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Bioprocesses in food industry

Underwood, Ray.

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Bioprocesses in food industry

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Bioprocesses in food industry/ Ray Underwood.
作者:	Underwood, Ray.
出版者:	London :ETP, : 2018.,
面頁冊數:	1 online resource (347 p.)
內容註:	Bioprocesses in food industry -- Table of Contents -- Preface -- Chapter 1. Bioprocess in Biochemical Engineeringand Bridging Gap -- Chapter 2. Bioprocess Modeling, Simulation andScale-up in Food Industry -- Chapter 3. Food Bioprocess Engineering -- Chapter 4. Processing of Food Scienceand Technology -- Chapter 5. Food and Dairy Technology -- Chapter 6. Batch Processes in Food Industry -- Chapter 7. Biocatalysts in Food Processing -- Chapter 8. Quality Control in the Food Industry -- Bibliography -- Index.
標題:	Food. -
電子資源:	http://portal.igpublish.com/iglibrary/search/SIB0000366.htmlclick for full text
ISBN:	1788821467

Bioprocesses in food industry
Underwood, Ray.

Bioprocesses in food industry[electronic resource] /Ray Underwood. - 1st ed. - London :ETP,2018. - 1 online resource (347 p.)

Includes bibliographical references and index.

Bioprocesses in food industry -- Table of Contents -- Preface -- Chapter 1. Bioprocess in Biochemical Engineeringand Bridging Gap -- Chapter 2. Bioprocess Modeling, Simulation andScale-up in Food Industry -- Chapter 3. Food Bioprocess Engineering -- Chapter 4. Processing of Food Scienceand Technology -- Chapter 5. Food and Dairy Technology -- Chapter 6. Batch Processes in Food Industry -- Chapter 7. Biocatalysts in Food Processing -- Chapter 8. Quality Control in the Food Industry -- Bibliography -- Index.

Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods.The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food- biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.

ISBN: 1788821467Subjects--Topical Terms:

551593
Food.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 664.024

Bioprocesses in food industry
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520 3 $a Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods.The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food- biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
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