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Woodhead Publishing Series in Food Science, Technology and Nutrition
Foreword
Chapter 1: Bioprocessing as a route to food ingredients: an introduction
Abstract:
1.1 Food fermentation as an ancient technology: an overview
1.2 Solid substrate fermentations (SSF) and stirred tank reactor (STR) technology: relative industrial dominance
1.3 Development of bioprocessing as a route to food ingredients: the history of koji
1.4 Conclusion: food biotechnology past, present and future
Part I: Systems biology, metabolic engineering of industrial microorganisms and fermentation technology
Chapter 2: Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients
Abstract:
2.1 Introduction
2.2 Filamentous fungi as cell factories for food biotechnology
2.3 Systems biology of food-related filamentous fungi
2.4 Beyond functional genomics to metabolic modelling
2.5 Systems biology perspectives on food biotechnology and ood safety
2.6 Acknowledgements
Chapter 3: Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients
Abstract:
3.1 Introduction
3.2 History of yeast science: it all started with food
3.3 Systems biology: possibilities and challenges in relation to food
3.4 Systems biology tools for fermented food
3.5 Production of flavours from yeasts
3.6 Food colouring: functional colours
3.7 Antioxidants
3.8 Non-conventional yeasts for food and food ingredients
3.9 Conclusions
3.11 Appendix: glossary of the systems biology tool box
Chapter 4: Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria
Abstract:
4.1 Introduction
4.2 Definition and uses of systems biology in production
4.3 Advantages of systems biology in the production of food ingredients, enzymes and nutraceuticals by bacteria
4.4 Production of food grade amino acids through the exploitation of systems biology and 'omics' approaches
4.5 Using systems approaches to develop enzymes for use in food production
4.6 Future trends in the application of systems and synthetic biology to food microbiology
4.7 Sources of further information
Chapter 5: Production of foods and food components by microbial fermentation: an introduction
Abstract:
5.1 Introduction
5.2 Food and food ingredients produced by microbial fermentation
5.3 Principles of bioreactor design and operation
5.4 Examples of fermentation processes used for the production of foods and foodstuffs
5.5 Dealing with fermentation waste
5.6 Conclusions
Chapter 6: Fermentation monitoring and control of microbial cultures for food ingredient manufacture
Abstract:
6.1 Introduction
6.2 Monitoring bioprocesses for food fermentation: an overview
6.3 On line bioprocess monitoring for food fermentation
6.4 Spectrometric monitoring of fermentation
6.5 Future trends
6.6 Sources of further information and advice
Chapter 7: Industrial enzyme production for the food and beverage industries: process scale up and scale down
Abstract:
7.1 Introduction
7.2 Difficulties of the scale up approach
7.3 Consequences of changing scale
7.4 Further complexities when changing scale
7.5 Future trends and scale
7.6 Conclusion: scale up is scale down
7.7 Acknowledgements
Part II: Use of microorganisms for the production of natural molecules for use in foods
Chapter 8: Microbial production of food flavours
Abstract:
8.1 Introduction
8.2 Producti
