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Frontiers in Food Biotechnology
Title
Frontiers in Food Biotechnology [electronic resource] / edited by Jayachandra S. Yaradoddi, Bharati S. Meti, Sulochana B. Mudgulkar, Dayanand Agsar.
ISBN
9789819732616
Edition
1st ed. 2024.
Publication
Singapore : Springer Nature Singapore : Imprint: Springer, 2024.
Physical Description
1 online resource (XIX, 501 p.) 97 illus.
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods. Novel fermentation and enzyme technological processes, protein engineering, genetic engineering, metabolic engineering, bioengineering, quorum sensing and nanobiotechnology have been incorporated to fetch into new dimensions in current food biotechnology research and this book provides a deep insight on all these aspects as a comprehensive resource for anybody interested in all the types of foods, latest processing, preservation technology and safety. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
Variant and related titles
Springer ENIN.
Other formats
Printed edition:
Printed edition:
Printed edition:
Format
Books / Online
Language
English
Added to Catalog
September 11, 2024
Contents
Prospect of Biotechnology in Foods
Bioactive components of foods, their activities, and their source
Nutraceuticals: Classification, Sources, and Relation with Medicine
Functional Foods in Brief
Microbiology of food spoilage
Food processing and preservation
Grain Processing and Baking Technology
Food Packaging Technology
Understanding Food Allergies and Allergens: A Comprehensive Guide to Diagnosis, Treatment, and Management
Food Toxicology and Safety
Nanotechnology in Food Industry
Fermented Foods and their potential
Fermentation Technology and Food Enzymes
Food Industry by-products and Waste Management
Food Additives and Preservatives
Prospectus of Genetically Modified organisms in food
Genetically engineered foods and health benefits
Biosafety regulations in GM Foods
Challenges in genetically modified foods
Nutrigenomics and Nutriinformatics
Principles of Food Analysis and Food Laws
Food business management and Bio entrepreneurship
Poultry and Meat Processing
Potentials of Probiotics in Food
Processing of Spices and Plantation Crops
Millets, Fermentation and Health
Future Scope and Opportunities for the Food Biotechnologist.
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