Food Biotechnology

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CRC Press, Jul 12, 2016 - Technology & Engineering - 412 pages
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Today, 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.

 

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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
References
401
363
408
Copyright

Other editions - View all

Food Biotechnology
S.C. Bhatia
Limited preview - 2017
Food Biotechnology
S. C. Bhatia
No preview available - 2017
Food Biotechnology
S.C. Bhatia
No preview available - 2016

Common terms and phrases

agricultural alcohol amino acids amylase animal aroma Bacillus thuringiensis beer biotechnology bread breeding brewing broiler carbon footprint cells cerevisiae cheese chemical chickens CO2e colour commercial compounds concentration consumers contain cooking corn crops cross-linking dairy disease dough drying eggs emissions energy environment environmental enzymes ethical feed fermented sausages fish flavour food products fruits and vegetables genes genetically engineered genetically modified genetically modified foods GM foods growth heat human impact important improve increase ingredients lactic acid bacteria Lactobacillus lactose Maillard reaction manufacture meat products metabolic microbial microorganisms milk mixing moisture mold molecular myoglobin nanotechnology nutrients nutritional organisms oxidation oxygen packaging papaya pathogens pesticides plant potato potential poultry probiotic protein reaction reduce rennet resistance result ripening sausage soyabeans species spoilage starch starter cultures strains substrate sugar temperature texture tomato traits transgenic varieties vinegar vitamins water activity wine yeast yield

About the author (2016)

S. C. Bhatia, a chemical Engineer from BITS, Pilani and also an MBA, is a consultant in Environmental and Pollution Control, Energy Conservation and Polymer Sciences.

Bibliographic information

QR code for Food Biotechnology
TitleFood Biotechnology
Woodhead Publishing India in Food Science, Technology and Nutrition
AuthorS.C. Bhatia
Editionillustrated
PublisherCRC Press, 2016
ISBN938505967X, 9789385059674
Length412 pages
Subjects ›  › 

Technology & Engineering / Food Science / General
  
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