Editor: Ali Osman

Series Title: Recent Advances in Biotechnology

Progress in Food Biotechnology

Volume 4

eBook: US $99 Special Offer (PDF + Printed Copy): US $168
Printed Copy: US $119
Library License: US $396
ISSN: 2468-5364 (Print)
ISSN: 2468-5372 (Online)
ISBN: 978-1-68108-742-9 (Print)
ISBN: 978-1-68108-741-2 (Online)
Year of Publication: 2018
DOI: 10.2174/97816810874121180401

Introduction

Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial perspective on how biotechnology improves food product quality, yield, and process efficiency. Novel opportunities for utilizing value-added products in the food industry, such as microbial cultures, enzymes, flavour compounds, and other food ingredients are also explained.

Chapters in the volume cover topics related to (1) food bioactive peptides and functional properties of proteins, (2) classification, biosynthesis, and application of bacterial exopolysaccharides, (3) enzymatic modification of phospholipids, and related applications, (4) microbial culture research and application in food fermentation, (5) probiotics, prebiotics, and synbiotics, (6) biotechnological production of food additives, (7) phenolic-based nanoparticles and relevant applications, (8) enzyme discovery approaches and industrial dairy enzyme applications, (9) bioconversion of major industrial and agro-industrial by-products into various bio-products as examples of a bio-based economy, and (10) plant epigenetics and future prospects of epigenetics to improve crop quality.

Information is presented in a simple language supported by graphs, tables, numbers, market trends, and accounts of successful product launches. This volume is a handy resource for a broad range of industrial researchers, students, and biotech professionals from both academia and industry who are involved in the multidisciplinary fields of food biotechnology and food chemistry.

Preface

- Pp. i-ii (2)
Ali Osman
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List of Contributors

- Pp. iii-iv (2)
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Advances in Food Protein Biotechnology

- Pp. 1-49 (49)
Zied Khiari and Cid Ramon Gonzalez-Gonzalez

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Bacterial Exopolysaccharides and their Applications in the Food Industry

- Pp. 50-80 (31)
P.H.P. Prasanna

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Enzymatic Modification of Phospholipids

- Pp. 81-130 (50)
Jasmina Damnjanovic and Yugo Iwasaki

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Food Microbial Cultures

- Pp. 131-176 (46)
Sander Sieuwerts and Gurjot Deepika

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Biotechnological Innovations in Pro-, Pre-, and Synbiotics

- Pp. 177-220 (44)
Andrea Monteagudo-Mera and Dimitrios Charalampopoulos

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Recent Biotechnological Advances in Food Additives

- Pp. 221-276 (56)
Valker A. Feitosa, Daniela A.V. Marques, Angela F. Jozala, Jorge F. B. Pereira and Valeria C. Santos-Ebinuma

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Designing Bioactive Nanoparticles: The Era of Nutraceuticals

- Pp. 277-340 (64)
Clara Grosso, Patricia Valentao and Paula B. Andrade

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Dairy Enzyme Discovery and Technology

- Pp. 341-382 (42)
Jan Kjolhede Vester, Jeppe Wegener Tams and Ali Osman

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Food Waste Management: The Role of Biotechnology

- Pp. 383-430 (48)
Dimitris Sarris, Christina N. Economou and Seraphim Papanikolaou

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Plant Epigenetics: Basic Research and Expectations for Crop Applications

- Pp. 431-453 (23)
Amr R.A. Kataya

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Subject Index

- Pp. 454-461 (8)
Ali Osman
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