Advances in Food Biotechnology
Author: Ravishankar Rai V (Editor)
Edition: 1st
Language: English
Publisher: Wiley-Blackwell
Publish Date: October 9, 2015
ISBN-13: 978-1118864500
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field, continually progressing to address issues related to food security while also improving the nutritional and health aspects of food.
Advances in Food Biotechnology provides an overview of the latest developments in this rapidly evolving field. The book covers seven multidisciplinary sections:
- GMOs and food security issues
- Applications of enzymes in food processing
- Fermentation technology
- Functional food and nutraceuticals
- Valorization of food waste
- Detection and control of foodborne pathogens
Read more to delve into the advancements and applications that are shaping the future of food biotechnology.