Advances in Food Biotechnology

Front Cover
Ravishankar Rai V
John Wiley & Sons, Dec 21, 2015 - Science - 752 pages
0 Reviews

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food.

Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics:

  • GMOs and food security issues
  • Applications of enzymes in food processing
  • Fermentation technology
  • Functional food and nutraceuticals
  • Valorization of food waste
  • Detection and control of foodborne pathogens
  • Emerging techniques in food processing

Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Preface xxvii
1
Current and Emerging Applications of Metabolomics in the Field of Agricultural Biotechnology
13
Safety Assessment of Genetically Modified Foods
27
Towards a Universal Molecular Approach for the Quality Control of New Foodstuffs
37
Mass SpectrometryBased Approaches in Food Safety
61
Application of Microbial Enzymes in the Food Industry
105
Enzymatic Modification of Proteins and Starches for GlutenFree and LowGlycaemicIndex
133
Enzyme Immobilization and its Application in the Food Industry
145
Advances and Challenges
381
Biotechnological Exploitation of Brewery Solid Wastes for Recovery or Production of ValueAdded
395
ValueAdded Utilization of AgroIndustrial Residues
415
Cascaded Valorization of Food Waste using Bioconversions as Core Processes
427
Potential of Fruits Processing Wastes for Fungal Production of MultiEnzymes Complexes
443
Emergent Strategies for Detection and Control of Biofilms in Food Processing Environments
457
Molecular Methods for the Detection and Characterization
471
Control of FoodBorne Pathogens through
499

Current Situation Challenges
165
Food and NonFood Impacts
191
Proteases as a Tool in Food Biotechnology
207
Application of Metabolic Engineering in Industrial Fermentative Process
223
Isolation and Selection of Conventional and NonConventional Fermentative Yeasts
243
Multifunctional Lactic Acid Bacteria Cultures to Improve Quality and Nutritional
263
New Biotechnological Approaches in Sourdough Bread Production Regarding Starter
277
New Biotechnologies for Wine Fermentation and Ageing
287
Yeast Biotechnology
303
Bioencapsulation Technologies for Incorporating Bioactive Components into Functional Foods
313
A Strict Connection Enhancing Human Health
335
Improving Probiotics for Functional Foods
351
Production of SingleCell Oil Containing Omega3 and Omega6 Fatty Acids
369
Strategies for Advantageous Antimicrobial Activity by Bacteriocins
511
The Role of Phages in FoodBorne Pathogen Detection
527
Applications of Micro and Nanofluidics in the Food Industry
541
AtmosphericPressure NonThermal Plasma Decontamination of Foods
565
Electrochemical Processes During HighVoltage Electric Pulses and their Importance
575
Microencapsulation in Food Biotechnology by a SprayDrying Process
593
Nanofibre Encapsulation of Active Ingredients and their Controlled Release
607
Applications of Nanobiotechnology in the Food Industry
617
Recent Advances in and Applications of Encapsulated Microbial and NonMicrobial
635
Thermal Processing of Food
681
Index
693
Copyright

Other editions - View all

Common terms and phrases

About the author (2015)

Dr Ravishankar Rai V is Professor at the Department of Studies in Microbiology, University of Mysore, India.

Bibliographic information