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Progress in Food Biotechnology (Recent Advances in Biotechnology, Band 4) - Softcover

Osman, Ali

 
9781681087429: Progress in Food Biotechnology (Recent Advances in Biotechnology, Band 4)
Softcover
ISBN 10: 1681087421 ISBN 13: 9781681087429
Verlag: Bentham Science Publishers, 2018

Inhaltsangabe

Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial perspective on how biotechnology improves food product quality, yield, and process efficiency. Novel opportunities for utilizing value-added products in the food industry, such as microbial cultures, enzymes, flavour compounds, and other food ingredients are also explained.Chapters in the volume cover topics related to (1) food bioactive peptides and functional properties of proteins, (2) classification, biosynthesis, and application of bacterial exopolysaccharides, (3) enzymatic modification of phospholipids, and related applications, (4) microbial culture research and application in food fermentation, (5) probiotics, prebiotics, and synbiotics, (6) biotechnological production of food additives, (7) phenolic-based nanoparticles and relevant applications, (8) enzyme discovery approaches and industrial dairy enzyme applications, (9) bioconversion of major industrial and agro-industrial by-products into various bio-products as examples of a bio-based economy, and (10) plant epigenetics and future prospects of epigenetics to improve crop quality.Information is presented in a simple language supported by graphs, tables, numbers, market trends, and accounts of successful product launches. This volume is a handy resource for a broad range of industrial researchers, students, and biotech professionals from both academia and industry who are involved in the multidisciplinary fields of food biotechnology and food chemistry.

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Verlag
Bentham Science Publishers
Erscheinungsdatum
2018
Sprache
Englisch
ISBN 10 
1681087421
ISBN 13 
9781681087429
Einband
Taschenbuch
Anzahl der Seiten
475
Kontakt zum Hersteller
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