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.

Contributors

Editor(s):
Ali Osman
DSM Food Specialties
Alexander Felminglaan 1
Delft
The Netherlands




Contributor(s):
Ali Osman
DSM Food Specialties, Alexander Felminglaan 1
2613 Delft
The Netherlands


Amr R.A. Kataya
University of Stavanger, Centre for Organelle Research, Faculty of Science and Technology
N-4036 Stavanger
Norway


Andrea Monteagudo-Mera
Department of Food and Nutritional Sciences
University of Reading
Whiteknights, P.O. Box 226, Reading RG6 6AP
United Kingdom


Angela F. Jozala
Department of Technological and Environmental Processes
University of Sorocaba–UNISO, Sorocaba, SP
Brazil


Christina N. Economou
Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering
University of Patras
26504 Patras
Greece


Cid Ramón González-González
Instituto Tecnológico Superior de Acayucan
Carretera Costera del Golfo Km 216.4 Acayucan Veracruz
Mexico. CP. 96100


Clara Grosso
REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia
Universidade do Porto, Rua de Jorge Viterbo Ferreira, no. 228
4050-313 Porto
Portugal


Daniela A. V. Marques
Serra Talhada Campus
University of Pernambuco–UPE, Serra Talhada, PE
Brazil


Dimitris Sarris
Department of Food Science and Nutrition, School of the Environment
University of the Aegean
81400 Myrina-Lemnos
Greece
/
Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition
Agricultural University of Athens
Athina 118 55
Greece


Dimitrios Charalampopoulos
Department of Food and Nutritional Sciences
University of Reading
Whiteknights, P.O. Box 226, Reading RG6 6AP
United Kingdom


Gurjot Deepika
Portob Biopharma Ltd.
Manor Farm Road, Porton Down, Salisbury SP4 0JG
UK


Jan Kjølhede Vester
Novozymes A/S, Krogshøjvej 36, 2880 Bagsværd
Denmark


Jasmina Damnjanović
Laboratory of Molecular Biotechnology
Graduate School of Bioagricultural Sciences, Nagoya University, Furo-cho, Chikusa-ku
Nagoya 464-8601
Japan


Jeppe Wegener Tams
Novozymes A/S, Krogshøjvej 36, 2880 Bagsværd
Denmark


Jorge F. B. Pereira
Department of Bioprocesses and Biotechnology
School of Pharmaceutical Sciences, Univ. Estadual Paulista – UNESP
Araraquara, SP
Brazil


Patrícia Valentão
REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia
Universidade do Porto, Rua de Jorge Viterbo Ferreira, no. 228
4050-313 Porto
Portugal


Paula B. Andrade
REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia
Universidade do Porto, Rua de Jorge Viterbo Ferreira, no. 228
4050-313 Porto
Portugal


P. H. P. Prasanna
Department of Animal & Food Sciences
Faculty of Agriculture, Rajarata University of Sri Lanka
Anuradhapura
Sri Lanka


Sander Sieuwerts
Arla Innovation Centre
Agro Food Park 19, 8200 Aarhus
Denmark


Seraphim Papanikolaou
Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition
Agricultural University of Athens
Athina 118 55
Greece


Valker A. Feitosa
Department of Biochemical and Pharmaceutical Technology
School of Pharmaceutical Sciences, University of São Paulo–USP
São Paulo, SP
Brazil
/
Bionanomanufacturing Center
Institute for Technological Research–IPT
São Paulo, SP
Brazil


Valéria C. Santos-Ebinuma
Department of Bioprocesses and Biotechnology
School of Pharmaceutical Sciences, Univ. Estadual Paulista – UNESP
Araraquara, SP
Brazil


Yugo Iwasaki
Laboratory of Molecular Biotechnology
Graduate School of Bioagricultural Sciences, Nagoya University, Furo-cho, Chikusa-ku
Nagoya 464-8601
Japan


Zied Khiari
Cape Breton University - Verschuren Centre for Sustainability in Energy and the Environment
1250 Grand Lake Road, Sydney
Nova Scotia
Canada, B1P 6L2




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