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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: Ravishankar Rai V
Publisher: John Wiley & Sons
ISBN: 1118864557
Category : Technology & Engineering
Languages : en
Pages : 750
Get Book Here
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: 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: 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: 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: 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: Ulf Stahl
Publisher: Springer
ISBN: 3540705368
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.
Author: Kalidas Shetty
Publisher: CRC Press
ISBN: 1420007726
Category : Technology & Engineering
Languages : en
Pages : 672
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Book Description
Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value. Applying scientific concepts, the text explores the design of functional food ingredients, the bio-mobilization of major nutrients, and the use of specific phenolic metabolites in disease prevention. Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values a
Author: Chetan Sharma
Publisher: Nova Science Publishers
ISBN: 9781634846714
Category : Food
Languages : en
Pages : 0
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Book Description
Modern biotechnological approaches have been designed to abate cost efficiencies and enhance productivity. The current book entitled Frontiers in Food Biotechnology aims to provide impetus to the emergence of new technologies positively impacting and revolutionising the study of food biotechnology. Recent advances in the emerging areas of food science and the role of genetically modified foods, probiotics, nutraceutical, biopreservatives, biocolours and nanotechnology in food have been greatly envisaged through this book. We anticipate that this book would be able to provide comprehensive, accessible, up-to-date information about food biotechnology and its broad spectrum implications to mankind, successfully translating the basic scientific information of food-related biotechnology into industrial and research applications. Moreover, this book offers instant access to a wealth of information for scientists in food processing industries, biochemists, microbiologists, food technologists and students from diverse streams of food science, biotechnology and food microbiology. With the outcome of such a unique book, which provides a comprehensive and deep insight into the pool of upcoming advancements in food biotechnology, students and research fraternities could benefit in relevant assignments in the food science. This book not only provides an international perspective on the discipline as a whole, but also acts as an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnological perspective.
Author: Guadalupe Virginia Nevárez-Moorillón
Publisher: CRC Press
ISBN: 1000449017
Category : Business & Economics
Languages : en
Pages : 430
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Book Description
Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.
