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Books in Food biotechnology

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31-40 of 47 results in All results

Emulsions

  • 1st Edition
  • Volume 3
  • June 13, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 6 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 7 - 6
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.

Innovation Strategies in the Food Industry

  • 1st Edition
  • June 10, 2016
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 3 7 5 1 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 3 7 9 3 - 5
Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.

Encapsulations

  • 1st Edition
  • Volume 2
  • May 27, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 7 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 8 - 3
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
  • May 13, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 8 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 9 - 0
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

  • 1st Edition
  • August 20, 2015
  • Ronald Ross Watson + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 2 2 5 9 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 2 5 3 0 - 7
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

  • 1st Edition
  • May 23, 2014
  • Donald Bills + 1 more
  • English
  • eBook
    9 7 8 - 1 - 4 8 3 2 - 9 8 6 5 - 8
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

  • 1st Edition
  • October 22, 2013
  • Fito + 2 more
  • English
  • eBook
    9 7 8 - 1 - 4 8 3 2 - 9 2 6 6 - 3
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

  • 3rd Edition
  • March 30, 2009
  • James N. BeMiller + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 7 4 6 2 7 5 - 2
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 6 5 5 - 1
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?

  • 1st Edition
  • February 26, 2008
  • Kenneth David + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 5 7 7 9 - 3
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.

Fruit and Vegetable Biotechnology

  • 1st Edition
  • March 1, 2002
  • V Valpuesta
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 4 1 - 2
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.