edited ashok pandey carlos ricardo (2 Ergebnisse)

table, figs (illustrator). Contents Preface 1 Control release applications in food technologyValeria E Bosio German E Islan Yanina E Martinez and Guillermo R Castro 2 Alternate expression systems for high level expression of Membrane active antibacterial proteinsThangamani Rajesh Thangamani Anthony Jeyaprakash Rajendhran and Paramasamy Gunasekaran 3 Production and applications of pleurotus laccaseNelson Libardi Junior Marcela Correa Mariane Bonatti Chaves Regina Maria Miranda Gern Elisabeth Wisbeck Dietmar Schlosser and Sandra Aparecida Furlan 4 Feather degrading enzymes and their prospective applicationsAbhrajyoti Ghsh and Dhrubajyoti Chattopadhyay 5 Novel probiotic foods containing immobilized lactic acid bacteria their potential in human healthM Sidira A Galanis P Ypsilantis C Simopoulos and Y Kourkoutas 6 Potential of probiotics in the food industryJose Luis Parada Carlos Ricardo Soccol and Ashok Pandey 7 Citric pulp and subproducts of the Citric juice industry used as substrates in bioprocessesCristine Rodrigues Suzan C Rossi Michele Rigon Spier Adriane BP Medeiros Luciana PS Vandenberghe Vanete T Soccol Ashok Pandey and Carlos Ricardo Soccol 8 A novel method to control shrimp pathogen Vibrio Harveyi during mass shrimp productionRaj Boopathy and Saori Mine 9 Structural analysis and nutraceutical activity of highly polymeric proanthocyanidins from seed shells of Japanese horse chestnutKazushige Yokota Hideto Kimura Satoshi Ogawa Akihiko Sugiyama Takashi Takeuchi and Mitsuo Jisaka 10 Microalgae production in Cassava wastewaterJulio C De Carvalho Carlos Ricardo Soccol Alfredo Walter Vanessa Ghiggi Ivo Borghetti and Ashok Pandey 11 Nano-biotechnology aspects and their relation to food productionAthanasios A Koutinas Argyro bekatorou Yiannis Servetas Xiaohuan Li Panagiotis Kandylis and Poonam Nigam 12 Nuclear magnetic spectroscopy methodologies for the determination of polyphenols in Olive OilNantia Pantelidou Konstantina Tsaousi Anastasios Keramidas and Chryssoula Drouza 13 Radiochemical biotechnological aspects in the exploitation of foods wastesAristidis Golfinopoulos Magdalini Soupioni Maria Kanellaki and Athanasios A Koutinas Subject indexThis book is the outcome of the selected papers presented in the international Congress on Bioprocesses in food industries ICBF-2010 held at Curitiba Brazil and aims to provide an in-depth information on varied topics related with food and fermentation technology The book comprises various chapters which deal with the production of industrial enzymes and their applications for biotechnological processes probiotics and their benefits value addition to food industry wastes through biotechnological intervention such as algal cultivation on food industry effluent production of enzymes etc radiochemical biotechnological aspects in the exploitation of foods wastes Nanobiotechnology aspects and their relation to food production control release applications in food technology protein expression system shrimp pathogen control use of NMR to detect polyphenols in edible oil etcThe text is supported by numerous clear informative diagrams The book would be highly useful to the postgraduate students and researchers of applied biology biotechnology microbiology and biochemical engineering 220 pp.

2 Vols. Contents Vol I Preface I Microbiology of Food Fermentation 1 New Aspects of Microbiology of Food FermentationMuhammad Shahid and Muhammad Asgher 2 Lactic Acid Bacteria as Starter CultureJose 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 FermentationSantosh Noronha 4 Extremely-Low Temperature Fermentations in Food ProductionAthanasios A Koutinas Maria Kanellaki Argyro Bekatorou and Loulouda A Bosnea 5 Cold-Active Enzymes in Food IndustrySangeeta Negi-Bora III Process-Biotechnology for Food Fermentations 6 Types of Fermentation Kinetics and Factors Affecting ItMaria Henriques L Ribeiro 7 Characteristics and Techniques of Fermentation SystemsMarcel Gutierrez-Correa and Gretty K Villena 8 Bioreactors for Food FermentationsVerica Manojlovic Branko Bugarski and Viktor A Nedovic 9 Fermentation Technology for Food Industry Waste UtilizationMin 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 SafetyChandni Nair David Prince Charlotte Rambo and Suresh D Pillai 11 Predictive Microbiology for Safe Food ProductionAugustus Caeser Portella Adenise Lorenci Woiciechowski Jose Luis Parada Ashok Pandey Vanete Thomaz Soccol and Carlos Ricardo Soccol 12 Microbial ToxinsRengathavasi Thavasi Ibrahim M Banat and Poonam Singh-Nigam 13 Food Regulations ? The Need for Global HarmonizationAleksandra Stjepanovic Huub LM Lelieveld and Viktor Nedovic IndexVol II V Commercial food Fermentations i Direct Consumption Products 1 Oriental Fermented FoodsLalitagauri Ray and Debabrata Bera 2 Fermented Milk ProductsRajiv K Shah 3 Fermented Cereals ProductsZlatica Kohajdova 4 Fermented Fruits and VegetablesLuciana PS Vandenberghe Adriane BP Medeiros Julio C de Carvalho Ashok Pandey Vanete T Soccol and Carlos Ricardo Soccol 5 Fermented Meat ProductsPadma Iyer Paramita Bhattacharjee and Rekha S Singhalii Small-scale Products 6 Microbial Food EnzymesSwagata Pal Baishali Guha Arpita Maitry Shakuntala Ghorai and Suman Khowala 7 Microbial LipidsSyed Ubaid Ahmed Guillermo R Castro Carlos Ricardo Soccol Vanete Thomz Soccol Christian Larroche and Ashok Pandey 8 Microbial PolysaccharidesCeline Laroche and Philippe Michaud iii Alcoholic Products 9 Biochemistry and Molecular Biology of Yeast Alcoholic FermentationFelipe A Vargas Felipe Aceituno and Eduardo Agosin 10 Grape-Based Alcoholic BeveragesJuliano Lemos Bicas Mario Robert Marostica Junior and Glaucia Maria Pastore 11 Fruit-based Alcoholic BeveragesMario Roberto Marostica Junior Juliano Lemos Bicas and Glaucia Maria Pastore 12 Cereal-based Alcoholic BeveragesViktor A Nedovic Luk Daenen Verica Manojlovic Ida Leskosek-Cukalovic Branko Bugarski and Ronnie Willaert 13 Industrial Ethnaol ProductionParmeswaran Binod Reeta Rani Singhania Edgard Gnansounou Guillermo R Castro and Ashok Pandey VI Probiotics and Nutraceticals  14 PrebioticsSmita Nilegaonkar and Vaishali Agte 15 AntioxidantsAntimutagens in FoodsBushra Sultana Farooq Anwar Abdullah Ijaz HUssain and Zahed Mahmood 16 Fermented Functional FoodsMichele Rigon Spier Sascha Habu Vanete Thomaz Soccol Adenise Lorenci Woiciechowski Ashok Pandey and Carlos Ricardo Soccol 17 Production of Amino AcidsK Madhavan Nampoothiri VipinGopinath Kiran S Dhar and M Anusree 18 Production of vitaminsParameswaran Binod Raveendran Sindhu Carlos Ricardo Soccol and Ashok Pandey 19 Enzymatic production of functional fatsSuzana Ferreira-Dias 20 BacteriocinsBharti K Iyer Rekha S Singhal and Laxmi Ananthanarayan VII Additives for Food Industry 21 Production of food additivesPierre Fontanille and Christian Larroche 22 Production of food-grade pigmentsSumathy Babitha Carols Ricardo Soccol and Ashok Pandey 23 Production of food flavoursEmilio Rosales Francisco Deive Maria Asuncion Longo and Maria Angeles Sanroman 24 Production of organic acidsYoung-Jung Wee and Hwa-Won Ryu IndexThe aim of the b.