Advances in food biotechnology / edited by Ravishankar Rai V., Department of Studies in Microbiology, University of Mysore, Mysore, India.

Format:

Book

Contributor:

Rai, V. Ravishankar, editor.

Language:

English

Subjects (All):

Food--Biotechnology.

Food.

Physical Description:

1 online resource (1368 p.)

Edition:

1st ed.

Place of Publication:

Chichester, West Sussex, UK ; Hoboken, NJ, USA : Wiley Blackwell, 2016.

Language Note:

English

Summary:

ADVANCES IN FOOD BIOTECHNOLOGY The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food. Food biotechnology is a dynamic field, and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: * GMOs and food security issues * Applications of enzymes in food processing * Fermentation technology * Functional food and nutraceuticals * Valorization of food waste * Detection and control of foodborne pathogens * Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research, regulatory agencies and those who are studying and teaching food biotechnology. Also available from Wiley Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients Edited by Cristina M. Sabliov, Hongda Chen, Rickey Y. Yada ISBN: 978-1-118-46220-1 Fundamentals of Food Biotechnology, 2nd Edition Byong H. Lee ISBN: 978-1-118-38495-4

Contents:

Title Page; Copyright; List of Contributors; Preface; Part I: Global Food Security: Are GMOs the Solution to the Food Security Issue?; Chapter 1: Biotechnological Approaches for Nutritionally Enhanced Food Crop Production; 1.1 Introduction; 1.2 The Case for Biofortified Food; 1.3 Nutritionally Enhanced Feed Crops; 1.4 Plants with Other Health Benefits; 1.5 Biopharmaceuticals Produced in Plants; 1.6 Genome Editing for Nutritionally Enhanced Plants; 1.7 Epigenetics and Nutritionally Enhanced Plants; 1.8 Risk Assessment and Regulation of Nutritionally Enhanced Crops; 1.9 Conclusions; References

Chapter 2: Current and Emerging Applications of Metabolomics in the Field of Agricultural Biotechnology2.1 Introduction; 2.2 Metabolomics of Cereals for Food Production; 2.3 Metabolomics and its Application in the Production of Wine; 2.4 Final Remarks; Acknowledgements; References; Chapter 3: Safety Assessment of Genetically Modified Foods; 3.1 Introduction; 3.2 Safety Assessment of GM-Crop-Derived Foods; 3.3 Recurrent Items Addressed during the Food and Feed Safety Assessment; 3.4 Outlook and Future Challenges; 3.5 Conclusions; Acknowledgements; References

Chapter 4: Towards a Universal Molecular Approach for the Quality Control of New Foodstuffs4.1 Food Quality and Safety Assessment in the Era of Genomics; 4.2 DNA Barcoding: General Characteristics and Applications for the Analysis of Modern Foodstuffs; 4.3 Microbiological Composition of Foodstuffs; 4.4 Pathogenic Microorganisms and Food Spoilage; 4.5 Towards a Molecular Identification of Food-Related Microorganisms; 4.6 Towards a Standardized Molecular Identification of Food Raw Materials; 4.7 Next-Generation Technologies to Characterize Complex Food Matrices and their Microbiome

4.8 ConclusionsReferences; Chapter 5: Mass Spectrometry-Based Approaches in Food Safety; 5.1 Background; 5.2 Instrumentation; 5.3 Mass Spectrometry and Food Safety; 5.4 Effects of Technological Processing; 5.5 Microbiological Issues; 5.6 Genetically Modified Organisms; 5.7 Food Allergy; 5.8 Food Metabolomics; 5.9 Food Lipidomics; 5.10 Current Challenges and Perspectives; References; Chapter 6: Feeding the World: Are Biotechnologies the Solution?; 6.1 Introduction; 6.2 Current Situation; 6.3 Proposed Solutions; 6.4 Conclusion; References; Part II: Application of Enzymes in the Food Industry

Chapter 7: Application of Microbial Enzymes in the Food Industry7.1 Introduction; 7.2 The Main Enzymes; 7.3 Main Microorganism Producers of Enzymes; 7.4 Marine Microbial Enzymes; 7.5 Dairy Industry; 7.6 Microbial Enzymes Applied in the Beverage Industry; 7.7 Animal Feed; 7.8 Targeting Microbial Enzymes of Industrial Interest; 7.9 Mathematical Models for Enhanced Enzyme Production; Acknowledgements; References; Chapter 8: Enzymatic Modification of Proteins and Starches for Gluten-Free and Low-Glycaemic-Index Foods for Special Dietary Uses; 8.1 Introduction; 8.2 Foods for Special Dietary Uses

8.3 Wheat Constituents that may Trigger Adverse Reactions

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781118864500

1118864506

9781118864463

1118864468

9781118864470

1118864476

OCLC:

957699795