Food Biotechnology: Principles and Practices, 1/e
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Food Biotechnology: Principles and Practices, 1/e

Editor : Vinod K. Joshi & R. S. Singh
© Year : 2012
ISBN : 9789381141496
Pages : 848
Binding : Hardback
Weight : 2.19   kg
Discount : 20.00  %
Price :   550.00      440.00
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  • About the Book
  • Salient Features
  • Table of Contents
  • About the Author

This book covers the course of Food Biotechnology adopted by various universities. The book is primarily meant for undergraduate and postgraduate classes as a Reference-cum-Textbook. It would be very useful both from teaching and research point of view. All the chapters in the book are contributed by the experts in their respective fields of research. These are intended to equip the readers with the basics and applied research in food biotechnology. To make concepts more clear, the contents have been divided into following sections.
The aim is to develop an authentic account of biotechnology in the food industry and stimulate research in food biotechnology. Unlike the past, the present food industry is profitably deriving benefits from bioengineering. These applied aspects are covered so that the students could take relevant assignments in the food industry. It also highlights future needs of research on the various aspects of food biotechnology. The book includes topics like biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours. The book addresses various disciplines of food microbiology, food biotechnology, food engineering and postharvest technology.

  • Fundamentals of Food Biotechnology
  • Production of Food and Feed
  • Production of Food and Additives
  • Quality Assurance and Waste Management

  • Food Biotechnology
  • Biochemical Engineering in Food Biotechnology
  • Genetic Manipulation of Food Microorganisms
  • Industrial Fermentation Technology
  • Post-harvest Biotechnology
  • Solid State Fermentation Technology
  • Cereals and Cereal Technology
  • Protein Structure, Rheology and Texturization
  • Lactic Fermented Foods
  • Biopreservatives
  • Microbial Colours
  • Microbial Flavours
  • Food and Feed from Microorganisms
  • Alcoholic Beverages from Cereals
  • Organic Acids, Gums, Vitamins and Artificial Sweeteners
  • Bakers Yeast Production
  • Probiotics
  • Indigenous Fermented Foods
  • Functional Foods
  • Wine and Brandy
  • Enzyme Technology
  • Biotechnology for Waste Management
  • Instrumental Analysis of Foods
  • Sensory Analysis of Foods
  • Food Biotechnology and Marketing
  • Index.

Vinod K. Joshi :- V.K. Joshi is Professor and Head, Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan (H.P.), India. He is working in the area of Fermentation and Food Biotechnology.

R. S. Singh :- R.S. Singh is Professor and Head, Department of Biotechnology, Punjabi University, Patiala (Pb.), India. He is working in the area of Microbial Technology and Food Biotechnology.

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Food Biotechnology

By : Vinod K. Joshi

Discount : 20.00 %

Price :   550.00      440.00

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