000			02870nam a2200229 4500
005			20251027162619.0
008			251027b |||||||| |||| 00| 0 eng d
020			_a9789381141496
041			_aeng
082			_a664.024 JOS-F
100			_aJoshi, V. K., ed. _955823
245			_aFood biotechnology principles and practices
260			_aNew Delhi, _bI.K. International Publishing House _c2013
300			_axvi, 920p
520			_aThis 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.
650			_aFood—Biotechnology _955824
650			_aFood—Microbiology _955825
650			_aGenetic engineering—Food _955826
650			_aIndustrial microbiology _955827
700			_aSingh, R. S., ed. _955828
942			_cBK
999			_c199380 _d199380