Biotechnology And Food Ingredients
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Biotechnology And Food Ingredients
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Author : Israel Goldberg
language : en
Publisher: Springer Science & Business Media
Release Date : 1991-02-28
Biotechnology And Food Ingredients written by Israel Goldberg and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-02-28 with Science categories.
Reviews the successful cases of developing food ingredients by biotechnological processes, as a sort of catalogue for people in the food industry. Describes the production of proteins, vitamins, enzymes, flavors, colors, and other ingredients, using traditional, genetic-engineering, and entirely new technologies. Chapters discuss the various products and sources, methodologies, and regulation. Annotation copyrighted by Book News, Inc., Portland, OR
Functional Foods And Biotechnology
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Author : Kalidas Shetty
language : en
Publisher: CRC Press
Release Date : 2020-04-13
Functional Foods And Biotechnology written by Kalidas Shetty and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-13 with Technology & Engineering categories.
The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH
Biotechnology And Food Safety
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Author : Donald D. Bills
language : en
Publisher: Elsevier
Release Date : 2014-05-20
Biotechnology And Food Safety written by Donald D. Bills and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-20 with Technology & Engineering categories.
Biotechnology and Food Safety provides information pertinent to practical biotechnological procedures for detecting and quantifying microbial and chemical contaminants of food. This book focuses on the application of biotechnology to food safety. Organized into five parts encompassing 24 chapters, this book begins with an overview of the tools of biotechnology that have numerous applications throughout the food chain. This text then explains the safety and regulatory issues associated with foods and food ingredients from genetically modified sources. Other chapters explain some considerations regarding the risk of using biotechnology in food and food animal production versus the risks incurred by avoiding such use. This book discusses as well the federal laws governing food and food ingredients, which are rigorously administered and enforced by the Food and Drug Administration. The final chapter deals with the use of transgenic organisms in industry. This book is a valuable resource for molecular biologists, plant and animal physiologists and pathologists, parasitologists, microbiologists, toxicologists, and food scientists.
Functional Foods And Biotechnology
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Author : Kalidas Shetty
language : en
Publisher: CRC Press
Release Date : 2019-12-23
Functional Foods And Biotechnology written by Kalidas Shetty and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-23 with Medical categories.
The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits. FEATURES: Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume. The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness.
Biotechnology And Food Production
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Author : Westin Carrillo
language : en
Publisher: Scientific e-Resources
Release Date : 2019-05-06
Biotechnology And Food Production written by Westin Carrillo and has been published by Scientific e-Resources this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-06 with categories.
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.
Functional Foods And Biotechnology
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Author : Kalidas Shetty
language : en
Publisher: CRC Press
Release Date : 2018-12-15
Functional Foods And Biotechnology written by Kalidas Shetty and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-15 with categories.
The Second Edition of Functional Foods and Biotechnology--which kicks off the new Food Biotechnology series--illuminates the role of metabolic and biochemical processing in the improvement of functional foods with targeted health benefits and increased nutrient value. Applying molecular, biochemical, cellular, and bioprocessing concepts, the text explores the design of functional food ingredients; the bio-mobilization of nutrients such as starch, lipids, vitamins, and minerals; and the use of specific phenolic metabolites from common botanical species. Many chapters are concerned with the role of ingredients in oxidation-linked disease, which is the core basis for the major chronic diseases.
Engineering Aspects Of Food Biotechnology
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Author : Jose A. Teixeira
language : en
Publisher: CRC Press
Release Date : 2013-08-29
Engineering Aspects Of Food Biotechnology written by Jose A. Teixeira and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-29 with Technology & Engineering categories.
Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management. The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues—consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications. In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.
Advances In Food Biotechnology
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Author : Ravishankar Rai V
language : en
Publisher: John Wiley & Sons
Release Date : 2015-12-21
Advances In Food Biotechnology written by Ravishankar Rai V and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-21 with Technology & Engineering categories.
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.
Plant Cell And Tissue Culture For The Production Of Food Ingredients
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Author : Tong-Jen Fu
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Plant Cell And Tissue Culture For The Production Of Food Ingredients written by Tong-Jen Fu and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA. In this book, international experts in acade mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.
Biotechnological Production Of Natural Ingredients For Food Industry
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Author : Juliano Lemos Bicas
language : en
Publisher: Bentham Science Publishers
Release Date : 2016-06-27
Biotechnological Production Of Natural Ingredients For Food Industry written by Juliano Lemos Bicas and has been published by Bentham Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-27 with Science categories.
Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for healthy food. There is a wide array of food additives and chemicals that have nutritional value. The biotechnological food production processes, therefore, vary for different types of food chemicals and ingredients accordingly. Biotechnological Production of Natural Ingredients for Food Industry explains the main aspects of the production of food ingredients from biotechnological sources. The book features 12 chapters which cover the processes for producing and adding a broad variety of food additives and natural products, such as sweeteners, amino acids, nucleotides, organic acids, vitamins, nutraceuticals, aromatic (pleasant smelling) compounds, colorants, edible oils, hydrocolloids, antimicrobial compounds, biosurfactants and food enzymes. Biotechnological Production of Natural Ingredients for Food Industry is a definitive reference for students, scientists, researchers and professionals seeking to understand the biotechnology of food additives and functional food products, particularly those involved in courses or activities in the fields of food science and technology, food chemistry, food biotechnology, food engineering, bioprocess engineering, biotechnology, applied microbiology and nutrition.