Current Topics on Bioprocesses in Food Industry : Vol: II

Contents: Preface. I. Biocatalysis and food biotechnology: 1. The principal indigenous enzymes in milk/Patrick F. Fox and A.L. Kelly. 2. Biotechnology of flavours - recent progress/Ralf G. Berger and H. Zorn. I.1. Genetically modified foods: 3. Strategies for yeast improvement/Paolo Giudici and Lisa Solieri. 4. Engineering the metabolism of Lactococcus lactis by cloning key fungal genes from Aspergillus Niger/Maria Papagianni. 5. The safety and hygiene of sewage irrigated forage crops - summary of research in Israel/Zwi G. Weinberg, Shlomo Sela, Yaira Chen and Riki Pinto. 6. Biotechnological production of xylitol and its application in food industry/R. Sreenivas Rao, Ch. Pavana Jyothi and L. Venkateswar Rao. 7. Bioremediation and detoxification of dioxin-lime compounds in food by-products by serratia marcescens/Indu Shekhar Thakur, Prasant Kumar Jaishwal and Ashwini Sharma. I.2. Fermentation technologies: 8. Use of immobilized lipases in the food industry: factors and facts/Suzana Ferreira-Dias. 9. Potential applications of microbial enzymes in improving quality and shelf life of bakery products/Pardeep Kumar and Tulasi Satyanarayana. 10. Immobilization techniques and support materials, suitable for food production: bread, beer, Baker\'s yeast, cereal and citrus by-products/Stavros Plessas, Argyro Bekatorou, Athanasios A. Koutinas, Maria Kanellaki and Costas Psarianos. 11. Use of fruits as substrates for cell immobilization for food production/L.A. Bosnea, Y. Kourkoutas, N. Kopsahelis, N. Agouridis and M. Kanellaki. I.2. Enzyme and biocatalysis improvement: 12. Strategies for the improvement of levan and fructooligosaccharides production by Zymomonas mobilis/V. Senthilkumar and P. Gunasekaran. 13. Nutraceuticals based on enzymatic catalysis/Subhash Chand and Mili Prabhakar. I.4. Predictive microbiology: 14. Natural mycoflora on olives and risk assessment/Khadija Lamrani, H. Lakhtar, M. Cheheb, M. Ismaili-Alaoui, C. Augur, H. Macarie, I. Perraud-Gaime and S. Roussos. II. Microbiology of  food: 15. Production of nutraceuticals by solid state cultures of pomegranate residues (punica granatum) and creosote bush (Larrea tridentata)/Cristobal Noe Aguilar, Antonio Aguilera, Armando Robledo, Janeth Ventura, Ruth Belmares, Diego Mercado, Raul Rodriguez and Juan C. Contreras-Esquivel. 16. Microbial siderophore mediated value addition to plants for improvement of human health/S.B. Chincholkar, M.R. Rane, B.L. Chaudhari and P.D. Sarode. 17. Probiotics and the intestinal flora overtime and space/Eugenia Bezirtzoglou. 18. Functionality of wild lactic acid bacteria - the example of streptococcus macedonicus/Effie Tsakalidou. 19. Microbial interactions in winemaking/Pierre Strehaiano, N. Nehme, V. Renouf, A. Lonvaud-Funel, F. Mathieu and P. Taillandier. III. Bioprocess Engineering for food and feed development: 20. Engineering aspects of biotransformation processes/Pierre Fontanille, Jean-Bernard Gros and Christian Larroche. III.1. Bioreactor design: 21. Development and evaluation of alternative processes for sterilization and deodorization of natural cork stoppers/Panagiotis Vlachos, Adamantia Kampioti, Michael Kornaros and Gerasimos Lyberatos. 22. Immobilized yeast technology aimed to beer fermentation-process requirements, carrier materials and bioreactor design/Viktor A. Nedovic. III.2. Waste and by-products for food and feed development: 23. Utilization of the Malaysian agrowaste resources for the generation of value added products via biotechnological processes/Ibrahim Che Omar, Rosma Ahmad, Darah Ibrahim and Sudesh Kumar. 24. Spectroscopic techniques for facilitation of water quality monitoring/Marie-Noelle Pons, Jing Wu, Olivier Potier and Mauricio da Motta. 25. 1,3-Propanediol and citric acid production from glycerol-containing waste discharged after bio-diesel manufacturing process/Seraphim Papanikolalou. III.3. Rational process development: 26. Microbial cell signalling and its potential applications in bioprocessing/Palmy R. Jesudhasan, Kenneth Widmer, Kamlesh Soni, Amit Vikram and Suresh D. Pillai. 27. Process strategies affecting xylanase production in filamentous fungi: melanocarpus albomyces as a case study/Saroj Mishra, Ranjita Biswas, Vikas Mohan, Vikram Sahai and Virendra S. Bisaria. IV. Food and raw materials characterization and properties: IV.1. Nutritional properties: 28. Mushrooms-a promising source to produce nutraceutical and pharmaceutical bioproducts/Carlos R. Soccol, H.S. Dalla Santa, R. Rubel, F.M. Vitola, Fan Leifa, Ashok Pandey and Vanete T. Soccol. 29. Regulation of life cycle of adipocytes by dietary lipids and metabolic factors through the arachidonate cascade/Kazushige Yokota, Md. Abdul Mazid, Li Xu, Xiaoqing Chu, Abu Asad Chowdhury and Kohji Nishimura. 30. Nutraceutical properties of whey-starch composites/M.T. Hardin, P.A. Sopade, L. Ward, H. Desmee and P. Fitzpatrick. 31. Mushrooms in healthy diet: fresh or processed/S. Vikineswary, K.H. Wong, Y.S. Kho, Noorlidah Abdullah, M. Murali and U. Kuppusamy. 32. Possibilities of pleurotus applications in food, health and environmental technologies/S.A. Furlan, R.M.M. Gern, E. Wisbeck, M. Bonatti, M.L.L. Silveira and H.H. Da Silva. IV.2. Chemical and rheological properties: 33. Properties of food colours obtained by physical extraction, chemical synthesis and biosynthesis by microorganisms/Dimitrios Boskou. 34. Use of fungal enzymes to study the degradation of specific plant polyphenols/M. Contreras-Dominguez, K. Roopesh, A. Ramirez Coronel, N. Garcia Oduardo, S. Guyot, G. Saucedo-Castaneda, I. Gaime Perraud, S. Roussos and C. Augur.

"This book presents a selection of communications presented during the Second International Congress on Bioprocesses in Food Industries (ICBF-2006), held in Greece during June 18-20, 2006. It comprises an advanced contribution on the food bioprocessing and other disciplines of the food science, made by the large number experts from the Europe, Asia, America and Australia. Most of the contributors are university professors, well-known academic staff and respected researchers in the internationally recognized research centers.

The book aims in providing the readers the most recent approaches of the food bioprocessing. More specifically, it provides knowledge on the enzymes and bio-catalysis in the food biotechnology, applications of fermentation technology in the food production, bioprocess engineering for the process and food development and bioreactor design. Aspects on the genetically modified foods are also reported. Furthermore, in the frame of the recent knowledge of the food science, this book focuses on the aspects of food microbiology, nutritional, chemical and rheological properties. New knowledge of the major significance comprises the biotechnology of the flavors, biotransformation of the processes, the significance and perspectives of the indigenous enzymes in the milk, strategies for the yeasts and lactic acid bacteria improvements by the genetic modification and the biotechnological production of various compounds. Likewise, new and comprehensive knowledge for the immobilized cells and enzymes is reviewed for the brewing, wine making, baking and cereal byproducts exploitation. The sterilization and deodorization, monitoring and critic acid production processes are discussed, while value-added products via fermentation and aspects of the safety, antimicrobials and hygiene in the food industry improving human health provide an important base of the knowledge in the food production. The nutraceutical and the pharmaceutical from the mushrooms affect the healthy diet, in combination with their effects on the food, health and environmental technology development. Microbial cell signaling, nano-bioprocessing in the food industry and the probiotic food and lactic acid bacteria in combination with the intestinal flora are very important aspects for the food scientists. Natural microflora on the olives correlated with the risk assessment provides knowledge for this important Mediterranean food. Furthermore, there are articles on the food colors obtained by the extraction, chemical synthesis and biosynthesis and on the degradation of the plant polyphenols using the enzymes. After the aforementioned presentation, this book contributes to reveal the new knowledge in the most up to date areas of the biotechnological applications in the food production as that are related with the global sustainable development.

The book would be useful to researchers working on food bioprocess development and monitoring and graduate students in the areas of microbiology, biotechnology and chemical engineering."