Advances in Food Bioproducts and Bioprocessing Technologies

PART I Bioprocessing Technologies
Chapter 1 Microbial Technology: Advances and Challenges
Cristóbal N. Aguilar, Ayerim Hernández-Almanza, Sabu Abdulhameed, Araceli Loredo, Sudheesh Sudhakaran, Desiree
Davila-Medina, Thelma K. Morales-Martínez, Leonardo Sepúlveda-Torre, Shiburaj Sugathan, and Jose A. Teixeira
Chapter 2 Microbial Technology: Yeasts
Ayerim Hernández-Almanza, Gloria A. Martínez-Medina, and Cristóbal N. 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. 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. Ruiz, Clarisse Nobre, Lilia Arely Prado, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar, and Rosa M. 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. S. 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.
Torres, Cristóbal N. Aguilar, Rosa M. Rodríguez-Jasso, Armando Robledo-Olivo, and Héctor A. Ruiz
Chapter 9 Metabolic Engineering and Omics Technologies
T. Uma Maheswari, K. G. Anitha, S. S. Rakesh, and P. 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. Soto-Cruz, Adanely Paredes-Ortíz, and Jesús B. 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. Castillo-Araiza, Dulce M. 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. Contreras-Esquivel, Raúl Rodríguez-Herrera, Pedro Aguilar-
Zarate, Shiburaj Sugathan, Adbulhameed Sabu, and Cristóbal N. Aguilar
PART III Food Bioproducts
Chapter 17 Advances and Perspectives in Food Pigments Production
Mónica L. 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. Ceballos-González, G.A. Bolívar, and Cristina Ramírez-Toro
Chapter 20 Food Films and Edible Coatings Added with Probiotics: Applications and Perspective
Flor G. Ramos-Hernández, Adriana C. Flores-Gallegos, Janeth M. Ventura-Sobrevilla, Cristóbal N. Aguilar, and 
Raúl Rodríguez-Herrera
Chapter 21 Probiotics and Prebiotics
C. Ceballos-González, Johana Bolívar-Monsalve, G. A. Bolívar, and Cristina Ramírez-Toro
Chapter 22 Oligosaccharides, Polyols, and Polysaccharides
Dulce A. Flores-Maltos and José A. Teixeira
Chapter 23 Polyunsaturated Fatty Acids as Nutraceuticals
Kaavya Rathnakumar, K. Rathnakumar, R. 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. Seviour, Paul Hudman, and Brian McNeil