Food Biotechnology

PUBLISHED


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Published:
April 14, 2014
Editor(s):
Ioannis S. Boziaris
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor 
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Published:
November 26, 2013
Author(s):
Bibek Ray, Arun Bhunia
Golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete 
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Published:
August 29, 2013
Editor(s):
Jose A. Teixeira, Antonio A. Vicente
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 
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Published:
July 23, 2013
Author(s):
Parmjit S. Panesar, Satwinder S. Marwaha
An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes 
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Published:
May 21, 2013
Editor(s):
Raul Perez Galvez, Jean-Pascal Berge
The shortage of marine resources calls for the implementation of new technological processes for providing a better utilization of waste and by-products from fisheries and fish processing activities. Most of these by-products are currently used as raw materials for animal feed. It is estimated that 
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Published:
May 21, 2012
Editor(s):
Y. H. Hui, E. Özgül Evranuz
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these 
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Published:
May 17, 2012
Editor(s):
Y. H. Hui, E. Özgül Evranuz
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these 
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Published:
May 14, 2012
Editor(s):
Y. H. Hui, E. Özgül Evranuz
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these 
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Published:
March 08, 2012
Editor(s):
V. K. Gupta, M. Ayyachamy
This volume focuses on filamentous fungi and highlights the advances of the past decade, both in methodology and in the understanding of genomic organization and regulation of gene and pathway expression. The approaches and techniques of molecular biology enable us to ask and answer fundamental 
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Published:
December 13, 2011
Editor(s):
Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright
While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and 
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