Biotechnology And Food Quality
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Biotechnology And Food Quality
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Author : Shain-dow Kung
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Biotechnology And Food Quality written by Shain-dow Kung and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
Biotechnology and Food Quality focuses on the potential of biotechnology in quantitatively and qualitatively modifying agriculture. The selection first offers information on the benefits of agricultural biotechnology on developed and developing countries, food quality education, and food quality, biotechnology, and the food company. Discussions focus on consumer concerns, demographic and social changes, scope and future role of food quality, and improvement of agricultural raw materials and processed foods. The manuscript then underscores how to make technology transfer work and the regulatory considerations of biotechnology. The text examines the characterization and modification of maize storage proteins; genetic modification of traits of interest to consumers and processors; and omega-3 fatty acid improvements in plants. Topics include genetic engineering of fatty acid biosynthesis, cellular genetics, molecular biology, application of technology to food products, and genetic engineering of lysine-containing alpha zeins. Cell wall dynamics, prospects for the use of genetic engineering in the manipulation of ethylene biosynthesis and action in higher plants, and molecular interactions of contractile proteins are also elaborated. The selection is a highly recommended source of data for biotechnologists, agriculturists, and food experts.
Fundamentals Of Food Biotechnology
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Author : Byong H. Lee
language : en
Publisher: John Wiley & Sons
Release Date : 1996-07-11
Fundamentals Of Food Biotechnology written by Byong H. Lee 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 1996-07-11 with Science categories.
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.
Recent Advances In Food Biotechnology
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Author : Ajay Kumar
language : en
Publisher: Springer Nature
Release Date : 2022-06-24
Recent Advances In Food Biotechnology written by Ajay Kumar and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-24 with Technology & Engineering categories.
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 enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology. This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.
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.
Biotechnology And Food Processing Mechanics
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Author : Meenakshi Paul
language : en
Publisher:
Release Date : 2007
Biotechnology And Food Processing Mechanics written by Meenakshi Paul and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Food 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. The Application Of Biotechnology To Food Processing Has Been One Of The Most Important And Controversial Recent Developments In The Food Industry. Biotechnological Research As Applied To Bioprocessing Targets The Development Of New Processing Methods To Improve The Quality And Quantity Of Foods. 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. Contents Chapter 1: Food Processing Mechanics; Chapter 2: Applications Of Biotechnology In Food Processing; Chapter 3: Improving Nutritional Quality Of Food Through Modern Biotechnology; Chapter 4: Agro-Food Processing; Chapter 5: Enzyme Technology In Food Processing; Chapter 6: Supercritical Fluid Technology In Food Processing; Chapter 7: Food Irradiation Technology; Chapter 8: Food Dehydration Methods; Chapter 9: Technologies For Microbial Inactivation Of Foods; Chapter 10: Biotechnology For Upgrading Fermented Foods; Chapter 11: Catalytic Processing Of Biomass-Derived Feedstocks; Chapter 12: Risks Of Genetically Modified Foods; Chapter 13: Assessment Of Nutritionally Improved Foods.
Biotechnology And Food Quality
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Author : Shain-dow Kung
language : en
Publisher: Butterworth-Heinemann
Release Date : 1989
Biotechnology And Food Quality written by Shain-dow Kung and has been published by Butterworth-Heinemann this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Technology & Engineering categories.
Molecular biology, plant and animal physiology, biochemistry and food science are all covered. The current status of food quality is analysed and the application of biotechnology to improve quality.
Genetic Modification In The Food Industry
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Author : Susan Harlander
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Genetic Modification In The Food Industry written by Susan Harlander 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 Technology & Engineering categories.
Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.
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.
Biotechnology In Agriculture And Food Processing
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Author : Parmjit S. Panesar
language : en
Publisher: CRC Press
Release Date : 2013-07-23
Biotechnology In Agriculture And Food Processing written by Parmjit S. Panesar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-23 with Medical categories.
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
Advances In Agri Food Biotechnology
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Author : Tilak Raj Sharma
language : en
Publisher: Springer Nature
Release Date : 2020-08-31
Advances In Agri Food Biotechnology written by Tilak Raj Sharma and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-31 with Technology & Engineering categories.
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 well as undergraduate and graduate students in the fields of biotechnology, agriculture and food technology.