Biotechnology In Flavor Production

Download Biotechnology In Flavor Production full books in PDF, epub, and Kindle. Read online Biotechnology In Flavor Production ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Biotechnology in Flavor Production

Author : Daphna Havkin-Frenkel
Publisher : John Wiley & Sons
ISBN 13 : 1444302507
Total Pages : 232 pages
Book Rating : 4.4/5 (443 download)

DOWNLOAD NOW!

Book Synopsis Biotechnology in Flavor Production by : Daphna Havkin-Frenkel

Download or read book Biotechnology in Flavor Production written by Daphna Havkin-Frenkel and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology can deliver complex flavors both as fermentationproducts and single constituents. Recent developments in transgenicresearch have spawned numerous studies in the use of metabolicengineering of biosynthetic pathways to produce high-valuesecondary metabolites that can enhance the flavors of foodproducts. Biotechnology is also playing an increasingly importantrole in the breeding of food crops for enhanced flavor. This book provides a unique overview of the current state of theart of flavor production through biotechnology, examining theprinciples and current methods of producing flavors from plants andother organisms. Chapters are included on plant tissue culture,genetic engineering of plants for flavor improvement and geneticengineering of bacteria and fungi for flavor improvement offermented beverages and dairy products. The book is directed atfood scientists and technologists in the food and flavourindustries as well as academics and ingredients suppliers.

Industrial Biotechnology

Author : Christoph Wittmann
Publisher : John Wiley & Sons
ISBN 13 : 3527341811
Total Pages : 642 pages
Book Rating : 4.5/5 (273 download)

DOWNLOAD NOW!

Book Synopsis Industrial Biotechnology by : Christoph Wittmann

Download or read book Industrial Biotechnology written by Christoph Wittmann and published by John Wiley & Sons. This book was released on 2017-03-06 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest volume in the Advanced Biotechnology series provides an overview of the main product classes and platform chemicals produced by biotechnological processes today, with applications in the food, healthcare and fine chemical industries. Alongside the production of drugs and flavors as well as amino acids, bio-based monomers and polymers and biofuels, basic insights are also given as to the biotechnological processes yielding such products and how large-scale production may be enabled and improved. Of interest to biotechnologists, bio and chemical engineers, as well as those working in the biotechnological, chemical, and food industries.

Biotechnology of Lactic Acid Bacteria

Author : Fernanda Mozzi
Publisher : John Wiley & Sons
ISBN 13 : 1118868404
Total Pages : 392 pages
Book Rating : 4.1/5 (188 download)

DOWNLOAD NOW!

Book Synopsis Biotechnology of Lactic Acid Bacteria by : Fernanda Mozzi

Download or read book Biotechnology of Lactic Acid Bacteria written by Fernanda Mozzi and published by John Wiley & Sons. This book was released on 2015-12-02 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

Functional Foods and Biotechnology

Author : Kalidas Shetty
Publisher : CRC Press
ISBN 13 : 1420007726
Total Pages : 672 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Functional Foods and Biotechnology by : Kalidas Shetty

Download or read book Functional Foods and Biotechnology written by Kalidas Shetty and published by CRC Press. This book was released on 2006-09-28 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value. Applying scientific concepts, the text explores the design of functional food ingredients, the bio-mobilization of major nutrients, and the use of specific phenolic metabolites in disease prevention. Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values a

Aroma Biotechnology

Author : Ralf G. Berger
Publisher : Springer Science & Business Media
ISBN 13 : 3642793738
Total Pages : 252 pages
Book Rating : 4.6/5 (427 download)

DOWNLOAD NOW!

Book Synopsis Aroma Biotechnology by : Ralf G. Berger

Download or read book Aroma Biotechnology written by Ralf G. Berger and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aroma biotechnology opens access to natural volatile flavors. Due to the attribute of "naturalness" these aromas are the most valuable ingredients for foods, cosmetics and related products. The author describes biocatalyzed reactions and biogenetic routes leading to aroma and flavor compounds and he depicts in detail their utilisation in industrial scale processes. All the important topics, including de-novo-synthesis, genetic engineering, in vitro rDNA methods, laboratory requirements and techniques, upscaling, product recovery, profitability, and legal aspects are covered. R.G. Berger contributes his own experimental experience to all except one chapter and leads the reader into state-of-the-art aroma biotechnology.

Applications of Biotechnology in Traditional Fermented Foods

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)

DOWNLOAD NOW!

Book Synopsis Applications of Biotechnology in Traditional Fermented Foods by : National Research Council

Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Flavours and Fragrances

Author : Ralf Günter Berger
Publisher : Springer Science & Business Media
ISBN 13 : 3540493395
Total Pages : 649 pages
Book Rating : 4.5/5 (44 download)

DOWNLOAD NOW!

Book Synopsis Flavours and Fragrances by : Ralf Günter Berger

Download or read book Flavours and Fragrances written by Ralf Günter Berger and published by Springer Science & Business Media. This book was released on 2007-03-06 with total page 649 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.

Natural Flavors and Fragrances

Author : Carl Frey
Publisher :
ISBN 13 :
Total Pages : 240 pages
Book Rating : 4.3/5 (91 download)

DOWNLOAD NOW!

Book Synopsis Natural Flavors and Fragrances by : Carl Frey

Download or read book Natural Flavors and Fragrances written by Carl Frey and published by . This book was released on 2005 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the development of synthetic organic chemistry techniques in the early 19th century the world of synthetic F&F materials began and expanded, but it has not totally replaced natural F&F. A growing segment of the public prefers natural foods to foods containing artificial additives, and will pay a premium for natural foods. While modern synthetic methods permit the economical production of artificial F&F on a large scale, the natural F&F industry remains important. Why is this so? How do the chemical, biological, and agricultural sciences support the natural F&F industry? What is the state of current natural F&F research? These are questions this volume attempts to address. Even considering only the value of F&F derived from essential oils, natural F&F constitute approximately a $2 billion annual business. The impact of F&F is best appreciated when you consider that a flavor or fragrance typically contributes only a very small part, both in cost and volume, to a finished product. Many analytical tools available do not have a detector that is as sensitive to taste or odor as a human (or many animals for that matter). The challenge for researchers is to sift F&F information from all the data obtained from the various analytical techniques. The intent of this book is to give the reader and appreciation for the many facets of the chemistry, analysis and production of natural flavors and fragrances. It is a field where each one of us who can smell and taste are active participants. New foods, plants, processes, packages and aromas are developed each day. Keeping researchers abreast of the many new facets of the natural F&F field have led to development of this chapter and the ACS symposium that served as the basis of this book.

Bioprocessing for Biomolecules Production

Author : Gustavo Molina
Publisher : John Wiley & Sons
ISBN 13 : 1119434327
Total Pages : 532 pages
Book Rating : 4.1/5 (194 download)

DOWNLOAD NOW!

Book Synopsis Bioprocessing for Biomolecules Production by : Gustavo Molina

Download or read book Bioprocessing for Biomolecules Production written by Gustavo Molina and published by John Wiley & Sons. This book was released on 2020-01-21 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale. Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more. Provides up to date information about the advancements made on the production of important biotechnological ingredients Complete visualization of the general developments of world research around diverse products and ingredients of technological, economic, commercial and social importance Investigates the use and recovery of agro-industrial wastes in biotechnological processes Includes the latest updates from regulatory bodies for commercialization feasibility Offering new products and techniques for the industrial development and diversification of commercial products, Bioprocessing for Biomolecules Production is an important book for graduate students, professionals, and researchers involved in food technology, biotechnology; microbiology, bioengineering, biochemistry, and enzymology.

Advances in Biotechnology for Food Industry

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128114959
Total Pages : 510 pages
Book Rating : 4.1/5 (281 download)

DOWNLOAD NOW!

Book Synopsis Advances in Biotechnology for Food Industry by : Alexandru Mihai Grumezescu

Download or read book Advances in Biotechnology for Food Industry written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-02-03 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. - 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

Orchids Phytochemistry, Biology and Horticulture

Author : Jean-Michel Mérillon
Publisher : Springer
ISBN 13 : 9783030383930
Total Pages : 662 pages
Book Rating : 4.3/5 (839 download)

DOWNLOAD NOW!

Book Synopsis Orchids Phytochemistry, Biology and Horticulture by : Jean-Michel Mérillon

Download or read book Orchids Phytochemistry, Biology and Horticulture written by Jean-Michel Mérillon and published by Springer. This book was released on 2022-01-26 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides an authoritative and comprehensive review of the latest developments in orchids’ biology, biotechnology and phytochemistry, and it also explores the applications of orchids in medicinal chemistry, nutrition and cosmetics industry. Chapters from expert contributors are organised into six sections and cover the entire gamut of orchid research and uses. In this work, readers will learn about topics such as biogeography and diversity of orchids, their biology and environmental factors, their horticulture and phytochemistry, and their use in agri-food, medicinal and perfumery industries. This book will appeal to graduate students, scholars, researchers interested in botany, agriculture, pharmacy, biotechnology and phytochemistry. Industrial scientists and those involved in marketing flowers and phytochemicals, plants and their extracts will also understand the importance of this reference work.

Enzymes in Food Biotechnology

Author : Mohammed Kuddus
Publisher : Academic Press
ISBN 13 : 0128132817
Total Pages : 912 pages
Book Rating : 4.1/5 (281 download)

DOWNLOAD NOW!

Book Synopsis Enzymes in Food Biotechnology by : Mohammed Kuddus

Download or read book Enzymes in Food Biotechnology written by Mohammed Kuddus and published by Academic Press. This book was released on 2018-08-23 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. - Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering - Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes - Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry

Current Developments in Solid-state Fermentation

Author : Ashok Pandey
Publisher : Springer Science & Business Media
ISBN 13 : 0387752137
Total Pages : 521 pages
Book Rating : 4.3/5 (877 download)

DOWNLOAD NOW!

Book Synopsis Current Developments in Solid-state Fermentation by : Ashok Pandey

Download or read book Current Developments in Solid-state Fermentation written by Ashok Pandey and published by Springer Science & Business Media. This book was released on 2008-09-16 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been generated in published literature and patented information. Several commercial ventures have come up based on SSF in different parts of the world. The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF; Part 2 deals with the production of bulk chemicals and products such as enzymes, organic acids, spores and mushrooms in SSF; Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid, antibiotics and other pharmaceutically valuable secondary metabolites, pigments, and aroma compounds; Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications, agro-industrial residues as substrates in SSF and the production of silage and vermicompost.

Biochemical Engineering and Biotechnology

Author : Ghasem Najafpour
Publisher : Elsevier
ISBN 13 : 0444633774
Total Pages : 669 pages
Book Rating : 4.4/5 (446 download)

DOWNLOAD NOW!

Book Synopsis Biochemical Engineering and Biotechnology by : Ghasem Najafpour

Download or read book Biochemical Engineering and Biotechnology written by Ghasem Najafpour and published by Elsevier. This book was released on 2015-02-24 with total page 669 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemical Engineering and Biotechnology, 2nd Edition, outlines the principles of biochemical processes and explains their use in the manufacturing of every day products. The author uses a diirect approach that should be very useful for students in following the concepts and practical applications. This book is unique in having many solved problems, case studies, examples and demonstrations of detailed experiments, with simple design equations and required calculations. - Covers major concepts of biochemical engineering and biotechnology, including applications in bioprocesses, fermentation technologies, enzymatic processes, and membrane separations, amongst others - Accessible to chemical engineering students who need to both learn, and apply, biological knowledge in engineering principals - Includes solved problems, examples, and demonstrations of detailed experiments with simple design equations and all required calculations - Offers many graphs that present actual experimental data, figures, and tables, along with explanations

Biotechnological Progress and Beverage Consumption

Author : Alexandru Grumezescu
Publisher : Academic Press
ISBN 13 : 0128172851
Total Pages : 548 pages
Book Rating : 4.1/5 (281 download)

DOWNLOAD NOW!

Book Synopsis Biotechnological Progress and Beverage Consumption by : Alexandru Grumezescu

Download or read book Biotechnological Progress and Beverage Consumption written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-09-17 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes. - Provides technical aspects of bioprocesses for a deeper understanding of product creation - Presents modeling and simulation examples for quality control and safety of fermented beverages - Includes research methods and analysis to improve product development including texture and flavor

Biotechnology and Food Ingredients

Author : Israel Goldberg
Publisher : Springer Science & Business Media
ISBN 13 : 9780442002725
Total Pages : 596 pages
Book Rating : 4.0/5 (27 download)

DOWNLOAD NOW!

Book Synopsis Biotechnology and Food Ingredients by : Israel Goldberg

Download or read book Biotechnology and Food Ingredients written by Israel Goldberg and published by Springer Science & Business Media. This book was released on 1991-02-28 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the successful cases of developing food ingredients by biotechnological processes, as a sort of catalogue for people in the food industry. Describes the production of proteins, vitamins, enzymes, flavors, colors, and other ingredients, using traditional, genetic-engineering, and entirely new technologies. Chapters discuss the various products and sources, methodologies, and regulation. Annotation copyrighted by Book News, Inc., Portland, OR

Handbook of Vanilla Science and Technology

Author : Daphna Havkin-Frenkel
Publisher : John Wiley & Sons
ISBN 13 : 1119377277
Total Pages : 524 pages
Book Rating : 4.1/5 (193 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Vanilla Science and Technology by : Daphna Havkin-Frenkel

Download or read book Handbook of Vanilla Science and Technology written by Daphna Havkin-Frenkel and published by John Wiley & Sons. This book was released on 2018-09-24 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla’s growth and utilization, and offers readers: A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India Guidelines on the quality control of vanilla beans and extracts Information on fair trade and the future of vanilla