|Series||Nord ;, 1991:18, Nord (Series) ;, 1991:18|
|Contributions||Nordic Council of Ministers.|
|LC Classifications||TP248.65.F66 F64 1992|
|The Physical Object|
|Pagination||247 p. :|
|Number of Pages||247|
|LC Control Number||95135775|
About this book. 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, molecular thermodynamics, . This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues; Applications of enzymes in food processing. 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 Reviews: 2.
The applications of biotechnology varies from the development of hybrid plant and genetically modified disease resistant mutant strain containing seeds for high yielding superior quality plants to the production of vaccines, including DNA vaccine. Biotechnology has a pivotal role in food processing sector, especially in cereal processing, fruits and vegetable processing, beverages, oils and fats, dairy, poultry, . "Fundamentals of Food Biotechnology" details the developments in biotechnology related to food production and processing, including new applications involving food ingredient processing, plant tissue cultures, and genetic engineering. The text successfully translates the basic scientific information of food-related biotechnology into industrial and research applications.5/5(1). Book Information Sheet Food Biotechnology: Principles and Practices, 1/e Vinod K. Joshi & R. S. Singh pp Hardback ISBN: Price: 3, About the Book This book covers the course of Food Biotechnology adopted by various universities. The book is primarily meant for undergraduate and. Fourteen chapters divided in four sections related to the newest biotechnological achievements in environmental protection, medicine and health care, biopharmaceutical producing, molecular genetics, and tissue engineering are presented. Author (s): Marian Petre.
CiteScore: ℹ CiteScore: CiteScore measures the average citations received per document published in this title. CiteScore values are based on citation counts in a given year (e.g. ) to documents published in three previous calendar years (e.g. – 14), divided by the number of documents in these three previous years (e.g. – 14). Best Sellers Customer Service New Releases Find a Gift Whole Foods Registry Gift Cards AmazonBasics Sell #FoundItOnAmazon Coupons Free Shipping Shopper Toolkit Disability Customer Support Books Advanced Search New Releases Best Sellers & More Children's Books Textbooks Textbook Rentals Best Books of the Month. Third, within the food industry, reports of successful new applications of biotechnology (e.g., those reported here) add confidence to the prediction that biotechnology may well be the next key source of competitive leverage at the corporate and international levels, and may be the most important single technical consideration in consolidation. Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table.