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Progress in Food Biotechnology Cover

Progress in Food Biotechnology

Volume in the series
Recent Advances in Biotechnology
Publisher:Bentham Science
By: Ali Osman  
Paid access
|Oct 2018
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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.
PDF ISBN: 978-1-68108-741-2
Publisher: Bentham Science
Copyright owner: © 2018 Bentham Science Publishers
Publication date: 2018
Language: English
Pages: 480
Related subjects:
Industrial chemistry,
Food science and technology

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