Short description:

This volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing, making use of microorganisms in the production of food for health and nutritional benefits.

Long description:

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the production of food with health and nutritional benefits.

The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey beverages) in conjunction their prospective health benefits. Part II, on emerging applications of microorganism in safe food production, covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues, harmful/pathogenic microorganisms, genetically modified microorganisms, stability and functionality, and potential of food-grade microbes for biodegradation of toxic compounds, such as mycotoxins, pesticides, and polycyclic hydrocarbons. Chapters in Part III, on emerging scope and potential application in the dairy and food industry, explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level.

The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries, especially in the development of functional foods.

Table of Contents:

Importance of Chocolates in Functional Foods: Formulation, Production Process, and Potential Health Benefits. Fermented Whey Beverages: As Functional Foods and Their Health Effects. Genetically Modified Organisms (GMOs) Produced Enzymes: Multifarious Application in Food Manufacturing Industries. Potential Role of Food Microbial Communities (FMCs) in Different Food Production and Human Health. Production of Extracellular Polymeric Substances (EPS) from Lactic Acid Bacteria (LAB): Their Antimicrobial Effect and Potential Application in Food Industry. Utilization of Bacteriophages Targeting Listeria monocytogenes in Dairy and Food Industry. Significance of Food Grade Microorganisms in Biodegradation and Biotransformation of Harmful Toxic Compounds. Tailoring the Functional Benefits of Whey Proteins by Encapsulation: A Bottom-Up Approach.