Food Biotechnology Books

New and Published Books

1. Lactic Acid Bacteria

   Microbiological and Functional Aspects, Fourth Edition

   Edited by Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright

   While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and...

   Published December 12th 2011 by CRC Press
2. The Politics of Biofuels, Land and Agrarian Change

   Edited by Saturnino Borras Jr., Philip McMichael, Ian Scoones

   Series: Critical Agrarian Studies

   This book addresses key questions on biofuels within agrarian political economy, political sociology and political ecology. Contributions are based on fresh empirical materials from different parts of the world. The book starts with four key questions in agrarian political economy: Who owns what?...

   Published March 23rd 2011 by Routledge
3. Development and Uses of Biofortified Agricultural Products

   Edited by Gary S. Banuelos, Zhi-Qing Lin

   Although ending world hunger remains the most important goal, increasingly the focus is on simultaneously improving world malnutrition. Paradoxically, nutritionally important trace elements essential for human health are both deficient and over-abundant in soils in many regions of the world. Using...

   Published October 22nd 2008 by CRC Press
4. Handbook of Food and Bioprocess Modeling Techniques

   Edited by Shyam S. Sablani, Ashim K. Datta, M. Shafiur Rahman, Arun S. Mujumdar

   Series: Food Science and Technology

   With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of...

   Published December 18th 2006 by CRC Press
5. Brewing

   New Technologies

   Edited by C.W. Bamforth

   Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. Brewing: New Technologies summarizes recent technological changes in brewing and their impact on product range and quality. The book begins with a review of the improvements in ingredients,...

   Published October 16th 2006 by CRC Press
6. Functional Foods and Biotechnology

   Edited by Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin

   Series: Food Science and Technology

   World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity....

   Published September 27th 2006 by CRC Press
7. Food Biotechnology, Second Edition

   Edited by Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E. Levin

   Series: Food Science and Technology

   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...

   Published October 10th 2005 by CRC Press
8. Industrialization of Indigenous Fermented Foods, Revised and Expanded

   2nd Edition

   Edited by Keith Steinkraus

   Series: Food Science and Technology

   Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from...

   Published March 25th 2004 by CRC Press
9. Handbook of Food and Beverage Fermentation Technology

   Edited by Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield

   Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed...

   Published March 18th 2004 by CRC Press
10. Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

    Edited by Fereidoon Shahidi, Jean-Richard Neeser, J. Bruce German

    Series: Nutraceutical Science and Technology

    This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other...

    Published March 3rd 2004 by CRC Press