Pandiselvam and Anjineyulu Kothakota Chapter 24 Food Waste: A Potential Bioresource for Extraction of Bioactive Compounds Francisco Castillo Reyes, José Luis López Niño, EduardoOsorio Hernández, and Raúl Rodríguez Herrera Chapter 25 Fungal Bioproducts for Use in Food: Polysaccharides, Organic Acids, and Mycoprotein Ioannis Giavasis, Robert J. Teixeira Chapter 23 Polyunsaturated Fatty Acids as Nutraceuticals Kaavya Rathnakumar, K. Bolívar, and Cristina Ramírez-Toro Chapter 22 Oligosaccharides, Polyols, and Polysaccharides Dulce A. Ceballos-González, Johana Bolívar-Monsalve, G. Aguilar, and Raúl Rodríguez-Herrera Chapter 21 Probiotics and Prebiotics C. Bolívar, and Cristina Ramírez-Toro Chapter 20 Food Films and Edible Coatings Added with Probiotics: Applications and Perspective Flor G. Chávez-González, Karla Aguilar-Herrera, Nagamani Balagurusamy, and Ayerim Hernández-Almanza Chapter 18 Food Enzymes Luis Víctor Rodríguez-Durán, Mariela Michel, Fabiola Veana-Hernández, Diana Beatriz Muñiz-Márquez, Jorge Enrique Wong-Paz, María Luisa Carrillo-Inungaray, and Pedro Aguilar-Zárate Chapter 19 Advances in the Production of Foods and Food Components by Microbial Fermentation Johana Bolívar-Monsalve, C.F. Aguilar PART III Food Bioproducts Chapter 17 Advances and Perspectives in Food Pigments Production Mónica L. Contreras-Esquivel, Raúl Rodríguez-Herrera, Pedro Aguilar- Zarate, Shiburaj Sugathan, Adbulhameed Sabu, and Cristóbal N. Palmerín-Carreño, Bart Van Gansbeke, and Sergio Huerta-Ochoa Chapter 15 Predictive Microbiology: A Tool to Evaluate the Effectiveness of Natural Antimicrobials Anahí Levario-Gómez, Raúl Avila-Sosa, Néstor Gutiérrez-Méndez, Aurelio López-Malo, and Guadalupe Virginia Nevárez-Moorillón Chapter 16 Gallic Acid Production by Aspergillus niger Is Strongly Influenced by Substrate Concentration Adrián García-Nájera, Arely Prado-Barragán, Juan C. Páez-Lerma Chapter 13 The Use of Starter Cultures in Food Processing Dão Pedro de Carvalho Neto, Gilberto Vinícius de Melo Pereira, Susan Grace Karp, and Carlos Ricardo Soccol Chapter 14 Scale-Down Effect on Hydrodynamics, Mass Transfer, and Bioconversion in a Multiphase Partitioning Bioreactor Rodrigo Melgarejo-Torres, Carlos O. Soto-Cruz, Adanely Paredes-Ortíz, and Jesús B. Kamaludeen Sara PART II Fermentation Engineering Chapter 10 Perspectives and Prospects of Fermentation Technology Iniya Kumar Muniraj, Ramesh Desikan, and Karthikeyan Subburamu Chapter 11 Challenges of Fermentation Engineering Norma Margarita De la Fuente Salcido, Alejo Andrade, and Axel Misael Chapter 12 Alcoholic Fermentation Nicolás O. Ruiz Chapter 9 Metabolic Engineering and Omics Technologies T. Rodríguez-Jasso, Armando Robledo-Olivo, and Héctor A. Swapna, Francisco Castillo-Reyes, Lluvia de Abril Alexandra Soriano-Melgar, Francisca Ramírez-Godina, Hermila Trinidad García-Osuna, Ileana Vera-Reyes, Adriana Carolina Flores-Gallegos, and Raùl Rodríguez-Herrera Chapter 8 Biochemical and Thermochemical Platforms for Bioproducts and Biofuels in Terms of Biorefinery Arelí Aguirre-Fierro, Marcela Sofía Pino, Elisa Zanuso, Liliana Londoño-Hernández, Anahí Nájera, Alejandro Y. Rodríguez-Jasso Chapter 6 Enzyme Technologies Luciana Pellegrini Malpiedi, Antonela Taddia, Carla Nahir Haidar, and Gisela Tubio Chapter 7 Plant Tissue Culture and Its Biotechnological Applications Martha Gómez-Martínez, T. Ruiz, Clarisse Nobre, Lilia Arely Prado, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar, and Sevastianos Roussos Chapter 4 Microbial Technology: Microalgae Juan Roberto Benavente-Valdés, María Elena Velázquez-Arellano, Israel Hernández-López, Diederich Enrique Aguilar-Machado, Lourdes Morales-Oyervides, José Eduardo García-Martínez, and Julio César Montañez-Saénz Chapter 5 Biological Catalyzers of Brown Seaweed: Biochemical Properties, Production, and Application Alejandra Cabello-Galindo, Héctor A. Aguilar Chapter 3 Lytic Enzymes Production by Trichoderma asperellum: Dry Air Impact on the Solid-State Fermentation Process Reynaldo De la Cruz-Quiroz, Roberto de la Parra-Saldívar, Cristóbal N. Teixeira Chapter 2 Microbial Technology: Yeasts Ayerim Hernández-Almanza, Gloria A. Morales-Martínez, Leonardo Sepúlveda-Torre, Shiburaj Sugathan, and Jose A. Aguilar, Ayerim Hernández-Almanza, Sabu Abdulhameed, Araceli Loredo, Sudheesh Sudhakaran, Desiree Davila-Medina, Thelma K. Table of contents : PART I Bioprocessing Technologies Chapter 1 Microbial Technology: Advances and Challenges Cristóbal N.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |