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Fermentation processes engineering in the food industry

Author: Carlos Ricardo Soccol; Ashok Pandey; Christian Larroche
Publisher: Boca Raton, Fla. : CRC ; London : Taylor & Francis [distributor], 2013.
Series: Contemporary food engineering.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Fermentation processes engineering in the food industry.
Boca Raton, Fla. : CRC ; London : Taylor & Francis [distributor], 2013
(OCoLC)818460838
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Carlos Ricardo Soccol; Ashok Pandey; Christian Larroche
ISBN: 9781439887684 1439887683 9781628707038 1628707038
OCLC Number: 837328774
Notes: Title from PDF title page (viewed on Apr. 9, 2013).
Description: 1 online resource (xxiv, 463 pages) : illustrations.
Contents: Ch. 1. Applications of metabolic engineering in the production of fermented foods and food ingredients / Dimitris Charalampopoulos and Colin Webb --
ch. 2. Isolation, improvement, and preservation of microbial cultures / Syed G. Dastager --
ch. 3. Physical and chemical factors affecting fermentation in food processing / Antonella Amore and Vincenza Faraco --
ch. 4. Upstream operations of fermentation processes / Parameswaran Binod, Raveendran Sindhu, and Ashok Pandey --
ch. 5. Theoretical tools to predict physicochemical properties of industrial foods and cultivation media / Andr ̌Lebert --
ch. 6. Characterization of bioreactors using computational fluid dynamics / Christophe Vial and Youssef Stiriba --
ch. 7. Laboratory and industrial bioreactors for submerged fermentations / Parvinder Kaur, Ashima Vohra, and Tulasi Satyanarayana --
ch. 8. Laboratory and industrial bioreactors for solid-state fermentation / Jos ̌Angel Rodrg̕uez-Len̤, Daniel Ernesto Rodrg̕uez-Fernǹdez, and Carlos Ricardo Soccol --
ch. 9. Downstream operations of fermented products / Jl︢i︣o Cšar de Carvalho, Adriane Bianchi Pedroni Medeiros, Daniel Ernesto Rodrg̕uez-Fernǹdez, Luiz Alberto Jn︢i︣or Letti, Luciana Porto de Souza Vandenberghe, Adenise Lorenci Woiciechowski, and Carlos Ricardo Soccol --
ch. 10. Instrumentation and control of industrial fermentative processes / Alexandre Francisco de Moraes Filho, Alysson Hikaru Shirai, Wilerson Sturm, and Dario Eduardo Amaral Dergint --
ch. 11. Fermented foods and human health benefits of fermented functional foods / Juliano De Dea Lindner, Ana Lc︢i︣a Barretto Penna, Ivo Mottin Demiate, Caroline Tiemi Yamaguishi, Maria Rosa Machado Prado, and Jos ̌Luis Parada --
ch. 12. Industrial fermentation for production of alcoholic beverages / Saurabh Jyoti Sarma, Mausam Verma, and Satinder Kaur Brar --
ch. 13. Production of dairy products / Luciana Porto de Souza Vandenberghe, Caroline Tiemi Yamaguishi, Cristine Rodrigues, Maria Rosa Machado Prado, Michele Rigon Spier, Adriane Bianchi Pedroni Medeiros, and Jl︢i︣o Cšar de Carvalho --
ch. 14. Dairy and nondairy probiotic products and beverages / Jean-Luc Tholozan and Jean-Luc Cayol --
ch. 15. Bioadditives produced by fermentation / Juliano Lemos Bicas, Mr̀io Roberto Marostica, Junior, Francisco Fb̀io Cavalcante Barros, Gustavo Molina, and Glùcia Maria Pastore --
ch. 16. Microalgae for food production / Jorge Alberto Vieira Costa and Michele Greque de Morais --
ch. 17. Biorefinery concept applied to valorization of agro-food coproducts and wastes : integrated process for waste recycling and effluent treatment / Carlos Ricardo Soccol, Susan Grace Karp, Paula Fernandes de Siqueira, Cs̀sia Tiemi Nemoto Sanada, Vanete Thomaz-Soccol, and Ashok Pandey.
Series Title: Contemporary food engineering.
Responsibility: edited by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche.

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