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Books in Food biotechnology

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21-30 of 47 results in All results

Water Purification

  • 1st Edition
  • December 28, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 0 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 1 - 4
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
  • October 18, 2016
  • Se-Kwon Kim + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 7 1 4 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 5 0 7 9 - 8
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, carboxymethylcellulases, 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
  • September 28, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 1 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 2 - 1
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
  • September 14, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 2 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 3 - 8
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
  • September 7, 2016
  • Viviana Scognamiglio + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 4 - 6 3 5 7 9 - 2
  • eBook
    9 7 8 - 0 - 4 4 4 - 6 3 5 8 0 - 8
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
  • August 31, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 3 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 4 - 5
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.

Nutrient Delivery

  • 1st Edition
  • August 12, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 4 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 5 - 2
Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants.

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

  • 1st Edition
  • Volume 78
  • July 21, 2016
  • Fidel Toldra + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 3 8 4 7 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 3 9 1 0 - 6
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, carboxymethylcellulases, 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

  • 1st Edition
  • July 6, 2016
  • Andrés Illanes + 5 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 2 7 2 4 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 2 7 4 5 - 5
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.