Recent advances in food biotechnology
著者
書誌事項
Recent advances in food biotechnology
Springer, c2022
大学図書館所蔵 件 / 全1件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
"Corrected publication 2022"--T.p. verso
"Correction to: Recent advances in food biotechnology" inserted at end
Includes bibliographical references
内容説明・目次
内容説明
This book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology.
This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.
目次
INTRODUCTION TO FOOD BIOTECHNOLOGY
Chapter 1
Exploration of modern biotechnology trends in functional foods
Chapter 2
Current and future prospects of plant biotechnology in improving food quality and nutrition
Chapter 3
Current and future prospects of animal biotechnology applications in food
MICROBIOLOGICAL APPLICATIONS IN FOOD INDUSTRY
Chapter 4
Recent trends in microbial biotechnology contributing to Food industry
Chapter 5
Applications of microbial surfactants in the food industry
Chapter 6
Enhancement of probiotics for functional foods
Chapter 7
Microbial production of flavor and fragrance compounds for Food industry
Chapter 8
Beneficial effects of Psychotropic bacteria, cyanobacteria, algae and modified yeast in various food industry
Chapter 9
Plant growth promoting bacteria enhancing food production with biological solutions
Chapter 10
Current status, future challenges and opportunities for improving the crop yields using Microorganisms
ROLE OF MACROMOLECULES AND MICROMOLECULES IN FOOD
Chapter 11
Diverse role of enzymes in food and dairy industry
Chapter 12
Development, prospects and challenges of Enzyme inactivation
Chapter 13
Current status, challenges and opportunities for gluten free product formulations
Chapter 14
Recent trends of mixed biopolymers in food and its diverse applications
Chapter 15
Advancement of food fortification using vitamins, minerals and bioactive molecules
Chapter 16
Synthesis, characterization and beneficial effects of green antioxidant for food industry
NOVEL TECHNOLOGIES IN FOOD INDUSTRY
Chapter 17
Comparative study on Bio/ micro and nano-encapsulation technologies applications in food
industry
Chapter 18
Recent advances and use of tools for functional foods and neutraceuticals
Chapter 19
Reverse micelles technique in food industry
Chapter 20
Application of non-conventional methods in food for obtaining bioactive components
Chapter 21
Genetically Modified food (GMF) synthesis, characterization, challenges, and its future
Chapter 22
Genome editing crops in food and futuristic crops
FOOD QUALITY AND MANAGEMENT
Chapter 22
Bacteriocins as biological components for managing food quality
Chapter 23
Recent advances in food pairing and its use for improving food quality
Chapter 24
Control of food borne pathogens using nanotechnology
Chapter 25
Identification, analysis and safety measures for control of toxic components developed due
to biotechnology engineered food
Chapter 26
Ethical, biosafety and regulatory issues in food biotechnology
「Nielsen BookData」 より
