Advances in Food Biotechnology

Advances in Food Biotechnology

Author: Ravishankar Rai V

Publisher: John Wiley & Sons

Published: 2015-12-21

Total Pages: 750

ISBN-13: 1118864557

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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.


Book Synopsis Advances in Food Biotechnology by : Ravishankar Rai V

Download or read book Advances in Food Biotechnology written by Ravishankar Rai V and published by John Wiley & Sons. This book was released on 2015-12-21 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Advances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry

Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

Published: 2018-02-03

Total Pages: 508

ISBN-13: 0128114959

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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


Book Synopsis Advances in Biotechnology for Food Industry by : Alexandru Mihai Grumezescu

Download or read book Advances in Biotechnology for Food Industry written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-02-03 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Advances in Agri-Food Biotechnology

Advances in Agri-Food Biotechnology

Author: Tilak Raj Sharma

Publisher: Springer Nature

Published: 2020-08-31

Total Pages: 451

ISBN-13: 9811528748

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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.


Book Synopsis Advances in Agri-Food Biotechnology by : Tilak Raj Sharma

Download or read book Advances in Agri-Food Biotechnology written by Tilak Raj Sharma and published by Springer Nature. This book was released on 2020-08-31 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Biotechnology

Food Biotechnology

Author: Anthony Pometto

Publisher: CRC Press

Published: 2005-10-11

Total Pages: 2008

ISBN-13: 1420027972

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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


Book Synopsis Food Biotechnology by : Anthony Pometto

Download or read book Food Biotechnology written by Anthony Pometto and published by CRC Press. This book was released on 2005-10-11 with total page 2008 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Progress in Food Biotechnology

Progress in Food Biotechnology

Author: Ali Osman

Publisher: Bentham Science Publishers

Published: 2018-10-17

Total Pages: 478

ISBN-13: 1681087413

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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.


Book Synopsis Progress in Food Biotechnology by : Ali Osman

Download or read book Progress in Food Biotechnology written by Ali Osman and published by Bentham Science Publishers. This book was released on 2018-10-17 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Biotechnology

Food Biotechnology

Author: Ulf Stahl

Publisher: Springer

Published: 2008-08-05

Total Pages: 280

ISBN-13: 3540705368

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This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.


Book Synopsis Food Biotechnology by : Ulf Stahl

Download or read book Food Biotechnology written by Ulf Stahl and published by Springer. This book was released on 2008-08-05 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.

Biotechnology in Functional Foods and Nutraceuticals

Biotechnology in Functional Foods and Nutraceuticals

Author: Debasis Bagchi

Publisher: CRC Press

Published: 2010-04-21

Total Pages: 591

ISBN-13: 1420087126

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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


Book Synopsis Biotechnology in Functional Foods and Nutraceuticals by : Debasis Bagchi

Download or read book Biotechnology in Functional Foods and Nutraceuticals written by Debasis Bagchi and published by CRC Press. This book was released on 2010-04-21 with total page 591 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Functional Foods and Biotechnology

Functional Foods and Biotechnology

Author: Kalidas Shetty

Publisher: CRC Press

Published: 2006-09-28

Total Pages: 672

ISBN-13: 1420007726

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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


Book Synopsis Functional Foods and Biotechnology by : Kalidas Shetty

Download or read book Functional Foods and Biotechnology written by Kalidas Shetty and published by CRC Press. This book was released on 2006-09-28 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering

Author: Ashok Pandey

Publisher: Elsevier

Published: 2016-09-19

Total Pages: 522

ISBN-13: 0444636773

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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


Book Synopsis Current Developments in Biotechnology and Bioengineering by : Ashok Pandey

Download or read book Current Developments in Biotechnology and Bioengineering written by Ashok Pandey and published by Elsevier. This book was released on 2016-09-19 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Biotechnology of Food and Feed Additives

Biotechnology of Food and Feed Additives

Author: Holger Zorn

Publisher: Springer

Published: 2014-06-23

Total Pages: 307

ISBN-13: 3662437619

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This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.


Book Synopsis Biotechnology of Food and Feed Additives by : Holger Zorn

Download or read book Biotechnology of Food and Feed Additives written by Holger Zorn and published by Springer. This book was released on 2014-06-23 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.