Food and Industrial Bioproducts and Bioprocessing (eBook, ePUB)
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Food and Industrial Bioproducts and Bioprocessing (eBook, ePUB)
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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…mehr
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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.
Produktdetails
- Produktdetails
- Verlag: John Wiley & Sons
- Seitenzahl: 392
- Erscheinungstermin: 27. Januar 2012
- Englisch
- ISBN-13: 9781119946069
- Artikelnr.: 38250305
- Verlag: John Wiley & Sons
- Seitenzahl: 392
- Erscheinungstermin: 27. Januar 2012
- Englisch
- ISBN-13: 9781119946069
- Artikelnr.: 38250305
Professor Nurhan Turgut Dunford is based at the Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, USA.
Preface xi Contributors xiii Abbreviations xvii 1 Traditional and Emerging
Feedstocks for Food and Industrial Bioproduct Manufacturing 1 Nurhan Turgut
Dunford 1.1 Introduction 1 1.2 Grain crops 2 1.3 Oil and oilseeds 13 1.4
Lignocellulosic biomass 24 1.5 Conclusions 25 2 Recent Processing Methods
for Preparing Starch-based Bioproducts 37 George F. Fanta, Frederick C.
Felker and Randal L. Shogren 2.1 Introduction 37 2.2 Annealing and
heat-moisture treatment 40 2.3 High-pressure treatment 41 2.4 Microwave
processing 46 2.5 Processes using ultrasound 50 2.6 Processing using
supercritical fluids 56 2.7 Extrusion processing 63 2.8 Processing by steam
jet cooking 67 2.9 Conclusions 71 3 Protein Processing in Food and
Bioproduct Manufacturing and Techniques for Analysis 85 Joyce Irene Boye
and Chockry Barbana 3.1 Introduction 85 3.2 General properties of proteins
86 3.3 Protein separation processes in food and bioproduct manufacturing 87
3.4 Calculating protein yields and recovery 101 3.5 Processing effects on
yield and protein quality 101 3.6 Conclusion 108 4 Advancements in Oil and
Oilseed Processing 115 Nurhan Turgut Dunford 4.1 Introduction 115 4.2
Oilseed pretreatment 116 4.3 Oil extraction 119 4.4 Oil refining 127 4.5
Conclusions 137 5 Food-grade Microemulsions As Nano-scale Controlled
Delivery Vehicles 145 Natasha Berry, Rickey Yada and Dérick Rousseau 5.1
Introduction 145 5.2 Winsor classification/phase behavior 146 5.3 Theories
of microemulsion formation 147 5.4 What makes microemulsions
thermodynamically stable? 148 5.5 Methods of microemulsion formation 148
5.6 Polydispersity 149 5.7 Composition 149 5.8 Factors affecting phase
behavior 151 5.9 Parameters that modify microemulsion structure 152 5.10
Characterization techniques 154 5.11 Applications 158 5.12 Conclusions 160
6 Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery
Systems in Foods 167 Umut Yucel, Ryan J. Elias and John N. Coupland 6.1
Delivery systems in foods 167 6.2 Structure of emulsions 168 6.3
Localization of BLI in emulsions 169 6.4 Emulsions as delivery systems 172
6.5 Crystallization in emulsions 174 6.6 Localization of BLI in solid lipid
nanoparticles 178 6.7 Conclusions 180 7 Fermentation 185 Mark R. Wilkins
and Hasan Atiyeh 7.1 Introduction 185 7.2 Fermentative pathways 186 7.3
Microbial growth 188 7.4 Reactor design 189 7.5 Fermentation schemes 194
7.6 Fermentation Products 195 7.7 Separation 199 7.8 Future application
areas and emerging developments 200 8 Fungal Cell Factories 205 Sue A.
Karagiosis and Scott E. Baker 8.1 Fungi and fungal biotechnology 205 8.2
Historical perspective 206 8.3 Industry 208 8.4 Genomics and the future 213
8.5 Conclusions 215 9 Microalgae: A Renewable Source of Bioproducts 221
Susan I. Blackburn and John K. Volkman 9.1 Introduction 221 9.2 Microalgae
and their global importance 221 9.3 Cultured microalgae 223 9.4 Algal
culture collections 224 9.5 Microalgal production systems 225 9.6
Historical natural foods 228 9.7 Live feedstocks for aquaculture 228 9.8
Bioproducts 229 9.9 Pharmaceuticals 235 9.10 Microalgae in cosmetics and
skin care 236 9.11 Microalgae bioproducts: Future potential 236 10
Bioprocessing Approaches to Synthesize Bio-based Surfactants and Detergents
243 Douglas G. Hayes 10.1 Bio-based surfactants: Overview 243 10.2
Feedstocks for bio-based surfactants 244 10.3 Industrial bio-based
surfactants 246 10.4 Advantages of bioprocessing to prepare bio-based
non-ionic surfactants 248 10.5 Preparation of bio-based surfactants via
enzymes in non-aqueous media 249 10.6 Preparation of biosurfactants via
fermentation 258 10.7 Conclusions 261 11 Biopolymers 267 Oguz Turünc and
Michael A. R. Meier 11.1 Introduction 267 11.2 Carbohydrate-based polymers
267 11.3 Fat- and oil-based polymers 277 11.4 Conclusion 286 12
Lignocellulosic Biomass Processing 293 Fei Yu and Jonathan Y. Chen 12.1
Introduction 293 12.2 Availability of lignocellulosic biomass 293 12.3
Processing 297 13 Recent Developments in Non-thermal Processess 313
Fernando Sampedro and Howard Q. Zhang 13.1 Introduction 313 13.2 Recent
advances in non-thermal technologies 314 13.3 Future trends 325 14 Enzymes
as Biocatalysts for Lipid-based Bioproducts Processing 333 Ling-Zhi Cheong,
Zheng Guo, Sergey N. Fedosov, Bena-Marie Lue, Ram C.R. Jala, Gündüz Güzel,
and Xuebing Xu 14.1 Introduction 333 14.2 Enzyme characteristics 333 14.3
Enzyme kinetics in industrial applications 334 14.4 Enzymes in industrial
applications 338 14.5 Conclusions and future trends 351 References 353
Index 359 A color plate section falls between pages 222 and 223
Feedstocks for Food and Industrial Bioproduct Manufacturing 1 Nurhan Turgut
Dunford 1.1 Introduction 1 1.2 Grain crops 2 1.3 Oil and oilseeds 13 1.4
Lignocellulosic biomass 24 1.5 Conclusions 25 2 Recent Processing Methods
for Preparing Starch-based Bioproducts 37 George F. Fanta, Frederick C.
Felker and Randal L. Shogren 2.1 Introduction 37 2.2 Annealing and
heat-moisture treatment 40 2.3 High-pressure treatment 41 2.4 Microwave
processing 46 2.5 Processes using ultrasound 50 2.6 Processing using
supercritical fluids 56 2.7 Extrusion processing 63 2.8 Processing by steam
jet cooking 67 2.9 Conclusions 71 3 Protein Processing in Food and
Bioproduct Manufacturing and Techniques for Analysis 85 Joyce Irene Boye
and Chockry Barbana 3.1 Introduction 85 3.2 General properties of proteins
86 3.3 Protein separation processes in food and bioproduct manufacturing 87
3.4 Calculating protein yields and recovery 101 3.5 Processing effects on
yield and protein quality 101 3.6 Conclusion 108 4 Advancements in Oil and
Oilseed Processing 115 Nurhan Turgut Dunford 4.1 Introduction 115 4.2
Oilseed pretreatment 116 4.3 Oil extraction 119 4.4 Oil refining 127 4.5
Conclusions 137 5 Food-grade Microemulsions As Nano-scale Controlled
Delivery Vehicles 145 Natasha Berry, Rickey Yada and Dérick Rousseau 5.1
Introduction 145 5.2 Winsor classification/phase behavior 146 5.3 Theories
of microemulsion formation 147 5.4 What makes microemulsions
thermodynamically stable? 148 5.5 Methods of microemulsion formation 148
5.6 Polydispersity 149 5.7 Composition 149 5.8 Factors affecting phase
behavior 151 5.9 Parameters that modify microemulsion structure 152 5.10
Characterization techniques 154 5.11 Applications 158 5.12 Conclusions 160
6 Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery
Systems in Foods 167 Umut Yucel, Ryan J. Elias and John N. Coupland 6.1
Delivery systems in foods 167 6.2 Structure of emulsions 168 6.3
Localization of BLI in emulsions 169 6.4 Emulsions as delivery systems 172
6.5 Crystallization in emulsions 174 6.6 Localization of BLI in solid lipid
nanoparticles 178 6.7 Conclusions 180 7 Fermentation 185 Mark R. Wilkins
and Hasan Atiyeh 7.1 Introduction 185 7.2 Fermentative pathways 186 7.3
Microbial growth 188 7.4 Reactor design 189 7.5 Fermentation schemes 194
7.6 Fermentation Products 195 7.7 Separation 199 7.8 Future application
areas and emerging developments 200 8 Fungal Cell Factories 205 Sue A.
Karagiosis and Scott E. Baker 8.1 Fungi and fungal biotechnology 205 8.2
Historical perspective 206 8.3 Industry 208 8.4 Genomics and the future 213
8.5 Conclusions 215 9 Microalgae: A Renewable Source of Bioproducts 221
Susan I. Blackburn and John K. Volkman 9.1 Introduction 221 9.2 Microalgae
and their global importance 221 9.3 Cultured microalgae 223 9.4 Algal
culture collections 224 9.5 Microalgal production systems 225 9.6
Historical natural foods 228 9.7 Live feedstocks for aquaculture 228 9.8
Bioproducts 229 9.9 Pharmaceuticals 235 9.10 Microalgae in cosmetics and
skin care 236 9.11 Microalgae bioproducts: Future potential 236 10
Bioprocessing Approaches to Synthesize Bio-based Surfactants and Detergents
243 Douglas G. Hayes 10.1 Bio-based surfactants: Overview 243 10.2
Feedstocks for bio-based surfactants 244 10.3 Industrial bio-based
surfactants 246 10.4 Advantages of bioprocessing to prepare bio-based
non-ionic surfactants 248 10.5 Preparation of bio-based surfactants via
enzymes in non-aqueous media 249 10.6 Preparation of biosurfactants via
fermentation 258 10.7 Conclusions 261 11 Biopolymers 267 Oguz Turünc and
Michael A. R. Meier 11.1 Introduction 267 11.2 Carbohydrate-based polymers
267 11.3 Fat- and oil-based polymers 277 11.4 Conclusion 286 12
Lignocellulosic Biomass Processing 293 Fei Yu and Jonathan Y. Chen 12.1
Introduction 293 12.2 Availability of lignocellulosic biomass 293 12.3
Processing 297 13 Recent Developments in Non-thermal Processess 313
Fernando Sampedro and Howard Q. Zhang 13.1 Introduction 313 13.2 Recent
advances in non-thermal technologies 314 13.3 Future trends 325 14 Enzymes
as Biocatalysts for Lipid-based Bioproducts Processing 333 Ling-Zhi Cheong,
Zheng Guo, Sergey N. Fedosov, Bena-Marie Lue, Ram C.R. Jala, Gündüz Güzel,
and Xuebing Xu 14.1 Introduction 333 14.2 Enzyme characteristics 333 14.3
Enzyme kinetics in industrial applications 334 14.4 Enzymes in industrial
applications 338 14.5 Conclusions and future trends 351 References 353
Index 359 A color plate section falls between pages 222 and 223
Preface xi Contributors xiii Abbreviations xvii 1 Traditional and Emerging
Feedstocks for Food and Industrial Bioproduct Manufacturing 1 Nurhan Turgut
Dunford 1.1 Introduction 1 1.2 Grain crops 2 1.3 Oil and oilseeds 13 1.4
Lignocellulosic biomass 24 1.5 Conclusions 25 2 Recent Processing Methods
for Preparing Starch-based Bioproducts 37 George F. Fanta, Frederick C.
Felker and Randal L. Shogren 2.1 Introduction 37 2.2 Annealing and
heat-moisture treatment 40 2.3 High-pressure treatment 41 2.4 Microwave
processing 46 2.5 Processes using ultrasound 50 2.6 Processing using
supercritical fluids 56 2.7 Extrusion processing 63 2.8 Processing by steam
jet cooking 67 2.9 Conclusions 71 3 Protein Processing in Food and
Bioproduct Manufacturing and Techniques for Analysis 85 Joyce Irene Boye
and Chockry Barbana 3.1 Introduction 85 3.2 General properties of proteins
86 3.3 Protein separation processes in food and bioproduct manufacturing 87
3.4 Calculating protein yields and recovery 101 3.5 Processing effects on
yield and protein quality 101 3.6 Conclusion 108 4 Advancements in Oil and
Oilseed Processing 115 Nurhan Turgut Dunford 4.1 Introduction 115 4.2
Oilseed pretreatment 116 4.3 Oil extraction 119 4.4 Oil refining 127 4.5
Conclusions 137 5 Food-grade Microemulsions As Nano-scale Controlled
Delivery Vehicles 145 Natasha Berry, Rickey Yada and Dérick Rousseau 5.1
Introduction 145 5.2 Winsor classification/phase behavior 146 5.3 Theories
of microemulsion formation 147 5.4 What makes microemulsions
thermodynamically stable? 148 5.5 Methods of microemulsion formation 148
5.6 Polydispersity 149 5.7 Composition 149 5.8 Factors affecting phase
behavior 151 5.9 Parameters that modify microemulsion structure 152 5.10
Characterization techniques 154 5.11 Applications 158 5.12 Conclusions 160
6 Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery
Systems in Foods 167 Umut Yucel, Ryan J. Elias and John N. Coupland 6.1
Delivery systems in foods 167 6.2 Structure of emulsions 168 6.3
Localization of BLI in emulsions 169 6.4 Emulsions as delivery systems 172
6.5 Crystallization in emulsions 174 6.6 Localization of BLI in solid lipid
nanoparticles 178 6.7 Conclusions 180 7 Fermentation 185 Mark R. Wilkins
and Hasan Atiyeh 7.1 Introduction 185 7.2 Fermentative pathways 186 7.3
Microbial growth 188 7.4 Reactor design 189 7.5 Fermentation schemes 194
7.6 Fermentation Products 195 7.7 Separation 199 7.8 Future application
areas and emerging developments 200 8 Fungal Cell Factories 205 Sue A.
Karagiosis and Scott E. Baker 8.1 Fungi and fungal biotechnology 205 8.2
Historical perspective 206 8.3 Industry 208 8.4 Genomics and the future 213
8.5 Conclusions 215 9 Microalgae: A Renewable Source of Bioproducts 221
Susan I. Blackburn and John K. Volkman 9.1 Introduction 221 9.2 Microalgae
and their global importance 221 9.3 Cultured microalgae 223 9.4 Algal
culture collections 224 9.5 Microalgal production systems 225 9.6
Historical natural foods 228 9.7 Live feedstocks for aquaculture 228 9.8
Bioproducts 229 9.9 Pharmaceuticals 235 9.10 Microalgae in cosmetics and
skin care 236 9.11 Microalgae bioproducts: Future potential 236 10
Bioprocessing Approaches to Synthesize Bio-based Surfactants and Detergents
243 Douglas G. Hayes 10.1 Bio-based surfactants: Overview 243 10.2
Feedstocks for bio-based surfactants 244 10.3 Industrial bio-based
surfactants 246 10.4 Advantages of bioprocessing to prepare bio-based
non-ionic surfactants 248 10.5 Preparation of bio-based surfactants via
enzymes in non-aqueous media 249 10.6 Preparation of biosurfactants via
fermentation 258 10.7 Conclusions 261 11 Biopolymers 267 Oguz Turünc and
Michael A. R. Meier 11.1 Introduction 267 11.2 Carbohydrate-based polymers
267 11.3 Fat- and oil-based polymers 277 11.4 Conclusion 286 12
Lignocellulosic Biomass Processing 293 Fei Yu and Jonathan Y. Chen 12.1
Introduction 293 12.2 Availability of lignocellulosic biomass 293 12.3
Processing 297 13 Recent Developments in Non-thermal Processess 313
Fernando Sampedro and Howard Q. Zhang 13.1 Introduction 313 13.2 Recent
advances in non-thermal technologies 314 13.3 Future trends 325 14 Enzymes
as Biocatalysts for Lipid-based Bioproducts Processing 333 Ling-Zhi Cheong,
Zheng Guo, Sergey N. Fedosov, Bena-Marie Lue, Ram C.R. Jala, Gündüz Güzel,
and Xuebing Xu 14.1 Introduction 333 14.2 Enzyme characteristics 333 14.3
Enzyme kinetics in industrial applications 334 14.4 Enzymes in industrial
applications 338 14.5 Conclusions and future trends 351 References 353
Index 359 A color plate section falls between pages 222 and 223
Feedstocks for Food and Industrial Bioproduct Manufacturing 1 Nurhan Turgut
Dunford 1.1 Introduction 1 1.2 Grain crops 2 1.3 Oil and oilseeds 13 1.4
Lignocellulosic biomass 24 1.5 Conclusions 25 2 Recent Processing Methods
for Preparing Starch-based Bioproducts 37 George F. Fanta, Frederick C.
Felker and Randal L. Shogren 2.1 Introduction 37 2.2 Annealing and
heat-moisture treatment 40 2.3 High-pressure treatment 41 2.4 Microwave
processing 46 2.5 Processes using ultrasound 50 2.6 Processing using
supercritical fluids 56 2.7 Extrusion processing 63 2.8 Processing by steam
jet cooking 67 2.9 Conclusions 71 3 Protein Processing in Food and
Bioproduct Manufacturing and Techniques for Analysis 85 Joyce Irene Boye
and Chockry Barbana 3.1 Introduction 85 3.2 General properties of proteins
86 3.3 Protein separation processes in food and bioproduct manufacturing 87
3.4 Calculating protein yields and recovery 101 3.5 Processing effects on
yield and protein quality 101 3.6 Conclusion 108 4 Advancements in Oil and
Oilseed Processing 115 Nurhan Turgut Dunford 4.1 Introduction 115 4.2
Oilseed pretreatment 116 4.3 Oil extraction 119 4.4 Oil refining 127 4.5
Conclusions 137 5 Food-grade Microemulsions As Nano-scale Controlled
Delivery Vehicles 145 Natasha Berry, Rickey Yada and Dérick Rousseau 5.1
Introduction 145 5.2 Winsor classification/phase behavior 146 5.3 Theories
of microemulsion formation 147 5.4 What makes microemulsions
thermodynamically stable? 148 5.5 Methods of microemulsion formation 148
5.6 Polydispersity 149 5.7 Composition 149 5.8 Factors affecting phase
behavior 151 5.9 Parameters that modify microemulsion structure 152 5.10
Characterization techniques 154 5.11 Applications 158 5.12 Conclusions 160
6 Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery
Systems in Foods 167 Umut Yucel, Ryan J. Elias and John N. Coupland 6.1
Delivery systems in foods 167 6.2 Structure of emulsions 168 6.3
Localization of BLI in emulsions 169 6.4 Emulsions as delivery systems 172
6.5 Crystallization in emulsions 174 6.6 Localization of BLI in solid lipid
nanoparticles 178 6.7 Conclusions 180 7 Fermentation 185 Mark R. Wilkins
and Hasan Atiyeh 7.1 Introduction 185 7.2 Fermentative pathways 186 7.3
Microbial growth 188 7.4 Reactor design 189 7.5 Fermentation schemes 194
7.6 Fermentation Products 195 7.7 Separation 199 7.8 Future application
areas and emerging developments 200 8 Fungal Cell Factories 205 Sue A.
Karagiosis and Scott E. Baker 8.1 Fungi and fungal biotechnology 205 8.2
Historical perspective 206 8.3 Industry 208 8.4 Genomics and the future 213
8.5 Conclusions 215 9 Microalgae: A Renewable Source of Bioproducts 221
Susan I. Blackburn and John K. Volkman 9.1 Introduction 221 9.2 Microalgae
and their global importance 221 9.3 Cultured microalgae 223 9.4 Algal
culture collections 224 9.5 Microalgal production systems 225 9.6
Historical natural foods 228 9.7 Live feedstocks for aquaculture 228 9.8
Bioproducts 229 9.9 Pharmaceuticals 235 9.10 Microalgae in cosmetics and
skin care 236 9.11 Microalgae bioproducts: Future potential 236 10
Bioprocessing Approaches to Synthesize Bio-based Surfactants and Detergents
243 Douglas G. Hayes 10.1 Bio-based surfactants: Overview 243 10.2
Feedstocks for bio-based surfactants 244 10.3 Industrial bio-based
surfactants 246 10.4 Advantages of bioprocessing to prepare bio-based
non-ionic surfactants 248 10.5 Preparation of bio-based surfactants via
enzymes in non-aqueous media 249 10.6 Preparation of biosurfactants via
fermentation 258 10.7 Conclusions 261 11 Biopolymers 267 Oguz Turünc and
Michael A. R. Meier 11.1 Introduction 267 11.2 Carbohydrate-based polymers
267 11.3 Fat- and oil-based polymers 277 11.4 Conclusion 286 12
Lignocellulosic Biomass Processing 293 Fei Yu and Jonathan Y. Chen 12.1
Introduction 293 12.2 Availability of lignocellulosic biomass 293 12.3
Processing 297 13 Recent Developments in Non-thermal Processess 313
Fernando Sampedro and Howard Q. Zhang 13.1 Introduction 313 13.2 Recent
advances in non-thermal technologies 314 13.3 Future trends 325 14 Enzymes
as Biocatalysts for Lipid-based Bioproducts Processing 333 Ling-Zhi Cheong,
Zheng Guo, Sergey N. Fedosov, Bena-Marie Lue, Ram C.R. Jala, Gündüz Güzel,
and Xuebing Xu 14.1 Introduction 333 14.2 Enzyme characteristics 333 14.3
Enzyme kinetics in industrial applications 334 14.4 Enzymes in industrial
applications 338 14.5 Conclusions and future trends 351 References 353
Index 359 A color plate section falls between pages 222 and 223