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An instructive and comprehensive overview of the use of
biotechnology in agriculture and food production, Biotechnology in
Agriculture and Food Processing: Opportunities and Challenges
discusses how biotechnology can improve the quality and
productivity of agriculture and food products. It includes current
topics such as GM foods, enzymes, and production of various types
of food ingredients as well as basic ones such as the concept of
biotechnology, plant cell, and tissue culture. Combining coverage
of agriculture and food processing, the book highlights the range
of biotechnology applications from "farm to fork." The book begins
with the fundamental concepts of the role of biotechnology and
genomics in agriculture and food processing. Building on this, it
then focuses on specific applications of biotechnology in
agriculture and includes chapters on plant cell and tissue culture
techniques, genetic transformation in crop improvement, and the
production of biofertilizers and biopesticides. The authors cover
different aspects of biotechnology in food processing such as
production of fermented foods, functional foods, enzymes in food
processing, production of polysaccharides, production of
sweeteners, biocolors and bioflavors, and genetically modified
foods. They then examine the management of crop residues and
by-products of agro-industries, comprising mushroom production and
value addition to agro-industrial wastes and residues.
Biotechnology has been recognized as one of the key technologies
for increasing economic growth. With chapters written by leading
experts in this field, the book provides a better understanding of
how biotechnology applications can reduce production costs, improve
productivity, and enhance product quality in the agro food
processing sector.
An instructive and comprehensive overview of the use of
biotechnology in agriculture and food production, Biotechnology in
Agriculture and Food Processing: Opportunities and Challenges
discusses how biotechnology can improve the quality and
productivity of agriculture and food products. It includes current
topics such as GM foods, enzymes, and production of various types
of food ingredients as well as basic ones such as the concept of
biotechnology, plant cell, and tissue culture. Combining coverage
of agriculture and food processing, the book highlights the range
of biotechnology applications from "farm to fork." The book begins
with the fundamental concepts of the role of biotechnology and
genomics in agriculture and food processing. Building on this, it
then focuses on specific applications of biotechnology in
agriculture and includes chapters on plant cell and tissue culture
techniques, genetic transformation in crop improvement, and the
production of biofertilizers and biopesticides. The authors cover
different aspects of biotechnology in food processing such as
production of fermented foods, functional foods, enzymes in food
processing, production of polysaccharides, production of
sweeteners, biocolors and bioflavors, and genetically modified
foods. They then examine the management of crop residues and
by-products of agro-industries, comprising mushroom production and
value addition to agro-industrial wastes and residues.
Biotechnology has been recognized as one of the key technologies
for increasing economic growth. With chapters written by leading
experts in this field, the book provides a better understanding of
how biotechnology applications can reduce production costs, improve
productivity, and enhance product quality in the agro food
processing sector.
This book reflects an in depth study of high academic standards
dealing in a coherent and lucid way the most comprehensive and
advances in application of enzymes in food processing. This
indispensable treatise is the product of combined efforts of
leading experts of excellent academic credentials in the area of
food technology and biotechnology. This unique volume gives a
holistic view about the interventions of enzymes in food
processing, i.e. Handles different enzymes used in food processing
at one platform. Discusses the methods of enzyme immobilization and
application of immobilized enzymes in food processing. Describes
the use of enzymes as food analytical tools including biosensors
Illustrates the knowledge about novel strategies in enzyme
designing. Numerous tables and figures throughout the volume
provide illustrative material to support the detailed information
The present volume is an excellent resource of information
especially for food scientists/technologists, biotechnologists,
biochemical engineers, biochemists, organic chemists, graduate and
research students.
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