Advances in Biotechnology for Food Industry

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

Produk Detail:

  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Pages : 508 pages
  • ISBN : 0128114959
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAdvances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 03 February 2018
GET THIS BOOKAdvances in Biotechnology for Food Industry

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

Progress in Food Biotechnology

Progress in Food Biotechnology
  • Author : Ali Osman
  • Publisher : Bentham Science Publishers
  • Release : 17 October 2018
GET THIS BOOKProgress in Food Biotechnology

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

Advances in Food Biotechnology

Advances in Food Biotechnology
  • Author : Ravishankar Rai V
  • Publisher : John Wiley & Sons
  • Release : 14 December 2015
GET THIS BOOKAdvances in Food Biotechnology

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

Food Biotechnology

Food Biotechnology
  • Author : Anthony Pometto,Kalidas Shetty,Gopinadhan Paliyath,Robert E. Levin
  • Publisher : CRC Press
  • Release : 11 October 2005
GET THIS BOOKFood Biotechnology

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

Advances in Processing Technologies for Bio-based Nanosystems in Food

Advances in Processing Technologies for Bio-based Nanosystems in Food
  • Author : Óscar L. Ramos,Ricardo N. Pereira,Miguel A. Cerqueria,José A. Teixeira,António A. Vicente
  • Publisher : CRC Press
  • Release : 25 July 2019
GET THIS BOOKAdvances in Processing Technologies for Bio-based Nanosystems in Food

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of

Advances in Food Bioproducts and Bioprocessing Technologies

Advances in Food Bioproducts and Bioprocessing Technologies
  • Author : Monica Lizeth Chavez-Gonzalez,Nagamani Balagurusamy,Christobal N. Aguilar
  • Publisher : CRC Press
  • Release : 16 October 2019
GET THIS BOOKAdvances in Food Bioproducts and Bioprocessing Technologies

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and

Enzymes in Food Biotechnology

Enzymes in Food Biotechnology
  • Author : Mohammed Kuddus
  • Publisher : Academic Press
  • Release : 23 August 2018
GET THIS BOOKEnzymes in Food Biotechnology

Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening

Biotechnology in Functional Foods and Nutraceuticals

Biotechnology in Functional Foods and Nutraceuticals
  • Author : Debasis Bagchi,Francis C. Lau,Dilip K. Ghosh
  • Publisher : CRC Press
  • Release : 21 April 2010
GET THIS BOOKBiotechnology in Functional Foods and Nutraceuticals

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

Food Microbiology and Biotechnology

Food Microbiology and Biotechnology
  • Author : Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
  • Publisher : CRC Press
  • Release : 27 May 2020
GET THIS BOOKFood Microbiology and Biotechnology

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for

Microbial Biotechnology in Food and Health

Microbial Biotechnology in Food and Health
  • Author : Ramesh C. Ray
  • Publisher : Academic Press
  • Release : 13 September 2020
GET THIS BOOKMicrobial Biotechnology in Food and Health

Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which

Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine

Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine
  • Author : Jan S. Tkacz,Lene Lange
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKAdvances in Fungal Biotechnology for Industry, Agriculture, and Medicine

In the past half century, filamentous fungi have grown in commercial importance not only in the food industry but also as sources of pharmaceutical agents for the treatment of infectious and metabolic diseases and of specialty proteins and enzymes used to process foods, fortify detergents, and perform biotransformations. The commercial impact of molds is also measured on a negative scale since some of these organisms are significant as pathogens of crop plants, agents of food spoilage, and sources of toxic

Biotechnology of Food and Feed Additives

Biotechnology of Food and Feed Additives
  • Author : Holger Zorn,Peter Czermak
  • Publisher : Springer
  • Release : 23 June 2014
GET THIS BOOKBiotechnology of Food and Feed Additives

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

Recent Advances in Biotechnology

Recent Advances in Biotechnology
  • Author : F. Vardar-Sukan,S.S. Sukan
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKRecent Advances in Biotechnology

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