ENGLISH

Food and Industrial Bioproducts and Bioprocessing

Book information

Publisher
Wiley-Blackwell
Year
2012
ISBN
9780813821054, 9781119946083
DOI
10.1002/9781119946083
Language
english
Format
PDF
Filesize
5 MB (4743084 bytes)
Pages
382\382
Orientation
yes
Scanned
yes
Time added
2013-08-01 04:00:00

Description

Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.Content: Chapter 1 Traditional and Emerging Feedstocks for Food and Industrial Bioproduct Manufacturing (pages 1–35): Nurhan Turgut DunfordChapter 2 Recent Processing Methods for Preparing Starch?based Bioproducts (pages 37–83): George F. Fanta, Frederick C. Felker and Randal L. ShogrenChapter 3 Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis (pages 85–113): Joyce Irene Boye and Chockry BarbanaChapter 4 Advancements in Oil and Oilseed Processing (pages 115–143): Nurhan Turgut DunfordChapter 5 Food?grade Microemulsions As Nano?scale Controlled Delivery Vehicles (pages 145–166): Natasha Berry, Rickey Yada and Derick RousseauChapter 6 Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods (pages 167–184): Umut Yucel, Ryan J. Elias and John N. CouplandChapter 7 Fermentation (pages 185–203): Mark R. Wilkins and Hasan AtiyehChapter 8 Fungal Cell Factories (pages 205–219): Sue A. Karagiosis and Scott E. BakerChapter 9 Microalgae: A Renewable Source of Bioproducts (pages 221–241): Susan I. Blackburn and John K. VolkmanChapter 10 Bioprocessing Approaches to Synthesize Bio?based Surfactants and Detergents (pages 243–266): Douglas G. HayesChapter 11 Biopolymers (pages 267–292): Oguz Turunc and Michael A. R. MeierChapter 12 Lignocellulosic Biomass Processing (pages 293–311): Fei Yu and Jonathan Y. ChenChapter 13 Recent Developments in Non?thermal Processess (pages 313–331): Fernando Sampedro and Howard Q. ZhangChapter 14 Enzymes as Biocatalysts for Lipid?based Bioproducts Processing (pages 333–358): Ling?zhi Cheong, Zheng Guo, Sergey N. Fedosov, Bena?marie Lue, Ram C. R. Jala, Gunduz Guzel and Xuebing Xu

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