Food Biotechnology

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Food Biotechnology

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Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods

Ramesh C. Ray, Montet Didier

August 21, 2014

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and...

Handbook of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation

Prabir K. Sarkar, M.J. Robert Nout

July 23, 2014

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the...

Novel Food Preservation and Microbial Assessment Techniques

Novel Food Preservation and Microbial Assessment Techniques

Ioannis S. Boziaris

April 14, 2014

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...

Fundamental Food Microbiology, Fifth Edition

Fundamental Food Microbiology, Fifth Edition

Bibek Ray, Arun Bhunia

November 26, 2013

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...

Engineering Aspects of Food Biotechnology

Engineering Aspects of Food Biotechnology

Jose A. Teixeira, Antonio A. Vicente

August 29, 2013

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...

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges

Parmjit S. Panesar, Satwinder S. Marwaha

July 23, 2013

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...

Utilization of Fish Waste

Utilization of Fish Waste

Raul Perez Galvez, Jean-Pascal Berge

May 21, 2013

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...

Handbook of Fermented Food and Beverage Technology Two Volume Set, Second Edition

Handbook of Fermented Food and Beverage Technology Two Volume Set, Second Edition

Y. H. Hui, E. Özgül Evranuz

May 21, 2012

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...

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Y. H. Hui, E. Özgül Evranuz

May 17, 2012

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...

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Y. H. Hui, E. Özgül Evranuz

May 14, 2012

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...

Biotechnology of Fungal Genes

Biotechnology of Fungal Genes

V. K. Gupta, M. Ayyachamy

March 08, 2012

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...

Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition

Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition

Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright

December 13, 2011

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...