Food Biotechnology : Principles and Practices

By Vinod K Joshi And R S Singh more
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Product Specifications

Publisher IK International
ISBN 9789381141496
Author: Vinod K Joshi And R S Singh
Number of Pages 960
Available
Available in all digital devices
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  • About the book

Food Biotechnology : Principles and Practices by Vinod K Joshi And R S Singh
Book Summary:

These are intended to equip the readers with the basics and applied research in food biotechnology. To make concepts more clear, the contents have been divided into following sections.
The aim is to develop an authentic account of biotechnology in the food industry and stimulate research in food biotechnology. Unlike the past, the present food industry is profitably deriving benefits from bioengineering. These applied aspects are covered so that the students could take relevant assignments in the food industry. It also highlights future needs of research on the various aspects of food biotechnology. The book includes topics like biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours. The book addresses various disciplines of food microbiology, food biotechnology, food engineering and postharvest technology.


Audience of the Book :
This book covers the course of Food Biotechnology adopted by various universities. The book is primarily meant for undergraduate and postgraduate classes as a Reference-cum-Textbook. It would be very useful both from teaching and research point of view. All the chapters in the book are contributed by the experts in their respective fields of research.
 
Key Features:

The main features of the book are as follows:

1.Fundamentals of Food Biotechnology

2.Production of Food and Feed

3.Production of Food and Additives

4.Quality Assurance and Waste Management


Table of Contents:

1. Food Biotechnology

2. Biochemical Engineering in Food Biotechnology

3. Genetic Manipulation of Food Microorganisms

4. Industrial Fermentation Technology

5. Post-harvest Biotechnology

6. Solid State Fermentation Technology

7. Cereals and Cereal Technology

8. Protein Structure, Rheology and Texturization

9. Lactic Fermented Foods

10. Biopreservatives

11. Microbial Colours

12. Microbial Flavours

13. Food and Feed from Microorganisms

14. Alcoholic Beverages from Cereals

15. Organic Acids, Gums, Vitamins and Artificial Sweeteners

16. Bakers Yeast Production

17. Probiotics

18. Indigenous Fermented Foods

19. Functional Foods

20. Wine and Brandy

21. Enzyme Technology

22. Biotechnology for Waste Management

23. Instrumental Analysis of Foods

24. Sensory Analysis of Foods

25. Food Biotechnology and Marketing

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