Introduction To Food Biotechnology
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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.
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.
Food Biotechnology
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Author : Dean Madden
language : en
Publisher: International Life Sciences Inst
Release Date : 1995-01-01
Food Biotechnology written by Dean Madden and has been published by International Life Sciences Inst this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-01-01 with Science categories.
Food Science And Food Biotechnology
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Author : Hayden Wells
language : en
Publisher: Scientific e-Resources
Release Date : 2019-08-03
Food Science And Food Biotechnology written by Hayden Wells 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 2019-08-03 with categories.
Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. Food Biotechnology can be used as a tool within many disciplines including food science nutrition dietetics and agriculture. Food biotechnology uses what is known about plant science and genetics to improve the food we eat and how it is produced. The topic of food biotechnology continues to be complex and confusing and it is therefore important to identify the key factual messages and to state them clearly and concisely. Providing one or more supporting facts can then reinforce this knowledge. Food biotechnology is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. The concept is not new: For centuries farmers have selectively bred plants to pass on desirable qualities. For example, our ancestors began by replanting only corn seeds from the highest yielding and best tasting corn they grew each year. This process selected desirable genes and fixed them by growing the seeds of the selected crop year after year. The presentation of food science principles begins with an introduction to food components evaluation of quality factors in food and water. The book contain information useful to the food engineers, chemists, biologists, ingredient suppliers, and other professionals involved in the food chain.
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.
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.
Food Biotechnology
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Author : Mason Sutton & Skylar Barr
language : en
Publisher: Scientific e-Resources
Release Date : 2018-11-02
Food Biotechnology written by Mason Sutton & Skylar Barr 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 2018-11-02 with categories.
Biotechnology has a long history of use in food production and processing. For ten thousand years fermentation, a form of biotechnology, has been used to produce wine, beer and bread. Selective breeding of animals such as horses and dogs has been going on for centuries. Selective breeding of essential foods such as rice, corn and wheat have created thousands of local varieties with improved yield compared to their wild ancestors. Wheat that is best for bread is different from wheat that is best for pasta. This was accomplished through conventional breeding over many years using traditional methods. However, such methods were often unpredictable and inefficient, resulting in undesirable traits passed along with desirable ones. Today, through newer biotechnology and genetic engineering, scientists use techniques such as recombinant DNA (rDNA). Scientists, by using rDNA, can move one gene, the inherited instruction for specific traits, from one organism to another and omit the undesirable traits. This enables food producers to obtain animal and crop improvements in a much more precise, controlled and predictable manner. The book presents a thorough and accessible account of modern food biotechnology and will make an ideal course book. It is useful not only to the undergraduate and postgraduate students but also to the researchers involved in the biological sciences, biotechnology, and food science and technology.
Food Biotechnology
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Author : Anthony Pometto
language : en
Publisher: CRC Press
Release Date : 2005-10-11
Food Biotechnology written by Anthony Pometto and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-10-11 with Technology & Engineering categories.
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food
Introduction To Food Science And Technology
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Author : George F. Stewart
language : en
Publisher:
Release Date : 1973
Introduction To Food Science And Technology written by George F. Stewart and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Business & Economics categories.
Evolution of food processing. World food situation. Food quality an its measurements. Human nutrition and food science. Food processing and preservation. packaging food. Food safety and environmental sanitation. Food laws and regulations. Careers inf food science and technology.
Food Biotechnology
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Author : S.C. Bhatia
language : en
Publisher: CRC Press
Release Date : 2017-11-15
Food Biotechnology written by S.C. Bhatia and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-15 with Technology & Engineering categories.
Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits that are passed on to the farmer and the consumer. This book on Food Biotechnology is divided into seven sections and contains 24 chapters and a case study. The book caters to the requirement of the syllabus prescribed by various Indian universities for undergraduate and postgraduate courses in engineering. It has been prepared with meticulous care, aiming at making the book error-free. Constructive suggestions are always welcome from users of this book.