Food Biotechnology 2nd Edition by Anthony Pometto,Kalidas Shetty,Gopinadhan Paliyath,Robert E Levin ISBN 0824753291 9780824753290

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Product details:

ISBN 10: 0824753291

ISBN 13: 9780824753290 

Author: Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E. Levin

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole.

The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world.

Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective. 

Table of contents:

Part 1: FOOD MICROBIOLOGY

• Chapter 1: Food Microbiology, R. Levin

• Chapter 2: Principles of Biochemistry and Molecular Biology, P. McCue and K. Shetty

• Chapter 3: Fermentation Technology and Bioreactor Design, E. Raj and N. Karanth

• Chapter 4: Process Developments in Solid-state Fermentation for Food Applications, A. Pandey and S. Ramachandran

• Chapter 5: Metabolic Engineering of Bacteria for Food Ingredients, R. Gonzalez

• Chapter 6: Technologies Used for Microbial Production of Food Ingredients, A. Pometto and A. Demirci

• Chapter 7: Production of Carotenoids by Gene Combination in E.coli, G. Sandmann

• Chapter 8: Production of Amino Acids: Physiological and Genetic Approaches, R. Kraemer

• Chapter 9: Biotechnology of Microbial Polysaccharides in Food, I.W. Sutherland

• Chapter 10: Genetics of Dairy Starter Cultures, D. J. O’Sullivan

• Chapter 11: Genetic Engineering of Baker’s Yeast: Challenges and Outlook, J. Prieto, J. Aguilera and F. Randez-Gil

• Chapter 12: The Biotechnology of Wine Yeast, L. Bisson

• Chapter 13: Stress Tolerance, Metabolism and Development: The Many Flavors of Trehalose, M. Singer, T. Outeiro, and S. Lindquist

• Chapter 14: Production of Pectinases and Utilization in Food Processing, K.S. Venkatesh and S. Umesh Kumar

• Chapter 15: Biotechnology of Citric Acid Production, T. Roukas

• Chapter 16: Microbial Biotechnology of Food Flavor Production, G. Feron and Y. Wache

• Chapter 17: Microbial Production of Oils and Fats, J. Wynn and C. Ratledge

• Chapter 18: Potential Uses of Cyanobacterial Polysaccharides in the Food Industry, J. Liu and F. Chen

• Chapter 19: Food Applications of Algae, G. Ravishankar, R. Sarada, B. Sandesh, and K. Namitha

• Chapter 20: Butanol Production from Agricultural Biomass, N. Qureshi and H. Blaschek

Part 2: PLANT AND ANIMAL FOOD APPLICATIONS AND FUNCTIONAL FOODS

• Chapter 1: Methods in Plant Tissue Culture, H. Nunez-Palenius, D. Cantliffe, H. Klee, N. Ochoa-Alejo, R. Ramirez-Malagon, and E. Perez-Molphe

• Chapter 2: Clonal Screening and Sprout-based Bioprocessing of Phenolic Phytochemicals for Functional Foods, K. Shetty, F. Clydesdale, and D. Vattem

• Chapter 3: Genomic Basis for Food Plant Improvement, G. Olmedo, S. Parra, and P. Guzman

• Chapter 4: Molecular Design of Soy Proteins for Enhanced Food Quality, N. Maruyama, E. Tecson-Mendoza, Y. Maruyama, M. Adachi, and S. Utsumi

• Chapter 5: Starch Biosynthesis for Food Applications, P. Keeling

• Chapter 6: Bioprocessing of starch using enzyme technology, K. Ravi Kumar and S. Umesh Kumar

• Chapter 7: Genetic Modification of Plant Oils for Food Uses, A. Kinney

• Chapter 8: Molecular Biotechnology for Nutraceutical Enrichment by Food Crops—The Case of Minerals and Vitamins, O. Paredes-Lopez and J. Osuna-Castro

• Chapter 9: Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, P. McCue and K. Shetty

• Chapter 10: Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, D. Vattem and K. Shetty

• Chapter 11: Rosmarinic Acid Biosynthesis and Mechanism of Action, K. Shetty

• Chapter 12: Bioprocessing Strategies to Enhance L-DOPA and Phenolic Antioxidants in Fava Bean (Vicia faba), K. Shetty, R. Randhir, P. Shetty

• Chapter 13: Phytochemicals and Breast Cancer Chemoprevention, S. Smith-Schneider, L. Roberts, and K. Shetty

• Chapter 14: Biotechnology in Wine Industry, M. Oke, G. Paliyath, and K. Fisher

• Chapter 15: Biotechnology of Non-nutritive Sweeteners, R. Randhir and K. Shetty

• Chapter 16: Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, R. Pinhero and G. Paliyath

• Chapter 17: Genetic Modification of Peanut as a Solution to Peanut Allergy, H. Dodo, K. Koran, and O. Viquez

• Chapter 18: Recombinant Lipoxygenases and Oxylipin Metabolism in Relation to Food Quality, R. Casey and R. Hughes

• Chapter 19: Genetic Modification of Production Traits in Farm Animals, V. Pursel

• Chapter 20: Enzyme Technology for the Dairy Industry, K. Kilcawley

• Chapter 21: Egg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs-Nolan and Y. Mine

• Chapter 22: Application of Transgenic Fish Technology in Seafood Production, P. Chiou, J. Khoo, and T. Chen

• Chapter 23: The Production, Properties and Utilization of Fish Protein Hydrolysates, H. Kristinsson

• Chapter 24: Human Gut Microflora in Health and Disease: Focus on Prebiotics, T. Casci, R. Rastall, and G. Gibson

• Chapter 25: Immunomodulating Effects of Lactic Acid Bacteria, H. Christensen and H. Frokiaer

• Chapter 26: Biochemical Markers for Antioxidant Functionality, D. Vattem and K. Shetty

• Chapter 27: Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, V. Maitin, and R. Rastall

Part 3: FOOD SAFETY, NOVEL BIOPROCESSING, TRADITIONAL FERMENTATIONS, AND REGULATORY ISSUES

• Chapter 1: Molecular Evolution of Diversity of Foodborne Pathogens, K. Windham, K. Kerr Nightingale, and M. Wiedmann

• Chapter 2: Genetics and Physiology of Pathogenicity in Food-borne Pathogens, M. Gray and K. Boor

• Chapter 3: Biofilms Production by Listeria Monocytogenes, W. Shaw and L. McLandsborough

• Chapter 4: Application of Microbial Molecular Techniques to Food Systems, R. Levin

• Chapter 5: Control of Food-borne Bacterial Pathogens in Animals and Animal Products through Microbial Antagonism, M. Brashears, A. Amezquita, and D. Jaroni

• Chapter 6: Bacteriocins: Antimicrobial Activity and Applications, A. Naidu, R. Unal, and J. Tulpinski

• Chapter 7: Genetic Characterization of Antimicrobial Peptides, H. Hu, M. Moake, and R. Worobo

• Chapter 8: Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens, K. Shetty and Y. Lin

• Chapter 9: Genetic Mechanisms Involved in Regulation of Mycotoxin Biosynthesis, M. Miller & J. Linz

• Chapter 10: Application of ELISA assays for Detection and Quantitation of Toxins in Foods, R. Levin

• Chapter 11: Biosensors for Food Quality Assessment, M. Del Carlo, M. Nistor, D. Campagnone, B. Mattiasson, and E. Csoregi

• Chapter 12: Enzymatic Bioprocessing of Tropical Seafood Wastes, R. Chakrabarti

• Chapter 13: Cold Active Enzymes in Food Processing, R. Hatti-Kaul, H. Birgisson, and B. Mattiasson

• Chapter 14: Biotransformations as Applicable to Food Industries, B. Suresh, T. Ritu, and G. Ravishankar

• Chapter 15: Solid-state Bioprocessing for Functional Food Ingredients and Food Waste Remediation, K. Shetty

• Chapter 16: Fermentation Biotechnology of Traditional Foods of Africa, N. Olasupo

• Chapter 17: Fermentation Biotechnology of Traditional Foods of China, Z. Zheng, C. Wang, and Y. Zheng

• Chapter 18: Fermentation Biotechnology of Traditional Foods of the Indian Sub-continent, E. Rao, S. Vijayendra, and M. Varadaraj

• Chapter 19: Fermentation Biotechnology of Plant-based Traditional Foods of the Middle East and Mediterranean Region, P. Kotzekidou and E. Tsakalidou

• Chapter 20: Fermentation Biotechnology of Animal Based Traditional Foods of the Middle East and Mediterranean Region, E. Tsakalidou and P. Kotzekidou

• Chapter 21: Anaerobic Processes for the Treatment of Food Processing Wastes, R. Korus

• Chapter 22: International Aspects of the Quality and Safety Assessment of Foods Derived by Modern Biotechnology, R. Lupian

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Tags: Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E Levin, Food Biotechnology