Biotechnological Strategies for the Treatment of Gluten Intolerance

Biotechnological Strategies for the Treatment of Gluten Intolerance
Author: Mauro Rossi
Publsiher: Academic Press
Total Pages: 278
Release: 2021-05-11
ISBN 10: 0128217413
ISBN 13: 9780128217412
Language: EN, FR, DE, ES & NL

Biotechnological Strategies for the Treatment of Gluten Intolerance Book Review:

Biotechnological Strategies for the Treatment of Gluten Intolerance provides a comprehensive overview of a wide range of biotechnological approaches that will further research and upon implementation improve the quality of life of this population. Gluten intolerance is a heterogeneous condition with varying levels of sensitivity that have typically been treated with a gluten free diet, but this book provides new and exciting biotechnological approaches that affect diet as well as non-dietary approaches. The reference describes the varying levels of sensitivity and explores symptoms beyond the intestines for a complete overview of the spectrum of sensitivity. The impact of diversity of wheat species, gluten quality and the nutritional values of gluten free products are extensively discussed. This reference is perfect for researchers and clinicians that want to further treatment options for those suffering from gluten sensitivity. Provides an innovative scenario of gluten intolerance, on the basis of recent epidemiological and pathogenetic findings Highlights the knowledge of biotechnological strategies to overcome the classical gluten free diet Highlights innovative immune approaches for the management of gluten intolerance

Plant Biotechnology

Plant Biotechnology
Author: Agnès Ricroch,Surinder Chopra,Marcel Kuntz
Publsiher: Springer Nature
Total Pages: 304
Release: 2021-08-30
ISBN 10: 3030683451
ISBN 13: 9783030683450
Language: EN, FR, DE, ES & NL

Plant Biotechnology Book Review:

Written in easy to follow language, the book presents cutting-edge agriculturally relevant plant biotechnologies and applications in a manner that is accessible to all. This book updates and introduces the scope and method of plant biotechnologies and molecular breeding within the context of environmental analysis and assessment, a diminishing supply of productive arable land, scarce water resources and climate change. New plant breeding techniques including CRISPR-cas system are now tools to meet these challenges both in developed countries and in developing countries. Ethical issues, intellectual property rights, regulation policies in various countries related to agricultural biotechnology are examined. The rapid developments in plant biotechnology are explained to a large audience with relevant examples. New varieties of crops can be adapted to new climatic conditions in order to reduce pest-associated losses and the adverse abiotic effects

New and Future Developments in Microbial Biotechnology and Bioengineering

New and Future Developments in Microbial Biotechnology and Bioengineering
Author: Ali Asghar Rastegari,Ajar Nath Yadav,Neelam Yadav
Publsiher: Elsevier
Total Pages: 312
Release: 2020-05-15
ISBN 10: 0128205296
ISBN 13: 9780128205297
Language: EN, FR, DE, ES & NL

New and Future Developments in Microbial Biotechnology and Bioengineering Book Review:

New and Future Developments in Microbial Biotechnology and Bioengineering: Trends of Microbial Biotechnology for Sustainable Agriculture and Biomedicine Systems: Perspectives for Human Health discusses how microbial biotechnology helps us understand new strategies to reduce pathogens and drug resistance through microbial biotechnology. The most commonly used probiotic bacteria are Lactobacillus and Bifidobacterium. Therefore, the probiotic strains exhibit powerful anti-inflammatory, antiallergic and other important properties. This new book provides an indispensable reference source for engineers/bioengineers, biochemists, biotechnologists, microbiologists, pharmacologists, and researchers who want to know about the unique properties of this microbe and explore its sustainable biomedicine future applications. Introduces the principles of microbial biotechnology and its application for sustainable biomedicine system Explores various microbes and their beneficial application for biofortification of crops for micronutrients Explains the potentials and significance of probiotics, prebiotics and synbiotics in health and disease Includes current applications of beneficial microbes as Functional Food Products of Pharmaceutical Importance

Textbook of Animal Biotechnology

Textbook of Animal Biotechnology
Author: B Singh
Publsiher: The Energy and Resources Institute (TERI)
Total Pages: 620
Release: 2005-01-01
ISBN 10: 817993327X
ISBN 13: 9788179933275
Language: EN, FR, DE, ES & NL

Textbook of Animal Biotechnology Book Review:

Animal biotechnology is an integral component of agriculture. Supported with over 50 figures and more than 30 tables, this textbook is a must have for undergraduates and postgraduates of various agriculture and animal husbandry academia, teachers, professionals, and researchers in basic as well as applied animal sciences including biotechnology, nutrition, physiology and reproduction. The book covers various topics, including economically important livestock breeds, paradigm shifts in livestock production, biotechnology in animal nutrition and in livestock-assisted reproduction, and genomics and genetic engineering tools in livestock production and management.

Breadmaking

Breadmaking
Author: S P Cauvain
Publsiher: Elsevier
Total Pages: 832
Release: 2012-04-25
ISBN 10: 0857095692
ISBN 13: 9780857095695
Language: EN, FR, DE, ES & NL

Breadmaking Book Review:

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology

Pharmaceutical Biotechnology

Pharmaceutical Biotechnology
Author: Adalberto Pessoa,Michele Vitolo,Paul Frederick Long
Publsiher: CRC Press
Total Pages: 400
Release: 2021-07-16
ISBN 10: 1000399842
ISBN 13: 9781000399844
Language: EN, FR, DE, ES & NL

Pharmaceutical Biotechnology Book Review:

Pharmaceutical Biotechnology: A Focus on Industrial Application covers the development of new biopharmaceuticals as well as the improvement of those being produced. The main purpose is to provide background and concepts related to pharmaceutical biotechnology, together with an industrial perspective. This is a comprehensive text for undergraduates, graduates and academics in biochemistry, pharmacology and biopharmaceutics, as well as professionals working on the interdisciplinary field of pharmaceutical biotechnology. Written with educators in mind, this book provides teachers with background material to enhance their classes and offers students and other readers an easy-to-read text that examines the step-by-step stages of the development of new biopharmaceuticals. Features: Discusses specific points of great current relevance in relation to new processes as well as traditional processes Addresses the main unitary operations used in the biopharmaceutical industry such as upstream and downstream Includes chapters that allow a broad evaluation of the production process Dr. Adalberto Pessoa Jr. is Full Professor at the School of Pharmaceutical Sciences of the University of São Paulo and Visiting Senior Professor at King’s College London. He has experience in enzyme and fermentation technology and in the purification processes of biotechnological products such as liquid–liquid extraction, cross-flow filtration and chromatography of interest to the pharmaceutical and food industries. Dr. Michele Vitolo is Full Professor at the School of Pharmaceutical Sciences of the University of São Paulo. He has experience in enzyme technology, in immobilization techniques (aiming the reuse of the biocatalyst) and in the operation of membrane reactors for obtaining biotechnological products of interest to the pharmaceutical, chemical and food industries. Dr. Paul F. Long is Professor of Biotechnology at King's College London and Visiting International Research Professor at the University of São Paulo. He is a microbiologist by training and his research uses a combination of bioinformatics, laboratory and field studies to discover new medicines from nature, particularly from the marine environment.

Advances in Plant Breeding Strategies Cereals

Advances in Plant Breeding Strategies  Cereals
Author: Jameel M. Al-Khayri,Shri Mohan Jain,Dennis V. Johnson
Publsiher: Springer Nature
Total Pages: 603
Release: 2019-10-11
ISBN 10: 3030231089
ISBN 13: 9783030231088
Language: EN, FR, DE, ES & NL

Advances in Plant Breeding Strategies Cereals Book Review:

This book examines the development of innovative modern methodologies towards augmenting conventional plant breeding, in individual crops, for the production of new crop varieties under the increasingly limiting environmental and cultivation factors to achieve sustainable agricultural production, enhanced food security, in addition to providing raw materials for innovative industrial products and pharmaceuticals. This Volume 5, subtitled Cereals, focuses on advances in breeding strategies using both traditional and modern approaches for the improvement of individual crops. It addresses important staple food crops including barley, fonio, finger millet, foxtail millet, pearl millet, proso millet, quinoa, rice, rye, tef, triticale and spelt wheat. The volume is contributed by 53 internationally reputable scientists from 14 countries. Each chapter comprehensively reviews the modern literature on the subject and reflects the authors own experience.

The Finger Millet Genome

The Finger Millet Genome
Author: Anil Kumar,Salej Sood,B. Kalyana Babu,Sanjay Mohan Gupta,B. Dayakar Rao
Publsiher: Springer Nature
Total Pages: 296
Release: 2022-06-20
ISBN 10: 3031008685
ISBN 13: 9783031008689
Language: EN, FR, DE, ES & NL

The Finger Millet Genome Book Review:

This book is the first comprehensive compilation of deliberations on domestication, genetic and genomic resources, breeding, genetic diversity, molecular maps & mapping of important biotic stress as well as nutritional quality traits, genome sequencing, comparative genomics, functional genomics and genetic transformation. The economic, nutritional and health benefits especially antioxidants mediated antiaging effects of finger millet are also discussed. It also presents the input use efficiency, wide adaptation, post-harvest processing and value addition of the crop. Altogether, the book contains about 300 pages over 16 chapters authored by globally reputed experts on the relevant field in this crop. This book is useful to the students, teachers and scientists in the academia and relevant private companies interested in genetics, pathology, molecular genetics and breeding, genetic engineering, structural and functional genomics and nutritional quality aspects of the crop. This book is also useful to seed and pharmaceutical industries.

Recent Advances in Food Biotechnology

Recent Advances in Food Biotechnology
Author: Ajay Kumar
Publsiher: Springer Nature
Total Pages: 135
Release: 2022
ISBN 10: 9811681252
ISBN 13: 9789811681257
Language: EN, FR, DE, ES & NL

Recent Advances in Food Biotechnology Book Review:

Celiac Disease and Gluten

Celiac Disease and Gluten
Author: Peter Koehler,Herbert Wieser,Katharina Konitzer
Publsiher: Academic Press
Total Pages: 264
Release: 2014-06-05
ISBN 10: 0127999264
ISBN 13: 9780127999265
Language: EN, FR, DE, ES & NL

Celiac Disease and Gluten Book Review:

Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities is a unique reference work—the first to integrate the insights of the causes and effects of celiac disease from the chemistry of reaction-causing foods to the diagnosis, pathogenesis, and symptoms that lead to proper diagnoses and treatment. With an estimated three million people in the United States alone affected by celiac disease, an autoimmune digestive disease, only five percent are properly diagnosed. Drawing on the connection between foods containing gluten and the resulting symptoms, this resource offers distinctive information that directly explores and links food science, medical diagnostics, and treatment information. A helpful tool for researchers and medical practitioners alike, Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities helps refine research targets, and provides a comprehensive overview on the multidisciplinary approaches to all crucial aspects related to celiac disease. Presents key information from medical and food science research, as well as provides clinical insights Provides direct corollary insights between source and symptom Written by experts whose detailed experiments and results have shaped our understanding of celiac disease

Risk Management for Food Allergy

Risk Management for Food Allergy
Author: Charlotte Madsen,Rene Crevel,Clare Mills,Steve Taylor
Publsiher: Academic Press
Total Pages: 330
Release: 2013-11-13
ISBN 10: 012381989X
ISBN 13: 9780123819895
Language: EN, FR, DE, ES & NL

Risk Management for Food Allergy Book Review:

Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and much more. The practical advice on factory risk management, catering industry practices, allergen detection and measurement and regulatory controls is key for food industry professionals as well as regulators in government and other public bodies. Science-based insights into the potential risks of food allergens Focused section on determining thresholds Practical guidance on food allergen risk management, including case studies

Plant Proteases

Plant Proteases
Author: Mercedes Diaz-Mendoza,Juan Guiamet,Frank Van Breusegem
Publsiher: Frontiers Media SA
Total Pages: 116
Release: 2020-01-24
ISBN 10: 2889633993
ISBN 13: 9782889633999
Language: EN, FR, DE, ES & NL

Plant Proteases Book Review:

Plant proteases are involved in most aspects of plant physiology and development, playing key roles in the generation of signaling molecules and as regulators of essential cellular processes such as cell division and metabolism. They take part in important pathways like protein turnover by the degradation of misfolded proteins and the ubiquitin-proteasome pathway, and they are responsible for post-translational modifications of proteins by proteolysis at highly specific sites. Proteases are also implicated in a great variety of environmentally controlled processes, including mobilization of storage proteins during seed germination, development of seedlings, senescence, programmed cell death and defense mechanisms against pests and pathogens. However, in spite of their importance, little is known about the functions and mode of actions of specific plant proteases. This Research Topic collects contributions covering diverse aspects of plant proteases research.

Gluten Free Food Science and Technology

Gluten Free Food Science and Technology
Author: Eimear Gallagher
Publsiher: John Wiley & Sons
Total Pages: 256
Release: 2009-09-08
ISBN 10: 9781444316216
ISBN 13: 1444316214
Language: EN, FR, DE, ES & NL

Gluten Free Food Science and Technology Book Review:

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Advances in Celiac Disease

Advances in Celiac Disease
Author: Jorge Amil Dias,Isabel Polanco
Publsiher: Springer
Total Pages: 247
Release: 2021-12-27
ISBN 10: 9783030824006
ISBN 13: 3030824004
Language: EN, FR, DE, ES & NL

Advances in Celiac Disease Book Review:

This book provides a practical overview of the treatment and management of celiac disease. It examines new data which can be merged with clinical aspects to provide a global perspective for the busy clinician. The disease represents 1% of the population and often goes unnoticed for a long time; however, this book aims to reduce the instance of misdiagnoses of symptoms by providing clear guidance in a single book, with contributions from esteemed experts in the field. Advances in Celiac Disease - Improving Paediatric and Adult Care addresses the clinical characterisation of the disease, in both paediatric and adult populations. The clinical symptoms are clearly defined as well as treatment options and follow-up. This book will be an essential resource for clinicians seeking a clear, concise resource to identifying, treating, and managing celiac disease in both adults and children.

Handbook on Sourdough Biotechnology

Handbook on Sourdough Biotechnology
Author: Marco Gobbetti,Michael Gänzle
Publsiher: Springer Science & Business Media
Total Pages: 298
Release: 2012-12-12
ISBN 10: 1461454255
ISBN 13: 9781461454250
Language: EN, FR, DE, ES & NL

Handbook on Sourdough Biotechnology Book Review:

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

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.

Protein Hydrolysates in Biotechnology

Protein Hydrolysates in Biotechnology
Author: Vijai K. Pasupuleti,Arnold L. Demain
Publsiher: Springer Science & Business Media
Total Pages: 229
Release: 2010-08-28
ISBN 10: 1402066740
ISBN 13: 9781402066740
Language: EN, FR, DE, ES & NL

Protein Hydrolysates in Biotechnology Book Review:

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.

Bio Farms for Nutraceuticals

Bio Farms for Nutraceuticals
Author: Maria Teresa Giardi,Giuseppina Rea,Bruno Berra
Publsiher: Springer Science & Business Media
Total Pages: 334
Release: 2011-06-26
ISBN 10: 1441973478
ISBN 13: 9781441973474
Language: EN, FR, DE, ES & NL

Bio Farms for Nutraceuticals Book Review:

"Bio-Farms for Nutraceuticals" can be said to have been born of the NUTRA-SNACKS project within the Sixth Framework Programme Priority on Food Quality and Safety. One objective of NUTRA -SNACK S was to improve the nutritional and eating properties of ready-to-eat products and semi-prepared foodstuffs through better monitoring of the quality and safety of raw materials and the development of innovative processes along the production chain. Another main objective of the project was the production of ready-to-eat snacks with high nutraceutic activity. Seven research institutes and three companies in six European countries were involved in this effort. The co-operation resulted in the production of food having a high content of natural metabolites with the following beneficial health effects: anticancer, antilipidemic, anticholesterol, antimicrobial, antibacterial, antifungal, antiviral, antihypertensive, anti-inflamatory and antioxidant activities.

Coffee Biotechnology and Quality

Coffee Biotechnology and Quality
Author: T. Sera,C.R. Soccol,A. Pandey,S. Roussos
Publsiher: Springer Science & Business Media
Total Pages: 536
Release: 2013-04-17
ISBN 10: 9401710686
ISBN 13: 9789401710688
Language: EN, FR, DE, ES & NL

Coffee Biotechnology and Quality Book Review:

Coffee Biotechnology and Quality is a comprehensive volume containing 45 specialised chapters by internationally recognised experts. The book aims to provide a guide for those wishing to learn about recent advances in coffee cultivation and post-harvest technology. It provides a quantitative and rational approach to the major areas of coffee research, including breeding and cloning, tissue culture and genetics, pest control, post-harvest technology and bioconversion of coffee industry residues into commercially valuable products. The chapters review recent experimental work, allowing a conceptual framework for future research to be identified and developed. The book will be of interest to researchers and students involved in any area of coffee research. Consequently, plant breeders, microbiologists, biotechnologists and biochemical engineers will find the book to be a unique and invaluable guide.

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.