Fundamentals of Food Biotechnology.
Title:
Fundamentals of Food Biotechnology.
Author:
Lee, Byong H.
ISBN:
9781118384916
Personal Author:
Edition:
2nd ed.
Physical Description:
1 online resource (670 pages)
Contents:
Cover -- Title Page -- Copyright -- Preface -- What Is Biotechnology? -- What Is Food Biotechnology? -- Part I: New Trends and Tools of Food Biotechnology -- Chapter 1: Fundamentals and New Aspects -- 1.1 Biotechnological applications of animals, plants, and microbes -- 1.2 Cellular organization and membrane structure -- 1.3 Bacterial growth and fermentation tools -- 1.4 Fungal growth and fermentation tools -- 1.5 Classical strain improvement and tools -- Summary -- 1.6 Systems/synthetic biology and metabolic engineering -- Summary -- 1.7 Bioengineering and scale-up process -- Summary -- 1.8 Molecular thermodynamics for biotechnology -- Summary -- Summary -- 1.9 Protein and enzyme engineering -- Summary -- 1.10 Genomics, proteomics, and bioinformatics -- Summary -- 1.11 Biosensors and nanobiotechnology -- Summary -- 1.12 Quorum sensing and quenching -- Summary -- 1.13 Micro- and nano-encapsulations -- Summary -- Bibliography -- Chapter 2: Concepts and Tools for Recombinant DNA Technology -- 2.1 Concepts of macromolecules: function and synthesis -- 2.2 Concepts of recombinant DNA technology -- 2.3 DNA sequencing -- 2.4 Polymerase chain reaction (PCR) -- 2.5 Manipulation techniques of DNA -- 2.6 Gene cloning and production of recombinant proteins -- Summary -- Bibliography -- Part I: Questions and Answers -- Part II: Applications of Biotechnology to Food Products -- Chapter 3: Yeast-Based Processes and Products -- 3.1 Food yeasts and derivatives -- Summary -- 3.2 Alcoholic beverages -- Summary -- 3.3 Industrial alcohols -- Summary -- 3.4 Bread and related products -- Summary -- Bibliography -- Chapter 4: Bacteria-Based Processes and Products -- 4.1 Dairy products -- Summary -- 4.2 Meat and fish products -- Summary -- 4.3 Vegetable products -- Summary -- 4.4 Vinegar and other organic acids -- Summary -- 4.5 Bacterial biomass -- Summary.
4.6 Polysaccharides -- Summary -- Bibliography -- Chapter 5: Other Organism-Based Processes and Products -- 5.1 Enzymes -- Summary -- 5.2 Sweeteners -- Summary -- 5.3 Flavors and amino acids -- Summary -- 5.4 Vitamins and pigments -- Summary -- 5.5 Mushrooms -- Summary -- 5.6 Cocoa, tea, and coffee fermentation -- Summary -- 5.7 Bacteriocins -- Summary -- 5.8 Functional foods and nutraceuticals -- Summary -- Bibliography -- Part II: Questions and Answers -- Part III: Other Potential Applications of the New Technology -- Chapter 6: Plant Biotechnology, Animal Biotechnology, and Safety Assessment -- 6.1 Plant biotechnology -- Summary -- 6.2 Animal biotechnology -- Summary -- 6.3 Food safety issues of new biotechnologies -- Summary -- Bibliography -- Part III: Questions and Answers -- Index -- Food Science and Technology Books -- End User License Agreement.
Abstract:
Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author's 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a "New Trends and Tools" section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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