- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
This book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology.
This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.
Contents
Chapter 1. Recent Trends in Food Biotechnology contributing in Food Production and Processing.- Chapter 2. Exploration of modern biotechnology trends in functional foods.- Chapter 3. Current and future prospects of animal biotechnology applications in foods.- Chapter 4. Utilization of Bio surfactants in Food Technology.- Chapter 5. Probiotics: Promising opportunity for future functional foods.- Chapter 6. Enhancement of Probiotics for functional Foods.- Chapter 7. Microbial production of Natural Flavours and Fragnance.- Chapter 8. Beneficial effects of Psychotropic bacteria, cyno-bacteria, algae and modified yeast in various food industry.- Chapter 9. Current status, future challenges and opportunities for improving the crop yields using microorganisms. Chapter 10. Diverse role of enzymes in food and dairy industry.- Chapter 11. Recent trends in microbe based food hydrocolloids.- Chapter 12. Advancement of food fortification using vitamins, minerals and bioactive molecules.- Chapter 13. Synthesis, characterization and beneficial effects of green antioxidant for food industry.- Chapter 14. Development, prospects and challenges of Meat analogues and Egg analogues with plant based alternatives.- Chapter 15. Comparative study on Bio/ micro and nano-encapsulation technologies applications in food industry.- Chapter 16. Recent advances and use of tools for functional foods and nutraceuticals.- Chapter 17. Application of non-conventional methods in food for obtaining bioactive components.- Chapter 18. Recent advancement, challenges in Supercritical fluid extraction method and their application in Food industries.- Chapter 19. Genetically Modified food (GMF) synthesis, characterization, challenges, and its future.- Chapter 20. Genome editing crops in food and futuristic crops.- Chapter 21. Bacteriocins as biological components for managing food quality. Chapter 22. Control of food borne pathogens using nanotechnology.- Chapter 23. Ethical, biosafety and regulatory issues infood biotechnology.
