Microbial Biotechnology in Food and Health

Microbial Biotechnology in Food and Health
Author: Ramesh C. Ray
Publsiher: Academic Press
Total Pages: 308
Release: 2020-09-13
ISBN 10: 0128227613
ISBN 13: 9780128227619
Language: EN, FR, DE, ES & NL

Microbial Biotechnology in Food and Health Book Review:

Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals. Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science – from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology. Covers the latest biotechnological research articles on applications of microbes for food and health science Presents research articles to emphasize research methods and techniques useful for research outcomes Analysis detoxification properties of microorganisms in foods Includes methods of bioengineering of microbes to improve human insulin synthesis/recombinant protein

Microbiology for Food and Health

Microbiology for Food and Health
Author: Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah
Publsiher: CRC Press
Total Pages: 316
Release: 2020-01-20
ISBN 10: 1000007251
ISBN 13: 9781000007251
Language: EN, FR, DE, ES & NL

Microbiology for Food and Health Book Review:

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

Microbial Diversity and Biotechnology in Food Security

Microbial Diversity and Biotechnology in Food Security
Author: R.N. Kharwar,R.S. Upadhyay,N.K. Dubey,Richa Raghuwanshi
Publsiher: Springer
Total Pages: 610
Release: 2014-06-11
ISBN 10: 8132218019
ISBN 13: 9788132218012
Language: EN, FR, DE, ES & NL

Microbial Diversity and Biotechnology in Food Security Book Review:

The roles of microbes in agriculture, industry and environment have been the point of interest since long time for their potential exploitation. Although only a fraction of microbial diversity was accessed by microbiologists earlier for harnessing them owing to limited techniques available. The molecular techniques have opened new vistas to access the wide field of the unexplored microbes and their exploitation for useful genes and novel metabolites. Sincere efforts have been made in biotechnology using microbes leading to improve our life with respect to agriculture and people health. This comprehensive volume covers different aspects of microbial biotechnology and its management in sustainable agriculture for food security and improved human health. The book comprises four sections: Endophytes and Mycorrhizae, Microbial Diversity and Plant Protection, Microbial Functions and Biotechnology, and Microbes and the Environment, which contain 53 chapters. The book examines the aspects on endophytes and mycorrhizae, bioactive compounds, growth promoting microorganisms, disease management with emphasis on biocontrol, genetics of disease resistance, microbial enzymes, advances in potential of microbes and their industrial as well as pharmaceutical applications. In addition, the use of botanicals, and the etiology and management of medicinal and aromatic plants in the post harvest management have been reviewed in greater depth for the benefit of teaching and research community. The biotechnological developments using microbe potential have enabled us combat the environment and human health problems worldwide in ecofriendly manner. We are sure that this volume will be highly useful to all those concerned with fungi, bacteria, viruses and their biology, including environmental and public health officers and professionals in the field of interest. The volume is an exhaustive coverage of almost all the aspects of microbial biology and biotechnology.

Food Biotechnology

Food Biotechnology
Author: Anthony Pometto,Kalidas Shetty,Gopinadhan Paliyath,Robert E. Levin
Publsiher: CRC Press
Total Pages: 2008
Release: 2005-10-11
ISBN 10: 1420027972
ISBN 13: 9781420027976
Language: EN, FR, DE, ES & NL

Food Biotechnology Book Review:

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food

Introduction to Food Biotechnology

Introduction to Food Biotechnology
Author: Perry Johnson-Green
Publsiher: CRC Press
Total Pages: 312
Release: 2018-10-03
ISBN 10: 142005838X
ISBN 13: 9781420058383
Language: EN, FR, DE, ES & NL

Introduction to Food Biotechnology Book Review:

Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.

Advances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 508
Release: 2018-02-03
ISBN 10: 0128114959
ISBN 13: 9780128114957
Language: EN, FR, DE, ES & NL

Advances in Biotechnology for Food Industry Book Review:

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

Microbial Biotechnology

Microbial Biotechnology
Author: Jayanta Kumar Patra,Gitishree Das,Han-Seung Shin
Publsiher: Springer
Total Pages: 537
Release: 2018-02-14
ISBN 10: 9811071403
ISBN 13: 9789811071409
Language: EN, FR, DE, ES & NL

Microbial Biotechnology Book Review:

This edited book, is a collection of 25 chapters describing the recent advancements in the application of microbial technology in the food and pharmacology sector. The main focus of this book is application of microbes, food preservation techniques utilizing microbes, probiotics, seaweeds, algae, enzymatic abatement of urethane in fermentation of beverages, bioethanol production, pesticides, probiotic biosurfactants, drought tolerance, synthesis of application of oncolytic viruses in cancer treatment, microbe based metallic nanoparticles, agro chemicals, endophytes, metabolites, antibiotics etc. This book highlighted the significant aspects of the vast subject area of microbial biotechnology and their potential applications in food and pharmacology with various topics from eminent experts around the World. This book would serve as an excellent reference book for researchers and students in the Food Science, Food Biotechnology, Microbiology and Pharmaceutical fields.

Biotechnology of Microorganisms

Biotechnology of Microorganisms
Author: Jeyabalan Sangeetha,Devarajan Thangadurai,Somboon Tanasupawat,Pradnya Pralhad Kanekar
Publsiher: CRC Press
Total Pages: 346
Release: 2019-05-13
ISBN 10: 0429784015
ISBN 13: 9780429784019
Language: EN, FR, DE, ES & NL

Biotechnology of Microorganisms Book Review:

Microbial biotechnology is an important contributor to global business, especially in agriculture, the environment, healthcare, and the medical, food, and chemical industries. This volume provides an exciting interdisciplinary journey through the rapidly changing backdrop of invention in microbial biotechnology, covering a range of topics, including microbial properties and characterization, cultivation and production strategies, and applications in healthcare, bioremediation, nanotechnology, and more. Key features: Explains the diverse aspects of and strategies for cultivation of microbial species Describes biodiversity and biotechnology of microbes Provides an understanding of microorganisms in bioremediation of pollutants Explores various applications of microbes in agriculture, food, health, industry, and the environment Considers production issues and applications of microbial secondary metabolites Underscores the importance of integrating genomics of microorganisms in ecological restoration of contaminated environments

Food Microbiology and Biotechnology

Food Microbiology and Biotechnology
Author: Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
Publsiher: CRC Press
Total Pages: 446
Release: 2020-05-27
ISBN 10: 1000449017
ISBN 13: 9781000449013
Language: EN, FR, DE, ES & NL

Food Microbiology and Biotechnology Book Review:

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.

Microbes in Food and Health

Microbes in Food and Health
Author: Neelam Garg,Shadia Mohammad Abdel-Aziz,Abhinav Aeron
Publsiher: Springer
Total Pages: 362
Release: 2016-04-12
ISBN 10: 3319252771
ISBN 13: 9783319252773
Language: EN, FR, DE, ES & NL

Microbes in Food and Health Book Review:

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.

Microbial Functional Foods and Nutraceuticals

Microbial Functional Foods and Nutraceuticals
Author: Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy
Publsiher: John Wiley & Sons
Total Pages: 320
Release: 2017-12-26
ISBN 10: 1119049016
ISBN 13: 9781119049012
Language: EN, FR, DE, ES & NL

Microbial Functional Foods and Nutraceuticals Book Review:

Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.

Bioprocessing Technology in Food and Health Potential Applications and Emerging Scope

Bioprocessing Technology in Food and Health  Potential Applications and Emerging Scope
Author: Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav
Publsiher: CRC Press
Total Pages: 314
Release: 2018-09-21
ISBN 10: 1351167863
ISBN 13: 9781351167864
Language: EN, FR, DE, ES & NL

Bioprocessing Technology in Food and Health Potential Applications and Emerging Scope Book Review:

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the production of food with health and nutritional benefits. The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey beverages) in conjunction their prospective health benefits. Part II, on emerging applications of microorganism in safe food production, covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues, harmful/pathogenic microorganisms, genetically modified microorganisms, stability and functionality, and potential of food-grade microbes for biodegradation of toxic compounds, such as mycotoxins, pesticides, and polycyclic hydrocarbons. Chapters in Part III, on emerging scope and potential application in the dairy and food industry, explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level. The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries, especially in the development of functional foods.

Microbial Biotechnology

Microbial Biotechnology
Author: Yuan Kun Lee
Publsiher: World Scientific
Total Pages: 794
Release: 2006
ISBN 10: 9812566767
ISBN 13: 9789812566768
Language: EN, FR, DE, ES & NL

Microbial Biotechnology Book Review:

In the second edition of this bestselling textbook, new materials have been added, including a new chapter on real time polymerase chain reaction (RTPCR) and a chapter on fungal solid state cultivation. There already exist a number of excellent general textbooks on microbiology and biotechnology that deal with the basic principles of microbial biotechnology. To complement them, this book focuses on the various applications of microbial-biotechnological principles. A teaching-based format is adopted, whereby working problems, as well as answers to frequently asked questions, supplement the main text. The book also includes real life examples of how the application of microbial-biotechnological principles has achieved breakthroughs in both research and industrial production.Although written for polytechnic students and undergraduates, the book contains sufficient information to be used as a reference for postgraduate students and lecturers. It may also serve as a resource book for corporate planners, managers and applied research personnel.

Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods
Author: Ramesh C. Ray,Montet Didier
Publsiher: CRC Press
Total Pages: 390
Release: 2014-08-21
ISBN 10: 1482223090
ISBN 13: 9781482223095
Language: EN, FR, DE, ES & NL

Microorganisms and Fermentation of Traditional Foods Book Review:

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog

Advances in Food Biotechnology

Advances in Food Biotechnology
Author: Ravishankar Rai V
Publsiher: John Wiley & Sons
Total Pages: 752
Release: 2015-12-14
ISBN 10: 1118864557
ISBN 13: 9781118864555
Language: EN, FR, DE, ES & NL

Advances in Food Biotechnology Book Review:

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

Functional Foods and Biotechnology

Functional Foods and Biotechnology
Author: Kalidas Shetty,Gopinadhan Paliyath,Anthony Pometto,Robert E. Levin
Publsiher: CRC Press
Total Pages: 670
Release: 2006-09-28
ISBN 10: 1420007726
ISBN 13: 9781420007725
Language: EN, FR, DE, ES & NL

Functional Foods and Biotechnology Book Review:

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in recent ye

Microbial Biotechnology

Microbial Biotechnology
Author: Bhima Bhukya,Anjana Devi Tangutur
Publsiher: CRC Press
Total Pages: 448
Release: 2017-03-16
ISBN 10: 1771883332
ISBN 13: 9781771883337
Language: EN, FR, DE, ES & NL

Microbial Biotechnology Book Review:

The new volume takes an interdisciplinary look at current technical challenges and recent developmental trends in microbial biotechnology. It covers an avalanche of new information available through research by focusing on a broad spectrum of issues on different microorganisms and their recent applications and implications in agriculture, soil science and forestry, industry, and public health and medicine. Microbes present in our immediate environment have a direct or indirect influence leading to either a harmful or beneficial effect. Microbial Biotechnology: Technological Challenges and Developmental Trends is divided into four major sections that focus on Part I: Antimicrobial Agents: Role and Applications in Medicine and Health Care Part II: Role of Microorganisms in Agriculture and Plant Biotechnology Part III: Microbial Enzymes and Their Potential Industrial Applications Part IV: Microorganisms in Environment: Role and Industrial Applications Topic include organic chemistry, biomass conversion, optimal production processes for different microbes, screening methods, and application of omics approaches such as (meta) genomics, proteomics, and metabolomics, or other biotechnology tools, to provide a deeper understanding of the microbial-based new and emerging products, trends, processes, and technologies. The chapters present unbiased original research results on microbes by incorporating case studies wherever appropriate. Providing research findings applicable to the development of new methodologies, applications, and technologies, the book will be a valuable resource for people working in various fields of microbiology.

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods
Author: National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Publsiher: National Academies Press
Total Pages: 208
Release: 1992-02-01
ISBN 10: 0309046858
ISBN 13: 9780309046855
Language: EN, FR, DE, ES & NL

Applications of Biotechnology in Traditional Fermented Foods Book Review:

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Polyamines in Plant Biotechnology Food Nutrition and Human Health

Polyamines in Plant Biotechnology  Food Nutrition and Human Health
Author: Rubén Alcázar,Ana Margarida Fortes,Antonio F. Tiburcio
Publsiher: Frontiers Media SA
Total Pages: 329
Release: 2020-03-24
ISBN 10: 2889636089
ISBN 13: 9782889636082
Language: EN, FR, DE, ES & NL

Polyamines in Plant Biotechnology Food Nutrition and Human Health Book Review:

Microbial Biotechnology Basic Research and Applications

Microbial Biotechnology  Basic Research and Applications
Author: Joginder Singh,Ashish Vyas,Shanquan Wang,Ram Prasad
Publsiher: Springer Nature
Total Pages: 370
Release: 2020-07-07
ISBN 10: 9811528179
ISBN 13: 9789811528170
Language: EN, FR, DE, ES & NL

Microbial Biotechnology Basic Research and Applications Book Review:

M​icrobial biotechnology is an important area that promotes advanced research into using microbes for value-added products, human nutrition, and the overall wellbeing of society. This book presents the latest information on the use of microbes for sustainable development, and highlights state-of-the-art biotechnological techniques used to harness microbial biotechnological traits on a commercial scale. Gathering contributions from authoritative researchers in the field, it addresses recent advances in microbial biotechnological approaches that offer sustainable options for future generations. Exploring a broad range of microbial products and their uses, the book specifically places emphasis on the application of microorganisms in healthcare, the environment and industry. It also discusses various compound classes derived from microbial metabolites. Pursuing a holistic approach to recent advances in the utilization of various microbes as biotechnological tools, the book also covers traditional uses, and explores emerging strategies to harness their full potential. Accordingly, it offers a valuable resource for researchers and graduate students alike.