Fundamentals of Food Biotechnology [electronic resource].

ISBN:

9781118384916

Title:

Author:

Lee, Byong H.

Personal Author:

Lee, Byong H.

Edition:

2nd ed.

Publication Information:

: Wiley, 2014.

Physical Description:

1 online resource (670 p.)

General Note:

Description based upon print version of record.

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 biotechnologySummary; 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 proteinsSummary; 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

Summary4.6 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 biotechnologySummary; 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

Subject Term:

Food -- Biotechnology.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

: Wiley, 2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Fundamentals of Food Biotechnology

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 in 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.

Food Biochemistry and Food Processing, 2nd Edition
Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldra, et al. ISBN 978-0-8138-0874-1

Food Processing: Principles and Applications, 2nd Edition
Edited by Stephanie Clark (Editor), Stephanie Jung, Buddhi Lamsal ISBN 978-0-470-67114-6

Author Notes

Dr Byong H. Lee is Distinguished Professor, School of Biotechnology Jiangnan University, Wuxi, China. Invited Distinguished Professor, Department of Food Science & Biotechnology, Kangwon National University, Chuncheon, Korea. Adjunct Professor, Department of Food Science & Agric Chemistry McGill University, Montreal, Quebec, Canada.