Food Biotechnology, Second Edition

Completely revised, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. The book begins with an overview of principles of microbiology, biochemistry, cell biology, and genetics. It follows with a review of food microbiology that analyzes the genetics and processes of dietary fundamentals including dairy starter cultures, lactic acid bacteria, baker's yeast, and wine. The next section discusses dairy and animal foods, and continues with an examination of plants and algal systems. It explores food safety and diagnostics, and functional foods, and novel food bioprocessing applications. The volume concludes with regulatory and patent issues.

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 processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world. Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective. 

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