Food Biotechnology - Hardcover

Singh, Rita

Hardcover

ISBN 10: 8182200504 ISBN 13: 9788182200500

Publisher: Global Vision Publishing House, 2005

Synopsis

This text is primarily aimed at undergraduate and postgraduate students as a reference-cum-textbook. It will be useful both from teaching and research point of view. All chapters have been contributed by experts in their respective fields of research. These will equip readers with the basics and applied research in food biotechnology.

The book has been divided into the following sections:

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

The aim is to develop an authentic account of biotechnology in the food industry and stimulate research in food biotechnology. The food industry is profitably deriving benefits from bioengineering. These applied aspects are covered. The text also highlights the future needs of research. The book includes topics such as biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours.

About this title

About the Author

V.K.Joshi is {rofessor and head of Dr. Y S Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh India. R.S. Singh is profesor and Head of The dept of Biotechnology Pubjab University, Patiala India

Synopsis

In recent years, the biotechnological advance in the food business has made great advances. New Innovations in technology have improved product quality and reduced costs.

Edition details

• Publisher: Global Vision Publishing House
• Publication date: 2005
• Language: English
• ISBN 10: 8182200504
• ISBN 13: 9788182200500
• Binding: Hardcover
• Number of pages: 572