Recent Advances in Food Biotechnology
portes grátis
Recent Advances in Food Biotechnology
Kumar, Ajay; Patruni, Kiran; Singh, Vijai
Springer Verlag, Singapore
06/2022
500
Dura
Inglês
9789811681240
15 a 20 dias
939
Descrição não disponível.
Chapter 1. Recent Trends in Food Biotechnology contributing in Food Production and Processing.- Chapter 2. Exploration of modern biotechnology trends in functional foods.- Chapter 3. Current and future prospects of animal biotechnology applications in foods.- Chapter 4. Utilization of Bio surfactants in Food Technology.- Chapter 5. Probiotics: Promising opportunity for future functional foods.- Chapter 6. Enhancement of Probiotics for functional Foods.- Chapter 7. Microbial production of Natural Flavours and Fragnance.- Chapter 8. Beneficial effects of Psychotropic bacteria, cyno-bacteria, algae and modified yeast in various food industry.- Chapter 9. Current status, future challenges and opportunities for improving the crop yields using microorganisms. Chapter 10. Diverse role of enzymes in food and dairy industry.- Chapter 11. Recent trends in microbe based food hydrocolloids.- Chapter 12. Advancement of food fortification using vitamins, minerals and bioactive molecules.- Chapter 13. Synthesis, characterization and beneficial effects of green antioxidant for food industry.- Chapter 14. Development, prospects and challenges of Meat analogues and Egg analogues with plant based alternatives.- Chapter 15. Comparative study on Bio/ micro and nano-encapsulation technologies applications in food industry.- Chapter 16. Recent advances and use of tools for functional foods and nutraceuticals.- Chapter 17. Application of non-conventional methods in food for obtaining bioactive components.- Chapter 18. Recent advancement, challenges in Supercritical fluid extraction method and their application in Food industries.- Chapter 19. Genetically Modified food (GMF) synthesis, characterization, challenges, and its future.- Chapter 20. Genome editing crops in food and futuristic crops.- Chapter 21. Bacteriocins as biological components for managing food quality. Chapter 22. Control of food borne pathogens using nanotechnology.- Chapter 23. Ethical, biosafety and regulatory issues infood biotechnology.
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food science;food technology;food microbiology;biofortification;food biosafety;nutraceutical;functional food
Chapter 1. Recent Trends in Food Biotechnology contributing in Food Production and Processing.- Chapter 2. Exploration of modern biotechnology trends in functional foods.- Chapter 3. Current and future prospects of animal biotechnology applications in foods.- Chapter 4. Utilization of Bio surfactants in Food Technology.- Chapter 5. Probiotics: Promising opportunity for future functional foods.- Chapter 6. Enhancement of Probiotics for functional Foods.- Chapter 7. Microbial production of Natural Flavours and Fragnance.- Chapter 8. Beneficial effects of Psychotropic bacteria, cyno-bacteria, algae and modified yeast in various food industry.- Chapter 9. Current status, future challenges and opportunities for improving the crop yields using microorganisms. Chapter 10. Diverse role of enzymes in food and dairy industry.- Chapter 11. Recent trends in microbe based food hydrocolloids.- Chapter 12. Advancement of food fortification using vitamins, minerals and bioactive molecules.- Chapter 13. Synthesis, characterization and beneficial effects of green antioxidant for food industry.- Chapter 14. Development, prospects and challenges of Meat analogues and Egg analogues with plant based alternatives.- Chapter 15. Comparative study on Bio/ micro and nano-encapsulation technologies applications in food industry.- Chapter 16. Recent advances and use of tools for functional foods and nutraceuticals.- Chapter 17. Application of non-conventional methods in food for obtaining bioactive components.- Chapter 18. Recent advancement, challenges in Supercritical fluid extraction method and their application in Food industries.- Chapter 19. Genetically Modified food (GMF) synthesis, characterization, challenges, and its future.- Chapter 20. Genome editing crops in food and futuristic crops.- Chapter 21. Bacteriocins as biological components for managing food quality. Chapter 22. Control of food borne pathogens using nanotechnology.- Chapter 23. Ethical, biosafety and regulatory issues infood biotechnology.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
