Presently food industry imploys bio based processes which account of 95 per cent of the industrial applications of living systems. The total annual turnover in bio based processes can be assumed to be over 100 billion dollars, constituting major share from alcholic fermented beverages and fermented milk and food products. Food technology, or, better, food process enginering, Should be based on a profound understanding of the physical or (bio) chemical mechanisms, underlying the processes and conversions related to food processing. Microbial activity in fermented food makes them more attractive in terms of appreance and flavours; more appetizing and easily digestible’ enhancing keeping qualities and shelf-life and providing calories, vitamins, enzymes, etc.
The present book “Food Bioprocessing” attempts to explain basic concepts involved in food-processing industry and should prove of help to all students and professionals engaged in food-processing industry and business. The cotents include:
1. The Overview of Food Microbiology
2. Principles of Human Nutrition
3. Fermented Foods
4. Biosurfactants in Food Bioprocessing
6. Quality Criteria for Foods
7. Quality Assurance and Production Control in Food-Processing Industry
8. Microbial Analysis of Food
9. Hazard Analysis Critical Control Points Appendix A : Application of Genetic Engineering in Food Bioprocessing
Appendix B: Microbial Biomass : Single-Cell Protein
Appendix C: Traditional Fermented Foods of India
Bibliography & Index
This book is useful to students pursuing U.G. and P.G. courses in Food Science and Technology, Home Science, Food Nutrition, Home Economics as well as other basic science courses (Microbiology, Biotechnology, Biochemistry, Chemistry, Environmental Sciences) where this subject forms a part of its applied biotechnology curricula.