Food and Industrial Bioproducts and Bioprocessing -- Contents -- Preface -- Contributors -- Abbreviations -- 1 Traditional and Emerging Feedstocks for Food and Industrial Bioproduct Manufacturing -- 1.1 Introduction -- 1.2 Grain crops -- 1.2.1 Wheat -- 1.2.2 Corn -- 1.2.3 Barley -- 1.2.4 Sorghum -- 1.3 Oil and oilseeds -- 1.3.1 Rapeseed/Canola -- 1.3.2 Soybeans -- 1.3.3 Other Oilseeds -- 1.4 Lignocellulosic biomass -- 1.5 Conclusions -- References -- 2 Recent Processing Methods for Preparing Starch-based Bioproducts -- 2.1 Introduction -- 2.2 Annealing and heat-moisture treatment -- 2.3 High-pressure treatment -- 2.4 Microwave processing -- 2.5 Processes using ultrasound -- 2.6 Processing using supercritical fluids -- 2.7 Extrusion processing -- 2.8 Processing by steam jet cooking -- 2.9 Conclusions -- References -- 3 Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis -- 3.1 Introduction -- 3.2 General properties of proteins -- 3.3 Protein separation processes in food and bioproduct manufacturing -- 3.3.1 Dry processing -- 3.3.2 Wet processing -- 3.4 Calculating protein yields and recovery -- 3.5 Processing effects on yield and protein quality -- 3.5.1 Protein characterization -- 3.6 Conclusion -- References -- 4 Advancements in Oil and Oilseed Processing -- 4.1 Introduction -- 4.2 Oilseed pretreatment -- 4.2.1 Handling and storage -- 4.2.2 Preparation of seeds for oil extraction -- 4.2.3 Size reduction and flaking -- 4.2.4 Cooking/Tempering -- 4.3 Oil extraction -- 4.3.1 Solvent extraction -- 4.3.2 Mechanical oil expression -- 4.3.3 Aqueous extraction -- 4.3.4 Enzyme and surfactant-aided oil extraction -- 4.3.5 Supercritical fluid technology -- 4.4 Oil refining -- 4.4.1 Degumming -- 4.4.2 Deacidification/Refining -- 4.4.3 Bleaching -- 4.4.4 Deodorization -- 4.4.5 Winterization -- 4.5 Conclusions -- References.

5 Food-grade Microemulsions As Nano-scale Controlled Delivery Vehicles -- 5.1 Introduction -- 5.2 Winsor classification/phase behavior -- 5.3 Theories of microemulsion formation -- 5.3.1 Mixed film theory -- 5.3.2 Solubilization theory -- 5.3.3 Thermodynamic theory -- 5.4 What makes microemulsions thermodynamically stable? -- 5.5 Methods of microemulsion formation -- 5.6 Polydispersity -- 5.7 Composition -- 5.7.1 Organic phase -- 5.7.2 Aqueous phase -- 5.7.3 Surfactants -- 5.7.4 Co-surfactants -- 5.8 Factors affecting phase behavior -- 5.9 Parameters that modify microemulsion structure -- 5.9.1 Critical micelle concentration -- 5.9.2 Critical packing parameter -- 5.9.3 Hydrophile-lipophile balance -- 5.9.4 Ingredient compatibility -- 5.10 Characterization techniques -- 5.10.1 Ternary phase diagrams -- 5.10.2 Small angle scattering techniques -- 5.10.3 Cryo-transmission electron microscopy -- 5.10.4 Dynamic light scattering -- 5.10.5 Nuclear magnetic resonance -- 5.11 Applications -- 5.11.1 Solubilization of poorly-soluble drugs -- 5.11.2 Emulsified microemulsions -- 5.11.3 Protection against oxidation/light -- 5.11.4 Controlled release delivery systems -- 5.11.5 Microemulsions as nano-reactors -- 5.12 Conclusions -- References -- 6 Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods -- 6.1 Delivery systems in foods -- 6.2 Structure of emulsions -- 6.3 Localization of BLI in emulsions -- 6.4 Emulsions as delivery systems -- 6.5 Crystallization in emulsions -- 6.5.1 Kinetics of crystallization in fine droplets -- 6.5.2 Structure of crystalline fat droplets -- 6.6 Localization of BLI in solid lipid nanoparticles -- 6.7 Conclusions -- Acknowledgement -- References -- 7 Fermentation -- 7.1 Introduction -- 7.2 Fermentative pathways -- 7.3 Microbial growth -- 7.4 Reactor design -- 7.4.1 Types of reactors.

7.5 Fermentation schemes -- 7.5.1 Batch fermentation -- 7.5.2 Fed-batch fermentation -- 7.5.3 Continuous fermentation -- 7.6 Fermentation Products -- 7.6.1 Acetone-Butanol-Ethanol (ABE) fermentation -- 7.6.2 Glycerol -- 7.6.3 Propionate -- 7.6.4 Succinate -- 7.6.5 1,3 Propanediol -- 7.6.6 Butanediol -- 7.7 Separation -- 7.7.1 Separation of acids -- 7.7.2 Separation of alcohols -- 7.7.3 Separation of diols and triols -- 7.8 Future application areas and emerging developments -- References -- 8 Fungal Cell Factories -- 8.1 Fungi and fungal biotechnology -- 8.2 Historical perspective -- 8.2.1 Koji -- 8.2.2 Penicillin -- 8.2.3 Citric acid -- 8.3 Industry -- 8.3.1 Organic acids -- 8.3.2 Enzymes -- 8.3.3 Lovastatin -- 8.4 Genomics and the future -- 8.4.1 Citric acid and Aspergillus niger -- 8.4.2 Cellulase production -- 8.4.3 Bioactive secondary metabolites -- 8.5 Conclusions -- References -- 9 Microalgae: A Renewable Source of Bioproducts -- 9.1 Introduction -- 9.2 Microalgae and their global importance -- 9.3 Cultured microalgae -- 9.4 Algal culture collections -- 9.5 Microalgal production systems -- 9.5.1 Plastic bags and tanks -- 9.5.2 Open ponds -- 9.5.3 Photobioreactors -- 9.5.4 Hybrid or combination growth systems -- 9.5.5 Fermentation systems -- 9.6 Historical natural foods -- 9.7 Live feedstocks for aquaculture -- 9.8 Bioproducts -- 9.8.1 Bioactive compounds -- 9.8.2 Lipids -- 9.8.3 Proteins and carbohydrates -- 9.8.4 Vitamins and antioxidants -- 9.8.5 Pigments -- 9.9 Pharmaceuticals -- 9.10 Microalgae in cosmetics and skin care -- 9.11 Microalgae bioproducts: Future potential -- References -- 10 Bioprocessing Approaches to Synthesize Bio-based Surfactants and Detergents -- 10.1 Bio-based surfactants: Overview -- 10.2 Feedstocks for bio-based surfactants -- 10.3 Industrial bio-based surfactants.

10.4 Advantages of bioprocessing to prepare bio-based non-ionic surfactants -- 10.5 Preparation of bio-based surfactants via enzymes in non-aqueous media -- 10.5.1 Lipase-catalyzed synthesis of monoacylglycerols (MAGs) -- 10.5.2 Lipase-catalyzed synthesis of saccharide-fatty acid esters -- 10.5.3 Lipase-catalyzed synthesis of polyglycerol polyricinoleate -- 10.5.4 Enzyme-catalyzed synthesis of alkylpolyglucosides (APGs) -- 10.5.5 Enzyme-catalyzed synthesis of amino acid derivatives -- 10.5.6 Enzymatic production of lysophospholipids and structured phospholipids -- 10.6 Preparation of biosurfactants via fermentation -- 10.7 Conclusions -- References -- 11 Biopolymers -- 11.1 Introduction -- 11.2 Carbohydrate-based polymers -- 11.2.1 Polymers from starch -- 11.2.2 Polymers from cellulose -- 11.2.3 Polymers from lactic acid and lactide -- 11.2.4 Polyhydroxyalkanoates -- 11.2.5 Polymers from chitin or chitosan -- 11.3 Fat- and oil-based polymers -- 11.3.1 Polymers from triglycerides -- 11.3.2 Polymers from fatty acids -- 11.4 Conclusion -- References -- 12 Lignocellulosic Biomass Processing -- 12.1 Introduction -- 12.2 Availability of lignocellulosic biomass -- 12.2.1 Southern pine wood -- 12.2.2 Corn stover -- 12.2.3 Bast fiber crops -- 12.2.4 Other lignocellulosic feedstocks -- 12.3 Processing -- 12.3.1 Biological conversion -- 12.3.2 Thermochemical conversion -- 12.3.3 Bast fiber production -- References -- 13 Recent Developments in Non-thermal Processess -- 13.1 Introduction -- 13.2 Recent advances in non-thermal technologies -- 13.2.1 High Pressure Processing (HPP) -- 13.2.2 Ultra High Pressure Homogenization (UHPH) -- 13.2.3 High Pressure Carbon Dioxide (HPCD) -- 13.2.4 Pulsed Electric Fields (PEF) -- 13.2.5 Ultraviolet Light (UV) -- 13.2.6 Irradiation -- 13.2.7 High Intensity Ultrasounds -- 13.2.8 Hurdle approach -- 13.3 Future trends.

Acknowledgements -- References -- 14 Enzymes as Biocatalysts for Lipid-based Bioproducts Processing -- 14.1 Introduction -- 14.2 Enzyme characteristics -- 14.3 Enzyme kinetics in industrial applications -- 14.4 Enzymes in industrial applications -- 14.4.1 Enzymatic processing of partial acylglycerols -- 14.4.2 Enzymatic processing of bioactive compounds -- 14.4.3 Enzymatic processing of phospholipids -- 14.4.4 Enzymatic processing of fatty acid alkyl esters -- 14.5 Conclusions and future trends -- References -- Index -- A color plate section falls between pages 222 and 223.