Name: Progress in Food Biotechnology (en Inglés)
SKU: 59256689
Price: 138.91 USD
Availability: InStock
Author: Osman, Ali
ISBN: 9781681087429

portada Progress in Food Biotechnology (en Inglés)

Progress in Food Biotechnology (en Inglés)

Formato

Libro Físico

Autor

Ali Osman

Editorial

Bentham Science Publishers

Idioma

Inglés

N° páginas

476

Encuadernación

Tapa Blanda

Dimensiones

25.4x17.8x3.1 cm

Peso

1.14 kg.

ISBN13

9781681087429

Categorías

Tecnología de los alimentos y las bebidas

Progress in Food Biotechnology (en Inglés)

Ali Osman (Autor) · Bentham Science Publishers · Tapa Blanda

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Reseña del libro "Progress in Food Biotechnology (en Inglés)"

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.