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portada Progress in Food Biotechnology
Type
Physical Book
Author
Publisher
Language
English
Pages
476
Format
Paperback
Dimensions
25.4x17.8x3.1 cm
Weight
1.14 kg.
ISBN13
9781681087429
Categories

Progress in Food Biotechnology

Ali Osman (Author) · Bentham Science Publishers · Paperback

Progress in Food Biotechnology - Osman, Ali

New Book Imported to New Zealand
Delivery: 08 Dec - 18 Dec Shipping: 17 to 21 business days.
NZ$ 306.39
Import costs and 15% GST included in the price ✅
NZ$ 306.39

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Synopsis "Progress in Food Biotechnology"

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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