Food Biotechnology Books

New and Published Books

1. Utilization of Fish Waste

   Edited by Raul Perez Galvez, Jean-Pascal Berge

   The shortage of marine resources calls for the implementation of new technological processes for providing a better utilization of waste and by-products from fisheries and fish processing activities. Most of these by-products are currently used as raw materials for animal feed. It is estimated that...

   Published May 20th 2013 by CRC Press
2. The Politics of Biofuels, Land and Agrarian Change

   Edited by Saturnino Borras Jr., Philip McMichael, Ian Scoones

   Series: Critical Agrarian Studies

   This book addresses key questions on biofuels within agrarian political economy, political sociology and political ecology. Contributions are based on fresh empirical materials from different parts of the world. The book starts with four key questions in agrarian political economy: Who owns what?...

   Published February 13th 2013 by Routledge
3. Handbook of Fermented Food and Beverage Technology, Second Edition

   Edited by Y. H. Hui, E. Özgül Evranuz

   Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

   Published May 20th 2012 by CRC Press
4. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

   Edited by Y. H. Hui, E. Özgül Evranuz

   Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

   Published May 16th 2012 by CRC Press
5. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

   Edited by Y. H. Hui, E. Özgül Evranuz

   Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

   Published May 13th 2012 by CRC Press
6. Biotechnology of Fungal Genes

   Edited by V. K. Gupta, M. Ayyachamy

   This volume focuses on filamentous fungi and highlights the advances of the past decade, both in methodology and in the understanding of genomic organization and regulation of gene and pathway expression. The approaches and techniques of molecular biology enable us to ask and answer fundamental...

   Published March 7th 2012 by Science Publishers
7. Lactic Acid Bacteria

   Microbiological and Functional Aspects, Fourth Edition

   Edited by Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright

   While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and...

   Published December 12th 2011 by CRC Press
8. Development and Uses of Biofortified Agricultural Products

   Edited by Gary S. Banuelos, Zhi-Qing Lin

   Although ending world hunger remains the most important goal, increasingly the focus is on simultaneously improving world malnutrition. Paradoxically, nutritionally important trace elements essential for human health are both deficient and over-abundant in soils in many regions of the world. Using...

   Published October 22nd 2008 by CRC Press
9. Handbook of Food and Bioprocess Modeling Techniques

   Edited by Shyam S. Sablani, Ashim K. Datta, M. Shafiur Rahman, Arun S. Mujumdar

   Series: Food Science and Technology

   With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of...

   Published December 18th 2006 by CRC Press
10. Functional Foods and Biotechnology

    Edited by Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin

    Series: Food Science and Technology

    World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity....

    Published September 27th 2006 by CRC Press