Recent Advances In Food Biotechnology PDF Download

Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Recent Advances In Food Biotechnology PDF full book. Access full book title Recent Advances In Food Biotechnology.

Advances in Food Biotechnology

Advances in Food Biotechnology
Author: Ravishankar Rai V
Publisher: John Wiley & Sons
Total Pages: 750
Release: 2015-12-21
Genre: Technology & Engineering
ISBN: 1118864557
GET BOOK

Download Advances in Food Biotechnology Book in PDF, ePub and Kindle

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
Total Pages: 510
Release: 2018-02-03
Genre: Technology & Engineering
ISBN: 0128114959
GET BOOK

Download Advances in Biotechnology for Food Industry Book in PDF, ePub and Kindle

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
Total Pages: 451
Release: 2020-08-31
Genre: Technology & Engineering
ISBN: 9811528748
GET BOOK

Download Advances in Agri-Food Biotechnology Book in PDF, ePub and Kindle

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.

Biotechnology in Functional Foods and Nutraceuticals

Biotechnology in Functional Foods and Nutraceuticals
Author: Debasis Bagchi
Publisher: CRC Press
Total Pages: 591
Release: 2010-04-21
Genre: Technology & Engineering
ISBN: 1420087126
GET BOOK

Download Biotechnology in Functional Foods and Nutraceuticals Book in PDF, ePub and Kindle

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

Progress in Food Biotechnology

Progress in Food Biotechnology
Author: Ali Osman
Publisher: Bentham Science Publishers
Total Pages: 478
Release: 2018-10-17
Genre: Technology & Engineering
ISBN: 1681087413
GET BOOK

Download Progress in Food Biotechnology Book in PDF, ePub and Kindle

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: Anthony Pometto
Publisher: CRC Press
Total Pages: 2008
Release: 2005-10-11
Genre: Technology & Engineering
ISBN: 1420027972
GET BOOK

Download Food Biotechnology Book in PDF, ePub and Kindle

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

Recent Advances in Food Biotechnology

Recent Advances in Food Biotechnology
Author: Ajay Kumar
Publisher: Springer Nature
Total Pages: 502
Release: 2022-06-24
Genre: Technology & Engineering
ISBN: 9811681252
GET BOOK

Download Recent Advances in Food Biotechnology Book in PDF, ePub and Kindle

This book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology. This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering
Author: Ashok Pandey
Publisher: Elsevier
Total Pages: 524
Release: 2016-09-19
Genre: Technology & Engineering
ISBN: 0444636773
GET BOOK

Download Current Developments in Biotechnology and Bioengineering Book in PDF, ePub and Kindle

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

Functional Foods and Biotechnology

Functional Foods and Biotechnology
Author: Kalidas Shetty
Publisher: CRC Press
Total Pages: 672
Release: 2006-09-28
Genre: Technology & Engineering
ISBN: 1420007726
GET BOOK

Download Functional Foods and Biotechnology Book in PDF, ePub and Kindle

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

Advances in Food Science and Technology, Volume 1

Advances in Food Science and Technology, Volume 1
Author: Visakh P. M.
Publisher: John Wiley & Sons
Total Pages: 336
Release: 2013-03-04
Genre: Technology & Engineering
ISBN: 1118121023
GET BOOK

Download Advances in Food Science and Technology, Volume 1 Book in PDF, ePub and Kindle

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food