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Food Biotechnology / 2nd ed.

By: Shetty, Kalida.
Contributor(s): Pometto, Anthony | Paliyath, Gopinadhan | Levin, Robert E.
Material type: materialTypeLabelBookSeries: Publisher: USA: CRC Press, 2005Edition: 2nd ed.Description: 2008 p.ISBN: 0824753291 (hardcover); 9780824753290 (hardcover).Subject(s): Food--Biotechnology | Sood Science and Human NutritionDDC classification: 664 Shetty 20042 2nd 2006 Food.Sciencce Summary: 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.�
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664 Shetty 20042 2nd 2006 Food.Sciencce (Browse shelf) Checked out to Hira Zafar (2016DNDE01) 25/09/2019 20042
Total holds: 0
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664 Shahidi 20483 1st 2006 Food.Science Food Lipids : Chemistry, Flavor and Texture 664 Shahidi 20484 1st 2006 Food.Science Food Lipids : Chemistry, Flavor and Texture 664 Sharma 23142 1st 2006 Food.Science Textbook of Food Science and Technology 664 Shetty 20042 2nd 2006 Food.Sciencce Food Biotechnology / 2nd ed. 664 Singh 17256 1st 2004 Food.Science Food Biotechnology 664 Singh 17257 1st 2004 Food.Science Food Biotechnology 664 Singh 19033 2nd 1993 Food.Science Introduction to Food Engineering / 2nd ed.

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.�

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