Fundamentals of Food Biotechnology

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9781118384954: Fundamentals of Food Biotechnology

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 AUTHOR S 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 NEW TRENDS AND TOOLS 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.

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Contraportada:

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 author's 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 "New Trends and Tools" 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.

Biografía del autor:

Dr Byong H. Lee is Distinguished Professor, School of Biotechnology, Jiangnan University, Wuxi, China and Affiliated Professor, Department of Food Science/Agricultural Chemistry, McGill University, Montreal, QC, Canada

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Byong H. Lee
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Descripción John Wiley Sons Inc, United States, 2015. Hardback. Estado de conservación: New. 2nd Revised edition. 240 x 176 mm. Language: English . Brand New Book. 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 author s 25 years of experience in 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 New Trends and Tools 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. Nº de ref. de la librería AAH9781118384954

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Byong H. Lee
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Descripción John Wiley Sons Inc, United States, 2015. Hardback. Estado de conservación: New. 2nd Revised edition. 240 x 176 mm. Language: English . Brand New Book. 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 author s 25 years of experience in 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 New Trends and Tools 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. Nº de ref. de la librería AAH9781118384954

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