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Elsevier

Advances in Biotechnology for Food Industry

  • 1st Edition, Volume 14 - January 26, 2018
  • Latest edition
  • Editors: Alexandru Mihai Grumezescu, Alina Maria Holban
  • Language: English

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food… Read more

Description

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities.

Key features

  • Presents basic to advanced technological applications in food biotechnology
  • Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms
  • Provides scientific advances in food processing and their impact on the environment, human health and food safety
  • Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology

Readership

Academic and industrial professionals and researchers in Food Science, Food bioengineering, Food safety and pharmaceutical science. Food Industry personnel. Bachelor/master and advanced level students, undergraduate/graduate students in food science, animal science, food production, biology, agriculture, Vet medicine, public health

Table of contents

1. Role of Biotechnology in the Agro-Food Industry
Mario Trejo-Perea, José Gabriel Rios-Moreno, Gilberto Herrera-Ruiz, Ana Angelica Feregrino-Pérez, Irineo Torres-Pacheco and Ramon Gerardo Guevara-Gonzalez

2. Biotechnology in Food Processing and Preservation: An Overview
Gargi Ghoshal

3. Enzymes and food industry: a consolidated marriage
HAR Gomes, LRS Moreira, EXF Filho

4. Lactic Acid Bacteria – From Nature through Food to Health
Tsvetanka Teneva-Angelova, Ivelina Hristova, Atanas Pavlov , Dora Beshkova

5. Development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology
Johannes Bader, Christopher Brigham, Ulf Stahl, Milan K. Popovic

6. Progress of biotechnology in food industry
Dorota Zielinska, Aleksandra Ołdak, Anna Rzepkowska, Konrad Zieliński

7. Improvement of ripened cheese quality and safety with Thymus mastichina L. bioactive extracts
Filipa Carvalho, Ana Rodrigues, David Manuel Gama Simões Gomes, Fernanda Maria Lopes Ferreira, Susana Pereira Dias, Carlos José Dias Pereira, Marta Helena Fernandes Henriques

8. Potential of high hydrostatic pressure to improve the production of plants used as food
Ergin Murat Altuner

9. Corrosion in electronic sensors used in the manufacturing processes decrease the quality in the seafood food industry located in the coast of Baja California, Mexico
Gustavo Lopez Badilla, Juan Manuel Terrazas Gaynor

10. Biotechnology of Ice Wine Production
Wang Jing, Antonio Morata

11. Metagenomics of Traditional Beverages
Sandra Luz Villarreal Morales, Julio Cesar Montañez Saenz, Cristóbal Noé Aguilar González, Raúl Rodríguez Herrera

12. Process Engineering Applying Supercritical Technology For Obtaining Functional And Therapeutic Products
Eric Keven Silva, Giovani L. Zabot, Grazielle Náthia-Neves, Gislaine C. Nogueira, M. Angela A. Meireles

13. Sugar beet pulp as a source of valuable biotechnological products
Joanna Berlowska, Michal Binczarski, Piotr Dziugan, Agnieszka Wilkowska, Dorota Kregiel, Izabela Witonska

14. Biofilm mitigation in food industry: mitigation using bacteriophages
M. Laxmi and Sarita G. Bhat

15. Bioactive properties and biotechnological production of human milk oligosaccharides
Maria J. Yebra, Vicente Monedero, Jesús Rodríguez-Díaz, Gonzalo N. Bidart, Jimmy E. Becerra

Product details

  • Edition: 1
  • Latest edition
  • Volume: 14
  • Published: February 3, 2018
  • Language: English

About the editors

AG

Alexandru Mihai Grumezescu

Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.
Affiliations and expertise
Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science and Faculty of Medical Engineering, Politehnica University of Bucharest, Romania

AH

Alina Maria Holban

Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.
Affiliations and expertise
Botany and Microbiology Department, Faculty of Biology, University of Bucharest, Romania

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