Fermentation processes engineering in the food industry

Content: Applications of Metabolic Engineering in the Production of Fermented Foods and Food Ingredients; Dimitris Charalampopoulos and Colin Webb Isolation, Improvement, and Preservation of Microbial Cultures; Syed G. Dastager Physical and Chemical Factors Affecting Fermentation in Food Processing; Antonella Amore and Vincenza Faraco Upstream Operations of Fermentation Processes; Parameswaran Binod, Raveendran Sindhu, and Ashok Pandey Theoretical Tools to Predict Physicochemical Properties of Industrial Foods and Cultivation Media; Andre Lebert Characterization of Bioreactors Using Computational Fluid Dynamics; Christophe Vial and Youssef Stiriba Laboratory and Industrial Bioreactors for Submerged Fermentations; Parvinder Kaur, Ashima Vohra, and Tulasi Satyanarayana Laboratory and Industrial Bioreactors for Solid-State Fermentation; Jose Angel Rodriguez-Leon, Daniel Ernesto Rodriguez-Fernandez, and Carlos Ricardo Soccol Downstream Operations of Fermented Products; Julio Cesar de Carvalho, Adriane Bianchi Pedroni Medeiros, Daniel Ernesto Rodriguez-Fernandez, Luiz Alberto Junior Letti, Luciana Porto de Souza Vandenberghe, Adenise Lorenci Woiciechowski, and Carlos Ricardo Soccol Instrumentation and Control of Industrial Fermentative Processes; Alexandre Francisco de Moraes Filho, Alysson Hikaru Shirai,Wilerson Sturm, and Dario Eduardo Amaral Dergint Fermented Foods and Human Health Benefits of Fermented Functional Foods; Juliano De Dea Lindner, Ana Lucia Barretto Penna, Ivo Mottin Demiate, Caroline Tiemi Yamaguishi, Maria Rosa Machado Prado, and Jose Luis Parada Industrial Fermentation for Production of Alcoholic Beverages; Saurabh Jyoti Sarma, Mausam Verma, and Satinder Kaur Brar Production of Dairy Products; Luciana Porto de Souza Vandenberghe, Caroline Tiemi Yamaguishi, Cristine Rodrigues, Maria Rosa Prado, Michele Rigon Spier, Adriane Bianchi Pedroni Medeiros, and Julio Cesar de Carvalho Dairy and Nondairy Probiotic Products and Beverages; Jean-Luc Tholozan and Jean-Luc Cayol Bioadditives Produced by Fermentation; Juliano Lemos Bicas, Mario Roberto Marostica Junior Francisco Fabio Cavalcante Barros, Gustavo Molina, and Glaucia Maria Pastore Microalgae for Food Production; Jorge Alberto Vieira Costa and Michele Greque de Morais 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, Cassia Tiemi Nemoto Sanada, Vanete Thomaz-Soccol, and Ashok Pandey Index