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Author : Gary R. Takeoka
Publisher : Unknown
Page : 332 pages
File Size : 54,8 Mb
Release : 1966
Category : Electronic
ISBN : OCLC:818796596
Author : Daphna Havkin-Frenkel,Nativ Dudai
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 49,5 Mb
Release : 2016-08-02
Category : Technology & Engineering
ISBN : 9781118354032
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years, but the recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor enhancement. Chapters discuss recent developments in the flavor modification of wine, beer, and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures, and the challenges that have been encountered, are also covered, along with the metabolic engineering of food crops for flavor enhancement - also a current area of research. Biotechnology is also being applied to crop breeding through marker-assisted selection for important traits, including flavor, and the book looks at the application of the biotechnological approach to breeding for enhanced flavor in rice, apple, and basil. These techniques are subject to governmental regulation, and this is addressed in a dedicated chapter. This updated second edition features five brand new chapters, and the topics covered in the book will be of interest to those in the flavor and food industries as well as to academic researchers interested in flavors.
Author : Anonim
Publisher : Unknown
Page : 332 pages
File Size : 52,9 Mb
Release : 1996
Category : Electronic
ISBN : OCLC:1132180369
Author : Gary R. Takeoka
Publisher : Unknown
Page : 352 pages
File Size : 46,7 Mb
Release : 1996
Category : Business & Economics
ISBN : UOM:39015037805671
Highlights the impact of biotechnology on the food industry and discusses strategies for producing new and improved raw materials. Details the latest analytical methodology for characterizing products generated by biotechnology. Describes the generation of flavors from precursors via enzymes and microorganisms. Discusses the construction of chimeric enzymes with improved properties. Reviews the effect of new plant crop regulators on crop yield and quality.
Author : Westin Carrillo
Publisher : Scientific e-Resources
Page : 404 pages
File Size : 54,8 Mb
Release : 2019-05-06
Category : Electronic
ISBN : 9781839473432
Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives of improving process control, yields and efficiency as well as the quality, safety and consistency of bioprocessed products. Biotechnology is a broad term associated with many complex processes involving organisms and technology. They are basically related to food and agriculture. Biotechnology finds use in improvement of nutrition value of various kinds of foods to enhance the quality of human life. The application of recombinant DNA techniques to biological organisms, systems, and processes constitutes an exciting new biology that is being used to increase agricultural productivity and to improve the health of humans and animals. These advances coupled with those resulting from more traditional genetic and chemical approaches are having and will continue to have an enormous impact on the production of food throughout the world. Biotechnology is the use of livelihood systems and organisms to expand or make useful products, or any technical applications that uses organic systems, living organisms or derivatives thereof, to make or transform products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. A number of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional worth of food. Biotechnology in the production of enzymes to bring regarding desirable changes in food, biotechnology in the production of food ingredients; flavours, fragrances, food additives and a range of other towering valued-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, storage and nutritional value, better raw materials, better flavour and the production of food containing vaccines, the safety of food produced with biotechnology as well as the risks and benefits of biotechnology in food production. This book focuses on the application of biotechnology to the processing of food. It discusses biotechnological tools and options that are applicable to the study and improvement of the quality, safety and consistency of foods. The contents of the book will be immensely helpful to students and researchers of biotechnology and food science.
Author : Perry Johnson-Green
Publisher : CRC Press
Page : 352 pages
File Size : 50,8 Mb
Release : 2018-10-03
Category : Technology & Engineering
ISBN : 9781351989435
Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.
Author : Susan Harlander,Sibel Roller
Publisher : Springer Science & Business Media
Page : 270 pages
File Size : 49,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461558156
Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.
Author : Robert C. Lindsay,Brian J. Willis
Publisher : Springer
Page : 186 pages
File Size : 43,7 Mb
Release : 1989-11-07
Category : Technology & Engineering
ISBN : MINN:31951D00002974G
In 1987 Quest International convened its 1st International Scientific Symposium on the timely topic of 'Healthy Eating: A Scientific Perspective'. This assembly at Woburn Abbey in Bedfordshire, England, initiated a series of symposia designed to explore current topics of great interest to the food industry on a scientific level. The success of the 1st symposium in the series was assured by bringing together an audience of senior technical staff from compa'lies representing food industries in various parts of the world and the noted experts who were invited to present the latest information on the theme of healthy eating. These Proceedings continue the series, providing an account of the 2nd Quest International Scientific Symposium on 'Biotechnology Challenges for the Flavor and Food Industry' held at Williamsburg, Virginia, USA in 1988. Historically, within the field of food ingredients, few technical endeavors have posed greater potential opportunities than biotechnology. However, equally important challenges face the workers in a number of related disciplines, and these individuals must communicate effectively and work in concert to develop these opportunities into useable technologies. Con tributors to the 2nd Quest symposium represent many of the disciplines involved, and provide a broad perspective of the activities and excitement surrounding biotechnology today. After an excellent introduction to the basics of biotechnology, current progress in microbiological fermentations, enzyme tailoring for specific applications, and plant biotechnology were discussed.
Author : Ralf G. Berger
Publisher : Springer Science & Business Media
Page : 252 pages
File Size : 41,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9783642793738
Aroma biotechnology opens access to natural volatile flavors. Due to the attribute of "naturalness" these aromas are the most valuable ingredients for foods, cosmetics and related products. The author describes biocatalyzed reactions and biogenetic routes leading to aroma and flavor compounds and he depicts in detail their utilisation in industrial scale processes. All the important topics, including de-novo-synthesis, genetic engineering, in vitro rDNA methods, laboratory requirements and techniques, upscaling, product recovery, profitability, and legal aspects are covered. R.G. Berger contributes his own experimental experience to all except one chapter and leads the reader into state-of-the-art aroma biotechnology.
Author : Shain-dow Kung,Donald D. Bills,Ralph Quatrano
Publisher : Elsevier
Page : 369 pages
File Size : 43,9 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483165325
Biotechnology and Food Quality focuses on the potential of biotechnology in quantitatively and qualitatively modifying agriculture. The selection first offers information on the benefits of agricultural biotechnology on developed and developing countries, food quality education, and food quality, biotechnology, and the food company. Discussions focus on consumer concerns, demographic and social changes, scope and future role of food quality, and improvement of agricultural raw materials and processed foods. The manuscript then underscores how to make technology transfer work and the regulatory considerations of biotechnology. The text examines the characterization and modification of maize storage proteins; genetic modification of traits of interest to consumers and processors; and omega-3 fatty acid improvements in plants. Topics include genetic engineering of fatty acid biosynthesis, cellular genetics, molecular biology, application of technology to food products, and genetic engineering of lysine-containing alpha zeins. Cell wall dynamics, prospects for the use of genetic engineering in the manipulation of ethylene biosynthesis and action in higher plants, and molecular interactions of contractile proteins are also elaborated. The selection is a highly recommended source of data for biotechnologists, agriculturists, and food experts.
Author : Hayden Wells
Publisher : Scientific e-Resources
Page : 348 pages
File Size : 46,6 Mb
Release : 2019-08-03
Category : Electronic
ISBN : 9781839472589
Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. Food Biotechnology can be used as a tool within many disciplines including food science nutrition dietetics and agriculture. Food biotechnology uses what is known about plant science and genetics to improve the food we eat and how it is produced. The topic of food biotechnology continues to be complex and confusing and it is therefore important to identify the key factual messages and to state them clearly and concisely. Providing one or more supporting facts can then reinforce this knowledge. Food biotechnology is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. The concept is not new: For centuries farmers have selectively bred plants to pass on desirable qualities. For example, our ancestors began by replanting only corn seeds from the highest yielding and best tasting corn they grew each year. This process selected desirable genes and fixed them by growing the seeds of the selected crop year after year. The presentation of food science principles begins with an introduction to food components evaluation of quality factors in food and water. The book contain information useful to the food engineers, chemists, biologists, ingredient suppliers, and other professionals involved in the food chain.
Author : Parmjit S. Panesar,Satwinder S. Marwaha
Publisher : CRC Press
Page : 637 pages
File Size : 51,9 Mb
Release : 2013-07-23
Category : Medical
ISBN : 9781439888384
An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes current topics such as GM foods, enzymes, and prod
Author : Mason Sutton & Skylar Barr
Publisher : Scientific e-Resources
Page : 336 pages
File Size : 40,9 Mb
Release : 2018-11-02
Category : Electronic
ISBN : 9781839472558
Biotechnology has a long history of use in food production and processing. For ten thousand years fermentation, a form of biotechnology, has been used to produce wine, beer and bread. Selective breeding of animals such as horses and dogs has been going on for centuries. Selective breeding of essential foods such as rice, corn and wheat have created thousands of local varieties with improved yield compared to their wild ancestors. Wheat that is best for bread is different from wheat that is best for pasta. This was accomplished through conventional breeding over many years using traditional methods. However, such methods were often unpredictable and inefficient, resulting in undesirable traits passed along with desirable ones. Today, through newer biotechnology and genetic engineering, scientists use techniques such as recombinant DNA (rDNA). Scientists, by using rDNA, can move one gene, the inherited instruction for specific traits, from one organism to another and omit the undesirable traits. This enables food producers to obtain animal and crop improvements in a much more precise, controlled and predictable manner. The book presents a thorough and accessible account of modern food biotechnology and will make an ideal course book. It is useful not only to the undergraduate and postgraduate students but also to the researchers involved in the biological sciences, biotechnology, and food science and technology.
Author : Henryk Jelen
Publisher : CRC Press
Page : 492 pages
File Size : 40,9 Mb
Release : 2011-10-25
Category : Technology & Engineering
ISBN : 9781439814925
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focu
Author : Commission on Life Sciences
Publisher : National Academies Press
Page : 115 pages
File Size : 44,9 Mb
Release : 1988-01-01
Category : Biotechnology
ISBN : 8210379456XXX
