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Books in Food biotechnology

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11-20 of 47 results in All results

Handbook of Microbial Nanotechnology

  • 1st Edition
  • March 13, 2022
  • Chaudhery Mustansar Hussain
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 3 4 2 6 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 5 9 3 - 5
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

  • 2nd Edition
  • October 21, 2021
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 5 2 0 3 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 1 5 5 2 - 6
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

  • 1st Edition
  • August 20, 2021
  • Mohammed Kuddus
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 9 4 5 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 1 0 2 - 9
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

  • 1st Edition
  • November 8, 2020
  • Alejandro Cifuentes
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 6 3 9 5 - 5
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
  • September 13, 2020
  • Ramesh C. Ray
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 8 1 3 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 7 6 1 - 9
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

  • 1st Edition
  • August 23, 2018
  • Mohammed Kuddus
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 3 2 8 0 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 3 2 8 1 - 4
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

  • 1st Edition
  • January 16, 2018
  • Yimin Qin
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 3 3 1 2 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 3 3 1 3 - 2
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
  • April 1, 2017
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 9 4 3 6 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 3 6 4 - 6
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

  • 1st Edition
  • February 22, 2017
  • Alexandru Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 9 4 2 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 9 4 3 - 3
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.