Food Biotechnology Books

New and Published Books – Page 2

11. 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
12. 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
13. 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
14. Fungal Biotechnology in Agricultural, Food, and Environmental Applications

    Edited by Dilip K. Arora

    Series: Mycology

    Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural, Food, and Environmental Applicationsfirst-class information on the biotechnological potential of entomopathogenic fungi and ergot alkaloids, applications of...

    Published December 16th 2003 by CRC Press
15. Food Science and Food Biotechnology

    By Gustavo F. Gutierrez-Lopez

    This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common...

    Published February 25th 2003 by CRC Press
16. Introduction to Food Biotechnology

    By Perry Johnson-Green

    Series: Contemporary Food Science

    Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human...

    Published April 28th 2002 by CRC Press
17. Fruit and Vegetable Biotechnology

    Edited by Victoriano Valpuesta

    Series: Woodhead Press

    Genetic modification is one of the most important and controversial issues facing the food industry today. Drawing on an international team of contributors, Fruit and Vegetable Biotechnology explores its major impact on fruit and vegetable cultivation and subsequent food processing.The book begins...

    Published March 20th 2002 by CRC Press
18. Lipid Biotechnology

    Edited by Tsung Min Kuo, Harold Gardner

    Published January 21st 2002 by CRC Press
19. Cereal Biotechnology

    Edited by Peter C. Morris, James H. Bryce

    Series: Woodhead Press

    The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. With this in mind, Cereal Biotechnology analyzes the practice, potential benefits, and risks of using genetic techniques in cereal processing. This...

    Published August 30th 2000 by CRC Press
20. Trends in Food Engineering

    Edited by Jorge E. Lozano, Cristina Anon, Gustavo V. Barbosa-Canovas, Efren Parada-Arias

    Series: Food Preservation Technology

    Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the...

    Published June 6th 2000 by CRC Press