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Author: Bhagyalakshmi Neelwarne
Publisher: Springer Science & Business Media
ISBN: 1461434580
Category : Technology & Engineering
Languages : en
Pages : 443
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Book Description
Biotechnology is a rapidly growing research area which is immediately translated into industrial applications. Although over 1000 research papers have emerged on various aspects of red beet and the chemistry of betalaines pigments, surprisingly no comprehensive book is available. The proposed Red Beet book encompasses a scholarly compilation of recent biotechnological research developments made in basic science, biochemistry of the chief components, technological developments in augmenting and recovery of such useful compounds and value-added products with discussions on future perspectives. The book will provide detailed information of the chemistry of the main components of normal and genetically engineered beetroot.
Author: Bhagyalakshmi Neelwarne
Publisher: Springer Science & Business Media
ISBN: 1461434580
Category : Technology & Engineering
Languages : en
Pages : 443
Get Book Here
Book Description
Biotechnology is a rapidly growing research area which is immediately translated into industrial applications. Although over 1000 research papers have emerged on various aspects of red beet and the chemistry of betalaines pigments, surprisingly no comprehensive book is available. The proposed Red Beet book encompasses a scholarly compilation of recent biotechnological research developments made in basic science, biochemistry of the chief components, technological developments in augmenting and recovery of such useful compounds and value-added products with discussions on future perspectives. The book will provide detailed information of the chemistry of the main components of normal and genetically engineered beetroot.
Author: Irwin Goldman
Publisher: John Wiley & Sons
ISBN: 1119521343
Category : Science
Languages : en
Pages : 483
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Book Description
Plant Breeding Reviews presents state-of-the-art reviews on plant genetics and the breeding of all types of crops by both traditional means and molecular methods. Many of the crops widely grown today stem from a very narrow genetic base; understanding and preserving crop genetic resources is vital to the security of food systems worldwide. The emphasis of the series is on methodology, a fundamental understanding of crop genetics, and applications to major crops.
Author: Amit K. Jaiswal
Publisher: Academic Press
ISBN: 0128127805
Category : Technology & Engineering
Languages : en
Pages : 774
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Book Description
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309452058
Category : Science
Languages : en
Pages : 231
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Book Description
Between 1973 and 2016, the ways to manipulate DNA to endow new characteristics in an organism (that is, biotechnology) have advanced, enabling the development of products that were not previously possible. What will the likely future products of biotechnology be over the next 5â€"10 years? What scientific capabilities, tools, and/or expertise may be needed by the regulatory agencies to ensure they make efficient and sound evaluations of the likely future products of biotechnology? Preparing for Future Products of Biotechnology analyzes the future landscape of biotechnology products and seeks to inform forthcoming policy making. This report identifies potential new risks and frameworks for risk assessment and areas in which the risks or lack of risks relating to the products of biotechnology are well understood.
Author: Erum Akbar Hussain
Publisher: Springer
ISBN: 3319956248
Category : Technology & Engineering
Languages : en
Pages : 193
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Book Description
This unique text provides comprehensive coverage of betalains, outlining the specific makeup and uses of this plant. The chapters provide deep insight into the biosynthesis, structures, pharmacokinetics, stability, extraction, health benefits and occurrence in nature of betalains. As the first major reference work to focus specifically on betalains, this book serves as an important reference for any researcher looking for insights into the use of betalains as functional foods, food coloring agents, and nutraceuticals. Betalains: Biomolecular Aspects outlines the chemical structure of betalains, including their occurrence in nature. The utilization of of these plants as natural color in food and beverages is covered in depth, as are the intake and secretion of betalains in the human body. The various factors affecting the stability of betalains are described, including their stability when used in food products. Current health related uses for these plants are outlined, including antioxidant and anti-inflammatory uses. The isolation and purification of these plants, plus analysis techniques, are outlined. In providing extensive coverage of betalains and their uses, this text presents a singular work which is of major value for a wide range of researchers.
Author: J.D. Houghton
Publisher: Springer Science & Business Media
ISBN: 1461521556
Category : Technology & Engineering
Languages : en
Pages : 363
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Book Description
In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.
Author: Jean-Michel Mérillon
Publisher: Springer Nature
ISBN: 3319780301
Category : Technology & Engineering
Languages : en
Pages : 2353
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Book Description
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Author: S. Roussos
Publisher: Springer Science & Business Media
ISBN: 9401702039
Category : Science
Languages : en
Pages : 449
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Book Description
The practice of biotechnology, though different in style, scale and substance in globalizing science for development involves all countries. Investment in biotechnology in the industrialised, the developing, and the least developed countries, is now amongst the widely accepted avenues being used for economie development. The simple utilization of kefir technology, the detoxification of injurious chemical pesticides e.g. parathion, the genetic tailoring of new crops, and the production of a first of a kind of biopharmaceuticals illustrate the global scope and content of biotechnology research endeavour and effort. In the developing and least developed nations, and in which the 9 most populous countries· are encountered, problems concerning management of the environment, food security, conservation of human health resources and capacity building are important factors that influence the path to sustainable development. Long-term use of biotechnology in the agricultural, food, energy and health sectors is expected to yield a windfall of economic, environmental and social benefits. Already the prototypes of new medicines and of prescription fruit vaccines are available. Gene based agriculture and medieine is increasingly being adopted and accepted. Emerging trends and practices are reflected in the designing of more efficient bioprocesses, and in new research in enzyme and fermentation technology, in the bioconversion of agro industrial residues into bio-utility products, in animal healthcare, and in the bioremediation and medical biotechnologies. Indeed, with each new day, new horizons in biotechnology beckon.
Author: Heinrich Klefenz
Publisher: Wiley-VCH
ISBN:
Category : Medical
Languages : de
Pages : 328
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Book Description
This volume focuses on pharmaceutical biotechnology as a key area of life sciences. The complete range of concepts, processes and technologies of biotechnology is applied in modern industrial pharmaceutical research, development and production. The results of genome sequencing and studies of biological-genetic function are combined with chemical, micro-electronic and microsystem technology to produce medical devices and diagnostic biochips. A multitude of biologically active molecules is expanded by additional novel structures created with newly arranged gene clusters and bio-catalytic chemical processes. New organisational structures in the co-operation of institutes, companies and networks enable faster knowledge and product development and immediate application of the results of research and process development. This book is the ideal source of information for scientists and engineers in research and development, for decision-makers in biotech, pharma and chemical corporations, as well as for research institutes, but also for founders of biotech companies and people working for venture capital corporations.
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
