Food Science and Food Biotechnology

Description:

Provides an in-depth review of molecular food biotechnology with comprehensive reference citations
Focuses on alternative and emerging technologies for food and dairy products, stressing current practice and future trends
Discusses the impact of modern food biotechnology on emerging food materials
Presents current coverage of basic and applied issues in food biotechnology
Includes an up-to-date discussion of the biotechnology of vegetable pigments
Describes state-of-the-art equipment and techniques
Thoroughly analyzes specific examples of upstream and downstream processes, which aids in understanding the underlying principles and the similarities between applications
Includes a chapter on protein crystallography and its impact on biotechnology

This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology.

The unique coverage includes discussions of the dehydration of biological products and the stability of enzymes, which provide a modern vision of mass and heat transfer in dehydration and the phase transition of biocatalysts. Also included are a well-organized, state-of-the-art chapter on crystallography and its impact on biotechnology and discussions of non-conventional regional products, including the impact of pigments and aroma biogeneration on these products. Emphasizing emerging technologies, Food Science and Food Biotechnology presents combined methods of preserving food and biological materials.

Contents :

Introduction to Molecular Food Biotechnology, Octavio Paredes-López, José A. Osuna-Castro

Recent Developments in Food Biotechnology, Humberto Hernández-Sánchez

Bioprocess Design, Ali Asaff Torre and Mayra de la Torre-Martínez

Gas Hold-up Structure in Impeller Agitated Aerobic Bioreactors, Ashok Khare and Keshavan Niranjan

Production and Partial Purification of Glycosidases Obtained by Solid State Fermentation of Grape Pomace Using Aspergillus niger 10, Sergio Huerta-Ochoa, María S. de Nicolás-Santiago, Wendy D. Acosta-Hernández, Lilia A. Prado-Barragán, Gustavo Fidel Gutiérrez-López, Blanca García-Almendárez, and Carlos Regalado-González

Protein Crystallography Impact in Biotechnology, Manuel Soriano-García

Stability of Dry Enzymes, Mauricio Terebiznik, Viviana Tarango, and Ana Maria Pilosof

Trends in Carotenoids Biotechnology, María Eugenia Jaramillo-Flores

Studies on the Reverse Micellar Extraction of Peroxidase from Cruciferae Vegetables of the Bajio Region of Mexico, Carlos Regalado, Miguel A. Duarte-Vázquez, Sergio Huerta-Ochoa, Blanca García-Almendárez

Improving Biogeneration of Aroma Compounds by in situ Product Renoval, Leobardo Serrano-Carreón

Lupine: An Alternative for Debittering and Utilization in Foods, Cristian Jiménez-Martínez, Humberto Hernández-Sánchez, Gloria DávilaOrtíz

Recent Developments in the Application of Emulsifiers: An Overview, Victor Huang

Drying of Biotechnological Products: Current Status and New Developments, Arun Mujumdar

An Update on Some Key Alternative Food Processing Technologies: Microwave, Pulsed Electric Field, High Hydrostatic Pressure, Irradiation and Ultrasound, Jose J. Rodríguez, Gustavo Barbosa-Cánovas, Gustavo Gutiérrez, Lidia Dorantes, Hye Won Yeom, and Q. Howard Zhang

Emerging Technologies and New Processing Procedures for Milk and Dairy Products, Valente Alvarez and Taehyun Ji