Skip to Content

Books by Subject

Food Biotechnology Books

You are currently browsing 1–10 of 28 new and published books in the subject of Food Biotechnology — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books

  1. The Billionaire's Chef

    Cooking for the Rich and Famished

    By Neal Salisbury

    A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean “Puff Daddy” Combs, and Jerry Seinfeld to more than 20 of the world’s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15...

    Published September 2nd 2014 by CRC Press

  2. Microorganisms and Fermentation of Traditional Foods

    Edited by Ramesh C. Ray, Montet Didier

    Series: Food Biology Series

    The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and...

    Published August 20th 2014 by CRC Press

  3. Handbook of Indigenous Foods Involving Alkaline Fermentation

    Edited by Prabir K. Sarkar, M.J. Robert Nout

    Series: Fermented Foods and Beverages Series

    Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the...

    Published July 22nd 2014 by CRC Press

  4. Dairy Microbiology and Biochemistry

    Recent Developments

    Edited by Barbaros Ozer, Gülsün Akdemir-Evrendilek

    This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides...

    Published July 8th 2014 by CRC Press

  5. Novel Food Preservation and Microbial Assessment Techniques

    Edited by Ioannis S. Boziaris

    Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor...

    Published April 13th 2014 by CRC Press

  6. Fundamental Food Microbiology, Fifth Edition

    By Bibek Ray, Arun Bhunia

    Golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete...

    Published November 25th 2013 by CRC Press

  7. Engineering Aspects of Food Biotechnology

    Edited by Jose A. Teixeira, Antonio A. Vicente

    Series: Contemporary Food Engneering

    Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported...

    Published August 28th 2013 by CRC Press

  8. Biotechnology in Agriculture and Food Processing

    Opportunities and Challenges

    By Parmjit S. Panesar, Satwinder S. Marwaha

    An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes...

    Published July 22nd 2013 by CRC Press

  9. 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

  10. The Politics of Biofuels, Land and Agrarian Change

    Edited by Saturnino M. 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