Advances in Biotechnology for Food Industry

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  • Publisher : Academic Press
  • Release : 03 February 2018
  • ISBN : 9780128114957
  • Page : 508 pages
  • Rating : 4.5/5 from 103 voters

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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

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Advances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release Date : 2018-02-03
  • ISBN : 9780128114957
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

Advances in Food Biotechnology

Advances in Food Biotechnology
  • Author : Ravishankar Rai V
  • Publisher : John Wiley & Sons
  • Release Date : 2015-12-14
  • ISBN : 9781118864555
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 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 Date : 2020-05-27
  • ISBN : 9781000449013
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

Progress in Food Biotechnology

Progress in Food Biotechnology
  • Author : Ali Osman
  • Publisher : Bentham Science Publishers
  • Release Date : 2018-10-17
  • ISBN : 9781681087412
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

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering
  • Author : Ashok Pandey,Guocheng Du,Maria Ángeles Sanromán,Carlos Ricardo Soccol,Claude-Gilles Dussap
  • Publisher : Elsevier
  • Release Date : 2016-09-19
  • ISBN : 9780444636775
GET THIS BOOKCurrent Developments in Biotechnology and Bioengineering

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

Advances in Agri-Food Biotechnology

Advances in Agri-Food Biotechnology
  • Author : Tilak Raj Sharma,Rupesh Deshmukh,Humira Sonah
  • Publisher : Springer Nature
  • Release Date : 2020-08-31
  • ISBN : 9789811528743
GET THIS BOOKAdvances in Agri-Food Biotechnology

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

Biotechnology in Food Processing

Biotechnology in Food Processing
  • Author : Susan K. Harlander,Theodore Peter Labuza
  • Publisher : William Andrew
  • Release Date : 1986
  • ISBN : UOM:39015011834465
GET THIS BOOKBiotechnology in Food Processing

Role of Materials Science in Food Bioengineering

Role of Materials Science in Food Bioengineering
  • Author : Alexandru Mihai Grumezescu,Alina-Maria Holban
  • Publisher : Academic Press
  • Release Date : 2018-03-29
  • ISBN : 9780128115008
GET THIS BOOKRole of Materials Science in Food Bioengineering

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference

Recent Advances in Food Biotechnology

Recent Advances in Food Biotechnology
  • Author : Ajay Kumar,Kiran Patruni,Vijai Singh
  • Publisher : Springer
  • Release Date : 2022-07-12
  • ISBN : 9811681244
GET THIS BOOKRecent Advances in Food Biotechnology

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

Biotechnology and the Food Supply

Biotechnology and the Food Supply
  • Author : Commission on Life Sciences
  • Publisher : National Academies Press
  • Release Date : 1988-01-01
  • ISBN : 0987654321XXX
GET THIS BOOKBiotechnology and the Food Supply

Food Biotechnology

Food Biotechnology
  • Author : Anthony Pometto,Kalidas Shetty,Gopinadhan Paliyath,Robert E. Levin
  • Publisher : CRC Press
  • Release Date : 2005-10-11
  • ISBN : 9781420027976
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 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 Date : 2012-12-06
  • ISBN : 9781441988591
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

Research and Technological Advances in Food Science

Research and Technological Advances in Food Science
  • Author : Bhanu Prakash
  • Publisher : Academic Press
  • Release Date : 2021-11-30
  • ISBN : 9780323859172
GET THIS BOOKResearch and Technological Advances in Food Science

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of

Sustainable Production Technology in Food

Sustainable Production Technology in Food
  • Author : Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2021-08-16
  • ISBN : 9780128232200
GET THIS BOOKSustainable Production Technology in Food

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between 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 Date : 2019-07-25
  • ISBN : 9781351710046
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