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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: 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: Anthony Pometto Publisher: CRC Press ISBN: 1420027972 Category : Technology & Engineering Languages : en Pages : 2008
Book Description
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
Author: Perry Johnson-Green Publisher: CRC Press ISBN: 135198943X Category : Technology & Engineering Languages : en Pages : 352
Book Description
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.
Author: S.C. Bhatia Publisher: CRC Press ISBN: 135164470X Category : Technology & Engineering Languages : en Pages : 408
Book Description
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.
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: Gustavo F. Gutierrez-Lopez Publisher: CRC Press ISBN: 0203009533 Category : Technology & Engineering Languages : en Pages : 360
Book Description
This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detail
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: Mohammed Kuddus Publisher: Academic Press ISBN: 0128132817 Category : Technology & Engineering Languages : en Pages : 909
Book Description
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
Author: Paul B. Thompson Publisher: Springer Science & Business Media ISBN: 1402057911 Category : Technology & Engineering Languages : en Pages : 340
Book Description
This revised edition updates Thompson’s trail-blazing study of ethical and philosophical issues raised by biotechnology. The 1997 book was the first by a philosopher to address food and agricultural biotechnology, discussing ethical issues associated with risk assessment, labelling, animal transformation, patents, and impact on traditional farming communities. The new edition addresses the debates of the intervening decade, including cloning, the Precautionary Principle, and the biotechnology debate between the United States and Europe.
Author: Byong H. Lee
Author: Byong H. Lee
Author: Anthony Pometto
Author: Perry Johnson-Green
Author: S.C. Bhatia
Author: Jose A. Teixeira
Author: Ulf Stahl
Author: Gustavo F. Gutierrez-Lopez
Author: Kalidas Shetty
Author: Mohammed Kuddus
Author: Paul B. Thompson