ISBN: 9788189729158    Publisher: Genetech Year of publishing: 2007     Format:  Hardcover No of Pages: vii, 280        Language: English

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. The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. Biotechnological research as applied to bioprocessing targets the development of new processing methods to improve the quality and quantity of foods. 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. Contents Chapter 1: Food Processing Mechanics; Chapter 2: Applications of Biotechnology in Food Processing; Chapter 3: Improving Nutritional Quality of Food Through Modern Biotechnology; Chapter 4: Agro-food Processing; Chapter 5: Enzyme Technology in Food Processing; Chapter 6: Supercritical Fluid Technology in Food Processing; Chapter 7: Food Irradiation Technology; Chapter 8: Food Dehydration Methods; Chapter 9: Technologies for Microbial Inactivation of Foods; Chapter 10: Biotechnology for Upgrading Fermented Foods; Chapter 11: Catalytic Processing of Biomass-derived Feedstocks; Chapter 12: Risks of Genetically Modified Foods; Chapter 13: Assessment of Nutritionally Improved Foods.
Read less