Fermentation Processes Engineering in the Food , Soccol, Pandey, Larro PB..

CRC Press

Fermentation Processes Engineering in the Food IndustryAuthor(s): Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche\nFormat: Paperback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9781138198678, 978-1138198678\nSynopsis\nWith the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. \n\nThe book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a.