Springer, New York Heidelberg Dordrecht London, 2013. — XI, 86 p. 36 illus., 24 illus. in color. — ISBN: 978-1-4614-7989-5, ISBN: 978-1-4614-7990-1 (eBook), DOI 10.1007/978-1-4614-7990-1. Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle...
Taylor and Francis Group, 2010. — 593 p. Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in...
Woodhead Publishing, 2016. — 427 p. Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of...
NY: Elsevier, 2000. — 430 p. Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food...
Wiley-Blackwell, 2020. — 468 p. — ISBN: 978-1-119-53413-6. A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within...
Humana Press Inc., 1998 — 473 p. — (Methods in Biotechnology 4). — ISBN: 9780896033627. Researchers from both industry and academia present in detail techniques for the extraction and isolation of natural products of all classes. These experienced experimentalists describe a wide array of methodologies, including basic chromatography, ion-exchange methods, HPLC, countercurrent...
Academic Press, 2012. — 360 p. Microbiology has long been recognized as a key tool in studying wine production, however only more recently has that study been conducted at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also the safety. Understanding at a molecular level how a starter culture can impact...
Apple Academic Press, 2020. — 432 p. — ISBN: 978-1771887990. This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food...
Springer, 2009. — 1273 p. A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and...
CRC Press, Taylor & Francis Group, 2014. — 408 p. Solid-state fermentation (SSF) is one of the oldest microbial technologies that have been applied in food processing, although neglected for a long time. SSF technology originated in China, dating back thousands of years. For the past 10 years, SSF has again attracted much attention, due to the energy crisis and environmental...
John Wiley & Sons, Ltd., 2012. — 364 p. — ISBN: 9781444337464. Plant polyphenols are secondary metabolites that constitute one of the most common and widespread groups of natural products. They express a large and diverse panel of biological activities including beneficial effects on both plants and humans. Many polyphenols, from their structurally simplest representatives to...
Elsevier, 2017. — 284 p. — ISBN: 978-0-444-63661-4. This book provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends, presenting data-based scientific knowledge on agribiotechnology and describing world agriculture and the role biotechnology can play in ensuring food security over the next fifty years. The book discusses the...
InTeOp, 2012. — 413 p. ISBN: 9535106951 9789535106951. This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and...
CRC Press, 2017. — 276 p. The Science of Ethanol is directed toward helping the ethanol industry to be successful. Success means the industry will have greater sales and profits allowing it to flourish. Success also means that in achieving business goals, the companies in this industry will benefit the common good. The companies in the industry (and their associations) have to...
CRC Press, 1996. — 302 p. This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles, industrial equipment available, commercial applications, and an overview of current research and...
CRC Press, 2003. — 337 p. This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detailed...
Toronto: Apple Academic Press, Inc., 2014. — 416 p. This volume introduces and surveys the broad and complex interrelationships among food ingredients and processing, and explores how these factors influence food quality and safety. The book in food science is also a valuable reference for professionals in food processing, as well as for those working in fields that service,...
Blackwell Publishing Ltd, 2008. XVII, 214 p. — ISBN: 978-1-4051-5649-3. Biotechnology can deliver complex flavors both as fermentationproducts and single constituents. Recent developments in transgenicresearch have spawned numerous studies in the use of metabolicengineering of biosynthetic pathways to produce high–valuesecondary metabolites that can enhance the flavors of...
2nd ed. — John Wiley & Sons, 2016. — 341 p. — ISBN: 1118354060. Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The...
Academic Press, 2018. — 485 p. — (Handbook of Food Bioengineering, Volume 17). — ISBN: 978-0-12-811446-9. This book, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and...
Academic Press, 2018. — 520 p. — (Handbook of Food Bioengineering, Volume 20). — ISBN: 978-0-12-811449-0. This book, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace...
Academic Press, 2018. — 560 p. — (Handbook of Food Bioengineering, Volume 19). — ISBN: 978-0-12-811448-3. This book, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with...
Academic Press, 2018. — 510 p. — (Handbook of Food Bioengineering 14). Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure...
Blackwell Publishing, 2006. — 475 p. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in...
Cham, Switzerlan, Springer International Publishing, 2017. — 59 p. — ISBN 978-3-319-54195-2, 978-3-319-54196-9. Springer Briefs in Food, Health, and Nutrition. This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31 p. NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to...
Academic Press, 2019. — 548 p. — (Nanoencapsulation in the Food Industry). — ISBN: 978-0-12-815673-5. This book, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry....
7th edition. — Springer, 2005. — 782 p. — (Food Science Text Series). With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified...
6th edition. — Gaithersburg, USA, Aspen Publishers, 2000. — 625 p. The sixth edition of Modern Food Microbiology,like the previous edition, focuses on the general biology of the microorganisms that are found in foods. Thus, the contents are suitable for its use in a second or subsequent course in a microbiology curriculum, or as a primary food microbiology course in a food...
Springer, 2019. — 267 p. — ISBN: 978-3-030-27164-0. This book focuses on signaling molecules in plant defense, outlining some of the most important cellular and chemical plant defense strategies during periods of stress and growth. Written by leading experts, it covers topics such as the diversity of plant-growth-promoting fungi, the gene-to-metabolite network of plant-microbe...
Chelsea Green Publishing, 2012. — 528 p. ISBN: 9781603582865. Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
2nd Edition. — Springer, 2017. — 711 p. — ISBN: 978-3-319-60020-8. The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and...
Berlin Heidelberg: Springer-Verlag, 2009. — 516 p. ISBN: 978-3-540-85462-3 e-ISBN: 978-3-540-85463-0. Diversity of Microorganisms . Lactic Acid Bacteria. Acetic Acid Bacteria. Yeasts. Fungi of Grapes. Phages of Yeast and Bacteria. Primary and Energy Metabolism . Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts. Metabolism of Sugars and Organic Acids by Lactic Acid...
Academic Press, 2019. — 875 p. — ISBN: 978-0-12-813280-7. This book 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...
Springer, 2018. — 419 p. The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of...
2nd Edition. — Wiley, 2015. — 549 p. Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes,...
Cambridge Scholars Publishing, 2018. — 447 p. — ISBN: 978-1-5275-1314-3. Plants have always been a source of nourishment and healing for living things. Their dual task of producing nutrients and medicines has played a key role in the evolution of herbivore and omnivore organisms. The so-called secondary metabolites are molecules with well-defined functional roles. These...
Springer, 2019. — 2353 p. — (Reference Series in Phytochemistry). — ISBN10: 3319780298. This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed...
Springer, 2019. — 2353 p. — (Reference Series in Phytochemistry). — ISBN10: 3319780298. This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed...
2nd Edition. — Wiley, 2016. — 395 p. Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of “omics” tools; the study of complex microbial ecosystems; the discovery of new LAB species; and the use of LAB as...
Springer, 2013. — 443 p. Application of advanced multidisciplinary research techniques has identified red beet as one of the super foods and a research model. This important book on red beet is the first comprehensive worldwide resource that encompasses biotechnological research advances made in the recent past. Documenting the scientific information on the current status and...
Elsevier, 2017. — 501 p. — ISBN: 978-0-444-63666-9. This book provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and...
Springer, 2019. — 451 p. — (Energy, Environment, and Sustainability). — ISBN: 978-981-13-3262-3. This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture,...
Springer, 2018. — 64 p. — (SpringerBriefs in Molecular Science). — ISBN: 331995461X. This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term "Maillard reaction" actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual...
Cambridge University Press, 2012. — 297 p. — ISBN: 9780521192347 A challenge of our generation is the creation of an efficient system providing sustainable food and fuel from the land whilst also preserving biodiversity and ecosystems. We must feed a human population that is expected to grow to more than nine billion by mid-century. Agricultural biotechnology is one tool that...
Springer International Publishing AG, 2017. — 329 p. — ISBN: 9783319516370. This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It covers...
Wiley, 2016. — 751 p. The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food....
CRC Press, 2015. — 392 p. The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology,...
CRC Press, 2017. — 521 p. The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural...
Wiley-VCH, 2001. — 245 p. — ISBN: 3527301992 Focusing on the biotechnology of ethanol, this book highlights its industrial relevance as one of the most important products of primary metabolism. The text covers the most advanced developments among classical methods as well as more unconventional techniques, before going on to outline various aspects of new applications and the...
Totowa, New Jersey: Humana Press Inc, 2006. — 529 p. Methods in biotechnology. Natural products isolation. Initial and bulk extraction. Supercritical fluid extraction. An introduction to planar chromatography. Isolation of natural products by low-pressure column. Isolation by ion-exchange methods. Separation by high-speed countercurrent crromatography. Isolation of preparative...
Springer, 2018. — 317 p. — ISBN: 978-3-319-67902-0. This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production. The focus is on the recent advances made to achieve this goal. This unique work is the first book to focus on biotechnological...
CRC Press, 2015. — 612 p. Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality,...
Nova Science Publishers, 2016. — 373 p. Modern biotechnological approaches have been designed to abate cost efficiencies and enhance productivity. The current book entitled Frontiers in Food Biotechnology aims to provide impetus to the emergence of new technologies positively impacting and revolutionizing the study of food biotechnology. Recent advances in the emerging areas of...
Wiley, 2018. — 456 p. — ISBN: 978-1-119-37461-9. This book brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology....
CRC Press, Taylor & Francis Group, 2014. — 312 p. This book is a unique compilation of technological aspects related to probiotic products, their benefits, and their therapeutic and physiological implications. The information is conveniently grouped under seven chapters. Chapter 1 details the fundamentals of probiotic bacteria. Chapter 2 covers the gastrointestinal physiology...
CRC Press, 2013. — 490 p. With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the...
Wiley-Blackwell, 2017. — 438 p. — ISBN: 978-1-118-93376-3. Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and...
2nd Edition. — Wiley-Blackwell, 2018. — 425 p. — ISBN: 978-1-119-21410-6. The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional'...
First published 2005 by Blackwell Publishing Ltd, 234 p. ISBN10: 1-4051-2124-6. ISBN13: 978-1-4051-2124-8. Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. Microbiota of the Human...
CRC Press, 2014. — 470 p. Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear...
Columbia University Press. 2005. 392 p. Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and...
Springer, 2013. — (Food Microbiology and Food Safety Series). — ISBN: 978-1-4614-5625-4, ISBN: 978-1-4614-5626-1. Food proteomics constitute at this moment one of the most relevant and fast developing areas in food science. This is a very dynamic fi eld, developing and changing very rapidly in recent years. This book provides readers with the recent advances and...
Second edition. — John Wiley&Sons, Ltd, 2010. — 368 p. The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in...
Woodhead Publishing, 2019. — 477 p. — ISBN: 978-0-12-813278-4. This book presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of...
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