June 17, 2021

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Advances in Food Biotechnology

Advances in Food Biotechnology
Author : Ravishankar Rai V
Publisher : John Wiley & Sons
Release Date : 2015-10-12
Category : Technology & Engineering
Total pages :752
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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,Alina Maria Holban
Publisher : Academic Press
Release Date : 2018-02-03
Category : Technology & Engineering
Total pages :508
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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

Progress in Food Biotechnology

Progress in Food Biotechnology
Author : Ali Osman
Publisher : Bentham Science Publishers
Release Date : 2018-10-17
Category : Technology & Engineering
Total pages :478
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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.

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering
Author : Ashok Pandey
Publisher : Elsevier
Release Date : 2016-09-01
Category :
Total pages :510
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"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 productionCovers all types of fermentation processes and their application in various food productsIncludes unique coverage of the biochemical processes involved in beverages production

Advances in Food Processing Technology

Advances in Food Processing Technology
Author : Jingdun Jia,Donghong Liu,Haile Ma
Publisher : Springer
Release Date : 2019-06-01
Category : Technology & Engineering
Total pages :251
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This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

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
Category : Medical
Total pages :445
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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 and carcinogenic compounds. Recent advances in the molecular genetics of filamentous fungi are finding increased application in the pharmaceutical, agricultural, and enzyme industries, and this trend promises to continue as the genomics of fungi is explored and new techniques to speed genetic manipulation become available. This volume focuses on the filamentous fungi and highlights the advances of the past decade, both in methodology and in the understanding of genomic organization and regulation of gene and pathway expression.

Advanced Biotechnology

Advanced Biotechnology
Author : Digumarti Bhaskara Rao
Publisher : Discovery Publishing House
Release Date : 1999
Category :
Total pages :319
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Biotechnology is the application of biological agents in either manufacturing industry or service operation. The essence of biotechnology is its multi-disciplinary nature requiring wide range of science and engineering inputs. The ultimate success of biotechnology is dependent upon advances in and support for the fundamental sciences which form its substratum. In this book, some important features of microbiology, biochemistry, genetics, and engineering which have a significant bearing on the education and development of biotechnology are highlighted. This book may stimulate the application of scientific and engineering principles to the processing of materials by biological agents in the service of the most urgent human needs.

Biotechnology in Agriculture and Food Processing

Biotechnology in Agriculture and Food Processing
Author : Parmjit S. Panesar,Satwinder S. Marwaha
Publisher : CRC Press
Release Date : 2013-07-23
Category : Medical
Total pages :637
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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

Biotechnology and Agricultural Cooperatives

Biotechnology and Agricultural Cooperatives
Author : William B. Lacy,Lawrence Busch
Publisher : Unknown
Release Date : 1988
Category : Agricultural biotechnology
Total pages :119
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Food Microbiology and Biotechnology

Food Microbiology and Biotechnology
Author : Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
Publisher : Unknown
Release Date : 2020
Category : Food
Total pages :446
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"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 utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology. Key features: Describes the technological aspects involved in food biotechnology and food microbiology Provides qualitative and quantitative information on new techniques in food microbiology and biotechnology Considers techniques to retain and enhance the nutritional quality of foods Looks at the challenges in providing safe food products by providing information on novel methods and strategies"--

Advances in Biotechnology: Scientific and engineering principles

Advances in Biotechnology: Scientific and engineering principles
Author : Murray Moo-Young
Publisher : Pergamon
Release Date : 1981
Category : Biochemical engineering
Total pages :2900
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Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
Author : Benjamin K. Simpson
Publisher : John Wiley & Sons
Release Date : 2012-04-11
Category : Technology & Engineering
Total pages :912
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The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA

Biotechnology and Food Production

Biotechnology and Food Production
Author : Westin Carrillo
Publisher : Scientific e-Resources
Release Date : 2019-05-06
Category :
Total pages :404
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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.

Food Technology in Australia

Food Technology in Australia
Author : Anonim
Publisher : Unknown
Release Date : 1987
Category : Food industry and trade
Total pages :129
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Advances in Microbial Biotechnology

Advances in Microbial Biotechnology
Author : Anonim
Publisher : Unknown
Release Date : 1999
Category : Industrial microbiology
Total pages :567
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Published to honour Prof. Krishna Gopal Mukerji for his endeavour in mycology, plant pathology, microbial ecology and microbial biotechnology.