001447794 000__ 05009cam\a2200517Ii\4500
001447794 001__ 1447794
001447794 003__ OCoLC
001447794 005__ 20230310004135.0
001447794 006__ m\\\\\o\\d\\\\\\\\
001447794 007__ cr\cn\nnnunnun
001447794 008__ 220629s2022\\\\si\\\\\\o\\\\\000\0\eng\d
001447794 019__ $$a1333270915
001447794 020__ $$a9789811681257$$q(electronic bk.)
001447794 020__ $$a9811681252$$q(electronic bk.)
001447794 020__ $$z9811681244
001447794 020__ $$z9789811681240
001447794 0247_ $$a10.1007/978-981-16-8125-7$$2doi
001447794 035__ $$aSP(OCoLC)1333691522
001447794 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dYDX$$dEBLCP$$dOCLCQ
001447794 049__ $$aISEA
001447794 050_4 $$aTP248.65.F66
001447794 08204 $$a664.01/5$$223/eng/20220629
001447794 24500 $$aRecent advances in food biotechnology /$$cAjay Kumar, Kiran Patruni, Vijai Singh, editors.
001447794 264_1 $$aSingapore :$$bSpringer,$$c[2022]
001447794 264_4 $$c©2022
001447794 300__ $$a1 online resource
001447794 336__ $$atext$$btxt$$2rdacontent
001447794 337__ $$acomputer$$bc$$2rdamedia
001447794 338__ $$aonline resource$$bcr$$2rdacarrier
001447794 5050_ $$aChapter 1. Recent Trends in Food Biotechnology contributing in Food Production and Processing -- Chapter 2. Exploration of modern biotechnology trends in functional foods -- Chapter 3. Current and future prospects of animal biotechnology applications in foods -- Chapter 4. Utilization of Bio surfactants in Food Technology -- Chapter 5. Probiotics: Promising opportunity for future functional foods -- Chapter 6. Enhancement of Probiotics for functional Foods -- Chapter 7. Microbial production of Natural Flavours and Fragnance -- Chapter 8. Beneficial effects of Psychotropic bacteria, cyno-bacteria, algae and modified yeast in various food industry -- Chapter 9. Current status, future challenges and opportunities for improving the crop yields using microorganisms. Chapter 10. Diverse role of enzymes in food and dairy industry -- Chapter 11. Recent trends in microbe based food hydrocolloids -- Chapter 12. Advancement of food fortification using vitamins, minerals and bioactive molecules -- Chapter 13. Synthesis, characterization and beneficial effects of green antioxidant for food industry -- Chapter 14. Development, prospects and challenges of Meat analogues and Egg analogues with plant based alternatives -- Chapter 15. Comparative study on Bio/ micro and nano-encapsulation technologies applications in food industry -- Chapter 16. Recent advances and use of tools for functional foods and nutraceuticals -- Chapter 17. Application of non-conventional methods in food for obtaining bioactive components -- Chapter 18. Recent advancement, challenges in Supercritical fluid extraction method and their application in Food industries -- Chapter 19. Genetically Modified food (GMF) synthesis, characterization, challenges, and its future -- Chapter 20. Genome editing crops in food and futuristic crops -- Chapter 21. Bacteriocins as biological components for managing food quality. Chapter 22. Control of food borne pathogens using nanotechnology -- Chapter 23. Ethical, biosafety and regulatory issues in food biotechnology.
001447794 506__ $$aAccess limited to authorized users.
001447794 520__ $$aThis book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology. This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.
001447794 588__ $$aDescription based on print version record.
001447794 650_0 $$aFood$$xBiotechnology.
001447794 650_6 $$aAliments$$xBiotechnologie.$$0(CaQQLa)201-0186661
001447794 655_0 $$aElectronic books.
001447794 7001_ $$aKumar, Ajay,$$cDr.,$$eeditor.
001447794 7001_ $$aPatruni, Kiran,$$eeditor.
001447794 7001_ $$aSingh, Vijai,$$eeditor.
001447794 77608 $$iPrint version:$$tRECENT ADVANCES IN FOOD BIOTECHNOLOGY.$$d[Place of publication not identified] : SPRINGER VERLAG, SINGAPOR, 2022$$z9811681244$$w(OCoLC)1280600660
001447794 852__ $$bebk
001447794 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-16-8125-7$$zOnline Access$$91397441.1
001447794 909CO $$ooai:library.usi.edu:1447794$$pGLOBAL_SET
001447794 980__ $$aBIB
001447794 980__ $$aEBOOK
001447794 982__ $$aEbook
001447794 983__ $$aOnline
001447794 994__ $$a92$$bISE