Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries (eBook, ePUB)

Redaktion: Ogbonna, James Chukwuma; Ubi, Benjamin Ewa; Ibrahim, Abdulrazak B.; Esiobu, Nwadiuto (Diuto); Oluwaseun Adetunji, Charles; Godfrey Nwoba, Emeka; Uzochukwu, Sylvia

• Format: ePub

Produktbeschreibung

This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 284
• Erscheinungstermin: 10. Mai 2022
• Englisch
• ISBN-13: 9781000550887
• Artikelnr.: 63643091

Autorenporträt

James C. Ogbonna, Ph.D. is Professor of Microbiology and Biotechnology & Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria. Sylvia Uzochukwu, Ph.D. is Professor of Food Science and Technology & Director, Biotechnology Centre, Federal University Oye-Ekiti, Nigeria. Emeka Godfrey Nwoba, Ph.D. is at the Algae Research & Development Centre, Murduch University, Western Australia. Charles Oluwaseun Adetunji, Ph.D. is Associate Professor of Microbiology and Biotechnology, & Director of intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria Nwadiuto Esiobu, Ph.D. is Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA; and President & Founder, Applied Biotech Inc. and ABINL. Abdulrazak Ibrahim, Ph.D. is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria. Benjamin Ewa Ubi, Ph.D. is Professor of Plant Breeding and Biotechnology & Director, Biotechnology Research and Development Centre, Ebonyi State University Abakaliki, Nigeria.

Inhaltsangabe

Chapter 1: Improving Traditionally Fermented African Foods through
Biotechnology: Need to Translate Art to Science, Chapter 2: Indigenous
Fermented and Underutilized/Novel Foods with Potentials for Combating
Malnutrition in Sub-Saharan Africa, Chapter 3:
Biotechnologies/Fermentation Technologies for Large-Scale Industrial Enzyme
Production for the Food and Beverage Industry, Chapter 4: Recent Advances
in Dairy Industries: Monitoring, Standard, Quality, and Process, Chapter 5:
Soy-Based Food Products Consumed in Africa: A Panacea to Mitigate Food
Insecurity and Health Challenges, Chapter 6: Nutritional and Health
Benefits of Nutraceutical Beverages Derived from Cocoa and Other Caffeine
Products: A Comprehensive Review, Chapter 7: Strategies for Yeast Strain
Improvement through Metabolic Engineering, Chapter 8: The Role of an
Intelligent Feedback Control System in the Standardization of Bio-fermented
Food Products, Chapter 9: Algae Biotechnology for Novel Foods, Chapter 10:
Microalgae Biotechnology Research and Development Opportunities in Nigeria,
Chapter 11: Emerging Eco- and Bio-technologies in the Use of Algal Biomass
for Biofuels and High-Value Products, Chapter 12: African Mushrooms as
Functional Foods and Nutraceuticals: A Review of Their Farm to Fork
Perspectives