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Elsevier

Books in Food biotechnology

  • Bioactive Compounds

    Mechanisms, Challenges and Strategies for Bioaccessibility and Bioavailability
    • 1st Edition
    • Cristobal Noe Aguilar + 3 more
    • English
    Bioactive Compounds: Mechanisms, Challenges and Strategies for Bioaccessibility and Bioavailability brings together leading experts from the fields of nutrition, food science, and pharmacology to elucidate the intricate dynamics of bioactive compounds and their impact on human health. This comprehensive volume delineates the crucial differences between bioaccessibility and bioavailability, providing insight into their implications for health outcomes. Readers will explore the behavior of key classes of bioactive compounds, including polyphenols, carotenoids, and peptides, as well as their sources and interactions within the food matrix. The book further examines the essential role of gut microbiota in the absorption processes, highlighting how these interactions can influence bioactive compound efficacy in the human body. Bioactive Compounds: Mechanisms, Challenges and Strategies for Bioaccessibility and Bioavailability not only discusses the mechanisms of absorption, distribution, metabolism, and excretion (ADME) of bioactive compounds but also introduces cutting-edge tools and strategies designed to enhance their bioaccessibility and bioavailability. Chapters dedicated to innovative approaches, such as microfluidics and nanotechnology, provide practical insights into the development of effective delivery systems. With a focus on real-world applications and clinical implications, this book serves as a vital resource for academics, clinicians, food chemists, and nutritionists aiming to bridge the gap between research and application in the fields of nutraceuticals and functional foods while optimizing health outcomes.

  • From Waste to Wealth in the Agri-Food System

    Building a Circular Economy
    • 1st Edition
    • Sangita Mohanty + 4 more
    • English
    From Waste to Wealth in the Agri-Food System: Building a Circular Economy is an interdisciplinary resource for researchers and those dedicated to advancing sustainability within food production and agricultural sectors interested in economic solutions in the agri-food system that includes food waste management and green technology. This comprehensive volume addresses the pressing challenges of food waste, resource depletion, and environmental degradation, offering a framework for transforming these challenges into opportunities. Through innovative technologies, best practices, and successful global case studies, the book presents strategies for implementing closed-loop systems that enhance resource efficiency and promote regenerative agricultural methods. Each chapter provides understanding of the food value chain, equipping readers with the tools necessary to reduce food loss and elevate waste into high-value sustainable resources.From Waste to Wealth in the Agri-Food System: Building a Circular Economy not only highlights the critical role of technology in waste minimization and resource recovery but also emphasizes the importance of sustainable packaging and consumer awareness in promoting circular economy practices. With insights into scaling circular economy initiatives in agriculture and food systems, transforming by-products and farm waste into high-value resources, and strengthening industry-agriculture linkages for a circular economy, the authors offer a roadmap for overcoming challenges and capitalizing on opportunities to convert waste into high-value sustainable resources.

  • Recent Advances in Food Enzymes

    Innovations and Applications
    • 1st Edition
    • Vijay Kumar + 3 more
    • English
    Recent Advances in Food Enzymes: Innovations and Applications presents the latest developments in enzyme applications across food science, biotechnology, and biochemistry. This essential resource is designed for researchers and professionals, offering in-depth insights into how food enzymes can optimize processes, enhance product quality, and drive innovation within the food industry. Covering a broad spectrum of topics—from fundamental biochemical concepts and AI-driven enzyme discovery to practical applications in dairy, meat, and beverage production—this book serves as a vital reference for those seeking to leverage enzyme technology for improved efficiency and effectiveness in food product development, nutraceuticals and bioprocessing. In addition to addressing the technical aspects of enzyme application, Recent Advances in Food Enzymes: Innovations and Applications emphasizes sustainability. It highlights the role of enzymes in waste management and eco-friendly practices, making it invaluable for sustainability advocates. Case studies, expert insights, and technology advancements equips readers with the knowledge needed to navigate the challenges and opportunities presented by enzyme technologies in today's evolving food landscape.

  • Introduction to Food Engineering

    • 6th Edition
    • R. Paul Singh + 2 more
    • English
    **2025 Textbook and Academic Authors Association (TAA) Textbook Excellence "Texty" Award Winner**The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with “what-if” analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.

  • Lactic Acid Bacteria as Cell Factories

    Synthetic Biology and Metabolic Engineering
    • 1st Edition
    • Didier Montet + 3 more
    • English
    Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on synthetic biology and metabolic engineering for the production of biologically active molecules such as bioactive peptides, polysaccharides, vitamins (Riboflavin), enzymes, organic acids (lactic and gamma-aminobutyric acid), flavor and aroma compounds, bacteriocins, recombinant proteins, etc. Individual chapters are devoted to the production of biosurfactants and their applications and the bioremediation of heavy metals by LAB from aquatic environments. Two critical chapters address Genome editing of LAB: opportunities for food, feed and pharmaceuticals and A synthetic biology approach for plasmid DNA and Recombinant protein production. This book will be a valuable resource for those working in biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology.

  • Next Generation Nanochitosan

    Applications in Animal Husbandry, Aquaculture and Food Conservation
    • 1st Edition
    • Charles Oluwaseun Adetunji + 3 more
    • English
    Next Generation Nanochitosan: Applications in Animal Husbandry, Aquaculture and Food Conservation provides comprehensive and state-of-the-art-inf... on the application of nanochitosan for improving products, especially for the evaluation of biological active molecules, disease therapeutics, transport vehicle for DNA, targeted drug delivery, gene therapy, development of smart and high performance of fish, preservation of foods, tissue engineering, and improving the taste of aquatic and animal feeds as fish growth promoter. this book will be especially useful for industrial fisheries who deal with wild capture fishing and aquafarming and scientists and engineers working on post-capture processing stages. Details on the application of nanochitosan as an effective delivery of vaccines, hormones, vitamins, nutrients and antioxidants, biological active constituents and their wider application for the protection and management of farm animals and fishes against disease-causing pathogens are provided.

  • Chitosan

    Novel Applications in Food Systems
    • 1st Edition
    • Ioannis Savvaidis
    • English
    Chitosan: Novel Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented is written by experts in the field who have worked on the latest application of chitosan-based research to help researchers and scientists understand how recent applications combined with traditional food preservation hurdles, or novel hurdles such as active packaging, irradiation and essential oils can improve methods of controlling microorganisms in foods. With an emphasis of potential of chitosan in food safety this reference briefly summarizes what chitosan-based research has already done for the industry, including potential applications.

  • Value-Addition in Agri-Food Industry Waste Through Enzyme Technology

    • 1st Edition
    • Mohammed Kuddus + 1 more
    • English
    Value Addition in Agri-Food Industry Waste through Enzyme Technology, Volume Three explores advances in the production of high value-added products from agri-food industry waste/residues using enzyme technology. Waste materials used in hydrogen production are categorized as agricultural waste, municipal waste, industrial waste, and other hazardous wastes. The book explores advances in value-addition to waste materials and includes utilization of industrial, agricultural and municipal waste for its bioconversion using enzyme technology. This book assembles the novel sources and technologies involved in value-added products formation from specific waste materials, making it an essential reference to professionals, scientists, and academics in agri-food and related industries.

  • Frontiers in Aquaculture Biotechnology

    • 1st Edition
    • W.S. Lakra + 2 more
    • English
    Frontiers in Aquaculture Biotechnology presents a broad-spectrum of topics, covering different key aspects of aquaculture. With the rising importance of aquaculture research, evidence-based information is integral in advancing this field. This book provides a solid resource of information on DNA barcoding for fish species authentication and seafood labelling and cell culture, including stem cell culture, in vitro research using fish cell lines such as in vitro fish meat, reproductive biotechnology, including surrogate technology, gene editing and genetically modified aquaculture species, biofloc technology, and omic technologies such as proteomics, artificial intelligence and biobanking. This book will be a valuable resource to students, researchers a nd entrepreneurs interested in a better understanding of this emerging field of aquaculture.

  • Applications of Next Generation Biosurfactants in the Food Sector

    • 1st Edition
    • Inamuddin + 1 more
    • English
    Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-generational green biotechnology to mitigate various problems encountered in the food industry. These biosurfactants help to reduce risks such as food spoilage, food poisoning, and post-harvest losses of fruits, vegetable, grains, tubers, cereals and pulses. This book will benefit academics, R&D professionals, and postgrad students in the food science and related fields as they explore recent trends in the application of these green biosurfactants and the many uses they can provide.

  • Digital Agritechnology

    Robotics and Systems for Agriculture and Livestock Production
    • 1st Edition
    • Toby Mottram
    • English
    Digital Agritechnology: Robotics and Systems for Agriculture and Livestock Production describes how systems acquire and use data in livestock production and agricultural systems, and how researchers can extract and aggregate efficiencies. The origins of digital agritechnology are decades old, with robotic milkers available for over 20 years and GPS-based tractor controls existing for nearly 30. However, only a few capabilities of these sensing and control systems are used. This book addresses the need to educate agriculturists on the full usage scale of these arable and livestock systems.

  • Industrial Hemp

    Food and Nutraceutical Applications
    • 1st Edition
    • Milica Pojic + 1 more
    • English
    Industrial Hemp: Food and Nutraceutical Applications is a comprehensive overview of different value chains for the industrial hemp industry. This excellent reference supports multi-disciplines and presents industrial hemp as a multi-purpose crop, with special attention paid to its food and nutraceutical applications. By combining and presenting multidisciplinary knowledge, readers will be introduced to recent progress in hemp production, processing, utilization and marketing. The book provides a systematic overview of alternative hemp applications, but also serves as a guide to the challenges needed for hemp revitalization to reach its fullness.

  • Food Proteomics

    Technological Advances, Current Applications and Future Perspectives
    • 1st Edition
    • Maria Lopez Pedrouso + 2 more
    • English
    Food Proteomics: Technological Advances, Current Applications and Future Perspectives addresses many of the food proteomic issues in the industry today. Food proteomics continues to be an emerging field, becoming increasingly important in product innovation, food safety, food quality and health. The book is divided into sections describing the role of proteomics in the field of food science, conceptual background methodological aspects, and bioinformatic tools employed in the field. The book describes proteomic studies collected from the most relevant animal and vegetables species in food production and discusses important food challenges from a proteomic point-of-view. This is an essential and practical reference that provides analytical tools to help introduce technical innovations in the food industry with the latest scientific information useful and accessible to new researchers in the field as well as advanced.

  • Handbook of Microbial Nanotechnology

    • 1st Edition
    • Chaudhery Mustansar Hussain
    • English
    Handbook of Microbial Nanotechnology is a collection of the most recent scientific advancements in the fundamental application of microbial nanotechnology across various sectors. This comprehensive handbook highlights the vast subject areas of microbial nanotechnology and its potential applications in food, pharmacology, water, environmental remediation, etc. This book will serve as an excellent reference handbook for researchers and students in the food sciences, materials sciences, biotechnology, microbiology and in the pharmaceutical fields.Microbial nanotechnology is taking part in creating development and innovation in various sectors. Despite the participation of microbial nanotechnology in modern development, there are some hindrances. The lack of information, the possibility of adverse impacts on the environment, human health, safety and sustainability are still a challenge. This handbook addresses these challenges.

  • Innovation Strategies in the Food Industry

    Tools for Implementation
    • 2nd Edition
    • Charis M. Galanakis
    • English
    Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry.

  • Microbial Extremozymes

    Novel Sources and Industrial Applications
    • 1st Edition
    • Mohammed Kuddus
    • English
    Microbial Extremozymes: Novel Sources and Industrial Applications is a unique resource of practical research information on the latest novel sources and technologies regarding extremozymes in bioremediation, waste management, valorization of industrial by-products, biotransformation of natural polymers, nutrition, food safety and diagnosis of disease. The book's broad knowledge and varying applications are useful to the food industry, dairy industry, fruit and vegetable processing, and baking and beverages industries, as well as the pharmaceutical and biomedical industries. This is a concise, all-encompassing resource for a range of scientists needing knowledge of extremozymes to enhance and research. Furthermore, it provides an updated knowledge of microbial enzymes isolated from extreme environments (temperatures, etc.) and their biotechnological applications. It will be useful to researchers, scientists and students in enzyme research. In addition, users from the dairy and baking industries will benefit from the presented content.

  • Comprehensive Foodomics, Volume 3

    • 1st Edition
    • Alejandro Cifuentes
    • English

  • Comprehensive Foodomics

    • 1st Edition
    • Alejandro Cifuentes
    • English
    Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain

  • Microbial Biotechnology in Food and Health

    • 1st Edition
    • Ramesh C. Ray
    • 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 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.

  • Enzymes in Food Biotechnology

    Production, Applications, and Future Prospects
    • 1st Edition
    • Mohammed Kuddus
    • English
    Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes.

  • Bioactive Seaweeds for Food Applications

    Natural Ingredients for Healthy Diets
    • 1st Edition
    • Yimin Qin
    • English
    Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food sources. It is an essential reference for anyone involved in seaweed substance research, seaweed processing, and food and health disciplines.

  • Nanoencapsulation Technologies for the Food and Nutraceutical Industries

    • 1st Edition
    • Seid Mahdi Jafari
    • English
    Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research.

  • Nanotechnology Applications in Food

    Flavor, Stability, Nutrition and Safety
    • 1st Edition
    • Alexandru Grumezescu + 1 more
    • English
    Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.

  • Marine Enzymes Biotechnology: Production and Industrial Applications, Part III - Application of Marine Enzymes

    • 1st Edition
    • Volume 80
    • English
    Approx.216 pages

  • Water Purification

    • 1st Edition
    • Alexandru Grumezescu
    • English
    Water Purification, a volume in the Nanotechnology in the Food Industry series, provides an in-depth review of the current technologies and emerging application of nanotechnology in drinking water purification, also presenting an overview of the common drinking water contaminants, such as heavy metals, organics, microorganisms, pharmaceuticals, and their occurrences in drinking water sources. As the global water crisis has motivated the industry to look for alternative water supplies, nanotechnology presents significant potential for utilizing previously unacceptable water sources. This books explores the practical methodologies for transforming water using nanotechnologies, and is a comprehensive reference to a wide audience of food science research professionals, professors, and students who are doing research in this field.

  • Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes

    • 1st Edition
    • Volume 79
    • English
    Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes provides a huge treasure trove of information on marine organisms. Nowadays, marine organisms are good candidates for enzymes production and have been recognized as a rich source of biological molecules that are of potential interest to various industries. Marine enzymes such as amylases, carboxymethylcellula... proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing, and in waste water treatment. The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals.

  • Nanobiosensors

    • 1st Edition
    • Volume 8
    • Alexandru Grumezescu
    • English
    Nanobiosensors: Nanotechnology in the Agri-Food Industry, Volume 8, provides the latest information on the increasing demand for robust, rapid, inexpensive, and safe alternative technologies that monitor, test, and detect harmful or potentially dangerous foods. Due to their high sensitivity and selectivity, nanobiosensors have attracted attention for their use in monitoring not only biological contaminants in food, but also potential chemical and physical hazards. This book offers a broad overview regarding the current progress made in the field of nanosensors, including cutting-edge technological progress and the impact of these devices on the food industry. Special attention is given to the detection of microbial contaminants and harmful metabolotes, such as toxins and hormones, which have a great impact on both humans and animal health and feed.

  • Food Packaging

    • 1st Edition
    • Alexandru Grumezescu
    • English
    Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging. The book brings together fundamental information and the most recent advances in the synthesis, design, and impact of alternative food packaging. Special attention is offered on smart materials and nanodevices that are able to detect quality parameters in packaged food, such as freshness, degradation, and contamination, etc. In addition, ecological approaches aiming to obtain bioplastics packages from waste materials are highlighted and discussed as a novel approach in modern food packaging. Nonetheless, this volume presents the advances made in biodegradable and bioactive packaging utilized for preserving flavor, nutritious ingredients, and therapeutic food compounds.

  • Biosensors for Sustainable Food - New Opportunities and Technical Challenges

    • 1st Edition
    • Volume 74
    • English
    Biosensors for Sustainable Food - New Opportunities and Technical Challenges addresses the challenges associated with sustaining the globally increasing demand for food that has been forecast for the next centuries and the immediate need for the food production system to adopt sustainable practices to protect the environment and human health. It provides a comprehensive overview of established, cutting-edge, and future trends in biosensor technology and its application in the agrifood sector. In particular, different biosensing advances are covered, outlining the newest research efforts in the cross-disciplines of chemistry, biology, and materials science with biosensing research, in order to develop novel detection principles, sensing mechanisms, and device engineering methods. Food production and consumption have a strong impact on the environment in terms of greenhouse gas emissions, water, and soil contamination, the reduction of arable land, water consumption, and many other factors, which in turn, negatively affect human health. These issues have consequences for economic development, too. To address these challenges, it is necessary for scientists with different expertise, policymakers, and economists work together to develop new smart technologies and introduce them to the market, along with adequate regulations. In this regard, a sustainable food production system can be thought of as a chain of procedures with a low impact on the environment that guarantees a secured supply of healthier and fortified food while supporting economic growth.

  • Food Preservation

    • 1st Edition
    • Alexandru Grumezescu
    • English
    Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field.

  • Marine Enzymes Biotechnology: Production and Industrial Applications, Part I - Production of Enzymes

    • 1st Edition
    • Volume 78
    • English
    Marine Enzymes Biotechnology: Production and Industrial Applications, Part I, Production of Enzymes provides a huge treasure trove of information on marine organisms. Nowadays, marine organisms are good candidates for enzymes production and have been recognized as a rich source of biological molecules that are of potential interest to various industries. Marine enzymes such as amylases, carboxymethylcellula... proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing, and in waste water treatment. The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals.

  • Lactose-Derived Prebiotics

    A Process Perspective
    • 1st Edition
    • Andrés Illanes + 5 more
    • English
    Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book’s focus on processes and products allows the reader to understand the constraints and impacts of technology on lactose-derived prebiotics.

  • Emulsions

    • 1st Edition
    • Volume 3
    • Alexandru Grumezescu
    • English
    Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions. The book also discusses the applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide.

  • Encapsulations

    • 1st Edition
    • Volume 2
    • Alexandru Grumezescu
    • English
    Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.

  • Novel Approaches of Nanotechnology in Food

    • 1st Edition
    • Volume 1
    • Alexandru Grumezescu
    • English
    Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies.

  • Genetically Modified Organisms in Food

    Production, Safety, Regulation and Public Health
    • 1st Edition
    • Ronald Ross Watson + 1 more
    • English
    Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health risks. This book is a solid reference for researchers and professionals needing information on the safety of GMO and non-GMO food production, the economic benefits of both GMO and non-GMO foods, and includes in-depth coverage of the surrounding issues of genetic engineering in foods. This is a timely publication written by a team of scientific experts in the field who present research results to help further more evidence based research to educate scientists, academics, government professionals about the safety of the global food supply.

  • Biotechnology and Nutrition

    Proceedings of the Third International Symposium
    • 1st Edition
    • Donald Bills + 1 more
    • English
    Biotechnology and Nutrition documents the proceedings of the Third International Symposium Biotechnology and Nutrition jointly sponsored by the University of Maryland, the United States Department of Agriculture, and E. I. du Pont de Nemours & Co. The symposium was organized to provide a forum for nutritionists, molecular biologists, animal and plant biochemists, food scientists, policymakers, and others who will influence the improvement of nutrition through the application of biotechnology. The contributions made by researchers at the symposium are organized into five parts. Part I provides a broad consideration of human nutrition and the ability of biotechnology to improve nutrition. Part II presents studies on carbohydrate nutrition, including industry trends and nutritional issues for food uses of starch and human physiological responses to dietary fiber. Part III focuses on proteins, including studies on improving the nutritional quality of legume seed proteins and increasing the lysine content of maize. The studies in Part IV deal with vitamins and minerals, such as genetic improvement of vegetable carotene content and iron uptake and translocation in plants. Part V examines molecular approaches in the modification and production of edible oils.

  • Water in Foods

    Fundamental Aspects and Their Significance in Relation to Processing of Foods
    • 1st Edition
    • Fito + 2 more
    • English
    Water in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods contains the proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-V), held in Peniscola, Valencia, Spain, on November 8-14,1992. Organized into 31 chapters, each chapter representing the papers presented in the meeting, this book begins with a review of the theoretical aspects of hydration. Some chapters follow discussing the basic physical chemistry and links between hydration and solute interactions; computer modeling studies of the interaction of water with carbohydrates; and theories of liquid-glass transition. This book also describes the NMR imaging in the study of diffusion of water in foods, mechanical properties of frozen model solutions, and the role of water in biomembrane structures. Other chapters relate water to the methods of food preservation.

  • Starch

    Chemistry and Technology
    • 3rd Edition
    • James N. BeMiller + 1 more
    • English
    The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.

  • What Can Nanotechnology Learn From Biotechnology?

    Social and Ethical Lessons for Nanoscience from the Debate over Agrifood Biotechnology and GMOs
    • 1st Edition
    • Kenneth David + 1 more
    • English
    What Can Nanotechnology Learn From Biotechnology? presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extreme perspectives, unwarranted hype and absolute rejection, this book explores the diverse territory of proponents and opponents of challenging but potentially risky technologies. Contributions from recognized experts in their fields represent the perspectives of a diverse range of stakeholders. This book details the lessons to be learned from the controversy over genetically modified foods, and how those lessons can be applied to developing nanotechnologies, particularly agricultural and other food-related applications. Exploring the environmental, social and ethical impact of nanotechnology in addition to the technical and economical impacts, it an ideal reference for any scientist, engineer, research program administrator, resource allocator, and NGO advocate.

  • Agriculture and Food Production

    • 1st Edition
    • Volume 2
    • English
    This volume of Applied Mycology and Biotechnology completes the set of two volumes dedicated to the coverage of recent developments on the theme "Agriculture and Food Production". The first volume provided overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications to food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. In the second volume coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is presented.The interdisciplinary and complex nature of the subject area, combined with the need to consider the sustainability of agri-food practices, its economics and industrial perspectives, requires a certain focus and selectivity of subjects. In this context the recent literature contained in this work will help readers arrive at comprehensive, in depth information on the role of fungi in agricultural food and feed technology.As a professional reference this book is targeted towards agri-food producer research establishments, government and academic units. Teachers and students, both in undergraduate and graduate studies, in departments of food science, food technology, food engineering, microbiology, applied molecular genetics and biotechnology will also find this work useful.

  • Fruit and Vegetable Biotechnology

    • 1st Edition
    • V Valpuesta
    • English
    Genetic modification is one of the most important and controversial issues facing the food industry. With its international team of contributors, Fruit and vegetable biotechnology analyses its major impact on fruit and vegetable cultivation and processing.The book begins with an analysis of the methods available to the biotechnologist. Part one then considers the range of traits that have been the subject of modification. Chapter 3 discusses the modification of such agronomic traits as fruit quality and resistance to various kinds of environmental stress, as well as the use of molecular markers in plant breeding. Chapter 4 looks specifically at how biotechnology can improve plant defence mechanisms. The following three chapters then consider the genetic enhancement of fruit and vegetable ripening and post-harvest life, sensory properties such colour and flavour, processing functionality, and nutritional quality. Part two includes a number of case studies illustrating how genetic modification has enhanced particular fruits and vegetables, looking at a range of fruit and vegetables such as tomato, potato, melon, broccoli and cauliflower. Part three of the book considers the important issues of consumer attitudes and risk assessment.Fruit and vegetable biotechnology is an important contribution to a key area of debate, and is essential reading for those involved both in cultivation and the processing of fruit and vegetables.

  • Cereal Biotechnology

    • 1st Edition
    • P C Morris + 1 more
    • English
    Genetic modification is one of the most important and controversial issues facing the food industry – nowhere more so than in cereal production and processing. Cereals provide the cornerstone of the world's diet, of which 50% comes from wheat, maize and rice.This major work explains the techniques involved and their enormous potential for food producers and consumers, from cereal breeding to milling, baking and brewing. It also explains how this new technology is regulated, the methods for assessing its potential risks, and the ways that cereal biotechnology can add value, from weed control and disease resistance to improved nutritional properties, processing functionality and product quality in food processing.Much has been written on this significant issue, but until now there has been no guide for both those on the academic side and those working in the industry itself. By examining both sides of the coin, this book bridges the gap between these groups, giving each a greater awareness of the other's role, a more rounded picture of the business and an increased understanding of all the issues at stake.Cereal Biotechnology is an authoritative reference for food processors on a key new technology, an essential guide for biotechnologists on the range of commercial applications within cereals processing, and a vital contribution to the debate for all those concerned with genetic modification in food processing.

  • Food Flavors: Formation, Analysis and Packaging Influences

    • 1st Edition
    • Volume 40
    • E.T. Contis + 5 more
    • English
    The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994.The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods.The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous.The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years.

  • High Pressure Bioscience and Biotechnology

    • 1st Edition
    • Volume 13
    • Claude Balny + 1 more
    • English
    For many years, pressure was disregarded by biochemists. Today, there is a growing interest in pressure as a variable acting on biosystems.The activities that are currently of interest to scientists working in the field of High Pressure Bioscience and Biotechnology have been well presented in this volume, with topics ranging from physical biochemistry, microbiology, molecular biology and food science to industrial application.The editors have been successful in promoting the possibility of applying pressure in specific biotechnological areas, not only for food processing but also for biotechnology in general. These proceedings present an up-to-date view of high pressure research and will contribute to future developments in this field.

  • Immobilized Cells: Basics and Applications

    • 1st Edition
    • Volume 11
    • R.M. Buitelaar + 3 more
    • English
    This publication contains full papers of both oral and poster presentations of the symposium "Immobilized Cells: Basics and Applications" that was held in Noordwijkerhout, The Netherlands, 26-29 November 1995. This volume covers recent developments in the field of immobilization e.g.: new support materials, characterization of support materials, kinetic characterizations, dynamic modelling, bioreactor types, scale up and applications are also given. Applications in the field of medicine, fermentation technology, food technology and environmental technology are described. Guidelines for research with immobilized cells. Based on the scientific sessions a strategy of research and methods for characterization of immobilized cells, especially in view of applications are given.The goal was to relate basic research to applications and to extract guidelines for characterization of immobilized cells in view of process design and application from the contributions. The manuscripts presented in these proceedings give an extensive and recent overview of the research and applications of immobilized-cell technology.

  • Advances in Food Research

    • 1st Edition
    • Volume 10
    • English

  • Advances in Food Research

    • 1st Edition
    • Volume 1
    • English