Frontiers in Food Biotechnology
This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods. Novel fermentation and enzyme technological processes, protein engineering, genetic engineer...
Збережено в:
| Співавтор: | |
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| Інші автори: | , , , |
| Формат: | Електронний ресурс eКнига |
| Мова: | Англійська |
| Опубліковано: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2024.
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| Редагування: | 1st ed. 2024. |
| Предмети: | |
| Онлайн доступ: | https://doi.org/10.1007/978-981-97-3261-6 |
| Теги: |
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Зміст:
- Prospect of Biotechnology in Foods
- Bioactive components of foods, their activities, and their source
- Nutraceuticals: Classification, Sources, and Relation with Medicine
- Functional Foods in Brief
- Microbiology of food spoilage
- Food processing and preservation
- Grain Processing and Baking Technology
- Food Packaging Technology
- Understanding Food Allergies and Allergens: A Comprehensive Guide to Diagnosis, Treatment, and Management
- Food Toxicology and Safety
- Nanotechnology in Food Industry
- Fermented Foods and their potential
- Fermentation Technology and Food Enzymes
- Food Industry by-products and Waste Management
- Food Additives and Preservatives
- Prospectus of Genetically Modified organisms in food
- Genetically engineered foods and health benefits
- Biosafety regulations in GM Foods
- Challenges in genetically modified foods
- Nutrigenomics and Nutriinformatics
- Principles of Food Analysis and Food Laws
- Food business management and Bio entrepreneurship
- Poultry and Meat Processing
- Potentials of Probiotics in Food
- Processing of Spices and Plantation Crops
- Millets, Fermentation and Health
- Future Scope and Opportunities for the Food Biotechnologist.