Fundamentals of Food Biotechnology

Fundamentals of Food Biotechnology
A Book

by Byong H. Lee

  • Publisher : John Wiley & Sons
  • Release : 1996-07-11
  • Pages : 448
  • ISBN : 9780471186168
  • Language : En, Es, Fr & De
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Provides readers with an overview of the essental features of food biotechnology. The traditional and new biotechnologies are presented and discussed in terms of their present and potential industrial applications.

Fundamentals of Food Biotechnology

Fundamentals of Food Biotechnology
A Book

by Byong H. Lee

  • Publisher : John Wiley & Sons
  • Release : 2015-02-16
  • Pages : 544
  • ISBN : 1118384954
  • Language : En, Es, Fr & De
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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 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 Biotechnology

Food Biotechnology
Principles and Practices

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2012
  • Pages : 920
  • ISBN : 9789381141496
  • Language : En, Es, Fr & De
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Biotechnology Fundamentals

Biotechnology Fundamentals
A Book

by Firdos Alam Khan

  • Publisher : CRC Press
  • Release : 2018-09-03
  • Pages : 667
  • ISBN : 1315362392
  • Language : En, Es, Fr & De
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A single source reference covering every aspect of biotechnology, Biotechnology Fundamentals, Second Edition breaks down the basic fundamentals of this discipline, and highlights both conventional and modern approaches unique to the industry. In addition to recent advances and updates relevant to the first edition, the revised work also covers ethics in biotechnology and discusses career possibilities in this growing field. The book begins with a basic introduction of biotechnology, moves on to more complex topics, and provides relevant examples along the way. Each chapter begins with a brief summary, is illustrated by simple line diagrams, pictures, and tables, and ends with a question session, an assignment, and field trip information. The author also discusses the connection between plant breeding, cheese making, in vitro fertilization, alcohol fermentation, and biotechnology. Comprised of 15 chapters, this seminal work offers in-depth coverage of topics that include: Genes and Genomics Proteins and Proteomics Recombinant DNA Technology Microbial Biotechnology Agricultural Biotechnology Animal Biotechnology Environmental Biotechnology Medical Biotechnology Nanobiotechnology Product Development in Biotechnology Industrial Biotechnology Ethics in Biotechnology Careers in Biotechnology Laboratory Tutorials Biotechnology Fundamentals, Second Edition provides a complete introduction of biotechnology to students taking biotechnology or life science courses and offers a detailed overview of the fundamentals to anyone in need of comprehensive information on the subject.

Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future

Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future
A Book

by Anjali Priyadarshini,Prerna Pandey

  • Publisher : CRC Press
  • Release : 2018-10-03
  • Pages : 348
  • ISBN : 1351167421
  • Language : En, Es, Fr & De
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This new volume, Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future, looks at the application of a variety of technologies, both fundamental and advanced, that are being used for crop improvement, metabolic engineering, and the development of transgenic plants. The science of agriculture is among the oldest and most intensely studied by mankind. Human intervention has led to manipulation of plant gene structure for the use of plants for the production of bioenergy, food, textiles, among other industrial uses. A sound knowledge of enzymology as well as the various biosynthetic pathways is required to further utilize microbes as sources to provide the desired products for industrial utility. This volume provides an overview of all these aspects along with an updated review of the major plant biotechnology procedures and techniques, their impact on novel agricultural development, and crop plant improvement. Also discussed are the use of "white biotechnology" and "metabolic engineering" as prerequisites for a sustainable development. The importance of patenting of plant products, world food safety, and the role of several imminent organizations is also discussed. The volume provides an holistic view that makes it a valuable source of information for researchers of agriculture and biotechnology as well as agricultural engineers, environmental biologists, environmental engineers, and environmentalists. Short exercises at the end of the chapters help to make the book suitable for course work in agriculture biotechnology, genetics, biology, biotechnology, and plant science.

Enzymes in Food Biotechnology

Enzymes in Food Biotechnology
Production, Applications, and Future Prospects

by Mohammed Kuddus

  • Publisher : Academic Press
  • Release : 2018-08-23
  • Pages : 909
  • ISBN : 0128132817
  • Language : En, Es, Fr & De
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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 to relatively unexplored environments, and the development of more efficient enzymes. Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry

Acetic Acid Bacteria

Acetic Acid Bacteria
Fundamentals and Food Applications

by Ilkin Yucel Sengun

  • Publisher : CRC Press
  • Release : 2017-06-28
  • Pages : 358
  • ISBN : 1498763707
  • Language : En, Es, Fr & De
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This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.

Food Engineering Handbook

Food Engineering Handbook
Food Process Engineering

by Theodoros Varzakas,Constantina Tzia

  • Publisher : CRC Press
  • Release : 2014-11-24
  • Pages : 672
  • ISBN : 1482261669
  • Language : En, Es, Fr & De
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Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

Food Science and Food Biotechnology

Food Science and Food Biotechnology
A Book

by Gustavo F. Gutierrez-Lopez

  • Publisher : CRC Press
  • Release : 2003-02-26
  • Pages : 360
  • ISBN : 9780203009536
  • Language : En, Es, Fr & De
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This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detail

Microbial Biotechnology

Microbial Biotechnology
Fundamentals of Applied Microbiology

by Alexander N. Glazer,Hiroshi Nikaido

  • Publisher : Cambridge University Press
  • Release : 2007-10-01
  • Pages : 329
  • ISBN : 1139465635
  • Language : En, Es, Fr & De
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Knowledge in microbiology is growing exponentially through the determination of genomic sequences of hundreds of microorganisms and the invention of new technologies such as genomics, transcriptomics, and proteomics, to deal with this avalanche of information. These genomic data are now exploited in thousands of applications, ranging from those in medicine, agriculture, organic chemistry, public health, biomass conversion, to biomining. Microbial Biotechnology. Fundamentals of Applied Microbiology focuses on uses of major societal importance, enabling an in-depth analysis of these critically important applications. Some, such as wastewater treatment, have changed only modestly over time, others, such as directed molecular evolution, or 'green' chemistry, are as current as today's headlines. This fully revised second edition provides an exciting interdisciplinary journey through the rapidly changing landscape of discovery in microbial biotechnology. An ideal text for courses in applied microbiology and biotechnology courses, this book will also serve as an invaluable overview of recent advances in this field for professional life scientists and for the diverse community of other professionals with interests in biotechnology.

Fundamentals Of Food Engineering

Fundamentals Of Food Engineering
A Book

by D. G. Rao

  • Publisher : PHI Learning Pvt. Ltd.
  • Release : 2010
  • Pages : 614
  • ISBN : 8120338715
  • Language : En, Es, Fr & De
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Fundamental Food Microbiology, Fifth Edition

Fundamental Food Microbiology, Fifth Edition
A Book

by Bibek Ray,Arun Bhunia

  • Publisher : CRC Press
  • Release : 2013-11-26
  • Pages : 663
  • ISBN : 146656444X
  • Language : En, Es, Fr & De
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The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Enzymes in Food Processing

Enzymes in Food Processing
Fundamentals and Potential Applications

by Anonim

  • Publisher : I. K. International Pvt Ltd
  • Release : 200?
  • Pages : 365
  • ISBN : 9380026331
  • Language : En, Es, Fr & De
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This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.

Food Engineering Handbook

Food Engineering Handbook
Food Engineering Fundamentals

by Theodoros Varzakas,Constantina Tzia

  • Publisher : CRC Press
  • Release : 2014-12-02
  • Pages : 608
  • ISBN : 1482261707
  • Language : En, Es, Fr & De
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Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to

Fundamentals of Cell Immobilisation Biotechnology

Fundamentals of Cell Immobilisation Biotechnology
A Book

by Viktor Nedovic,Ronnie Willaert

  • Publisher : Springer Science & Business Media
  • Release : 2013-04-17
  • Pages : 555
  • ISBN : 9401716382
  • Language : En, Es, Fr & De
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Cell Immobilisation Biotechnology Biotechnology is divided into two volumes. The first volume is dedicated to fundamental aspects of cell immobilisation while the second volume deals with the diverse applications of this technology. The first volume, Fundamentals of Cell Immobilisation Biotechnology, comprises 26 chapters arranged into four parts: Materials for cell immobilisation/encapsulation, Methods and technologies for cell immobilisation/encapsulation, Carrier characterisation and bioreactor design, and Physiology of immobilised cells: techniques and mathematical modelling.

Bionanotechnology

Bionanotechnology
Principles and Applications

by Anil Kumar Anal

  • Publisher : CRC Press
  • Release : 2018-02-02
  • Pages : 189
  • ISBN : 1351643630
  • Language : En, Es, Fr & De
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This book deals with a subject of high interest and importance in all sectors, including biomedical, food, agriculture, energy, and environment. Biological systems are essential in nanotechnology, and many new applications are being developed by mimicking the natural systems. Approaching these topics from an engineering perspective, the book offers insight on the details of nanoscale fabrication processes as well as cell biology. The basics of biology and chemistry, with a focus on how to engineer the behavior of molecules at the nanoscale, are also explored and analyzed. The aim of the text is to provide the reader with broader knowledge of biological methods for signal transduction and molecular recognitions systems and how they can be replicated in bio-sensing applications. The reader will learn the basic structures and interactions of biomacromolecules for developing biocompatible and eco-friendly devices.

FOOD MICROBIOLOGY FUNDAMENTALS, CHALLENGES AND HEALTH IMPLICATIONS

FOOD MICROBIOLOGY FUNDAMENTALS, CHALLENGES AND HEALTH IMPLICATIONS
A Book

by ELAINE PERKINS

  • Publisher : Lulu.com
  • Release : 2021
  • Pages : 329
  • ISBN : 035958473X
  • Language : En, Es, Fr & De
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Fermentation Processes Engineering in the Food Industry

Fermentation Processes Engineering in the Food Industry
A Book

by Carlos Ricardo Soccol,Ashok Pandey,Christian Larroche

  • Publisher : CRC Press
  • Release : 2013-03-27
  • Pages : 510
  • ISBN : 1439887683
  • Language : En, Es, Fr & De
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With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of

Fundamentals of 3D Food Printing and Applications

Fundamentals of 3D Food Printing and Applications
A Book

by Fernanda C. Godoi,Bhesh R. Bhandari,Sangeeta Prakash,Min Zhang

  • Publisher : Academic Press
  • Release : 2018-11-02
  • Pages : 406
  • ISBN : 012814565X
  • Language : En, Es, Fr & De
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Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers Includes the effects of flow behaviour and viscoelastic properties of printing materials Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications Prosumer-driven 3D food printing Safety and labelling of 3D printed food

Fundamentals of Molecular Mycology

Fundamentals of Molecular Mycology
A Book

by Devarajan Thangadurai,Jeyabalan Sangeetha,Muniswamy David

  • Publisher : CRC Press
  • Release : 2016-04-27
  • Pages : 194
  • ISBN : 1771882549
  • Language : En, Es, Fr & De
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Fundamentals of Molecular Mycology provides a complete overview of recent developments and applications in molecular mycology. It serves as a comprehensive guide for the identification of fungi and the application of fungal biomolecules in agriculture, food, environment, and pharmaceutical sectors by providing detailed information about application molecular markers and bioinformatics tools for mycology. Covering the most important aspects of molecular mycology, the book focuses on: The application of fungal secondary metabolites in ecosystem management and sustainable agriculture The application of DNA recombinant techniques to improve industrially important fungal species Different molecular markers and genetic approaches for the taxonomical identification of fungi The bioinformatics tool for the identification of fungal species and its secondary metabolites Advances in molecular tools have created a new path for the mycological research and applications in different sectors. Fundamentals of Molecular Mycology is an excellent source of information on molecular mycology tools and applications in various fields. This book will be valuable to biotechnologists at research institutes, academia, and industry researchers, and professionals. The book is also a rich resources for undergraduate and postgraduate biology students in in mycology, botany, microbiology, fungal biology, biotechnology, and molecular biology as well.