Food Science and Food Biotechnology

360pp  ISBN 1566768926      £107.00

• 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, Juan A. Osuna-Castro and Octavio Paredes-López
• Recent Developments in Food Biotechnology, Humberto Hernández-Sánchez
• Bioprocess Design, Ali Asaff Torres 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 and Rosalva Mora-Escobedo
• Studies on the Reverse Micellar Extraction of Peroxidase from Cruciferae Vegetables of the Bajio Region of Mexico, Carlos Regalado Gonzalez, Miguel A. Duarte-Vázquez, Sergio Huerta-Ochoa, and Blanca García-Almendárez
• Improving Biogeneration of Aroma Compounds by In Situ Product Removal, Leobardo Serrano-Carreón
• Lupines: An Alternative for Debittering and Utilization in Foods, Cristian Jiménez-Martínez, Humberto Hernández-Sánchez, and Gloria Dávila-Ortíz
• Recent Development 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-Lopez, Lidia Dorantes-Ortiz, Hye Won Yeom, and Q. Howard Zhang
• Emerging Processing and Preservation Technologies for Milk and Dairy Products, Valente Alvarez and Taehyun Ji