Food Biotechnology, Second Edition
, by Pometto, Anthony; Shetty, Kalidas; Paliyath, Gopinadhan; Levin, Robert E.
- ISBN: 9781420027976 | 1420027972
- Cover:
- Copyright: 10/11/2005
| Food Microbiology: Food Microbiology | |
| Principles of Biochemistry and Molecular Biology | |
| Fermentation Technology and Bioreactor Design | |
| Process Developments in Solid-state Fermentation for Food Applications | |
| Metabolic Engineering of Bacteria for Food Ingredients | |
| Technologies Used for Microbial Production of Food Ingredients | |
| Production of Carotenoids by Gene Combination in | |
| Production of Amino Acids: Physiological and Genetic Approache | |
| Biotechnology of Microbial Polysaccharides in Food | |
| Genetics of Dairy Starter Cultures | |
| Genetic Engineering of Baker's Yeast: Challenges and Outlook | |
| The Biotechnology of Wine Yeast | |
| Stress Tolerance, Metabolism and Development: The Many Flavors of Trehalose | |
| Production of Pectinases and Utilization in Food Processing | |
| Biotechnology of Citric Acid Production | |
| Microbial Biotechnology of Food Flavor Production | |
| Microbial Production of Oils and Fats | |
| Potential Uses of Cyanobacterial Polysaccharides in the Food Industry | |
| Food Applications of Algae | |
| Butanol Production from Agricultural Biomass | |
| Plant and Animal Food Applications and Fubnctional Foods | |
| Methods in Plant Tissue Culture | |
| Clonal Screening and Sprout-based Bioprocessing of Phenolic Phytochemicals for Functional Foods | |
| Genomic Basis for Food Plant Improvement | |
| Molecular Design of Soy Proteins for Enhanced Food Quality | |
| Starch Biosynthesis for Food Applications | |
| Bioprocessing of starch using enzyme technology | |
| Genetic Modification of Plant Oils for Food Uses | |
| Molecular Biotechnology for Nutraceutical Enrichemnt by Food Crops- The Case of Minerals and Vitamins | |
| Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants | |
| Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality | |
| Rosmarinic Acid Biosynthesis and Mechanism of Action | |
| Bioprocessing Strategies to Enhance L-DOPA and Phenolic Antioxidants in Fava Bean (Vicia faba) | |
| Phytochemicals and Breast Cancer Chemoprevention | |
| Biotechnology in Wine Industry | |
| Biotechnology of Non-nutritive Sweetners | |
| Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables | |
| Genetic Modification of Peanut as a Solution to Peanut Allergy | |
| Recombinant Lipoxygenases and Oxylipin Metabolism in Relation to Food Quality | |
| Genetic Modification of Production Traits in Farm Animals | |
| Enzyme Technology for the Dairy Industry | |
| Egg Yolk Antibody Farming for Passive Immunotherapy | |
| Application of Transgenic Fish Technology in Sea Food Production | |
| The Production, Properties and Utilization of Fish Protein Hydrolysates | |
| Human Gut Microflora in Health and Disease: Focus on Prebiotics | |
| Immunomodulating Effects of Lactic Acid Bacteria | |
| Biochemical Markers for Antioxidant Functionality | |
| Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends | |
| Food Safety, Novel Bioprocessing, Traditional Fermentations, and Regulatory Issues | |
| Molecular Evolution of Diversity of Foodborne Pathogens | |
| Genetics and Physiology of Pathogenicity in Food-borne Pathogens | |
| Biofilms Production by Listeria Monocytogenes | |
| Application of Microbial Molecular Techniques to Food Systems | |
| Control of Food-borne Bacterial Pathogens in Animals and Animal Products through Microbial Antagonism | |
| Bacteriocins: Antimicrobial Activity and Applications | |
| Genetic Characterization of Antimicrobial Peptides | |
| Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens | |
| Genetic Mechanisms Involved in Regulation of Mycotoxin Biosynthesis | |
| Application of ELISA assays for Detection and Quantitation of Toxins in Foods | |
| Biosensors for Food Quality Assessment | |
| Enzymatic Bioprocessing of Tropical Seafood Wastes | |
| Cold Active Enzymes in Food Processing | |
| Biotransformations as Applicable to Food Industries | |
| Solid-state Bioprocessing for Functional Food Ingredients and Food Waste Remediation | |
| Fermentation Biotechnology of Traditional Foods of Africa | |
| Fermentation Biotechnology of Traditional Foods of China | |
| Fermentation Biotechnology of Traditional Foods of the Indian Sub- continent | |
| Fermentation Biotechnology of Plant-based Traditional Foods of the Middle East and Mediterranean Region | |
| Fermentation Biotechnology of Animal Based Traditional Foods of the Middle East and Mediterranean Region | |
| Anaerobic Processes for the Treatment of Food Processing Wastes | |
| Interantional Aspects of the Quality and Safety Assessment of Foods Derived by Modern Biotechnology | |
| Patenting Inventions in Food Biotechnology | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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