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Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114959
Category : Technology & Engineering
Languages : en
Pages : 510
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Book Description
Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. - Presents basic to advanced technological applications in food biotechnology - Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms - Provides scientific advances in food processing and their impact on the environment, human health and food safety - Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114959
Category : Technology & Engineering
Languages : en
Pages : 510
Get Book Here
Book Description
Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. - Presents basic to advanced technological applications in food biotechnology - Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms - Provides scientific advances in food processing and their impact on the environment, human health and food safety - Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology
Author: Ravishankar Rai V
Publisher: John Wiley & Sons
ISBN: 1118864557
Category : Technology & Engineering
Languages : en
Pages : 750
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Book Description
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Author: Tilak Raj Sharma
Publisher: Springer Nature
ISBN: 9811528748
Category : Technology & Engineering
Languages : en
Pages : 451
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Book Description
This book presents biotechnological advances and approaches to improving the nutritional value of agri-foods. The respective chapters explore how biotechnology is being used to enhance food production, nutritional quality, food safety and food packaging, and to address postharvest issues. Written and prepared by eminent scientists working in the field of food biotechnology, the book offers authentic, reliable and detailed information on technological advances, fundamental principles, and the applications of recent innovations. Accordingly, it offers a valuable guide for researchers, as well as undergraduate and graduate students in the fields of biotechnology, agriculture and food technology.
Author: Ashok Pandey
Publisher: Elsevier
ISBN: 0444636773
Category : Technology & Engineering
Languages : en
Pages : 524
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Book Description
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry. - Contains comprehensive coverage of food and beverage production - Covers all types of fermentation processes and their application in various food products - Includes unique coverage of the biochemical processes involved in beverages production
Author: Ali Osman
Publisher: Bentham Science Publishers
ISBN: 1681087413
Category : Technology & Engineering
Languages : en
Pages : 478
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Book Description
Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial perspective on how biotechnology improves food product quality, yield, and process efficiency. Novel opportunities for utilizing value-added products in the food industry, such as microbial cultures, enzymes, flavour compounds, and other food ingredients are also explained. Chapters in the volume cover topics related to (1) food bioactive peptides and functional properties of proteins, (2) classification, biosynthesis, and application of bacterial exopolysaccharides, (3) enzymatic modification of phospholipids, and related applications, (4) microbial culture research and application in food fermentation, (5) probiotics, prebiotics, and synbiotics, (6) biotechnological production of food additives, (7) phenolic-based nanoparticles and relevant applications, (8) enzyme discovery approaches and industrial dairy enzyme applications, (9) bioconversion of major industrial and agro-industrial by-products into various bio-products as examples of a bio-based economy, and (10) plant epigenetics and future prospects of epigenetics to improve crop quality. Information is presented in a simple language supported by graphs, tables, numbers, market trends, and accounts of successful product launches. This volume is a handy resource for a broad range of industrial researchers, students, and biotech professionals from both academia and industry who are involved in the multidisciplinary fields of food biotechnology and food chemistry.
Author: Susan K. Harlander
Publisher: William Andrew
ISBN:
Category : Business & Economics
Languages : en
Pages : 342
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Book Description
Author: Anthony Pometto
Publisher: CRC Press
ISBN: 1420027972
Category : Technology & Engineering
Languages : en
Pages : 2011
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Book Description
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food
Author: Debasis Bagchi
Publisher: CRC Press
ISBN: 1420087126
Category : Technology & Engineering
Languages : en
Pages : 594
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Book Description
Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foo
Author: Jan S. Tkacz
Publisher: Springer Science & Business Media
ISBN: 1441988599
Category : Medical
Languages : en
Pages : 455
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Book Description
In the past half century, filamentous fungi have grown in commercial importance not only in the food industry but also as sources of pharmaceutical agents for the treatment of infectious and metabolic diseases and of specialty proteins and enzymes used to process foods, fortify detergents, and perform biotransformations. The commercial impact of molds is also measured on a negative scale since some of these organisms are significant as pathogens of crop plants, agents of food spoilage, and sources of toxic and carcinogenic compounds. Recent advances in the molecular genetics of filamentous fungi are finding increased application in the pharmaceutical, agricultural, and enzyme industries, and this trend promises to continue as the genomics of fungi is explored and new techniques to speed genetic manipulation become available. This volume focuses on the filamentous fungi and highlights the advances of the past decade, both in methodology and in the understanding of genomic organization and regulation of gene and pathway expression.
Author: Patrícia Alexandra Batista Branco
Publisher: Delve Publishing
ISBN: 9781773612041
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This book serves as a reference guide to the biotechnology of food and feed additives and broadly talks about the diverse variety of food and feed additives that are added in human and animal nutrition which addresses the knowledge behind the veil of biotechnology.In most of the developed nations and developing countries biotechnology is ap¬plied both in food and feed industry. Biotechnological methods are applied in production of many food products as preservatives to increase their shelf-life; as sweetening agent to enhance flavor; as a colorant to enhance the appear¬ance of food; and as thickener or emulsifying agent to improve the texture and consistency, as well as the nutritional value of the foodstuff. On the other hand, problems faced by the livestock producers and feed suppliers are even greater. Feed additives are the food supplements that are given to the farm animals that do not get enough nutrients from the regular means and includes vitamins, min¬erals, amino acids, etc. It is because of the contribution of biotechnology in food and feed industry which makes it possible to enhance the quality and processing of food and feed diets.The various technological advancements and developments in food and feed industry have made it possible to deliver a better quality and standard of the final product, assuring the safety measures and concerns. The additives in the food we consume and the feed that is added to the animal's diet should be such that it does not lead to any serious health implications. A range of technologies that covers both the conventional and unconventional methods of processing the food and feed additives are applied across the developing nations.This book covers the potential of biotechnology and its applications in human and animal nutrition to address the safety issues in food and feed systems. In this respect, this book highlights the guidance to the possible and practical usage of additive both in food and feed diets. Hence, overall this book will help and guide us to completely understand the diverse variety of food additive that are used to preserve foods in better conditions, to add aroma and flavor to foods, enzyme and microbial organisms that are benefiting the food, various kinds of thickeners, stabilizers and emulsifiers that are added to enhance the consistency and texture of food, etc., concomitantly feed additives like antibiotics, beta-agonists, prebiotics and probiotics are used to improve the gut environment as well as to match the sufficient nutritional level. At the end, book covers the recent development and advancement in food sectors.
