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Microbial Biotechnology in Food and Health

Microbial Biotechnology in Food and Health
A Book

by Ramesh C. Ray

  • Publisher : Academic Press
  • Release : 2020-09-13
  • Pages : 308
  • ISBN : 0128227613
  • Language : En, Es, Fr & De
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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 enables the metabolic engineering of microorganisms to produce pharmaceuticals. Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science – from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology. Covers the latest biotechnological research articles on applications of microbes for food and health science Presents research articles to emphasize research methods and techniques useful for research outcomes Analysis detoxification properties of microorganisms in foods Includes methods of bioengineering of microbes to improve human insulin synthesis/recombinant protein

Microbial Diversity and Biotechnology in Food Security

Microbial Diversity and Biotechnology in Food Security
A Book

by R.N. Kharwar,R.S. Upadhyay,N.K. Dubey,Richa Raghuwanshi

  • Publisher : Springer
  • Release : 2014-06-11
  • Pages : 610
  • ISBN : 8132218019
  • Language : En, Es, Fr & De
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The roles of microbes in agriculture, industry and environment have been the point of interest since long time for their potential exploitation. Although only a fraction of microbial diversity was accessed by microbiologists earlier for harnessing them owing to limited techniques available. The molecular techniques have opened new vistas to access the wide field of the unexplored microbes and their exploitation for useful genes and novel metabolites. Sincere efforts have been made in biotechnology using microbes leading to improve our life with respect to agriculture and people health. This comprehensive volume covers different aspects of microbial biotechnology and its management in sustainable agriculture for food security and improved human health. The book comprises four sections: Endophytes and Mycorrhizae, Microbial Diversity and Plant Protection, Microbial Functions and Biotechnology, and Microbes and the Environment, which contain 53 chapters. The book examines the aspects on endophytes and mycorrhizae, bioactive compounds, growth promoting microorganisms, disease management with emphasis on biocontrol, genetics of disease resistance, microbial enzymes, advances in potential of microbes and their industrial as well as pharmaceutical applications. In addition, the use of botanicals, and the etiology and management of medicinal and aromatic plants in the post harvest management have been reviewed in greater depth for the benefit of teaching and research community. The biotechnological developments using microbe potential have enabled us combat the environment and human health problems worldwide in ecofriendly manner. We are sure that this volume will be highly useful to all those concerned with fungi, bacteria, viruses and their biology, including environmental and public health officers and professionals in the field of interest. The volume is an exhaustive coverage of almost all the aspects of microbial biology and biotechnology.

Microbial Biotechnology

Microbial Biotechnology
Volume 2. Application in Food and Pharmacology

by Jayanta Kumar Patra,Gitishree Das,Han-Seung Shin

  • Publisher : Springer
  • Release : 2018-02-14
  • Pages : 537
  • ISBN : 9811071403
  • Language : En, Es, Fr & De
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This edited book, is a collection of 25 chapters describing the recent advancements in the application of microbial technology in the food and pharmacology sector. The main focus of this book is application of microbes, food preservation techniques utilizing microbes, probiotics, seaweeds, algae, enzymatic abatement of urethane in fermentation of beverages, bioethanol production, pesticides, probiotic biosurfactants, drought tolerance, synthesis of application of oncolytic viruses in cancer treatment, microbe based metallic nanoparticles, agro chemicals, endophytes, metabolites, antibiotics etc. This book highlighted the significant aspects of the vast subject area of microbial biotechnology and their potential applications in food and pharmacology with various topics from eminent experts around the World. This book would serve as an excellent reference book for researchers and students in the Food Science, Food Biotechnology, Microbiology and Pharmaceutical fields.

Food Biotechnology

Food Biotechnology
A Book

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

  • Publisher : CRC Press
  • Release : 2005-10-11
  • Pages : 2008
  • ISBN : 1420027972
  • Language : En, Es, Fr & De
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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

Microbial Functional Foods and Nutraceuticals

Microbial Functional Foods and Nutraceuticals
A Book

by Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy

  • Publisher : John Wiley & Sons
  • Release : 2017-12-26
  • Pages : 320
  • ISBN : 1119049016
  • Language : En, Es, Fr & De
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Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.

Introduction to Food Biotechnology

Introduction to Food Biotechnology
A Book

by Perry Johnson-Green

  • Publisher : CRC Press
  • Release : 2018-10-03
  • Pages : 312
  • ISBN : 142005838X
  • Language : En, Es, Fr & De
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Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.

Advances in Food Biotechnology

Advances in Food Biotechnology
A Book

by Ravishankar Rai V

  • Publisher : John Wiley & Sons
  • Release : 2015-12-14
  • Pages : 752
  • ISBN : 1118864557
  • Language : En, Es, Fr & De
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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.

Microbial Biotechnology

Microbial Biotechnology
Principles and Applications

by Yuan Kun Lee

  • Publisher : World Scientific
  • Release : 2006
  • Pages : 794
  • ISBN : 9812566767
  • Language : En, Es, Fr & De
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In the second edition of this bestselling textbook, new materials have been added, including a new chapter on real time polymerase chain reaction (RTPCR) and a chapter on fungal solid state cultivation. There already exist a number of excellent general textbooks on microbiology and biotechnology that deal with the basic principles of microbial biotechnology. To complement them, this book focuses on the various applications of microbial-biotechnological principles. A teaching-based format is adopted, whereby working problems, as well as answers to frequently asked questions, supplement the main text. The book also includes real life examples of how the application of microbial-biotechnological principles has achieved breakthroughs in both research and industrial production.Although written for polytechnic students and undergraduates, the book contains sufficient information to be used as a reference for postgraduate students and lecturers. It may also serve as a resource book for corporate planners, managers and applied research personnel.

Polyamines in Plant Biotechnology, Food Nutrition and Human Health

Polyamines in Plant Biotechnology, Food Nutrition and Human Health
A Book

by Rubén Alcázar,Ana Margarida Fortes,Antonio F. Tiburcio

  • Publisher : Frontiers Media SA
  • Release : 2020-03-24
  • Pages : 329
  • ISBN : 2889636089
  • Language : En, Es, Fr & De
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Microbes in Food and Health

Microbes in Food and Health
A Book

by Neelam Garg,Shadia Mohammad Abdel-Aziz,Abhinav Aeron

  • Publisher : Springer
  • Release : 2016-04-12
  • Pages : 362
  • ISBN : 3319252771
  • Language : En, Es, Fr & De
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This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.

Microbiology for Food and Health

Microbiology for Food and Health
Technological Developments and Advances

by Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah

  • Publisher : CRC Press
  • Release : 2020-01-20
  • Pages : 316
  • ISBN : 1000007251
  • Language : En, Es, Fr & De
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This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods
A Book

by Ramesh C. Ray,Montet Didier

  • Publisher : CRC Press
  • Release : 2014-08-21
  • Pages : 390
  • ISBN : 1482223090
  • Language : En, Es, Fr & De
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The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog

Recent Advancement in White Biotechnology Through Fungi

Recent Advancement in White Biotechnology Through Fungi
Volume 2: Perspective for Value-Added Products and Environments

by Ajar Nath Yadav,Sangram Singh,Shashank Mishra,Arti Gupta

  • Publisher : Springer
  • Release : 2019-04-24
  • Pages : 504
  • ISBN : 3030148467
  • Language : En, Es, Fr & De
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White biotechnology is industrial biotechnology dealing with various biotech products through applications of microbes. The main application of white biotechnology is commercial production of various useful organic substances, such as acetic acid, citric acid, acetone, glycerine, etc., and antibiotics like penicillin, streptomycin, mitomycin, etc., and value added product through the use of microorganisms especially fungi and bacteria. The value-added products included bioactive compounds, secondary metabolites, pigments and industrially important enzymes for potential applications in agriculture, pharmaceuticals, medicine and allied sectors for human welfare. In the 21st century, techniques were developed to harness fungi to protect human health (through antibiotics, antimicrobial, immunosuppressive agents, value-added products etc.), which led to industrial scale production of enzymes, alkaloids, detergents, acids, biosurfactants. The first large-scale industrial applications of modern biotechnology have been made in the areas of food and animal feed production (agricultural/green biotechnology) and pharmaceuticals (medical/red biotechnology). In contrast, the production of bio-active compounds through fermentation or enzymatic conversion is known industrial or white biotechnology. The beneficial fungal strains may play important role in agriculture, industry and the medical sectors. The beneficial fungi play a significance role in plant growth promotion, and soil fertility using both, direct (solubilization of phosphorus, potassium and zinc; production of indole acetic acid, gibberellic acid, cytokinin and siderophores) and indirect (production of hydrolytic enzymes, siderophores, ammonia, hydrogen cyanides and antibiotics) mechanisms of plant growth promotion for sustainable agriculture. The fungal strains and their products (enzymes, bio-active compounds and secondary metabolites) are very useful for industry. The discovery of antibiotics is a milestone in the development of white biotechnology. Since then, white biotechnology has steadily developed and now plays a key role in several industrial sectors, providing both high valued nutraceuticals and pharmaceutical products. The fungal strains and bio-active compounds also play important role in the environmental cleaning. This volume covers the latest research developments related to value-added products in white biotechnology through fungi.

Biotechnology of Microorganisms

Biotechnology of Microorganisms
Diversity, Improvement, and Application of Microbes for Food Processing, Healthcare, Environmental Safety, and Agriculture

by Jeyabalan Sangeetha,Devarajan Thangadurai,Somboon Tanasupawat,Pradnya Pralhad Kanekar

  • Publisher : CRC Press
  • Release : 2019-05-13
  • Pages : 346
  • ISBN : 0429784023
  • Language : En, Es, Fr & De
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Microbial biotechnology is an important contributor to global business, especially in agriculture, the environment, healthcare, and the medical, food, and chemical industries. This volume provides an exciting interdisciplinary journey through the rapidly changing backdrop of invention in microbial biotechnology, covering a range of topics, including microbial properties and characterization, cultivation and production strategies, and applications in healthcare, bioremediation, nanotechnology, and more. Key features: Explains the diverse aspects of and strategies for cultivation of microbial species Describes biodiversity and biotechnology of microbes Provides an understanding of microorganisms in bioremediation of pollutants Explores various applications of microbes in agriculture, food, health, industry, and the environment Considers production issues and applications of microbial secondary metabolites Underscores the importance of integrating genomics of microorganisms in ecological restoration of contaminated environments

Food Microbiology

Food Microbiology
A Book

by M. R. Adams,M. O. Moss

  • Publisher : New Age International
  • Release : 2007
  • Pages : 398
  • ISBN : 9788122410143
  • Language : En, Es, Fr & De
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Food Microbiology Is The First Entirely New, Comprehensive Student Text To Be Published On This Subject For More Than 10 Years. It Covers The Whole Field Of Modern Food Microbiology, Including Recent Developments In The Procedures Used To Assay And Control Microbiological Quality In Food.The Book Covers The Three Main Themes Of The Interaction Of Micro Organisms With Food-Spoilage, Food Borne Illness And Food Fermentation And Gives Balanced Attention To Both The Positive And Negative Aspect Which Result. It Also Discusses The Factors Affecting The Presence Of Microorganisms In Foods, As Well As Their Capacity To Survive And Grow. Suggestions For Further Reading, Of Either The Most Recent Or The Best Material Available, Are Included In A Separate Section.This Book Presents A Thorough And Accessible Account Of Modem Food Microbiology And Will Make And Ideal Course Book. Food Microbiology Is A Must For Undergraduates, Lecturers And Researchers Involved In The Biological Sciences, Biotechnology, And Food Science And Technology.

Functional Foods and Biotechnology

Functional Foods and Biotechnology
A Book

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

  • Publisher : CRC Press
  • Release : 2006-09-28
  • Pages : 670
  • ISBN : 1420007726
  • Language : En, Es, Fr & De
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World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in recent ye

Microbes and Microbial Technology

Microbes and Microbial Technology
Agricultural and Environmental Applications

by Iqbal Ahmad,Farah Ahmad,John Pichtel

  • Publisher : Springer Science & Business Media
  • Release : 2011-02-01
  • Pages : 516
  • ISBN : 9781441979315
  • Language : En, Es, Fr & De
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This book focuses on successful application of microbial biotechnology in areas such as medicine, agriculture, environment and human health.

New and Future Developments in Microbial Biotechnology and Bioengineering

New and Future Developments in Microbial Biotechnology and Bioengineering
Trends of Microbial Biotechnology for Sustainable Agriculture and Biomedicine Systems: Perspectives for Human Health

by Ali Asghar Rastegari,Ajar Nath Yadav,Neelam Yadav

  • Publisher : Elsevier
  • Release : 2020-05-15
  • Pages : 312
  • ISBN : 0128205296
  • Language : En, Es, Fr & De
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New and Future Developments in Microbial Biotechnology and Bioengineering: Trends of Microbial Biotechnology for Sustainable Agriculture and Biomedicine Systems: Perspectives for Human Health discusses how microbial biotechnology helps us understand new strategies to reduce pathogens and drug resistance through microbial biotechnology. The most commonly used probiotic bacteria are Lactobacillus and Bifidobacterium. Therefore, the probiotic strains exhibit powerful anti-inflammatory, antiallergic and other important properties. This new book provides an indispensable reference source for engineers/bioengineers, biochemists, biotechnologists, microbiologists, pharmacologists, and researchers who want to know about the unique properties of this microbe and explore its sustainable biomedicine future applications. Introduces the principles of microbial biotechnology and its application for sustainable biomedicine system Explores various microbes and their beneficial application for biofortification of crops for micronutrients Explains the potentials and significance of probiotics, prebiotics and synbiotics in health and disease Includes current applications of beneficial microbes as Functional Food Products of Pharmaceutical Importance

Advances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry
A Book

by Alexandru Mihai Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2018-02-03
  • Pages : 508
  • ISBN : 0128114959
  • Language : En, Es, Fr & De
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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

Introduction to Microbial Biotechnology Including Hazardous Waste Treatment

Introduction to Microbial Biotechnology Including Hazardous Waste Treatment
A Book

by Howard E. Worne

  • Publisher : Hazardous Materials Control
  • Release : 1992
  • Pages : 231
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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