Encyclopaedia Of Biotechnology And Food Processing Mechanics
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Encyclopaedia Of Biotechnology And Food Processing Mechanics
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Author : A. K. Sharma (Professor in zoology)
language : en
Publisher:
Release Date : 2014
Encyclopaedia Of Biotechnology And Food Processing Mechanics written by A. K. Sharma (Professor in zoology) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Food 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.
Encyclopedia Of Biotechnology In Agriculture And Food Print
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Author : Dennis R. Heldman
language : en
Publisher: CRC Press
Release Date : 2010-07-21
Encyclopedia Of Biotechnology In Agriculture And Food Print written by Dennis R. Heldman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-07-21 with Technology & Engineering categories.
The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing. So that users can locate the information they need quickly without having to flip through pages and pages of content, the encyclopedia avoids unnecessary complication by presenting information in short, accessible overviews. Addresses Environmental Issues & Sustainability in the Context of 21st Century Challenges Edited by a respected team of biotechnology experts, this unrivaled resource includes descriptions and interpretations of molecular biology research, including topics on the science associated with the cloning of animals, the genetic modification of plants, and the enhanced quality of foods. It discusses current and future applications of molecular biology, with contributions on disease resistance in animals, drought-resistant plants, and improved health of consumers via nutritionally enhanced foods. Uses Illustrations to Communicate Essential Concepts & Visually Enhance the Text This one-of-a-kind periodical examines regulation associated with biotechnology applications—with specific attention to genetically modified organisms—regulation differences in various countries, and biotechnology’s impact on the evolution of new applications. The encyclopedia also looks at how biotechnology is covered in the media, as well as the biotechnology/environment interface and consumer acceptance of the products of biotechnology. Rounding out its solid coverage, the encyclopedia discusses the benefits and concerns about biotechnology in the context of risk assessment, food security, and genetic diversity. ALSO AVAILABLE ONLINE This Taylor & Francis encyclopedia is also available through online subscription, offering a variety of extra benefits for both researchers, students, and librarians, including: Citation tracking and alerts Active reference linking Saved searches and marked lists HTML and PDF format options For more information, visit Taylor & Francis Online or contact us to inquire about subscription options and print/online combination packages. US: (Tel) 1.888.318.2367 / (E-mail) [email protected] International: (Tel) +44 (0) 20 7017 6062 / (E-mail) [email protected] Dennis R. Heldman speaks about his work on the CRC Press YouTube Channel.
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.
Encyclopedia Of Agricultural Food And Biological Engineering
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Author : Dennis R. Heldman
language : en
Publisher: CRC Press
Release Date : 2010-10-21
Encyclopedia Of Agricultural Food And Biological Engineering written by Dennis R. Heldman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-10-21 with Science categories.
Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
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.
Encyclopedia Of Life Support Systems
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Author : Gustavo V. Barbosa-Cánovas
language : en
Publisher: UNESCO
Release Date : 2005
Encyclopedia Of Life Support Systems written by Gustavo V. Barbosa-Cánovas and has been published by UNESCO this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Business & Economics categories.
With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels
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.
Fundamentals Of Food Biotechnology
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Author : Byong H. Lee
language : en
Publisher: John Wiley & Sons
Release Date : 2014-12-01
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 2014-12-01 with Science categories.
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 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.
Encyclopedia Of Biotechnology In Agriculture And Food Online Version
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Author : Dennis R. Heldman
language : en
Publisher: CRC PressI Llc
Release Date : 2006-10-15
Encyclopedia Of Biotechnology In Agriculture And Food Online Version written by Dennis R. Heldman and has been published by CRC PressI Llc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-15 with Technology & Engineering categories.
"The Encyclopedia of Biotechnology in Agriculture and Food" provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing. So that users can locate the information they need quickly without having to flip through pages and pages of content, the encyclopedia avoids unnecessary complication by presenting information in short, accessible overviews. Addresses Environmental Issues & Sustainability in the Context of 21st Century Challenges. Edited by a respected team of biotechnology experts, this unrivaled resource includes descriptions and interpretations of molecular biology research, including topics on the science associated with the cloning of animals, the genetic modification of plants, and the enhanced quality of foods. It discusses current and future applications of molecular biology, with contributions on disease resistance in animals, drought-resistant plants, and improved health of consumers via nutritionally enhanced foods. Uses Illustrations to Communicate Essential Concepts & Visually Enhance the Text. This one-of-a-kind periodical examines regulation associated with biotechnology applications with specific attention to genetically modified organisms regulation differences in various countries, and biotechnology's impact on the evolution of new applications. The encyclopedia also looks at how biotechnology is covered in the media, as well as the biotechnology/environment interface and consumer acceptance of the products of biotechnology. Rounding out its solid coverage, the encyclopedia discusses the benefits and concerns about biotechnology in the context of risk assessment, food security, and genetic diversity.