Contents: Vol. I: Preface. I: Microbiology of Food Fermentation. 1. New Aspects of Microbiology of Food Fermentation/Muhammad Shahid and Muhammad Asgher. 2. Lactic Acid Bacteria as Starter Culture/Jose Luis Parada, Caroline Tiemi Yamaguishi, Ashok Pandey, Vantee Thomaz Soccol and Carols Ricardo Soccol. II: Biochemistry of Food Fermentation. 3. Metabolic Engineering for Microbial Food Fermentation/Santosh Noronha. 4. Extremely-Low Temperature Fermentations in Food Production/Athanasios A. Koutinas, Maria Kanellaki, Argyro Bekatorou and Loulouda A. Bosnea. 5. Cold-Active Enzymes in Food Industry/Sangeeta Negi-Bora. III: Process-Biotechnology for Food Fermentations. 6. Types of Fermentation, Kinetics and Factors Affecting It/Maria Henriques L. Ribeiro. 7. Characteristics and Techniques of Fermentation Systems/Marcel Gutierrez-Correa and Gretty K. Villena. 8. Bioreactors for Food Fermentations/Verica Manojlovic, Branko Bugarski and Viktor A. Nedovic. 9. Fermentation Technology for Food Industry Waste Utilization/Min Woo Lee, Dae Sung Lee, Hae Woo Lee, Young Mi Kim, Han-Saem Cho, Gyoo Yeol Jung and Jong Moon Park. IV: Biosafety and Regulations. 10. Food Safety/Chandni Nair, David Prince, Charlotte Rambo and Suresh D. Pillai. 11. Predictive Microbiology for Safe Food Production/Augustus Caeser Portella, Adenise Lorenci Woiciechowski, Jose Luis Parada, Ashok Pandey, Vanete Thomaz Soccol and Carlos Ricardo Soccol. 12. Microbial Toxins/Rengathavasi Thavasi, Ibrahim M. Banat and Poonam Singh-Nigam. 13. Food Regulations – The Need for Global Harmonization/Aleksandra Stjepanovic, Huub L.M. Lelieveld and Viktor Nedovic. Index.
Vol. II: V: Commercial food Fermentations. i: Direct Consumption Products. 1. Oriental Fermented Foods/Lalitagauri Ray and Debabrata Bera. 2. Fermented Milk Products/Rajiv K. Shah. 3. Fermented Cereals Products/Zlatica Kohajdova. 4. Fermented Fruits and Vegetables/Luciana P.S. Vandenberghe, Adriane B.P. Medeiros, Julio C. de Carvalho, Ashok Pandey, Vanete T. Soccol and Carlos Ricardo Soccol. 5. Fermented Meat Products/Padma Iyer, Paramita Bhattacharjee and Rekha S. Singhal.ii: Small-scale Products. 6. Microbial Food Enzymes/Swagata Pal, Baishali Guha, Arpita Maitry, Shakuntala Ghorai and Suman Khowala. 7. Microbial Lipids/Syed Ubaid Ahmed, Guillermo R Castro, Carlos Ricardo Soccol, Vanete Thomz Soccol, Christian Larroche and Ashok Pandey. 8. Microbial Polysaccharides/Celine Laroche and Philippe Michaud. iii: Alcoholic Products. 9. Biochemistry and Molecular Biology of Yeast Alcoholic Fermentation/Felipe A. Vargas, Felipe Aceituno and Eduardo Agosin. 10. Grape-Based Alcoholic Beverages/Juliano Lemos Bicas, Mario Robert Marostica Junior and Glaucia Maria Pastore. 11. Fruit-based Alcoholic Beverages/Mario Roberto Marostica Junior, Juliano Lemos Bicas and Glaucia Maria Pastore. 12. Cereal-based Alcoholic Beverages/Viktor A. Nedovic, Luk Daenen, Verica Manojlovic, Ida Leskosek-Cukalovic, Branko Bugarski and Ronnie Willaert. 13. Industrial Ethnaol Production/Parmeswaran Binod, Reeta Rani Singhania, Edgard Gnansounou, Guillermo R Castro and Ashok Pandey. VI: Probiotics and Nutraceticals. 14. Prebiotics/Smita Nilegaonkar and Vaishali Agte. 15. Antioxidants/Antimutagens in Foods/Bushra Sultana, Farooq Anwar, Abdullah Ijaz HUssain and Zahed Mahmood. 16. Fermented Functional Foods/Michele Rigon Spier, Sascha Habu, Vanete Thomaz Soccol, Adenise Lorenci Woiciechowski, Ashok Pandey and Carlos Ricardo Soccol. 17. Production of Amino Acids/K. Madhavan Nampoothiri, VipinGopinath, Kiran S. Dhar and M. Anusree. 18. Production of vitamins/Parameswaran Binod, Raveendran Sindhu, Carlos Ricardo Soccol and Ashok Pandey. 19. Enzymatic production of functional fats/Suzana Ferreira-Dias. 20. Bacteriocins/Bharti K. Iyer, Rekha S. Singhal and Laxmi Ananthanarayan. VII: Additives for Food Industry: 21. Production of food additives/Pierre Fontanille and Christian Larroche. 22. Production of food-grade pigments/Sumathy Babitha, Carols Ricardo Soccol and Ashok Pandey. 23. Production of food flavours/Emilio Rosales, Francisco Deive, Maria Asuncion Longo and Maria Angeles Sanroman. 24. Production of organic acids/Young-Jung Wee and Hwa-Won Ryu. Index.
The aim of the book is to provide an in-depth study of the principles of food and fermentation biotechnology and recent advances and developments in the field of fermentation technology, focusing on industrial applications. The entire presentation has been divided in two volumes. Volume I mainly focuses on general and fundamental aspects of food and fermentation technology and Volume II focuses on the application of food and fermentation processes for commercial benefits.
The book would be of great interest to the post-graduate students and researchers of food technology, applied biology, biotechnology, microbiology, biochemical and chemical engineering.