Comprehensive Food Fermentation and Biotechnology, Vols. I and II

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Contents Vol I Preface I Microbiology of Food Fermentation 1 New Aspects of Microbiology of Food FermentationMuhammad Shahid and Muhammad Asgher 2 Lactic Acid Bacteria as Starter CultureJose Luis Parada Caroline Tiemi Yamaguishi Ashok Pandey Vantee Thomaz Soccol and Carols Ricardo Soccol II Biochemistry of Food Fermentation 3 Metabolic Engineering for Microbial Food FermentationSantosh Noronha 4 Extremely-Low Temperature Fermentations in Food ProductionAthanasios A Koutinas Maria Kanellaki Argyro Bekatorou and Loulouda A Bosnea 5 Cold-Active Enzymes in Food IndustrySangeeta Negi-Bora III Process-Biotechnology for Food Fermentations 6 Types of Fermentation Kinetics and Factors Affecting ItMaria Henriques L Ribeiro 7 Characteristics and Techniques of Fermentation SystemsMarcel Gutierrez-Correa and Gretty K Villena 8 Bioreactors for Food FermentationsVerica Manojlovic Branko Bugarski and Viktor A Nedovic 9 Fermentation Technology for Food Industry Waste UtilizationMin Woo Lee Dae Sung Lee Hae Woo Lee Young Mi Kim Han-Saem Cho Gyoo Yeol Jung and Jong Moon Park IV Biosafety and Regulations 10 Food SafetyChandni Nair David Prince Charlotte Rambo and Suresh D Pillai 11 Predictive Microbiology for Safe Food ProductionAugustus Caeser Portella Adenise Lorenci Woiciechowski Jose Luis Parada Ashok Pandey Vanete Thomaz Soccol and Carlos Ricardo Soccol 12 Microbial ToxinsRengathavasi Thavasi Ibrahim M Banat and Poonam Singh-Nigam 13 Food Regulations ? The Need for Global HarmonizationAleksandra Stjepanovic Huub LM Lelieveld and Viktor Nedovic IndexVol II V Commercial food Fermentations i Direct Consumption Products 1 Oriental Fermented FoodsLalitagauri Ray and Debabrata Bera 2 Fermented Milk ProductsRajiv K Shah 3 Fermented Cereals ProductsZlatica Kohajdova 4 Fermented Fruits and VegetablesLuciana PS Vandenberghe Adriane BP Medeiros Julio C de Carvalho Ashok Pandey Vanete T Soccol and Carlos Ricardo Soccol 5 Fermented Meat ProductsPadma Iyer Paramita Bhattacharjee and Rekha S Singhalii Small-scale Products 6 Microbial Food EnzymesSwagata Pal Baishali Guha Arpita Maitry Shakuntala Ghorai and Suman Khowala 7 Microbial LipidsSyed Ubaid Ahmed Guillermo R Castro Carlos Ricardo Soccol Vanete Thomz Soccol Christian Larroche and Ashok Pandey 8 Microbial PolysaccharidesCeline Laroche and Philippe Michaud iii Alcoholic Products 9 Biochemistry and Molecular Biology of Yeast Alcoholic FermentationFelipe A Vargas Felipe Aceituno and Eduardo Agosin 10 Grape-Based Alcoholic BeveragesJuliano Lemos Bicas Mario Robert Marostica Junior and Glaucia Maria Pastore 11 Fruit-based Alcoholic BeveragesMario Roberto Marostica Junior Juliano Lemos Bicas and Glaucia Maria Pastore 12 Cereal-based Alcoholic BeveragesViktor A Nedovic Luk Daenen Verica Manojlovic Ida Leskosek-Cukalovic Branko Bugarski and Ronnie Willaert 13 Industrial Ethnaol ProductionParmeswaran Binod Reeta Rani Singhania Edgard Gnansounou Guillermo R Castro and Ashok Pandey VI Probiotics and Nutraceticals  14 PrebioticsSmita Nilegaonkar and Vaishali Agte 15 AntioxidantsAntimutagens in FoodsBushra Sultana Farooq Anwar Abdullah Ijaz HUssain and Zahed Mahmood 16 Fermented Functional FoodsMichele Rigon Spier Sascha Habu Vanete Thomaz Soccol Adenise Lorenci Woiciechowski Ashok Pandey and Carlos Ricardo Soccol 17 Production of Amino AcidsK Madhavan Nampoothiri VipinGopinath Kiran S Dhar and M Anusree 18 Production of vitaminsParameswaran Binod Raveendran Sindhu Carlos Ricardo Soccol and Ashok Pandey 19 Enzymatic production of functional fatsSuzana Ferreira-Dias 20 BacteriocinsBharti K Iyer Rekha S Singhal and Laxmi Ananthanarayan VII Additives for Food Industry 21 Production of food additivesPierre Fontanille and Christian Larroche 22 Production of food-grade pigmentsSumathy Babitha Carols Ricardo Soccol and Ashok Pandey 23 Production of food flavoursEmilio Rosales Francisco Deive Maria Asuncion Longo and Maria Angeles Sanroman 24 Production of organic acidsYoung-Jung Wee and Hwa-Won Ryu IndexThe aim of the b. N° de ref. del artículo 85498

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