and Applications. 6. Enzyme Technologies. 7. Plant Tissue Culture and Its Biotechnological Applications. 8. Biochemical and Thermochemical Platforms for Bioproducts and Biofuels in Terms of Biorefinery. Metabolic Engineering and Omics Technologies. Part II Fermentation Engineering. 10. Perspectives and Prospects of Fermentation Technology. 11. Challenges of Fermentation Engineering. 12. Alcoholic Fermentation. 13. The Use of Starter Cultures in Food Processing. 14. Scale-Down Effect on Hydrodynamics, Mass Transfer, and Bioconversion in an Multiphase Partitioning Bioreactor. 15. Predictive Microbiology: A Took to Evaluate the Effectiveness of Natural Antimicrobials. 16. Gallic Acid Production by Aspergillus niger Is Strongly Influenced by Substrate Concentration. Part III. Food Bioproducts. 17. Advances and Perspectives in Food Pigments Production. 18. Food Enzyme. 19. Advances in the Production of Foods and Food Components by Microbial Fermentation. 20. Food Films and Edible Coatings Added with Probiotics: Applications and Perspective. 21. Probiotics and Prebiotics. 22. Oligosaccharides, Polyols, and Polysaccharides. 23. Polyunsaturated Fatty Acids as Nutraceuticals. 24. Food Waste: A Potential Bioresource for Extraction of Bioactive 25. Fungal Bioproducts for Use in Food: Polysaccharides, Organic Acids, and Mycoprotein.

Chávez-González, Mónica L, M.Sc., Ph.D., is professor-investigator at School of Chemistry of the Universidad Autónoma de Coahuila, since 2016. She develops her works in Food Research Department.

Nagamani Balagurusamy, Ph.D. is Professor at Universidad Autonoma de Coahuila, Mexico since September 2001. Previously he worked as Associate Professor at Tamil Nadu Agricultural University, India.

Aguilar, Cristobal N, Chemist, M.Sc., PhD, PosDoc. is vice-chancellor of Research and Postgraduate Programs at Autonomous University of Coahuila, México.He is Chemist (1992) by the same institution; his MSc Program in Food Science and Biotechnology (1995) was held in the Autonomous University of Chihuahua, México