Recent advances in food biotechnology
Kumar, Ajay.

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  • Recent advances in food biotechnology
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Recent advances in food biotechnology/ edited by Ajay Kumar, Kiran Patruni, Vijai Singh.
    其他作者: Kumar, Ajay.
    出版者: Singapore :Springer Nature Singapore : : 2022.,
    面頁冊數: xvi, 500 p. :ill., digital ;24 cm.
    內容註: Chapter 1. Recent Trends in Food Biotechnology contributing in Food Production and Processing -- Chapter 2. Exploration of modern biotechnology trends in functional foods -- Chapter 3. Current and future prospects of animal biotechnology applications in foods -- Chapter 4. Utilization of Bio surfactants in Food Technology -- Chapter 5. Probiotics: Promising opportunity for future functional foods -- Chapter 6. Enhancement of Probiotics for functional Foods -- Chapter 7. Microbial production of Natural Flavours and Fragnance -- Chapter 8. Beneficial effects of Psychotropic bacteria, cyno-bacteria, algae and modified yeast in various food industry -- Chapter 9. Current status, future challenges and opportunities for improving the crop yields using microorganisms. Chapter 10. Diverse role of enzymes in food and dairy industry -- Chapter 11. Recent trends in microbe based food hydrocolloids -- Chapter 12. Advancement of food fortification using vitamins, minerals and bioactive molecules -- Chapter 13. Synthesis, characterization and beneficial effects of green antioxidant for food industry -- Chapter 14. Development, prospects and challenges of Meat analogues and Egg analogues with plant based alternatives -- Chapter 15. Comparative study on Bio/ micro and nano-encapsulation technologies applications in food industry -- Chapter 16. Recent advances and use of tools for functional foods and nutraceuticals -- Chapter 17. Application of non-conventional methods in food for obtaining bioactive components -- Chapter 18. Recent advancement, challenges in Supercritical fluid extraction method and their application in Food industries -- Chapter 19. Genetically Modified food (GMF) synthesis, characterization, challenges, and its future -- Chapter 20. Genome editing crops in food and futuristic crops -- Chapter 21. Bacteriocins as biological components for managing food quality. Chapter 22. Control of food borne pathogens using nanotechnology -- Chapter 23. Ethical, biosafety and regulatory issues in food biotechnology.
    Contained By: Springer Nature eBook
    標題: Food - Biotechnology. -
    電子資源: https://doi.org/10.1007/978-981-16-8125-7
    ISBN: 9789811681257
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W9443263 電子資源 11.線上閱覽_V 電子書 EB TP248.65.F66 R43 2022 一般使用(Normal) 在架 0
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