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Author: Jose A. Teixeira Publisher: CRC Press ISBN: 1439895457 Category : Technology & Engineering Languages : en Pages : 490
Book Description
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.
Author: Jose A. Teixeira Publisher: CRC Press ISBN: 1439895457 Category : Technology & Engineering Languages : en Pages : 490
Book Description
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.
Author: Publisher: ISBN: 9781628707069 Category : Electronic books Languages : en Pages : 463
Book Description
Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations.
Author: Henry G. Schwartzberg Publisher: CRC Press ISBN: 9780824783631 Category : Technology & Engineering Languages : en Pages : 514
Book Description
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.
Author: Marc Lappe Publisher: Island Press ISBN: 1610910672 Category : Business & Economics Languages : en Pages : 200
Book Description
Engineering the Farm offers a wide-ranging examination of the social and ethical issues surrounding the production and consumption of genetically modified organisms (GMOs), with leading thinkers and activists taking a broad theoretical approach to the subject. Topics covered include: the historical roots of the anti-biotechnology movement ethical issues involved in introducing genetically altered crops questions of patenting and labeling the "precautionary principle" and its role in the regulation of GMOs effects of genetic modification on the world's food supply ecological concerns and impacts on traditional varieties of domesticated crops potential health effects of GMOsContributors argue that the scope, scale, and size of the present venture in crop modification is so vast and intensive that a thoroughgoing review of agricultural biotechnology must consider its global, moral, cultural, and ecological impacts as well as its effects on individual consumers. Throughout, they argue that more research is needed on genetically modified food and that consumers are entitled to specific information about how food products have been developed.Despite its increasing role in worldwide food production, little has been written about the broader social and ethical implications of GMOs. Engineering the Farm offers a unique approach to the subject for academics, activists, and policymakers involved with questions of environmental policy, ethics, agriculture, environmental health, and related fields.
Author: Byong H. Lee Publisher: John Wiley & Sons ISBN: 1118384954 Category : Science Languages : en Pages : 59
Book Description
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
Author: Ayon Tarafdar Publisher: Elsevier ISBN: 0323984843 Category : Technology & Engineering Languages : en Pages : 470
Book Description
Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability. Reviews technological advancements in food engineering Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis Presents innovative approaches like artificial intelligence in food engineering Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts
Author: Kalidas Shetty Publisher: CRC Press ISBN: 1420007726 Category : Technology & Engineering Languages : en Pages : 670
Book Description
World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in recent ye
Author: R. Paul Singh Publisher: Gulf Professional Publishing ISBN: 0080574491 Category : Technology & Engineering Languages : en Pages : 787
Book Description
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Author: Jorge E. Lozano Publisher: CRC Press ISBN: 9781566769914 Category : Technology & Engineering Languages : en Pages : 376
Book Description
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
Author: Jose A. Teixeira
Author: Jose A. Teixeira
Author: 
Author: Henry G. Schwartzberg
Author: Marc Lappe
Author: Byong H. Lee
Author: Ayon Tarafdar
Author: Kalidas Shetty
Author: R. Paul Singh
Author: Jorge E. Lozano
Author: David B. Archer