Food Biotechnology Products

  • Enzymes in Food and Beverage Processing

    Edited by Muthusamy Chandrasekaran

    In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries, application of…

    Hardback – 2015-10-26 
    CRC Press

  • Valorization of Wine Making By-Products

    By Matteo Bordiga, PhD

    Vine cultivation and the wine making process generate a significant number of waste by-products. including pruning, stem, pomace and seeds, carbon dioxide, and wastewater. Efficient utilization of food processing by-products represents challenges for the profitability of the food industry. Efforts…

    Hardback – 2015-10-21 
    CRC Press

  • Fermented Foods, Part I

    Biochemistry & Biotechnology

    Edited by Didier Montet, Ramesh C. Ray

    Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food…

    Hardback – 2015-10-14 
    CRC Press

  • Governing Agricultural Sustainability

    Global lessons from GM crops

    Edited by Phil Macnaghten, Susana Carro-Ripalda

    Although GM crops are seen by their advocates as a key component of the future of world agriculture and as part of the solution for world poverty and hunger, their uptake has not been smooth nor universal: they have been marred by controversy and all too commonly their regulation has been…

    Paperback – 2015-07-12
    Routledge
    Pathways to Sustainability

  • Genetically Modified Foods

    Basics, Applications, and Controversy

    By Salah E. O. Mahgoub

    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…

    Hardback – 2015-06-23
    CRC Press

  • The Billionaire's Chef

    Cooking for the Rich and Famished

    By Neal Salisbury

    A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean “Puff Daddy” Combs, and Jerry Seinfeld to more than 20 of the world’s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15…

    Paperback – 2014-09-02
    CRC Press

  • Microorganisms and Fermentation of Traditional Foods

    Edited by Ramesh C. Ray, Montet Didier

    The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and…

    Hardback – 2014-08-20
    CRC Press
    Food Biology Series

  • Handbook of Indigenous Foods Involving Alkaline Fermentation

    Edited by Prabir K. Sarkar, M.J. Robert Nout

    Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the…

    Hardback – 2014-07-22
    CRC Press
    Fermented Foods and Beverages Series

  • Dairy Microbiology and Biochemistry

    Recent Developments

    Edited by Barbaros Ozer, Gülsün Akdemir-Evrendilek

    This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides…

    Hardback – 2014-07-08
    CRC Press

  • Novel Food Preservation and Microbial Assessment Techniques

    Edited by Ioannis S. Boziaris

    Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor…

    Hardback – 2014-04-13
    CRC Press

  • Fundamental Food Microbiology, Fifth Edition

    By Bibek Ray, Arun Bhunia

    The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete…

    Hardback – 2013-11-25
    CRC Press

  • Engineering Aspects of Food Biotechnology

    Edited by Jose A. Teixeira, Antonio A. Vicente

    Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported…

    Hardback – 2013-08-28
    CRC Press
    Contemporary Food Engineering

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