Food biotechnology principles and practices
Material type:
TextLanguage: English Publication details: New Delhi, I.K. International Publishing House 2013Description: xvi, 920pISBN: - 9789381141496
- 664.024 JOS-F
| Item type | Current library | Home library | Call number | Materials specified | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Books and Monographs | Central Library, NIT Jalandhar General Stacks | Central Library, NIT Jalandhar | 660.024 JOS-F (Browse shelf(Opens below)) | Available | 102357 | |||
| Books and Monographs | Central Library, NIT Jalandhar General Stacks | Central Library, NIT Jalandhar | 664.024 JOS-F (Browse shelf(Opens below)) | Available | 102358 |
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| 664.02 SIN-I Introduction to Food Engineering | 664.02 SIN-I Introduction to Food Engineering | 664.02 SIN-I Introduction to Food Engineering | 664.024 JOS-F Food biotechnology principles and practices | 664.028 PAN-E Enzymes in food processing: fundamentals and potential applications | 664.028 PAN-E Enzymes in food processing: fundamentals and potential applications | 664.028 PAN-E Enzymes in food processing: fundamentals and potential applications |
This book covers the course of Food Biotechnology adopted by various universities. The book is primarily meant for undergraduate and postgraduate classes as a Reference-cum-Textbook. It would be very useful both from teaching and research point of view. All the chapters in the book are contributed by the experts in their respective fields of research. These are intended to equip the readers with the basics and applied research in food biotechnology. To make concepts more clear, the contents have been divided into following sections:
Fundamentals of Food Biotechnology
Production of Food and Feed
Production of Food and Additives
Quality Assurance and Waste Management
The aim is to develop an authentic account of biotechnology in the food industry and stimulate research in food biotechnology. Unlike the past, the present food industry is profitably deriving benefits from bioengineering. These applied aspects are covered so that the students could take relevant assignments in the food industry. It also highlights future needs of research on the various aspects of food biotechnology. The book includes topics like biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours. The book addresses various disciplines of food microbiology, food biotechnology, food engineering and postharvest technology.
Contents
Food Biotechnology
Biochemical Engineering in Food Biotechnology
Genetic Manipulation of Food Microorganisms
Industrial Fermentation Technology
Post-harvest Biotechnology
Solid State Fermentation Technology
Cereals and Cereal Technology
Protein Structure, Rheology and Texturization
Lactic Fermented Foods
Biopreservatives
Microbial Colours
Microbial Flavours
Food and Feed from Microorganisms
Alcoholic Beverages from Cereals
Organic Acids, Gums, Vitamins and Artificial Sweeteners
Bakers Yeast Production
Probiotics
Indigenous Fermented Foods
Functional Foods
Wine and Brandy
Enzyme Technology
Biotechnology for Waste Management
Instrumental Analysis of Foods
Sensory Analysis of Foods
Food Biotechnology and Marketing
Index.