Demonstrates the effect biotechnology has on food production, processing, and quality Integrates basic concepts of molecular biology and biochemical pathways for food technology applications Discusses technology for transgenic microorganisms, plants, animals, and fish Provides insights on biotechnology strategies for the development of functional foods and ingredients Analyzes the pathogenicity and control of food-borne bacterial and fungal pathogens Explores the fermentation biotechnology of modern and traditional foods worldwide, including the bioprocessing of food wastes Provides information on regulatory and patent issues
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 quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole.
The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world.
Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.
Table of Contents
Food Microbiology, R. Levin
Principles of Biochemistry and Molecular Biology, P. McCue and K.
Fermentation Technology and Bioreactor Design, E. Raj and
Process Developments in Solid-state Fermentation for Food
Applications, A. Pandey and S. Ramachandran
Metabolic Engineering of Bacteria for Food Ingredients, R. Gonzalez
Technologies Used for Microbial Production of Food Ingredients,
A. Pometto and A. Demirci
Production of Carotenoids by Gene Combination in E.coli, G.
Production of Amino Acids: Physiological and Genetic Approaches,
Biotechnology of Microbial Polysaccharides in Food, I.W. Sutherland
Genetics of Dairy Starter Cultures, D. J. O’Sullivan
Genetic Engineering of Baker's Yeast: Challenges and Outlook, J.
Prieto, J. Aguilera and F. Randez-Gil
The Biotechnology of Wine Yeast, L. Bisson
Stress Tolerance, Metabolism and Development: The Many Flavors of
Trehalose, M. Singer, T. Outeiro, and S. Lindquist
Production of Pectinases and Utilization in Food Processing, K.S.
Venkatesh and S. Umesh Kumar
Biotechnology of Citric Acid Production, T. Roukas
Microbial Biotechnology of Food Flavor Production, G. Feron and Y.
Microbial Production of Oils and Fats, J. Wynn and C. Ratledge
Potential Uses of Cyanobacterial Polysaccharides in the Food Industry,
J. Liu and F. Chen
Food Applications of Algae, G. Ravishankar, R. Sarada, B. Sandesh,
and K. Namitha
Butanol Production from Agricultural Biomass, N. Qureshi and H.
PLANT AND ANIMAL FOOD APPLICATIONS AND FUBNCTIONAL FOODS
Methods in Plant Tissue Culture, H. Nunez-Palenius, D. Cantliffe, H.
Klee, N. Ochoa-Alejo, R. Ramirez-Malagon, and E. Perez-Molphe.
Clonal Screening and Sprout-based Bioprocessing of Phenolic
Phytochemicals for Functional Foods, K. Shetty, F. Clydesdale, and
Genomic Basis for Food Plant Improvement, G. Olmedo, S. Parra, and
Molecular Design of Soy Proteins for Enhanced Food Quality, N.
Maruyama, E. Tecson,-Mendoza, Y. Maruyama, M. Adachi, and S.
Starch Biosynthesis for Food Applications, P. Keeling
Bioprocessing of starch using enzyme technology, K. Ravi Kumar and
S. Umesh Kumar
Genetic Modification of Plant Oils for Food Uses, A. Kinney
Molecular Biotechnology for Nutraceutical Enrichemnt by Food Crops—
The Case of Minerals and Vitamins, O. Paredes-Lopez and J. Osuna-
Potential Health Benefits of Soybean Isoflavonoids and Related
Phenolic Antioxidants, P. McCue and K. Shetty
Functional Phytochemicals from Cranberries: Their Mechanism of
Action and Strategies to Improve Functionality, D. Vattem and K.
Rosmarinic Acid Biosynthesis and Mechanism of Action, K. Shetty
Bioprocessing Strategies to Enhance L-DOPA and Phenolic
Antioxidants in Fava Bean (Vicia faba), K. Shetty, R. Randhir, P.
Phytochemicals and Breast Cancer Chemoprevention, S. Smith-
Schneider, L. Roberts, and K. Shetty
Biotechnology in Wine Industry, M. Oke, G. Paliyath, and K. Fisher
Biotechnology of Non-nutritive Sweetners, R. Randhir and K. Shetty
Biotechnological Approaches to Improve Nutritional Quality and Shelf
Life of Fruits and Vegetables, R. Pinhero and G. Paliyath
Genetic Modification of Peanut as a Solution to Peanut Allergy, H. Dodo, K. Koran, and O. Viquez
Recombinant Lipoxygenases and Oxylipin Metabolism in Relation to
Food Quality, R. Casey and R. Hughes
Genetic Modification of Production Traits in Farm Animals, V. Pursel
Enzyme Technology for the Dairy Industry, K. Kilcawley
Egg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs-
Nolan and Y. Mine
Application of Transgenic Fish Technology in Sea Food Production,
P. Chiou, J. Khoo, and T. Chen
The Production, Properties and Utilization of Fish Protein Hydrolysates,
Human Gut Microflora in Health and Disease: Focus on Prebiotics,
T. Casci, R. Rastall, and G. Gibson
Immunomodulating Effects of Lactic Acid Bacteria, H. Christensen and
Biochemical Markers for Antioxidant Functionality, D. Vattem and
Enzymatic Synthesis of Oligosaccharides: Progress and Recent
Trends, V. Maitin, and R. Rastall
FOOD SAFETY, NOVEL BIOPROCESSING, TRADITIONAL FERMENTATIONS, AND REGULATORY ISSUES
Molecular Evolution of Diversity of Foodborne Pathogens, K. Windham,
K. Kerr Nightingale, and M. Wiedmann
Genetics and Physiology of Pathogenicity in Food-borne Pathogens,
M. Gray and K. Boor
Biofilms Production by Listeria Monocytogenes, W. Shaw and
Application of Microbial Molecular Techniques to Food Systems, R.
Control of Food-borne Bacterial Pathogens in Animals and Animal
Products through Microbial Antagonism, M. Brashears, A. Amezquita,
and D. Jaroni
Bacteriocins: Antimicrobial Activity and Applications, A. Naidu, R. Unal,
and J. Tulpinski
Genetic Characterization of Antimicrobial Peptides, H. Hu, M. Moake,
and R. Worobo
Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens,
K. Shetty and Y. Lin
Genetic Mechanisms Involved in Regulation of Mycotoxin Biosynthesis,
M. Miller & J. Linz
Application of ELISA assays for Detection and Quantitation of Toxins in
Foods, R. Levin
Biosensors for Food Quality Assessment, M. Del Carlo, M. Nistor, D.
Campagnone, B. Mattiasson, and E. Csoregi
Enzymatic Bioprocessing of Tropical Seafood Wastes, R. Chakrabarti
Cold Active Enzymes in Food Processing, R. Hatti-Kaul, H. Birgisson,
and B. Mattiassonl
Biotransformations as Applicable to Food Industries, B. Suresh, T. Ritu,
and G. Ravishankar
Solid-state Bioprocessing for Functional Food Ingredients and Food
Waste Remediation, K. Shetty
Fermentation Biotechnology of Traditional Foods of Africa, N. Olasupo
Fermentation Biotechnology of Traditional Foods of China, Z. Zheng, C.
Wang, and Y. Zheng
Fermentation Biotechnology of Traditional Foods of the Indian Sub-
continent, E. Rao, S. Vijayendra, and M. Varadaraj
Fermentation Biotechnology of Plant-based Traditional Foods of the
Middle East and Mediterranean Region, P. Kotzekidou and E.
Fermentation Biotechnology of Animal Based Traditional Foods of the
Middle East and Mediterranean Region, E. Tsakalidou and P.
Anaerobic Processes for the Treatment of Food Processing Wastes,
Interantional Aspects of the Quality and Safety Assessment of Foods
Derived by Modern Biotechnology, R. Lupian
Patenting Inventions in Food Biotechnology, R. Crespi
“… integrated biochemistry, microbiology, genetic engineering, and chemical engineering for the enhanced production, processing and preservation of food products. … explores the latest research and advances in the impact of biotechnology in food production and processing. … In conclusion, this volume is an authoritative and illustrative compilation of different issues related to food biotechnology and would be excellent source of information on food production and processing from a biotechnology perspective, not only to the academicians but also to the persons working in industry.”
— John F. Kennedy, Parmjit S. Panesar, Chembiotech Laboratories, Institute of Research and Development, University of Birmingham Research Park, UK, in Carbohydrate Polymers, No.65, 2006