Fundamentals of food biotechnology / Byong H. Lee.

Format:

Book

Author/Creator:

Lee, Byong H.

Language:

English

Subjects (All):

Food--Biotechnology.

Food.

Physical Description:

1 online resource (xviii, 518 p.) : ill.

Edition:

2nd ed.

Place of Publication:

Chichester, West Sussex, United Kingdom : John Wiley & Sons Inc., 2015.

Summary:

Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience in teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/ nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions, and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products, and trends that have emerged since the original book. Many new aspects highlight the short- and longer-term commercial potential of food biotechnology.

Contents:

What Is Biotechnology?

What Is Food Biotechnology?

Part I New Trends and Tools of Food Biotechnology

1 Fundamentals and New Aspects

2 Concepts and Tools for Recombinant DNA Technology

Part I Questions and Answers

Part II Applications of Biotechnology to Food Products

3 Yeast-Based Processes and Products

4 Bacteria-Based Processes and Products

5 Other Organism-Based Processes and Products

Part II Questions and Answers

Part III Other Potential Applications of the New Technology

6 Plant Biotechnology, Animal Biotechnology, and Safety Assessment

Part III Questions and Answers

Index.

Notes:

Includes bibliographical references and index.

Description based on metadata supplied by the publisher and other sources.

ISBN:

9781118384947 (ebook)

9781118384954 (hbk.)

9781118384947

1118384946

9781118384916

1118384911

9781118384930

1118384938

OCLC:

898101399