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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
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Immediately download your ebook while waiting for your print delivery. No promo code needed.
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.
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
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
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