Immobilization of Microbial Cells in Food Fermentation Processes |
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Authors: | Maria Raytchinova Kosseva |
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Affiliation: | (1) Department of Microbial Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima 739-8530, Japan |
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Abstract: | The purpose of this review is to emphasize existing trends and recent advances in the application of immobilized cell technology
so as to implement some innovations in food industry associated with processing, preservation, and storage of the products
based on the food safety issues. Attention is focused on the engineering aspects of the immobilized cell techniques with emphasis
on the mass-balance-based mathematical modeling of the system. Some aspects of models for safety, quality, and competitiveness
of the food processing sector are also presented. Ultimately, development of products with novel properties within the alcoholic
beverages, meat processing/preservation, manufacture of cheese and bread, sweeteners and pigments, as well as nutraceuticals
is also addressed. |
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Keywords: | |
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