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Microbial Biotechnology in Food and Health

  • 1st Edition - September 13, 2020
  • Latest edition
  • Editor: Ramesh C. Ray
  • Language: English

Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessin… Read more

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Description

Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals.

Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science – from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology.

Key features

  • Covers the latest biotechnological research articles on applications of microbes for food and health science
  • Presents research articles to emphasize research methods and techniques useful for research outcomes
  • Analysis detoxification properties of microorganisms in foods
  • Includes methods of bioengineering of microbes to improve human insulin synthesis/recombinant protein

Readership

Researchers and students in the field of applied biotechnology

Table of contents

1. Insights into the Role of Yeasts in Alcoholic Beverages

2. The Impact of Biotechnology on Dairy Industry

3. Detoxification Properties of Microorganisms in Foods

4. Microbial bioprocessing for health promoting food ingredients and supplement

5. The Lipases and their Applications with Emphasis on Food Industry

6. Biogenic Amines in Fermented Vegetable Foods and Strategic Removal for Nutritional Safety and Security

7. Nanobiotechnogy Applications in Food Sector and Future Innovations

8. Perspectives of Microbial Hyaluronic Acid Utilization in Wound Healing

9. Recent Advancements in Lovastatin Fermentation Studies

10. Synthetic Biology Advances in The Production of Pharmaceuticals

Product details

  • Edition: 1
  • Latest edition
  • Published: September 16, 2020
  • Language: English

About the editor

RR

Ramesh C. Ray

Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books and received more than 4400 citations. He has more than 40 research papers, book chapters and review articles concerning lactic fermentation of roots and tuber crops (please see the CV). He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies. Currently, he is Director of Centre for Food Biology & Environmental Studies, a non-government organization at Bhubaneswar, India.
Affiliations and expertise
Director, Centre for Food Biology and Environment Studies, Bhubaneswar, India

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