FOOD MICROBIOLOGY
Food Microbiology, R. Levin
Principles of Biochemistry and Molecular Biology, P. McCue and K.
Shetty
Fermentation Technology and Bioreactor Design, E. Raj and
N. Karanth
Process Developments in Solid-state Fermentation for Food
Applications, A. Pandey and S. Ramachandran
Metabolic Engineering of Bacteria for Food Ingredients, R. Gonzalez
Technologies Used for Microbial Production of Food Ingredients,
A. Pometto and A. Demirci
Production of Carotenoids by Gene Combination in E.coli, G.
Sandmann
Production of Amino Acids: Physiological and Genetic Approaches,
R. Kraemer
Biotechnology of Microbial Polysaccharides in Food, I.W. Sutherland
Genetics of Dairy Starter Cultures, D. J. O’Sullivan
Genetic Engineering of Baker's Yeast: Challenges and Outlook, J.
Prieto, J. Aguilera and F. Randez-Gil
The Biotechnology of Wine Yeast, L. Bisson
Stress Tolerance, Metabolism and Development: The Many Flavors of
Trehalose, M. Singer, T. Outeiro, and S. Lindquist
Production of Pectinases and Utilization in Food Processing, K.S.
Venkatesh and S. Umesh Kumar
Biotechnology of Citric Acid Production, T. Roukas
Microbial Biotechnology of Food Flavor Production, G. Feron and Y.
Wache
Microbial Production of Oils and Fats, J. Wynn and C. Ratledge
Potential Uses of Cyanobacterial Polysaccharides in the Food Industry,
J. Liu and F. Chen
Food Applications of Algae, G. Ravishankar, R. Sarada, B. Sandesh,
and K. Namitha
Butanol Production from Agricultural Biomass, N. Qureshi and H.
Blaschek
PLANT AND ANIMAL FOOD APPLICATIONS AND FUBNCTIONAL FOODS
Methods in Plant Tissue Culture, H. Nunez-Palenius, D. Cantliffe, H.
Klee, N. Ochoa-Alejo, R. Ramirez-Malagon, and E. Perez-Molphe.
Clonal Screening and Sprout-based Bioprocessing of Phenolic
Phytochemicals for Functional Foods, K. Shetty, F. Clydesdale, and
D. Vattem
Genomic Basis for Food Plant Improvement, G. Olmedo, S. Parra, and
P. Guzman
Molecular Design of Soy Proteins for Enhanced Food Quality, N.
Maruyama, E. Tecson,-Mendoza, Y. Maruyama, M. Adachi, and S.
Utsumi
Starch Biosynthesis for Food Applications, P. Keeling
Bioprocessing of starch using enzyme technology, K. Ravi Kumar and
S. Umesh Kumar
Genetic Modification of Plant Oils for Food Uses, A. Kinney
Molecular Biotechnology for Nutraceutical Enrichemnt by Food Crops—
The Case of Minerals and Vitamins, O. Paredes-Lopez and J. Osuna-
Castro
Potential Health Benefits of Soybean Isoflavonoids and Related
Phenolic Antioxidants, P. McCue and K. Shetty
Functional Phytochemicals from Cranberries: Their Mechanism of
Action and Strategies to Improve Functionality, D. Vattem and K.
Shetty
Rosmarinic Acid Biosynthesis and Mechanism of Action, K. Shetty
Bioprocessing Strategies to Enhance L-DOPA and Phenolic
Antioxidants in Fava Bean (Vicia faba), K. Shetty, R. Randhir, P.
Shetty
Phytochemicals and Breast Cancer Chemoprevention, S. Smith-
Schneider, L. Roberts, and K. Shetty
Biotechnology in Wine Industry, M. Oke, G. Paliyath, and K. Fisher
Biotechnology of Non-nutritive Sweetners, R. Randhir and K. Shetty
Biotechnological Approaches to Improve Nutritional Quality and Shelf
Life of Fruits and Vegetables, R. Pinhero and G. Paliyath
Genetic Modification of Peanut as a Solution to Peanut Allergy, H. Dodo, K. Koran, and O. Viquez
Recombinant Lipoxygenases and Oxylipin Metabolism in Relation to
Food Quality, R. Casey and R. Hughes
Genetic Modification of Production Traits in Farm Animals, V. Pursel
Enzyme Technology for the Dairy Industry, K. Kilcawley
Egg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs-
Nolan and Y. Mine
Application of Transgenic Fish Technology in Sea Food Production,
P. Chiou, J. Khoo, and T. Chen
The Production, Properties and Utilization of Fish Protein Hydrolysates,
H. Kristinsson
Human Gut Microflora in Health and Disease: Focus on Prebiotics,
T. Casci, R. Rastall, and G. Gibson
Immunomodulating Effects of Lactic Acid Bacteria, H. Christensen and
H. Frokiaer
Biochemical Markers for Antioxidant Functionality, D. Vattem and
K. Shetty
Enzymatic Synthesis of Oligosaccharides: Progress and Recent
Trends, V. Maitin, and R. Rastall
FOOD SAFETY, NOVEL BIOPROCESSING, TRADITIONAL FERMENTATIONS, AND REGULATORY ISSUES
Molecular Evolution of Diversity of Foodborne Pathogens, K. Windham,
K. Kerr Nightingale, and M. Wiedmann
Genetics and Physiology of Pathogenicity in Food-borne Pathogens,
M. Gray and K. Boor
Biofilms Production by Listeria Monocytogenes, W. Shaw and
L. McLandsborough
Application of Microbial Molecular Techniques to Food Systems, R.
Levin
Control of Food-borne Bacterial Pathogens in Animals and Animal
Products through Microbial Antagonism, M. Brashears, A. Amezquita,
and D. Jaroni
Bacteriocins: Antimicrobial Activity and Applications, A. Naidu, R. Unal,
and J. Tulpinski
Genetic Characterization of Antimicrobial Peptides, H. Hu, M. Moake,
and R. Worobo
Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens,
K. Shetty and Y. Lin
Genetic Mechanisms Involved in Regulation of Mycotoxin Biosynthesis,
M. Miller & J. Linz
Application of ELISA assays for Detection and Quantitation of Toxins in
Foods, R. Levin
Biosensors for Food Quality Assessment, M. Del Carlo, M. Nistor, D.
Campagnone, B. Mattiasson, and E. Csoregi
Enzymatic Bioprocessing of Tropical Seafood Wastes, R. Chakrabarti
Cold Active Enzymes in Food Processing, R. Hatti-Kaul, H. Birgisson,
and B. Mattiassonl
Biotransformations as Applicable to Food Industries, B. Suresh, T. Ritu,
and G. Ravishankar
Solid-state Bioprocessing for Functional Food Ingredients and Food
Waste Remediation, K. Shetty
Fermentation Biotechnology of Traditional Foods of Africa, N. Olasupo
Fermentation Biotechnology of Traditional Foods of China, Z. Zheng, C.
Wang, and Y. Zheng
Fermentation Biotechnology of Traditional Foods of the Indian Sub-
continent, E. Rao, S. Vijayendra, and M. Varadaraj
Fermentation Biotechnology of Plant-based Traditional Foods of the
Middle East and Mediterranean Region, P. Kotzekidou and E.
Tsakalidou
Fermentation Biotechnology of Animal Based Traditional Foods of the
Middle East and Mediterranean Region, E. Tsakalidou and P.
Kotzekidou
Anaerobic Processes for the Treatment of Food Processing Wastes,
R. Korus
Interantional Aspects of the Quality and Safety Assessment of Foods
Derived by Modern Biotechnology, R. Lupian
Patenting Inventions in Food Biotechnology, R. Crespi
