|Author:||Guari S. Mittal|
|Title:||Food Biotechnology: Techniques and Applications|
|Format:||lrf rtf docx mbr|
|ePUB size:||1295 kb|
|FB2 size:||1924 kb|
|DJVU size:||1455 kb|
|Publisher:||CRC Press; 1 edition (June 15, 1992)|
This is the first comprehensive, unified book on food biotechnology. Applications are demonstrated by examples and technique selection criteria are provided for different tasks. More than 80 schematics illustrate techniques.
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When purified and used in the food industry, some offer a number of advantages. Today, enzymes are used for an increasing range of applications: bakery, cheese making, starch processing and production of fruit juices and other drinks. Here, they can improve texture, appearance and nutritional value, and may generate desirable flavours and aromas. Since the early 1980s, companies which produce enzymes have been using genetic engineering techniques to improve production efficiency and quality and to develop new products. There are clear advantages here for both industry and consumers, with major improvements in enzyme production giving better products and processes. However, progress is being slowed down because the debate on some other, more controversial applications of biotechnology - such as genetic engineering in animals - is continuing throughout Europe.
Features autobiographical essays from eminent scientists, providing insight into plant biotechnology and careers. Biotechnology Demystified. Fundamentals of Molecular Mycology. Integrated Molecular Evolution. Plant Stress Biology: From Genomics to Systems Biology.
Important Techniques of Biotechnology: 3 Techniques. The three important techniques of biotechnology are: (1) Recombinant DNA Technology (Genetic Engineering) (2) Plant Tissue Culture and (3) Transgenic (Genetically Modified Organisms) . Plant cloning is very helpful for developing GMF (Genetically Modified Food), drought and pest resistant crops.
The applications of biotechnology include therapeutics, diagnostics, and genetically modified crops for agriculture, processed food, bioremediation, waste treatment, and energy production. Chapter 11 : biotechnology: principles and processes. Chapter 12 : biotechnology and its applications.
Biotechnology has a long history of use in food production and processing. For ten thousand years fermentation, a form of biotechnology, has been used to produce wine, beer and bread. Selective breeding of animals such as horses and dogs has been going on for centuries. Selective breeding of essential foods such as rice, corn and wheat have created thousands of local varieties with improved yield compared to their wild ancestors. Wheat that is best for bread is different from wheat that is best for pasta. Current applications of rDNA have been used to change a trait in its native plant system. For example a tomato to tomato transfer can control softening and ripening of the fruit. Another application is the transfer of modified forms of plant virus genes to plants to create a plant with complete resistance to that virus.
BIOTECHNOLOGY and its APPLICATIONS. Kevin Keener, Assistant Professor of Food Science. Thomas Hoban, Professor of Sociology and Food Science. International Laboratory for Tropical Agricultural Biotechnology (ILTAB) is developing. transformation techniques and applications for control of diseases caused by plant viruses in. tropical plants such as rice, cassava and tomato. In 1995, ILTAB reported the first transfer.
Biotechnology opens up numerous opportunities for the food industry. The targeted use of biotechnological methods can, amongst other things, help reduce the quantity and number of unhealthy ingredients in foods as well as degrade allergenic substances. Food biotechnology therefore contributes significantly to saving resources, optimising harvest yields and producing better foods. Biotechnology has become an integral part of the cheesemaking process.
Kluyveromyces marxianus. Saccharomyces cerevisiae. Candida pseudotropicalis. Applications food industry (ice cream, frozen dough, fruits, and vegetables to keep longer shelf life cryopreservation of red blood cells, cryosurgery Food industry. Food industry, pharmaceuticals or cosmetics fruit-processing İndustry, reducing juice viscosity and for improving the. 27th VH Yeast Conference, April 1 4th – 1 5th, 2014, Istanbul.