Biotechnology In The Food Industry
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Biotechnology And Food Process Engineering
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Author : Henry G. Schwartzberg
language : en
Publisher: CRC Press
Release Date : 1990-05-23
Biotechnology And Food Process Engineering written by Henry G. Schwartzberg and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-05-23 with Technology & Engineering categories.
Biotechnology and its implication for the future, introduction to bio reactor engineering, bioreactor considerations for producing flavors and pigments from plant tissue culture, membrane bioreactors: enzime processes, food freeze concentration, supercritical fluid extraction, drying of foods, aseptic processing of foods, encapsulation and con trolled release do food components, extrusion of foods, developments in microwave food processing, robotics in food processing, integrationof computers in food processing.
Biotechnology In Food Processing
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Author : Susan K. Harlander
language : en
Publisher: William Andrew
Release Date : 1986
Biotechnology In Food Processing written by Susan K. Harlander and has been published by William Andrew this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Business & Economics categories.
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 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 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.
Bioprocesses In Food Industry
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Author : Ray Underwood
language : en
Publisher: Scientific e-Resources
Release Date : 2018-10-08
Bioprocesses In Food Industry written by Ray Underwood 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 2018-10-08 with categories.
Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods. The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food-biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
Introduction To Food Biotechnology
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Author : Perry Johnson-Green
language : en
Publisher: CRC Press
Release Date : 2018-10-03
Introduction To Food Biotechnology written by Perry Johnson-Green and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-03 with Technology & Engineering categories.
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 Biotechnology For Food Industry
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2018-02-03
Advances In Biotechnology For Food Industry written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-03 with Technology & Engineering categories.
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
Biotechnology In The Food Industry
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Author : M. P. Tombs
language : en
Publisher:
Release Date : 1990
Biotechnology In The Food Industry written by M. P. Tombs and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Aliments - Biotechnologie categories.
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.