| Food Biotechnology Contributor(s): Pometto, Anthony (Editor), Shetty, Kalidas (Editor), Paliyath, Gopinadhan (Editor) |
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ISBN: 0824753291 ISBN-13: 9780824753290 Publisher: CRC Press OUR PRICE: $792.00 Product Type: Hardcover - Other Formats Published: October 2005 Annotation: Completely revised, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. The book begins with an overview of principles of microbiology, biochemistry, cell biology, and genetics. It follows with a review of food microbiology that analyzes the genetics and processes of dietary fundamentals including dairy starter cultures, lactic acid bacteria, baker's yeast, and wine. The next section discusses dairy and animal foods, and continues with an examination of plants and algal systems. It explores food safety and diagnostics, and functional foods, and novel food bioprocessing applications. The volume concludes with regulatory and patent issues. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General |
| Dewey: 664 |
| LCCN: 2005041374 |
| Series: Food Science and Technology |
| Physical Information: 2.8" H x 7.3" W x 10.1" (5.50 lbs) 2010 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Revised 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. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world. Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective. |