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Recent Advances in Food Biotechnology (in English)
Kumar Ajay,Patruni Kiran,Singh Vijai (Author)
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Springer
· Hardcover
Recent Advances in Food Biotechnology (in English) - Kumar Ajay,Patruni Kiran,Singh Vijai
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Synopsis "Recent Advances in Food Biotechnology (in English)"
INTRODUCTION TO FOOD BIOTECHNOLOGY Chapter 1 Exploration of modern biotechnology trends in functional foods Chapter 2 Current and future prospects of plant biotechnology in improving food quality and nutrition Chapter 3 Current and future prospects of animal biotechnology applications in food MICROBIOLOGICAL APPLICATIONS IN FOOD INDUSTRY Chapter 4 Recent trends in microbial biotechnology contributing to Food industry Chapter 5 Applications of microbial surfactants in the food industry Chapter 6 Enhancement of probiotics for functional foods Chapter 7 Microbial production of flavor and fragrance compounds for Food industry Chapter 8 Beneficial effects of Psychotropic bacteria, cyanobacteria, algae and modified yeast in various food industry Chapter 9 Plant growth promoting bacteria enhancing food production with biological solutions Chapter 10 Current status, future challenges and opportunities for improving the crop yields using Microorganisms ROLE OF MACROMOLECULES AND MICROMOLECULES IN FOOD Chapter 11 Diverse role of enzymes in food and dairy industry Chapter 12 Development, prospects and challenges of Enzyme inactivation Chapter 13 Current status, challenges and opportunities for gluten free product formulations Chapter 14 Recent trends of mixed biopolymers in food and its diverse applications Chapter 15 Advancement of food fortification using vitamins, minerals and bioactive molecules Chapter 16 Synthesis, characterization and beneficial effects of green antioxidant for food industry NOVEL TECHNOLOGIES IN FOOD INDUSTRY Chapter 17 Comparative study on Bio/ micro and nano-encapsulation technologies applications in food industry Chapter 18 Recent advances and use of tools for functional foods and neutraceuticals Chapter 19 Reverse micelles technique in food industry Chapter 20 Application of non-conventional methods in food for obtaining bioactive components Chapter 21 Genetically Modified food (GMF) synthesis, characterization, challenges, and its future Chapter 22 Genome editing crops in food and futuristic crops FOOD QUALITY AND MANAGEMENT Chapter 22 Bacteriocins as biological components for managing food quality Chapter 23 Recent advances in food pairing and its use for improving food quality Chapter 24 Control of food borne pathogens using nanotechnology Chapter 25 Identification, analysis and safety measures for control of toxic components developed due to biotechnology engineered food Chapter 26 Ethical, biosafety and regulatory issues in food biotechnology
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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