Advances in Biotechnology for Food Industry

by Alexandru Mihai Grumezescu PhD (Editor), Alina Maria Holban PhD (Editor)

Overview

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. - Presents basic to advanced technological applications in food biotechnology - Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms - Provides scientific advances in food processing and their impact on the environment, human health and food safety - Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology

Product Details

ISBN-13:	9780128114957
Publisher:	Elsevier Science & Technology Books
Publication date:	02/03/2018
Series:	Handbook of Food Bioengineering , #14
Sold by:	Barnes & Noble
Format:	eBook
Pages:	508
File size:	18 MB
Note:	This product may take a few minutes to download.

About the Author

Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

Table of Contents

1. Role of Biotechnology in the Agro-Food Industry2. Biotechnology in Food Processing and Preservation: An Overview3. Enzymes and food industry: a consolidated marriage4. Lactic Acid Bacteria – From Nature through Food to Health5. Development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology6. Progress of biotechnology in food industry7. Improvement of ripened cheese quality and safety with Thymus mastichina L. bioactive extracts8. Potential of high hydrostatic pressure to improve the production of plants used as food9. Corrosion in electronic sensors used in the manufacturing processes decrease the quality in the seafood industry located in the coast of Baja California, Mexico10. Biotechnology of Ice Wine Production11. Metagenomics of Traditional Beverages12. Process Engineering Applying Supercritical Technology For Obtaining Functional And Therapeutic Products13. Sugar beet pulp as a source of valuable biotechnological products14. Biofilm mitigation in food industry: mitigation using bacteriophages15. Bioactive properties and biotechnological production of human milk oligosaccharides

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From the Publisher

Showcases recent biotechnology advances aimed at improving the safety and efficiency of global food production