Food And Bioengineering

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Role of Materials Science in Food Bioengineering

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128115009
Total Pages : 580 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Role of Materials Science in Food Bioengineering by : Alexandru Mihai Grumezescu

Download or read book Role of Materials Science in Food Bioengineering written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-03-29 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. - Discusses the role of material science in the discovery and design of new food materials - Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering - Includes encapsulation, coacervation techniques, emulsion techniques and more - Identifies applications of new materials for food safety, food packaging and consumption - Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering

Current Developments in Biotechnology and Bioengineering

Author : Ashok Pandey
Publisher : Elsevier
ISBN 13 : 0444636773
Total Pages : 524 pages
Book Rating : 4.4/5 (446 download)

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Book Synopsis Current Developments in Biotechnology and Bioengineering by : Ashok Pandey

Download or read book Current Developments in Biotechnology and Bioengineering written by Ashok Pandey and published by Elsevier. This book was released on 2016-09-19 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry. - Contains comprehensive coverage of food and beverage production - Covers all types of fermentation processes and their application in various food products - Includes unique coverage of the biochemical processes involved in beverages production

Engineering Aspects of Food Biotechnology

Author : Jose A. Teixeira
Publisher : CRC Press
ISBN 13 : 1439895457
Total Pages : 490 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Engineering Aspects of Food Biotechnology by : Jose A. Teixeira

Download or read book Engineering Aspects of Food Biotechnology written by Jose A. Teixeira and published by CRC Press. This book was released on 2013-08-29 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management. The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues—consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications. In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.

Native Crops in Latin America

Author : Ritva Repo-Carrasco-Valencia
Publisher :
ISBN 13 : 9781032187778
Total Pages : pages
Book Rating : 4.1/5 (877 download)

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Book Synopsis Native Crops in Latin America by : Ritva Repo-Carrasco-Valencia

Download or read book Native Crops in Latin America written by Ritva Repo-Carrasco-Valencia and published by . This book was released on 2022 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "Recently, there has been notable growth in interest in ancient Latin American crops, such as chia, amaranth, quinoa, and Andean lupin. This book reports research related to the use of these crops as sources of bioactive compounds (proteins, hydrolysates, peptides, antioxidants, pre- and probiotics) and as ingredients in functional foods"--

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)

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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

Genetically Engineered Foods

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128112719
Total Pages : 444 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Genetically Engineered Foods by : Alexandru Mihai Grumezescu

Download or read book Genetically Engineered Foods written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-09-01 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness, benefits vs. disadvantages, regulations and techniques used to obtain, test and detect genetically modified plants and animals. An essential resource offering informed perspectives on the potential implications of genetically engineered foods for humans and society. Written by a team of scientific experts who share the latest advances to help further more evidence-based research and educate scientists, academics and government professionals about the safety of the global food supply. - Provides in-depth coverage of the issues surrounding genetic engineering in foods - Includes hot topic areas such as nutragenomics and therapeutics to show how genetically engineered foods can promote health and potentially cure disease - Presents case studies where genetically engineered foods can increase production in Third World countries to promote food security - Discusses environmental and economic impacts, benefits and risks to help inform decisions

A Garden of Unearthly Delights

Author : Robin Mather
Publisher : Plume Books
ISBN 13 : 9780452272637
Total Pages : 228 pages
Book Rating : 4.2/5 (726 download)

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Book Synopsis A Garden of Unearthly Delights by : Robin Mather

Download or read book A Garden of Unearthly Delights written by Robin Mather and published by Plume Books. This book was released on 1996 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: d is increasing by leaps and bounds. Here, food journalist Robin Mather enters the barns and labs where bioengineering is being practiced and guides consumers to help them to make informed decisions about food purchases and to vote with food dollars for the values they believe in.

Food Control and Biosecurity

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128114975
Total Pages : 618 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Control and Biosecurity by : Alexandru Mihai Grumezescu

Download or read book Food Control and Biosecurity written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-02-13 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed. - Identifies the latest import/export regulations related to food control and biosecurity - Provides detection and analysis methods to ensure a safe food supply - Presents risk assessment tools and prevention strategies for food safety and process control

Food Processing for Increased Quality and Consumption

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128114991
Total Pages : 526 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Processing for Increased Quality and Consumption by : Alexandru Mihai Grumezescu

Download or read book Food Processing for Increased Quality and Consumption written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-08 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods

Enzymes in Food Biotechnology

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

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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 Biotechnology and Bioengineering

Author : Sudhir P. Singh
Publisher : Elsevier
ISBN 13 : 044464086X
Total Pages : 444 pages
Book Rating : 4.4/5 (446 download)

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Book Synopsis Current Developments in Biotechnology and Bioengineering by : Sudhir P. Singh

Download or read book Current Developments in Biotechnology and Bioengineering written by Sudhir P. Singh and published by Elsevier. This book was released on 2018-11-20 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current Developments in Biotechnology and Bioengineering: Synthetic Biology, Cell Engineering and Bioprocessing Technologies covers the current perspectives and outlook of synthetic biology in the agriculture, food and health sectors. This book begins with the basics about synthetic biology and cell engineering, and then explores this in more detail, focusing on topics like applications of synthetic biology, industrial bioprocesses, and future perspectives. Information on cell engineering is also presented, and manipulation in endogenous metabolic network is studied alongside advanced topics such as fine tuning of metabolic pathways, de novo biosynthetic pathway design, enzyme engineering targeted to improved kinetics and stability, and potential applications of the novel biological systems in bioprocess technology to achieve the production of value-added compounds with specific biological activities. - Assists in developing a conceptual understanding of synthetic biology and cellular and metabolic engineering. - Includes comprehensive information on new developments and advancements. - Lists applications of synthetic biology in agriculture, food, and health

Food Biosynthesis

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128112085
Total Pages : 490 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Biosynthesis by : Alexandru Mihai Grumezescu

Download or read book Food Biosynthesis written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-06-19 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred 'natural' food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis. - Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering - Offers alternative applications to produce natural foods - Includes processes and techniques to produce health promoting foods - Discusses the positive effects of biosynthesis on microbial production to enhance food safety - Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production

Biotechnology and Food Production

Author : Westin Carrillo
Publisher : Scientific e-Resources
ISBN 13 : 1839473436
Total Pages : 402 pages
Book Rating : 4.8/5 (394 download)

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Book Synopsis Biotechnology and Food Production by : Westin Carrillo

Download or read book Biotechnology and Food Production written by Westin Carrillo and published by Scientific e-Resources. This book was released on 2019-05-06 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives of improving process control, yields and efficiency as well as the quality, safety and consistency of bioprocessed products. Biotechnology is a broad term associated with many complex processes involving organisms and technology. They are basically related to food and agriculture. Biotechnology finds use in improvement of nutrition value of various kinds of foods to enhance the quality of human life. The application of recombinant DNA techniques to biological organisms, systems, and processes constitutes an exciting new biology that is being used to increase agricultural productivity and to improve the health of humans and animals. These advances coupled with those resulting from more traditional genetic and chemical approaches are having and will continue to have an enormous impact on the production of food throughout the world. Biotechnology is the use of livelihood systems and organisms to expand or make useful products, or any technical applications that uses organic systems, living organisms or derivatives thereof, to make or transform products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. A number of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional worth of food. Biotechnology in the production of enzymes to bring regarding desirable changes in food, biotechnology in the production of food ingredients; flavours, fragrances, food additives and a range of other towering valued-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, storage and nutritional value, better raw materials, better flavour and the production of food containing vaccines, the safety of food produced with biotechnology as well as the risks and benefits of biotechnology in food production. This book focuses on the application of biotechnology to the processing of food. It discusses biotechnological tools and options that are applicable to the study and improvement of the quality, safety and consistency of foods. The contents of the book will be immensely helpful to students and researchers of biotechnology and food science.

Diet, Microbiome and Health

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128114924
Total Pages : 528 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Diet, Microbiome and Health by : Alexandru Mihai Grumezescu

Download or read book Diet, Microbiome and Health written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-01-02 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly impact the diversity of microbial species in the gut and their numeric values, which may balance health and disease. - Highlights research discoveries on how gut microbiota influence and are impacted by health and disease - Includes information on and examples of healthy foods - Discusses gut microbiota in autism, GI disease, neuropsychiatric disorders, obesity and metabolic disease - Explores the barrier function of the gut - Examines how food preferences impact gut microbiota

Biopolymers for Food Design

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128115017
Total Pages : 540 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Biopolymers for Food Design by : Alexandru Mihai Grumezescu

Download or read book Biopolymers for Food Design written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-03 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. - Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety - Identifies how the use of certain biopolymers can result in faster production time and reduced costs - Includes cutting-edge technologies used in research for food design and other food-related applications - Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products

Biological and Bioenvironmental Heat and Mass Transfer

Author : Ashim K. Datta
Publisher : CRC Press
ISBN 13 : 0824744381
Total Pages : 474 pages
Book Rating : 4.8/5 (247 download)

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Book Synopsis Biological and Bioenvironmental Heat and Mass Transfer by : Ashim K. Datta

Download or read book Biological and Bioenvironmental Heat and Mass Transfer written by Ashim K. Datta and published by CRC Press. This book was released on 2002-03-21 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a foundation in heat and mass transport, this book covers engineering principles of heat and mass transfer. The author discusses biological content, context, and parameter regimes and supplies practical applications for biological and biomedical engineering, industrial food processing, environmental control, and waste management. The book contains end-of-chapter problems and sections highlighting key concepts and important terminology It offers cross-references for easy access to related areas and relevant formulas, as well as detailed examples of transport phenomena, and descriptions of physical processes. It covers mechanisms of diffusion, capillarity, convection, and dispersion.

The Role of Biotechnology in a Sustainable Food Supply

Author : Jennie S. Popp
Publisher : Cambridge University Press
ISBN 13 : 1107375673
Total Pages : pages
Book Rating : 4.1/5 (73 download)

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Book Synopsis The Role of Biotechnology in a Sustainable Food Supply by : Jennie S. Popp

Download or read book The Role of Biotechnology in a Sustainable Food Supply written by Jennie S. Popp and published by Cambridge University Press. This book was released on 2012-01-31 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A challenge of our generation is the creation of an efficient system providing sustainable food and fuel from the land whilst also preserving biodiversity and ecosystems. We must feed a human population that is expected to grow to more than nine billion by mid-century. Agricultural biotechnology is one tool that holds potential promise to alleviate hunger and poverty. However, there are complex and interrelated scientific, social, political and ethical questions regarding the widespread use of biotechnology in the food supply. This edited volume discusses diverse perspectives on sustainable food production systems in terms of challenges, opportunities, success stories, barriers and risks associated with agricultural and food biotechnology. The effects of biotechnology on the environment, ethical and moral issues, potential changes to government policies and economics, and social implications are summarised. This book will interest students, professionals and researchers from the areas of bioengineering, agriculture and ecosystem science to economics and political science.