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CONTENTS |
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DESCRIPTION |
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| The book contains thirty-four chapters, which have been divided into six parts. Part 1 contains four chapters, which deals with the production of food from plant sources. These describe cereals for health, Arthospira platensis in advance life support system, siderophoregenic microorganisms and microalage. Part 2 has six chapters, which describe various biotransformation process for terpene, bioflavour, esterification, etc. involving biocatalysts-enzymes or micro-organisms. Part 3 is on the production of enzymes, proteins and other additives and has six chapters, which deals with the bio-addictives, industrial enzymes, solid-state fermentation, food grade pigments and mushrooms. Next part of the book (Part 4), which is on the production of dairy products and alcoholic fermentation, also has six chapters. These describe kefir stater culture, catalytic mechanisms of cystine proeinases, forming process applied to dairy fermented foods, cheese ripening , wine making and industrial beer. Part 5 of the book is on monitoring, describe control, modeling and scale-up of bioprocess and contains six chapters. These chapters describe Listeria innocua growth at the surface of foods as a function of media and process characteristics, software sensors for measurement and control of food bioprocesses, electrochemical measurement system for in situ CO2 measurement, new Pco2 sensor for monitoring of dissolved carbon dioxide, modeling on fermentation kinetics, and sale-up of bioseparation processes. The sixth and last part of the book has six chapters on miscellaneous topics, which deals with antiphysiological components of coffee pulp, value adding of food and crop waste stream, silage inoculant latic acid bacteria, drying process for Lactobacillus plantarum, food irradiation and gibberellic acid. |
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