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Chapter 1 - Role of Biotechnology in the Agrofood Industry
Mario Trejo-Perea, José G. Rios-Moreno, ... Ramon G. Guevara-Gonzalez
Pages 1-26 - Book chapterAbstract only
Chapter 2 - Biotechnology in Food Processing and Preservation: An Overview
Gargi Ghoshal
Pages 27-54 - Book chapterAbstract only
Chapter 3 - Enzymes and Food Industry: A Consolidated Marriage
Helder A.R. Gomes, Leonora R.S. Moreira and Edivaldo X.F. Filho
Pages 55-89 - Book chapterAbstract only
Chapter 4 - Lactic Acid Bacteria—From Nature Through Food to Health
Tsvetanka Teneva-Angelova, Ivelina Hristova, ... Dora Beshkova
Pages 91-133 - Book chapterAbstract only
Chapter 5 - Development of Controlled Cocultivations for Reproducible Results in Fermentation Processes in Food Biotechnology
Johannes Bader, Christopher Brigham, ... Milan K. Popović
Pages 135-165 - Book chapterAbstract only
Chapter 6 - Enumeration and Identification of Probiotic Bacteria in Food Matrices
Dorota Zielińska, Aleksandra Ołdak, ... Konrad Zieliński
Pages 167-196 - Book chapterAbstract only
Chapter 7 - Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts
Filipa Carvalho, Ana Rodrigues, ... Marta H.F. Henriques
Pages 197-211 - Book chapterAbstract only
Chapter 8 - Potential of High Hydrostatic Pressure to Improve the Production of Plants Used as Food
Ergin Murat Altuner
Pages 213-241 - Book chapterAbstract only
Chapter 9 - Corrosion in Electronic Sensors Used inManufacturing Processes Decrease theQuality in the Seafood Industry
Gustavo López Badilla and Juan M.T. Gaynor
Pages 243-265 - Book chapterAbstract only
Chapter 10 - Biotechnology of Ice Wine Production
Wang Jing, Li Min, ... Jose A. Suárez Lepe
Pages 267-300 - Book chapterAbstract only
Chapter 11 - Metagenomics of Traditional Beverages
Sandra L. Villarreal-Morales, Julio C. Montañez-Saenz, ... Raúl Rodriguez-Herrera
Pages 301-326 - Book chapterAbstract only
Chapter 12 - Process Engineering Applying Supercritical Technology for Obtaining Functional and Therapeutic Products
Eric K. Silva, Giovani L. Zabot, ... Angela M.A. Meireles
Pages 327-358 - Book chapterAbstract only
Chapter 13 - Sugar Beet Pulp as a Source of Valuable Biotechnological Products
Berlowska Joanna, Binczarski Michal, ... Witonska Izabela
Pages 359-392 - Book chapterAbstract only
Chapter 14 - Biofilms in Food Industry: Mitigation Using Bacteriophage
Laxmi M. and Sarita G. Bhat
Pages 393-423 - Book chapterAbstract only
Chapter 15 - Bioactive Properties and Biotechnological Production of Human Milk Oligosaccharides
María J. Yebra, Vicente Monedero, ... Jimmy E. Becerra
Pages 425-460 - Book chapterNo access
Index
Pages 461-481
About the book
Description
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 efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities.
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 efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities.
Key Features
- Presents basic to advanced technological applications in food biotechnology
- Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms
- Provides scientific advances in food processing and their impact on the environment, human health and food safety
- Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology
- Presents basic to advanced technological applications in food biotechnology
- Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms
- Provides scientific advances in food processing and their impact on the environment, human health and food safety
- Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology
Details
ISBN
978-0-12-811443-8
Language
English
Published
2018
Copyright
Copyright © 2018 Elsevier Inc. All rights reserved.
Imprint
Academic Press