This book is the outcome of the selected papers presented in the International Congress on Bioprocesses in Food Industries (ICBF-2008) and aims to provide anin-depth information on varied topics related with food and fermentation technology, it comprises seventeen chapters, which deal with the enzymes in aqueous phase and their applications for biotechnology processes, smart polymers in bioseparation, use of solid-state fermentation for the production of enzymes and organic acids, probiotics based on lactic acid bacteria, yeast and mushrooms for humans and cattle, production of polysaccharides and bioactive compounds from marine sources, biocatalysis and wine making, Control of adipogenesis and obesity by dietary lipids and nutraceutical factors, gene expression and transgenics in plants, PGPR, etc.
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