Food Science and Food Biotechnology

337 Pages·7.33 MB·english

by  Gutierrez-Lopez G.F.

Food Science
and Food
Biotechnology
EDITED BY
Gustavo F. Gutiérrez-López, Ph.D.
Escuela Nacional de Ciencias Biológicas
Instituto Politécnico Nacional
México, DF.
Gustavo V. Barbosa-Cánovas, Ph.D.
Washington State University
Pullman, Washington
CRC PR ESS
Boca Raton London New York Washington, D.C.
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Library of Congress Cataloging-in-Publication Data
Food science and food biotechnology / edited by Gustavo F. Gutiérrez-López and
Gustavo V. Barbosa-Cánovas.
p. cm. -- (Food preservation technology series)
Includes bibliographical references and index.
ISBN 1-56676-892-6
1. Food--Biotechnology. 2. Food industry and trade. I. Gutiérrez-López, Gustavo F. II.
Barbosa-Cánovas, Gustavo V. III. Series
TP248.65.F66 F733 2003
664--dc21 2002035052

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Dedication
To our families
© 2003 CRC Press LLC
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Contents
1 Introduction to Molecular Food Biotechnology
Juan Alberto Osuna-Castro and Octavio Paredes-López
2 Recent Developments in Food Biotechnology
Humberto Hernández-Sánchez
3 Bioprocess Design
Ali Asaff-Torres and Mayra De la Torre-Martínez
4 Gas Hold-Up Structure in Impeller Agitated Aerobic
Bioreactors
Ashok Khare and Keshavan Niranjan
5 Production and Partial Purification of Glycosidases Obtained by
Solid-State Fermentation of Grape Pomace Using Aspergillus
niger 10
Sergio Huerta-Ochoa, María Soledad de Nicolás-Santiago, Wendy
Dayanara Acosta-Hernández, Lilia Arely Prado-Barragán, Gustavo
Fidel Gutiérrez-López, Blanca E. García-Almendárez, and
Carlos Regalado-González
6 Protein Crystallography Impact on Biotechnology
Manuel Soriano-García
7 Stability of Dry Enzymes
Mauricio R. Terebiznik, Viviana Taragano, Vanessa Zylberman, and
Ana María Pilosof
8 Trends in Carotenoids Biotechnology
María Eugenia Jaramillo-Flores and Rosalva Mora-Escobedo
9 Studies on the Reverse Micellar Extraction of Peroxidase from
Cruciferae Vegetables of the Bajio Region of México
Carlos Regalado-González, Miguel A. Duarte-Vázquez, Sergio Huerta-
Ochoa, and Blanca E. García-Almendárez
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10 Improving Biogeneration of Aroma Compounds by In Situ
Product Removal
Leobardo Serrano-Carreón
11 Lupines: An Alternative for Debittering and Utilization in
Foods
Cristian Jiménez-Martínez, Humberto Hernández-Sánchez,
and Gloria Dávila-Ortíz
12 Recent Development in the Application of Emulsifiers: An
Overview
Victor T. Huang
13 Drying of Biotechnological Products: Current Status and New
Developments
Arun S. Mujumdar
14 An Update on Some Key Alternative Food Processing
Technologies: Microwave, Pulsed Electric Field, High
Hydrostatic Pressure, Irradiation, and Ultrasound
José J. Rodríguez, Gustavo V. Barbosa-Cánovas, Gustavo Fidel
Gutiérrez-López, Lidia Dorantes-Alvárez, Hye Won Yeom, and
Q. Howard Zhang
15 Emerging Processing and Preservation Technologies for Milk
and Dairy Products
Valente B. Alvarez and Taehyun Ji
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Series Preface
I am glad to welcome this book on food science and food biotechnology to
the growing CRC Food Preservation Technology Series. This new book sig-
nificantly expands the scope of the series, opening new directions I would
like to pursue. The blend of engineering with food science and food biotech-
nology is quite unique, as well as complex and intriguing. Wonderful things
will come from this association, provided we make the right considerations
and identify those products that match expectations.
Biotechnology is vast, without boundaries, and offers great possibilities as
well as concerns. Let’s use it correctly, let’s learn more about it, and let’s see
how it will contribute to the science of making better foods on a daily basis.
I am very enthusiastic about this book and hope that all readers will feel
the same. It has significant new material that will open new horizons; and
it offers the opportunity to expand two critical disciplines at the same time:
food biotechnology and food science.
Gustavo V. Barbosa-Cánovas
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Preface
The relevance of biotechnology in food science has significantly grown in
the last few years and this trend will continue in the years to come. For this
reason, it is becoming quite relevant to identify in an organized manner
efforts toward the use of a very important area of scientific research and
application (biotechnology) in a domain of tremendous relevance for the
whole population (food science).
This book presents a meaningful and up-to-date review of how food sci-
ence and biotechnology are interacting and covers important aspects of both
subjects as well as their interface. Distinguished scientists from key institu-
tions have contributed chapters that provide deep analysis of their particular
subjects and at the same time place each topic within the context of this
interface. The premise of this book is that an effective discussion on these
subjects (food science, biotechnology) requires an effective coupling to con-
vey in a comprehensive manner the state-of-the-art for the fundamentals
and applications of both areas.
The book is mainly directed to academics, undergraduate and postgrad-
uate students (including research students) in food science and technology,
biotechnology, and bioengineering, who will find a selection of topics rang-
ing from the molecular basis of food preservation and biotechnology to
industrial applications. Professionals working in food and biotechnology
research centers also may find this book useful.
The first chapter reviews molecular aspects of food biotechnology, present-
ing the reader a state-of-the-art introduction to the next 14 chapters. The
second chapter covers some of the recent developments in food biotechnol-
ogy. The reader may note a certain degree of overlap between these two
chapters. However, Chapter 2 covers a wide range of food applications.
Chapters 3, 4, and 5 describe specific examples of upstream processes and
bioseparations.
The following eight chapters cover basic and applied situations of food
biotechnology such as the impact of crystallography, stability of enzymes,
biotechnology of carotenoids, biogeneration of aroma compounds, potential
usage of regional alternative food supplies, and developments in the appli-
cation of emulsifiers. The last three chapters describe food preservation
techniques, strongly stressing alternative food processing technologies as
well as drying of biotechnological products.
It is very likely that many of the procedures and techniques described in
the book will be used in the food biotechnology industry. It is hoped that
this text will constitute a worthy addition to the emerging literature on food
biotechnology and that the readers will find in it balanced and organized
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information, with chapters written with the common goal of stressing the
interactions of food science and biotechnology and demonstrating, through
specific examples, that the bases for many of the situations discussed in the
various sections are very similar.
Gustavo F. Gutiérrez-López
Gustavo V. Barbosa-Cánovas
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Editors
Gustavo F. Gutiérrez-López received his bachelor of science in biochemical
engineering and master of science in food science and technology from the
National Polytechnic Institute of Mexico, and his master of science in food
process engineering and Ph.D. in food engineering from the University of
Reading, U.K. He is currently professor of food engineering at the National
School of Biological Sciences of the National Polytechnic Institute of Mexico
and president of the Mexican Society of Biotechnology and Bioengineering.
Gustavo V. Barbosa-Cánovas received his bachelor of science in mechanical
engineering from the University of Uruguay and his master of science and
Ph.D. in food engineering from the University of Massachusetts at Amherst.
He is currently professor of food engineering at Washington State University
and director of the Center for Nonthermal Processing of Food.
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Acknowledgments
The Editors wish to express their gratitude to the following institutions and
individuals who contributed to making this book possible:
National School of Biological Sciences of the National Polytechnic Institute
of Mexico (ENCB-IPN), CYTED (Ibero-American Program to promote sci-
ence and technology) Subprogram XI, Mexican Society of Biotechnology and
Bioengineering (SMBB), and Washington State University (WSU) for sup-
porting the preparation of this book.
Our fellow colleagues Lidia Dorantes, María Eugenia Jaramillo, Rosalva
Mora, Gloria Dávila, and Humberto Hernández (IPN-ENCB) for their valu-
able comments and suggestions throughout the preparation of this book.
J. Anderson (WSU) for her professionalism and dedication throughout the
entire editorial process.
V. Aguilar-Clark, L. Alamilla, M. Cornejo, A. Ortíz, and J. Chanona, all
from ENCB-IPN, and Gipsy Tabilo (WSU) for their decisive participation in
helping the editors prepare the final version of this book by revising refer-
ences, formatting all the manuscripts, and incorporating in the text all the
editorial comments.
© 2003 CRC Press LLC