Petroleum-derived products have dominated world manufacturing industries for decades but diminishing petroleum resources, volatile political environments in some of the major petroleum producing countries and environmental concerns have caused a paradigm shift. Today, significant resources are dedicated to the development of bioproducts from renewable sources. Research and development efforts to harness the unique chemical and physical properties of plants and microorganisms to produce ecologically benign products that outperform their non-renewable counterparts have accelerated. Current and potential
markets for bioproducts are broad and include food ingredients, polymers, lubricants, solvents, adhesives, herbicides, cosmetics and pharmaceuticals. Ever-increasing consumer demand for “chemical free”, “healthy” and “natural” foods have forced the food industry in particular to re-evaluate its use of conventional food ingredients and processing techniques and to adapt new and advanced production systems.
Food and Industrial Bioproducts and Bioprocessing provides a comprehensive review of the latest developments in food and industrial bioproducts and bioprocessing techniques. Although it is an important topic, biofuels are not covered in the book. Subjects covered over 14 chapters include starch-based bioproducts; protein processing; oil and oilseed processing; food-grade microemulsions; fermentation; fungal cell factories; microalgae and biopolymers. Additional chapters address recent developments in non-thermal processing and the role of enzymes as biocatalysts.
This volume is designed as a reference source for scientists, students and government and industry personnel who are interested in the recent developments and future opportunities in food and industrial bioproducts, and relevant bioprocessing techniques.
From the Back Cover
Petroleum-derived products have dominated world manufacturing industries for decades but diminishing petroleum resources, volatile political environments in some of the major petroleum producing countries and environmental concerns have caused a paradigm shift. Today, significant resources are dedicated to the development of bioproducts from renewable sources. Research and development efforts to harness the unique chemical and physical properties of plants and microorganisms to produce ecologically benign products that outperform their non-renewable counterparts have accelerated. Current and potential
markets for bioproducts are broad and include food ingredients, polymers, lubricants, solvents, adhesives, herbicides, cosmetics and pharmaceuticals. Ever-increasing consumer demand for “chemical free”, “healthy” and “natural” foods have forced the food industry in particular to re-evaluate its use of conventional food ingredients and processing techniques and to adapt new and advanced production systems.
Food and Industrial Bioproducts and Bioprocessing provides a comprehensive review of the latest developments in food and industrial bioproducts and bioprocessing techniques. Although it is an important topic, biofuels are not covered in the book. Subjects covered over 14 chapters include starch-based bioproducts; protein processing; oil and oilseed processing; food-grade microemulsions; fermentation; fungal cell factories; microalgae and biopolymers. Additional chapters address recent developments in non-thermal processing and the role of enzymes as biocatalysts.
This volume is designed as a reference source for scientists, students and government and industry personnel who are interested in the recent developments and future opportunities in food and industrial bioproducts, and relevant bioprocessing techniques.
About the Author
Professor Nurhan Turgut Dunford is based at the Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, USA.
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