Biotecnolog A Alimentaria
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Biotecnolog A Alimetaria
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Author : Mariano García Garibay
language : es
Publisher: Editorial Limusa
Release Date : 1993
Biotecnolog A Alimetaria written by Mariano García Garibay and has been published by Editorial Limusa this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Food categories.
Biotecnolog A Alimentaria
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Author : Jonathan Delgado Adámez
language : es
Publisher:
Release Date : 2017
Biotecnolog A Alimentaria written by Jonathan Delgado Adámez and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Technology & Engineering categories.
Fundamentals Of Food Biotechnology
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Author : Byong H. Lee
language : en
Publisher: John Wiley & Sons
Release Date : 2015-02-16
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 2015-02-16 with Science categories.
Fundamentals of Food Biotechnology 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 in 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 Biochemistry and Food Processing, 2nd Edition Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldra, et al. ISBN 978-0-8138-0874-1 Food Processing: Principles and Applications, 2nd Edition Edited by Stephanie Clark (Editor), Stephanie Jung, Buddhi Lamsal ISBN 978-0-470-67114-6
Functional Food Products And Sustainable Health
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Author : Saghir Ahmad
language : en
Publisher: Springer Nature
Release Date : 2020-08-29
Functional Food Products And Sustainable Health written by Saghir Ahmad and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-29 with Medical categories.
There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.
Biotecnolog A Alimentaria
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Author :
language : es
Publisher:
Release Date : 2023
Biotecnolog A Alimentaria written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023 with categories.
Biotechnology And Food
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Author : Tom Zinnen
language : en
Publisher: DIANE Publishing
Release Date : 1994
Biotechnology And Food written by Tom Zinnen and has been published by DIANE Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Alimentos categories.
Contains materials that can be used as: leader training for volunteers working with adults; leader training for 4-H & youth leaders; presentations for service clubs, farm organizations, community groups or government officials; & professional development sessions for school teachers. 7 modules: defining biotechnology; DNA as videotape; foods from agricultural biotechnology; valuing a new food product; biotechnology & food labeling issues; analyzing news articles; & supplementary activities. Glossary & resource directory.
Microbial Biotechnology In Food Processing And Health
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Author : Deepak Kumar Verma
language : en
Publisher: CRC Press
Release Date : 2022-10-27
Microbial Biotechnology In Food Processing And Health written by Deepak Kumar Verma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-27 with Technology & Engineering categories.
This new volume considers how the application of microbial biotechnology in food processing provides nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods. It provides an informative state-of-the art perspective of the food industry on probiotics and their metabolites, assesses the specific potential health benefits of probiotics in foods, and presents new research and advances on industrial aspects of microbial food technologies. The first section discusses the types and roles of beneficial microbes and/or their metabolites in food products, such as in enhancing food safety by decontaminating or neutralizing toxic components like mycotoxins associated with foods. Section 2 elaborates on recent breakthroughs in the development of novel probiotics incorporated in dairy and non-dairy food products (such as fruits and vegetables), challenges associated with commercialization, and their health benefits. The third section delves into emerging technologies that deal with assessing microbial diversities or management of microbiological hazards in food products.
Gb 1886 174 2024 Translated English Of Chinese Standard Gb 1886 174 2024 Gb1886 174 2024
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Author : https://www.chinesestandard.net
language : en
Publisher: https://www.chinesestandard.net
Release Date : 2024-06-08
Gb 1886 174 2024 Translated English Of Chinese Standard Gb 1886 174 2024 Gb1886 174 2024 written by https://www.chinesestandard.net and has been published by https://www.chinesestandard.net this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-08 with Health & Fitness categories.
This standard applies to enzyme preparations for the food industry that are allowed to be used in National food safety standard - Standards for uses of food additives (GB 2760) and related announcements. 2 Terms and definitions 2.1 enzyme preparations for the food industry A preparation product with special catalytic activity and used in the food industry, which is directly extracted from edible or non-edible parts of animals or plants, or fermented and extracted from microorganisms (including but not limited to bacteria, actinomycetes, and fungal strains) obtained through traditional selection or genetic recombination technology, or prepared through further purification, formulation and other processes (it may contain one or more active enzyme components). 2.2 enzyme activity An indicator of the activity of an enzyme to catalyze a specific reaction under certain conditions. 2.3 antibacterial activity Properties that inhibit or kill microorganisms. 2.4 excipients for enzyme preparations Food raw materials and food additives added for the purpose of activity preservation, circulation storage, and standardized use of enzyme preparation products. 2.5 immobilized enzyme preparations Product dosage forms that immobilize the enzyme on the carrier by physical and (or) chemical methods and function in an insoluble state during the food production process. 2.6 immobilized carrier The material that plays the role of immobilizing enzymes in immobilized enzyme GB 1886.174-2024 www.ChineseStandard.net ? Buy True-PDF ? Auto-delivery Page 5 of 30 preparations. 3 Product classification According to product form, it is divided into solid dosage forms (including immobilized dosage forms) and liquid dosage forms. 4 Technical requirements 4.1 Requirements for raw materials and excipients 4.1.1 The raw materials and excipients used to produce enzyme preparations shall meet relevant requirements and shall not produce residual contamination harmful to health in the final food under th...
Proteomics In Foods
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Author : Fidel Toldrá
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-16
Proteomics In Foods written by Fidel Toldrá 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 2012-12-16 with Technology & Engineering categories.
Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.
Engineering Foods For Bioactives Stability And Delivery
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Author : Yrjö H. Roos
language : en
Publisher: Springer
Release Date : 2016-12-01
Engineering Foods For Bioactives Stability And Delivery written by Yrjö H. Roos and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-01 with Technology & Engineering categories.
This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.