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020 _a9789819732616
_9978-981-97-3261-6
024 7 _a10.1007/978-981-97-3261-6
_2doi
050 4 _aTX341-641
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
072 7 _aTDCT
_2thema
245 1 0 _aFrontiers in Food Biotechnology
_h[electronic resource] /
_cedited by Jayachandra S. Yaradoddi, Bharati S. Meti, Sulochana B. Mudgulkar, Dayanand Agsar.
250 _a1st ed. 2024.
264 1 _aSingapore :
_bSpringer Nature Singapore :
_bImprint: Springer,
_c2024.
300 _aXIX, 501 p. 97 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aProspect of Biotechnology in Foods -- Bioactive components of foods, their activities, and their source -- Nutraceuticals: Classification, Sources, and Relation with Medicine -- Functional Foods in Brief -- Microbiology of food spoilage -- Food processing and preservation -- Grain Processing and Baking Technology -- Food Packaging Technology -- Understanding Food Allergies and Allergens: A Comprehensive Guide to Diagnosis, Treatment, and Management -- Food Toxicology and Safety -- Nanotechnology in Food Industry -- Fermented Foods and their potential -- Fermentation Technology and Food Enzymes -- Food Industry by-products and Waste Management -- Food Additives and Preservatives -- Prospectus of Genetically Modified organisms in food -- Genetically engineered foods and health benefits -- Biosafety regulations in GM Foods -- Challenges in genetically modified foods -- Nutrigenomics and Nutriinformatics -- Principles of Food Analysis and Food Laws -- Food business management and Bio entrepreneurship -- Poultry and Meat Processing -- Potentials of Probiotics in Food -- Processing of Spices and Plantation Crops -- Millets, Fermentation and Health -- Future Scope and Opportunities for the Food Biotechnologist.
520 _aThis is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods. Novel fermentation and enzyme technological processes, protein engineering, genetic engineering, metabolic engineering, bioengineering, quorum sensing and nanobiotechnology have been incorporated to fetch into new dimensions in current food biotechnology research and this book provides a deep insight on all these aspects as a comprehensive resource for anybody interested in all the types of foods, latest processing, preservation technology and safety. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
650 0 _aFood science.
_965012
650 0 _aBiotechnology.
_965162
650 0 _aIndustrial microbiology.
_965084
650 0 _aFood
_xMicrobiology.
_965137
650 1 4 _aFood Science.
_965012
650 2 4 _aBiotechnology.
_965162
650 2 4 _aIndustrial Microbiology.
_965084
650 2 4 _aFood Engineering.
_969616
650 2 4 _aFood Microbiology.
_969436
700 1 _aYaradoddi, Jayachandra S.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_982138
700 1 _aMeti, Bharati S.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_982139
700 1 _aMudgulkar, Sulochana B.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_982140
700 1 _aAgsar, Dayanand.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_982141
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9789819732609
776 0 8 _iPrinted edition:
_z9789819732623
776 0 8 _iPrinted edition:
_z9789819732630
856 4 0 _uhttps://doi.org/10.1007/978-981-97-3261-6
912 _aZDB-2-SBL
912 _aZDB-2-SXB
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