Pometto / Shetty / Paliyath Food Biotechnology, Second Edition

2. Auflage 2005
ISBN: 978-1-4200-2797-6
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 2008 Seiten

Reihe: Food Science and Technology

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world. Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.

Zielgruppe

Food engineers, food chemists, microbiologists

Autoren/Hrsg.

Pometto, Anthony

Shetty, Kalidas

Paliyath, Gopinadhan

Levin, Robert E.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

FOOD MICROBIOLOGY

Food Microbiology, R. Levin

Principles of Biochemistry and Molecular Biology, P. McCue and K. Shetty

Fermentation Technology and Bioreactor Design, E. Raj and N. Karanth

Process Developments in Solid-state Fermentation for Food Applications, A. Pandey and S. Ramachandran

Metabolic Engineering of Bacteria for Food Ingredients, R. Gonzalez

Technologies Used for Microbial Production of Food Ingredients, A. Pometto and A. Demirci

Production of Carotenoids by Gene Combination in E.coli, G. Sandmann

Production of Amino Acids: Physiological and Genetic Approaches, R. Kraemer

Biotechnology of Microbial Polysaccharides in Food, I.W. Sutherland

Genetics of Dairy Starter Cultures, D. J. O’Sullivan

Genetic Engineering of Baker's Yeast: Challenges and Outlook, J. Prieto, J. Aguilera and F. Randez-Gil

The Biotechnology of Wine Yeast, L. Bisson

Stress Tolerance, Metabolism and Development: The Many Flavors of Trehalose, M. Singer, T. Outeiro, and S. Lindquist

Production of Pectinases and Utilization in Food Processing, K.S. Venkatesh and S. Umesh Kumar

Biotechnology of Citric Acid Production, T. Roukas

Microbial Biotechnology of Food Flavor Production, G. Feron and Y. Wache

Microbial Production of Oils and Fats, J. Wynn and C. Ratledge

Potential Uses of Cyanobacterial Polysaccharides in the Food Industry, J. Liu and F. Chen

Food Applications of Algae, G. Ravishankar, R. Sarada, B. Sandesh, and K. Namitha

Butanol Production from Agricultural Biomass, N. Qureshi and H. Blaschek

PLANT AND ANIMAL FOOD APPLICATIONS AND FUBNCTIONAL FOODS

Methods in Plant Tissue Culture, H. Nunez-Palenius, D. Cantliffe, H. Klee, N. Ochoa-Alejo, R. Ramirez-Malagon, and E. Perez-Molphe.

Clonal Screening and Sprout-based Bioprocessing of Phenolic Phytochemicals for Functional Foods, K. Shetty, F. Clydesdale, and D. Vattem

Genomic Basis for Food Plant Improvement, G. Olmedo, S. Parra, and P. Guzman

Molecular Design of Soy Proteins for Enhanced Food Quality, N. Maruyama, E. Tecson,-Mendoza, Y. Maruyama, M. Adachi, and S. Utsumi

Starch Biosynthesis for Food Applications, P. Keeling

Bioprocessing of starch using enzyme technology, K. Ravi Kumar and S. Umesh Kumar

Genetic Modification of Plant Oils for Food Uses, A. Kinney

Molecular Biotechnology for Nutraceutical Enrichemnt by Food Crops— The Case of Minerals and Vitamins, O. Paredes-Lopez and J. Osuna- Castro

Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, P. McCue and K. Shetty

Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, D. Vattem and K. Shetty

Rosmarinic Acid Biosynthesis and Mechanism of Action, K. Shetty

Bioprocessing Strategies to Enhance L-DOPA and Phenolic Antioxidants in Fava Bean (Vicia faba), K. Shetty, R. Randhir, P. Shetty

Phytochemicals and Breast Cancer Chemoprevention, S. Smith- Schneider, L. Roberts, and K. Shetty

Biotechnology in Wine Industry, M. Oke, G. Paliyath, and K. Fisher

Biotechnology of Non-nutritive Sweetners, R. Randhir and K. Shetty

Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, R. Pinhero and G. Paliyath

Genetic Modification of Peanut as a Solution to Peanut Allergy, H. Dodo, K. Koran, and O. Viquez

Recombinant Lipoxygenases and Oxylipin Metabolism in Relation to Food Quality, R. Casey and R. Hughes

Genetic Modification of Production Traits in Farm Animals, V. Pursel

Enzyme Technology for the Dairy Industry, K. Kilcawley

Egg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs- Nolan and Y. Mine

Application of Transgenic Fish Technology in Sea Food Production, P. Chiou, J. Khoo, and T. Chen

The Production, Properties and Utilization of Fish Protein Hydrolysates, H. Kristinsson

Human Gut Microflora in Health and Disease: Focus on Prebiotics, T. Casci, R. Rastall, and G. Gibson

Immunomodulating Effects of Lactic Acid Bacteria, H. Christensen and H. Frokiaer

Biochemical Markers for Antioxidant Functionality, D. Vattem and K. Shetty

Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, V. Maitin, and R. Rastall

FOOD SAFETY, NOVEL BIOPROCESSING, TRADITIONAL FERMENTATIONS, AND REGULATORY ISSUES

Molecular Evolution of Diversity of Foodborne Pathogens, K. Windham, K. Kerr Nightingale, and M. Wiedmann

Genetics and Physiology of Pathogenicity in Food-borne Pathogens, M. Gray and K. Boor

Biofilms Production by Listeria Monocytogenes, W. Shaw and L. McLandsborough

Application of Microbial Molecular Techniques to Food Systems, R. Levin

Control of Food-borne Bacterial Pathogens in Animals and Animal Products through Microbial Antagonism, M. Brashears, A. Amezquita, and D. Jaroni

Bacteriocins: Antimicrobial Activity and Applications, A. Naidu, R. Unal, and J. Tulpinski

Genetic Characterization of Antimicrobial Peptides, H. Hu, M. Moake, and R. Worobo

Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens, K. Shetty and Y. Lin

Genetic Mechanisms Involved in Regulation of Mycotoxin Biosynthesis, M. Miller & J. Linz

Application of ELISA assays for Detection and Quantitation of Toxins in Foods, R. Levin

Biosensors for Food Quality Assessment, M. Del Carlo, M. Nistor, D. Campagnone, B. Mattiasson, and E. Csoregi

Enzymatic Bioprocessing of Tropical Seafood Wastes, R. Chakrabarti

Cold Active Enzymes in Food Processing, R. Hatti-Kaul, H. Birgisson, and B. Mattiassonl

Biotransformations as Applicable to Food Industries, B. Suresh, T. Ritu, and G. Ravishankar

Solid-state Bioprocessing for Functional Food Ingredients and Food Waste Remediation, K. Shetty

Fermentation Biotechnology of Traditional Foods of Africa, N. Olasupo

Fermentation Biotechnology of Traditional Foods of China, Z. Zheng, C. Wang, and Y. Zheng

Fermentation Biotechnology of Traditional Foods of the Indian Sub- continent, E. Rao, S. Vijayendra, and M. Varadaraj

Fermentation Biotechnology of Plant-based Traditional Foods of the Middle East and Mediterranean Region, P. Kotzekidou and E. Tsakalidou

Fermentation Biotechnology of Animal Based Traditional Foods of the Middle East and Mediterranean Region, E. Tsakalidou and P. Kotzekidou

Anaerobic Processes for the Treatment of Food Processing Wastes, R. Korus

Interantional Aspects of the Quality and Safety Assessment of Foods Derived by Modern Biotechnology, R. Lupian

Patenting Inventions in Food Biotechnology, R. Crespi