Technology of Bioprocessing in Food Production

Description

Food processing has occurred since pre-historic times. Humans have been using fire for at least 250,000 years. Cooking, a form of food processing which improves palatability, digestibility, and safety, followed thereafter. Bio-processing is a natural, safe, and effective way for food manufacturers to create products such as cheese, yogurt, bread, wine, and beer. Bio-processing uses living organisms and their components in the creation of new products. They used microbes and enzymes in bio-processing technology provided best results under mild conditions such as neutral pH, normal atmospheric pressure, and temperatures close to room temperature. The conventional food bio-processing methods such as drying, fermentation, salting, and various forms of cooking, including roasting, frying, smoking, steaming, and oven baking developed the quality and flavor of the foods but they are unable to protect from microorganisms that leads to food spoilage. So, nowadays food industries focused on nanotechnology which increases the spoilage time of food. Moreover, nanotechnology showed potential applications in all aspects of food chain including storage, quality monitoring, food processing, and food packaging. This present book “Technology of Bio-processing in Food Production” introduces you with the latest technological advancement in this field, which is written in lucid manner and can be read by anyone who is interested.