Bioprocessing Technology in Food and Health

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.

Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Mr. Verma is currently working on the research project "Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India." His previous research work included "Physico-Chemical and Cooking Characteristics of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa L.)". Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy Campus, Gujarat, India. Professor Patel has expertise in specialized areas that involve isolation, screening, and characterization of exopolysaccharides from potential probiotic cultures and employing them for food and health applications. She has authored a number of peer-reviewed papers and technical articles in international and national journals as well as book chapters, books, proceedings, and technical bulletins. Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate-, postgraduate-, and PhD-level courses and guides research projects. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies and has published various research papers in peer-reviewed journals and proceedings as well as many technical bulletins, monographs, and book chapters.

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.