Bioreactor Technology in Food Processing: Contemporary Food Engineering
Editat de Rosane F. Schwan, V. K. Joshi, Disney R. Diasen Limba Engleză Hardback – 29 noi 2024
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world. The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry.
In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented beverages (beer, wine), distilled beverages, and organic compounds such as enzymes, acids, aromas, and pigments (biocolorants), among others. Key Features:Describes the basic and applied aspects of bioreactor in food processingGathers information on bioreactors that is scattered in different journals and monographs as reviews and research articlesCovers various types of bioreactors including stirred tank, airlift, photo-bioreactor, and disposable bioreactorsGives a broad overview of what exactly is involved in designing a bioreactor and optimizing its performance and finally their applications in the food processing industryThe broad interdisciplinary approach of this book will certainly make your reading very interesting, and we hope that it can contribute to knowledge and instigate creative thinking to overcome the challenges that food bioprocessing brings us.
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Specificații
ISBN-10: 1138388963
Pagini: 648
Ilustrații: 342
Dimensiuni: 178 x 254 mm
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
Locul publicării:Boca Raton, United States
Public țintă
Professional ReferenceNotă biografică
Professor V.K. Joshi, MSc, Ph.D., is an eminent scientist and a teacher with more than 35 years of research experience in fruit fermentation technology, fermented foods, food toxicology, quality assurance, and waste utilization. He is the former head of the Department of Postharvest Technology and currently the head of the Department of Food Science and Technology at the same university. He has made a very significant contribution to the development of technology of non-grape fruit wines, apple pomace utilization, lactic acid, and indigenous fermented foods. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters, and popular articles besides presenting several lead papers in conferences and seminars.
Disney Ribeiro Dias is Associate Professor in the Department of Food Science, at the School of Agricultural Sciences at the Federal University of Lavras, Lavras, Minas Gerais, Brazil. He was a research scholar (2019-2020) at the Massachusetts Institute of Technology, MIT, in the laboratory coordinated by Prof. Anthony J. Sinskey. He is a CNPq Research Productivity Fellow - Level 2. He has a degree in Pharmacy from the Federal University of Alfenas (1998), a master’s degree in food sciences from the Federal University of Lavras (2001) and a PhD in Food Sciences from the Federal University of Lavras (2007). He is author or coauthor of over 100 peer-reviewed papers and over 25 book chapters that reflect his research interests in Industrial and Fermentation Microbiology, working mainly in the areas of microbial fermentation and microbial metabolism products.