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003			ES-MaUEC
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007			cr nn 008mamaa
008			220624s2022 si | o |||| 0|eng d
020			_a9789811681257
024	7		_a10.1007/978-981-16-8125-7 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTP248.65.F66 _b2022 EB
245	0	0	_aRecent Advances in Food Biotechnology _cedited by Ajay Kumar, Kiran Patruni, Vijai Singh
250			_a1st edition 2022
264		1	_aSingapore _bSpringer International Publishing _c2022
300			_a1 recurso en línea (XVI, 500 páginas)
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_aChapter 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.
520			_aThis book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology. This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9158790 _aBiotecnología alimentaria
700	1		_aKumar, Ajay _eeditor literario _9100517
700	1		_aPatruni, Kiran. _eeditor literario
700	1		_aSingh, Vijai _eeditor literario _9675421
773	0		_tSpringer Nature eBook
776	0	8	_iPrinted edition: _z9789811681240
776	0	8	_iPrinted edition: _z9789811681264
776	0	8	_iPrinted edition: _z9789811681271
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-16-8125-7 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b09/2022 _dz _eb _zSI