Recent Advances In Food Biotechnology

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Advances in Food Biotechnology

Ravishankar Rai V
Advances in Food Biotechnology Book PDF

Author : Ravishankar Rai V
Publisher : John Wiley & Sons
Page : 750 pages
File Size : 44,9 Mb
Release : 2015-12-21
Category : Technology & Engineering
ISBN : 9781118864555

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Advances in Food Biotechnology by Ravishankar Rai V Pdf

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.

Recent Advances in Food Biotechnology

Ajay Kumar,Kiran Patruni,Vijai Singh
Recent Advances in Food Biotechnology Book PDF

Author : Ajay Kumar,Kiran Patruni,Vijai Singh
Publisher : Springer Nature
Page : 502 pages
File Size : 44,9 Mb
Release : 2022-06-24
Category : Technology & Engineering
ISBN : 9789811681257

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Recent Advances in Food Biotechnology by Ajay Kumar,Kiran Patruni,Vijai Singh Pdf

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.

Advances in Biotechnology for Food Industry

Alexandru Mihai Grumezescu,Alina Maria Holban
Advances in Biotechnology for Food Industry Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 508 pages
File Size : 49,7 Mb
Release : 2018-02-03
Category : Technology & Engineering
ISBN : 9780128114957

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Advances in Biotechnology for Food Industry by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

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

Tilak Raj Sharma,Rupesh Deshmukh,Humira Sonah
Advances in Agri Food Biotechnology Book PDF

Author : Tilak Raj Sharma,Rupesh Deshmukh,Humira Sonah
Publisher : Springer Nature
Page : 451 pages
File Size : 52,9 Mb
Release : 2020-08-31
Category : Technology & Engineering
ISBN : 9789811528743

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Advances in Agri-Food Biotechnology by Tilak Raj Sharma,Rupesh Deshmukh,Humira Sonah Pdf

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.

Progress in Food Biotechnology

Ali Osman
Progress in Food Biotechnology Book PDF

Author : Ali Osman
Publisher : Bentham Science Publishers
Page : 478 pages
File Size : 44,9 Mb
Release : 2018-10-17
Category : Technology & Engineering
ISBN : 9781681087412

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Progress in Food Biotechnology by Ali Osman Pdf

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

Anthony Pometto,Kalidas Shetty,Gopinadhan Paliyath,Robert E. Levin
Food Biotechnology Book PDF

Author : Anthony Pometto,Kalidas Shetty,Gopinadhan Paliyath,Robert E. Levin
Publisher : CRC Press
Page : 2008 pages
File Size : 47,8 Mb
Release : 2005-10-11
Category : Technology & Engineering
ISBN : 9781420027976

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Food Biotechnology by Anthony Pometto,Kalidas Shetty,Gopinadhan Paliyath,Robert E. Levin Pdf

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

Current Developments in Biotechnology and Bioengineering

Ashok Pandey,Guocheng Du,Maria Ángeles Sanromán,Carlos Ricardo Soccol,Claude-Gilles Dussap
Current Developments in Biotechnology and Bioengineering Book PDF

Author : Ashok Pandey,Guocheng Du,Maria Ángeles Sanromán,Carlos Ricardo Soccol,Claude-Gilles Dussap
Publisher : Elsevier
Page : 522 pages
File Size : 43,9 Mb
Release : 2016-09-19
Category : Science
ISBN : 9780444636775

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Current Developments in Biotechnology and Bioengineering by Ashok Pandey,Guocheng Du,Maria Ángeles Sanromán,Carlos Ricardo Soccol,Claude-Gilles Dussap Pdf

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

Recent Advances in Biotechnology

F. Vardar-Sukan,S.S. Sukan
Recent Advances in Biotechnology Book PDF

Author : F. Vardar-Sukan,S.S. Sukan
Publisher : Springer Science & Business Media
Page : 554 pages
File Size : 50,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401124683

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Recent Advances in Biotechnology by F. Vardar-Sukan,S.S. Sukan Pdf

In last decades rapid scientific and engineering developments have been occuring within the context of Biotechnology. If the World Economy is to benefit fully from the advances in biosciences and biochemical engineering, it must be able to focus new knowledge on commercially appropriate targets. Modern Biotechnology is a mixture of far reaching innovation superimposed on an industrial background and it represents a means of production with bright prospects, challenging problems and stimulating competition. This NATO Advanced Study Institute on "RECENT ADVANCES IN INDUSTRIAL APPLICATIONS OF BIOTECHNOLOGY" held between September 16-27, 1991 in Ku§Etdasl was the first ASI on Biotechnology :Ln Turkey. !t was aiming to provide an updated overview of the fundamental principles, novel application areas and impact of Biotechnology on international economy. Recent developments in the field of Biotechnology have been thoroughly discussed, concentrating on various interdisciplinary aspects. The illain lectures presented at the Institute covered both scientific and commercial aspects of new developments in biotechnology and discussed the possible ways of meeting the challenges of the industry. The main lectures were supplemented by Oral 2nd Poster Presentations. Thus, this volume is comprised of three sections. Part I contains the i~vited lectures and Part II oral presentations. Exte~ded abstracts of poster presentations have been included in Part III to provide a more comprehensive coverage of the ASI.

Biotechnology in Functional Foods and Nutraceuticals

Debasis Bagchi,Francis C. Lau,Dilip K. Ghosh
Biotechnology in Functional Foods and Nutraceuticals Book PDF

Author : Debasis Bagchi,Francis C. Lau,Dilip K. Ghosh
Publisher : CRC Press
Page : 591 pages
File Size : 40,7 Mb
Release : 2010-04-21
Category : Technology & Engineering
ISBN : 9781420087123

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Biotechnology in Functional Foods and Nutraceuticals by Debasis Bagchi,Francis C. Lau,Dilip K. Ghosh Pdf

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

Kalidas Shetty,Gopinadhan Paliyath,Anthony Pometto,Robert E. Levin
Functional Foods and Biotechnology Book PDF

Author : Kalidas Shetty,Gopinadhan Paliyath,Anthony Pometto,Robert E. Levin
Publisher : CRC Press
Page : 672 pages
File Size : 51,6 Mb
Release : 2006-09-28
Category : Technology & Engineering
ISBN : 9781420007725

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Functional Foods and Biotechnology by Kalidas Shetty,Gopinadhan Paliyath,Anthony Pometto,Robert E. Levin Pdf

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

Fundamentals of Food Biotechnology

Byong H. Lee
Fundamentals of Food Biotechnology Book PDF

Author : Byong H. Lee
Publisher : John Wiley & Sons
Page : 59 pages
File Size : 52,8 Mb
Release : 2015-02-16
Category : Science
ISBN : 9781118384954

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Fundamentals of Food Biotechnology by Byong H. Lee Pdf

Fundamentals of Food Biotechnology Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience in teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/ nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions, and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products, and trends that have emerged since the original book. Many new aspects highlight the short- and longer-term commercial potential of food biotechnology. Food Biochemistry and Food Processing, 2nd Edition Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldra, et al. ISBN 978-0-8138-0874-1 Food Processing: Principles and Applications, 2nd Edition Edited by Stephanie Clark (Editor), Stephanie Jung, Buddhi Lamsal ISBN 978-0-470-67114-6

Advances in Food Science and Technology, Volume 1

Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Advances in Food Science and Technology Volume 1 Book PDF

Author : Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 45,7 Mb
Release : 2013-03-04
Category : Technology & Engineering
ISBN : 9781118121023

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Advances in Food Science and Technology, Volume 1 by Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta Pdf

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

Recent Advances in Plant Biotechnology

Ara Kirakosyan,Peter B. Kaufman
Recent Advances in Plant Biotechnology Book PDF

Author : Ara Kirakosyan,Peter B. Kaufman
Publisher : Springer Science & Business Media
Page : 408 pages
File Size : 50,5 Mb
Release : 2009-08-15
Category : Science
ISBN : 9781441901941

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Recent Advances in Plant Biotechnology by Ara Kirakosyan,Peter B. Kaufman Pdf

Plant biotechnology applies to three major areas of plants and their uses: (1) control of plant growth and development; (2) protection of plants against biotic and abiotic stresses; and (3) expansion of ways by which specialty foods, biochemicals, and pharmaceuticals are produced. The topic of recent advances in plant biotechnology is ripe for consideration because of the rapid developments in this ?eld that have revolutionized our concepts of sustainable food production, cost-effective alt- native energy strategies, environmental bioremediation, and production of pla- derived medicines through plant cell biotechnology. Many of the more traditional approaches to plant biotechnology are woefully out of date and even obsolete. Fresh approaches are therefore required. To this end, we have brought together a group of contributors who address the most recent advances in plant biotechnology and what they mean for human progress, and hopefully, a more sustainable future. Achievements today in plant biotechnology have already surpassed all previous expectations. These are based on promising accomplishments in the last several decades and the fact that plant biotechnology has emerged as an exciting area of research by creating unprecedented opportunities for the manipulation of biological systems. In connection with its recent advances, plant biotechnology now allows for the transfer of a greater variety of genetic information in a more precise, controlled manner. The potential for improving plant productivity and its proper use in agric- ture relies largely on newly developed DNA biotechnology and molecular markers.

Advances in Food Biotechnology

Ravishankar Rai V
Advances in Food Biotechnology Book PDF

Author : Ravishankar Rai V
Publisher : John Wiley & Sons
Page : 752 pages
File Size : 49,9 Mb
Release : 2015-10-12
Category : Technology & Engineering
ISBN : 9781118864470

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Advances in Food Biotechnology by Ravishankar Rai V Pdf

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.

Frontiers in Food Biotechnology

Chetan Sharma,Anil K. Sharma,K. R. Aneja
Frontiers in Food Biotechnology Book PDF

Author : Chetan Sharma,Anil K. Sharma,K. R. Aneja
Publisher : Nova Science Publishers
Page : 0 pages
File Size : 51,9 Mb
Release : 2016
Category : Food
ISBN : 1634846710

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Frontiers in Food Biotechnology by Chetan Sharma,Anil K. Sharma,K. R. Aneja Pdf

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.