1.
by
Publishing, OECD.
Call Number
664
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0632
2.
by
Publishing, OECD.
Call Number
664
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0566
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by
Sabliov, Cristina.
Call Number
664
Publication Date
2015
Summary
The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic
Format:
Electronic Resources
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0.0641
by
Mahgoub, Salah E. O.
Call Number
664
Publication Date
2015
Summary
An increasingly hot-button issue, genetically modified (GM) food is considered by some as the best way to feed the world's growing population, and by others as an experiment gone wrong on the unsuspecting public. Genetically Modified Foods: Basics, Applications, and Controversy details the basics of biotechnology and its applications in the laboratory and the field. It provides a balanced presentation of the pros and cons of GM foods, examining the arguments of proponents and opponents, and covering regulations governing GM food labeling.The book includes definitions of biotechnology considere
Format:
Electronic Resources
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0.0676
by
Galvez, Antonio.
Call Number
664.028
Publication Date
2014
Summary
The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods.
Format:
Electronic Resources
Relevance:
0.0770
by
Lee, Byong H.
Call Number
664
Publication Date
2014
Summary
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 burg
Format:
Electronic Resources
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0.0853
by
Semenova, Maria Germanovna.
Call Number
664.06
Publication Date
2014
Summary
The book provides a link between the physical chemistry and self-assembly of biopolymer-based dispersed systems and the increasing requirement of the food technologist to use modern colloid science in product formulation.
Format:
Electronic Resources
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0.0649
by
Popp, Jennie.
Call Number
664
Publication Date
2012
Summary
""This publication addresses the role of biotechnology in a sustainable food supply in the 21st century. What sets this book apart is the thread that connects the broad subject matters and diverse author group. The chapters focus on the challenges, op
Format:
Electronic Resources
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0.0649
by
Popp, Jennie S.
Call Number
664
Publication Date
2012
Summary
This is a multidisciplinary volume on the use of agricultural biotechnology to provide a sustainable food supply.
Format:
Electronic Resources
Relevance:
0.0641
by
Morawicki, Rubén O.
Call Number
664.024
Publication Date
2011
Summary
Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part
Format:
Electronic Resources
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0.0667
by
Shreck, Robert J.
Call Number
664
Publication Date
2011
Format:
Electronic Resources
Relevance:
0.0784
by
Bagchi, Debasis.
Call Number
664
Publication Date
2010
Summary
Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits. This book begins with an overview of the advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods.
Format:
Electronic Resources
Relevance:
0.0756
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