Advances in Biotechnology for Food Industry

Progress of Biotechnology in the Food Industry, a volume in the Handbook of Food Bioengineering, provides recent scientific results and insights on how biotechnology has had an impact on the food industry in a globalizing food production system. It takes a global approach to describe how food needs are diverse among populations causing the need to develop different, innovative biotechnological processes to ensure efficient food production and processing worldwide. Many technological approaches have been developed in the last 10 years, most of them allowing the faster production of wide use foods and food components (i.e. proteins, lipids, oil, alcohol etc.) and also facile production of therapeutic food ingredients (i.e. prebiotics). This volume shows explores how biotechnological processes can increase production and quality of food products including the development of anti-biofilm materials utilized for bioreactors and food processing facilities to decrease the microbial colonization and biofilm formation. Presents basic to advanced technological applications in food biotechnologyIncludes various scientific techniques used to produce specific desired traits in plants, animals, and microorganismsProvides scientific advances in food processing and their impact on the environment, human health, and food safetyDiscusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology INDICE: 1. Biotechnology in a globalizing food processing world 2. Applications of systems biology in the biotechnology of food industry 3. The Prospects And Potential Of Enzyme Based Biosensors In Food Industry 4. Immunological methods for the assessment of hypersensitivity reactions to bioengineered foods 5. High hydrostatic pressure processing in food industry 6. Development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology 7. Metagenomic in Traditional Beverages 8. Biotechnological approach of fermentation to obtain bioactive peptides 9. Biotechnological advances of whey transformation 10. Sugar beet pulp as a source of valuable biotechnological products 11. Biotechnology of Ice Wine Production 12. Progress In Table Olive Biotechnology 13. Biofilm mitigation in food industry using bacteriophages 14. Bioactive properties and biotechnological production of human milk oligosaccharides 15. Process Engineering Applying Supercritical Technology For Obtaining Functional And Therapeutic Products

• ISBN: 978-0-12-811443-8
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 472
• Fecha Publicación: 12/01/2018
• Nº Volúmenes: 1
• Idioma: Inglés