Biological Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for biological production of different food ingredients and nutraceuticals including upstream and downstream techniques. These processes and unit operations are very important in the manufacture of products such as enzymes, colouring pigments, vitamins, microbial lipids and proteins. Divided in three sections, “Basics of food biological processes”, “Biological processing operations”, and “Application of biological processes in the food industry”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to biological unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.
1. Chapter 1 Introduction to biological food processes - p. 3 2. Chapter 2 Design of bioreactors and factors affecting their efficiency - p. 33 3. Section II Biological processing operations - p. 79 4. Chapter 3 Instrumentation and control of biological processes - p. 81 5. Chapter 4 Upstream processes: An overview focusing on novel elements - p. 137 6. Chapter 5 Downstream processes: Fundamental and novel insights - p. 171 7. Section III Application of biological processes in the food industry - p. 203 8. Chapter 6 Production of enzymes - p. 205 9. Chapter 7 Production of vitamins - p. 233 10. Chapter 8 Production of microbial proteins - p. 251 11. Chapter 9 Bioproduction of short- and medium-chain fatty acids - p. 303 12. Chapter 10 Production of organic acids - p. 357 13. Chapter 11 Production of pigments - p. 391 14. Chapter 12 Industrial production of vinegar: A biotechnological perspective - p. 453 15. Chapter 13 Production of xanthan - p. 491 16. Chapter 14 Production of baker's yeast: Fundamental aspects and novel insights - p. 529 17. Index - p. 561
Biological Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for biological production of different food ingredients and nutraceuticals including upstream and downstream techniques. These processes and unit operations are very important in the manufacture of products such as enzymes, colouring pigments, vitamins, microbial lipids and proteins. Divided in three sections, “Basics of food biological processes”, “Biological processing operations”, and “Application of biological processes in the food industry”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to biological unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.
1. Chapter 1 Introduction to biological food processes - p. 3 2. Chapter 2 Design of bioreactors and factors affecting their efficiency - p. 33 3. Section II Biological processing operations - p. 79 4. Chapter 3 Instrumentation and control of biological processes - p. 81 5. Chapter 4 Upstream processes: An overview focusing on novel elements - p. 137 6. Chapter 5 Downstream processes: Fundamental and novel insights - p. 171 7. Section III Application of biological processes in the food industry - p. 203 8. Chapter 6 Production of enzymes - p. 205 9. Chapter 7 Production of vitamins - p. 233 10. Chapter 8 Production of microbial proteins - p. 251 11. Chapter 9 Bioproduction of short- and medium-chain fatty acids - p. 303 12. Chapter 10 Production of organic acids - p. 357 13. Chapter 11 Production of pigments - p. 391 14. Chapter 12 Industrial production of vinegar: A biotechnological perspective - p. 453 15. Chapter 13 Production of xanthan - p. 491 16. Chapter 14 Production of baker's yeast: Fundamental aspects and novel insights - p. 529 17. Index - p. 561
