Recent Advances in Food Biotechnology (1st ed. 2022)

This book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology. This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.

General

Imprint:	Springer Verlag, Singapore
Country of origin:	Singapore
Release date:	June 2023
First published:	2022
Editors:	Ajay Kumar • Kiran Patruni • Vijai Singh
Dimensions:	235 x 155mm (L x W)
Pages:	500
Edition:	1st ed. 2022
ISBN-13:	978-981-16-8127-1
Categories:	Books
LSN:	981-16-8127-9
Barcode:	9789811681271

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