Food Biotechnology : Principles and Practices

Food Biotechnology : Principles and Practices
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Food Biotechnology : Principles and Practices

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Publisher: IK International
ISBN: 9789381141496
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Preface
The food is basic necessity of man and every thing else can be sacrificed for the food. In fact, the whole life of human beings revolve around the food or the means to acquire it. Prehistorically, the man has waged many wars and several civilizations had come and gone in the context of food directly or indirectly to acquire fertile lands. History is the witness to several dark events when the people perished simply because they could not afford the price of food to fill their belly in the conditions like famine while the money spinners earned by charging exorbitantly the price for the basic necessity of life even women and children were spared by them. Not only this, the food is used as weapon by man. Not withstanding the essentiality of food has not decreased. It is also not denying the fact that all over the world efforts are made not only to enhance the food production but also increase the quality and availability of the same. It is here that food biotechnology comes in to picture. Frankly speaking, the food biotechnology is a new discipline but certainly its domain has enhanced so much that it can now stand on its own as an exciting field with immense practical implications in the most useful field of human life.This of course does not mean that it is an isolated subject. It has imbibed a large number of researches conducted in different disciplines like genetics biochemistry, engineering, microbiology and even biology. It has embraced the principles of nutrition to produce the product with enriched nutrition. The food biotechnology made the techniques to detoxify the food, made texteurised food and preserved with methods developed by the food technologists. New additives, preservatives, flavours and colours have certainly been the contribution of the food biotechnologists to the food industry. Though the term food biotechnology is far greater. It has been taken to mean in this book to the extent that how food is produced, modified, may be from plant, animal or microorganisms. However, the aspects associated with food additives, the process and machinery would form an integral part of this book. The book is planned to cover both the fundamental principles and the applied aspects of food biotechnology. It is slanted towards the latest research based information sand- witched with fundamentals principles and practices. The advancement of our knowledge in different aspects of food biotechnology like food additives, food fermentation, protein engineering, bioinformatics, etc. needs a new text book cum reference book. So publication of the book would need no apology. Rather it is a need of the hour. V.K.Joshi R.S.Singh
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Contents
1. Food Biotechnology An Overview V.K. Joshi R.S. Singh
1
2. Biochemical Engineering in Food Biotechnology M.B. Bera
39
3. Genetic Manipulation of Food Microorganisms S.K. Soni, Raman Soni Namita Bansal
71