Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the authoras 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a aNew Trends and Toolsa section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.Fermentation is the first stage in the preparation of cocoa beans for the market, and the main purpose is to prepare a stable product with the ... fermentation process is designed to improve the appearance of the finished green beans, resulting in a higher grading of the liquors. ... The seed of the cocoa tree, Theobroma cacao, consists of two cotyledons and a radicle surrounded by a testa or seed coat, which is ... A flow diagram for the production of cocoa is shown in Figure 5.14. 220.127.116.11anbsp;...
|Title||:||Fundamentals of Food Biotechnology|
|Author||:||Byong H. Lee|
|Publisher||:||John Wiley & Sons - 2014-12-01|