Food BiotechnologyToday, 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. |
Contents
A review | 3 |
Microorganisms associated with food | 19 |
Fermentation biotechnology | 37 |
Genetically modified foods | 59 |
Crosslinking of proteins | 75 |
Enzymes as biocatalysts | 93 |
Enzymes in food industry | 105 |
Dairy products | 121 |
Biotechnology of fermented meat | 233 |
Genetically engineered fish | 265 |
Poultry industry | 275 |
Impact of biotechnology on poultry nutrition | 291 |
Beverages | 303 |
Biotechnology of brewers yeast | 327 |
Genetically modified organisms in the wine industry | 337 |
Carbon footprint of food | 345 |
Designer milk | 143 |
Genetically modified cheese | 153 |
Bakery and cereal products | 161 |
Fruit and vegetable biotechnology | 189 |
Genetically modified fruits | 203 |
Genetically modified vegetables | 215 |
Nanotechnology in agriculture and food industry | 363 |
Bioethics and biotechnology | 379 |
The case study of American carbon footprint | 391 |
| 401 | |