Description
Book SynopsisRevised and updated to reflect the latest research and advances available,
Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole.
The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies.
Trade Review
“… integrated biochemistry, microbiology, genetic engineering, and chemical engineering for the enhanced production, processing and preservation of food products. … explores the latest research and advances in the impact of biotechnology in food production and processing. … In conclusion, this volume is an authoritative and illustrative compilation of different issues related to food biotechnology and would be excellent source of information on food production and processing from a biotechnology perspective, not only to the academicians but also to the persons working in industry.”
— John F. Kennedy, Parmjit S. Panesar, Chembiotech Laboratories, Institute of Research and Development, University of Birmingham Research Park, UK, in Carbohydrate Polymers, No.65, 2006
Table of ContentsFood Microbiology. Plant and Animal Food Applications and Functional Foods. Food Safety, Novel Bioprocessing, Traditional Fermentations, and Regulatory Issues.
