1Preface
1014.6 Questions
2Chapter 1. Introduction to Food Biotechnology
1024.7 References
31.1 Food Biotechnology
103Chapter 5. Introduction to Bio-Engineered Crops
41.1.1 History of Food Biotechnology: Wheat
1045.1 Advances in Food Biotechnology Research
51.2 Biochemical Engineering in Food Biotechnology : 1.2.1 Work Activities
1055.2 BioEngineered Plants: 5.2.1 History of BioEngineered Plants
61.3 Genetically Modified Microorganisms
1065.3 Modern Agriculture Facts: 5.3.1 Safety Of Bioengineered Crops
71.4 Industrial Fermentation Technology
1075.4 Essential Vitamins
81.4.1 Fermentation Process
1085.4.1 Vitamin A
91.4.2 Industrial Fermentation Organisms
1095.4.2 Vitamin B
101.4.3 Fermentation Media
1105.4.3 Vitamin C
111.4.4 Fermentation Systems
1115.4.4 Vitamin D
121.4.5 Fermentation Control and Monitoring
1125.4.5 Vitamin K
131.5 Post-harvest Biotechnology
1135.5 Summary
141.5.1 Solid-State Fermentation Technology
1145.6 Questions
151.5.2 Cereals and Cereal Technology : Cereal Processing And Utilization
1155.7 References
161.6 Protein Structure, Rheology, and Texturization
116Chapter 6. Application of Metabolomics
171.6.1 Case Study
1176.1 Metabolomics and Agriculture
181.6.2 Highlights
1186.2 Metabolomic Technologies
191.7 Lactic Fermented Foods
1196.3 Metabolomics of Cereals for Food Production
201.8 Summary
1206.3.1 Targeted Metabolomics
211.9 Questions
1216.3.2 Untargeted Metabolomics
221.10 References
1226.4 Metabolomics and its Application in the Production of Wine
23Chapter 2. Use of Bio-Preservatives
1236.4.1 In the Vineyard
242.1 Bio preservatives : 2.1.1 Selection Criteria of Bioprotective Cultures
1246.4.2 Wine Fermentation
252.2 Microbial Colours
1256.4.3 Wine Characterization
262.3 Microbial Pigments
126Sweetness
272.3.1 Factor Affecting Microbial Pigment Production
127Acidity
28Temperature:
128Tannin
29pH:
129Alcohol
30Incubation time:
130Body
31Carbon Source:
1316.5 Summary
32Nitrogen Source:
1326.6 Questions
33Chemical modification of microbial pigment:
1336.7 References
342.4 Food and Feed from Microorganisms : 2.4.1 Yeasts and Molds
134Chapter 7.Genetically Modified Organism
352.5 Fermented Beverages from Cereals
1357.1 Mass Spectrometry and Food Safety
362.6 Organic Acids, Gums, Vitamins, and Artificial Sweeteners
1367.2 Effects of Technological Processing
372.6.1 Sucrose
1377.2.1 Robotics
382.6.2 Acesulfame Potassium
1387.2.2 3D Printing
392.6.3 Sucralose
1397.2.3 Use of Drones
402.7 Baker’s Yeast Production
1407.3 Microbiological Issues
412.7.1 Compressed Yeast
1417.4 Case Study
422.7.2 Active Dry Yeast
1427.5 Genetically Modified Organisms
432.7.3 Instant Dry Yeast
1437.5.1 2018 Statistics
442.7.4 Yeasts in Food Production
1447.5.2 2013 Statistics
45Baking
1457.5.3 Corn
46Brewing
1467.5.4 Soybean
47Winemaking
1477.5.5 Cotton
482.8 Summary
1487.5.6 Food Allergy
492.9 Questions
149Cows Milk
502.10 References
150Eggs
51Chapter 3. Food Analysis
151Tree Nuts
523.1 Probiotics
1527.5.7 Food Lipidomics
533.1.1 How Do They Work?
1537.6 Summary
543.1.2 Types of Probiotics
1547.7 Questions
55Lactobacillus
1557.8 References
56Bifidobacterium
156Chapter 8. Future of Agri-Biotechnology
573.1.3 Functions
1578.1 Current Situation in Agri-biotechnology
583.2 Indigenous Fermented Foods
1588.1.1 Is the Diagnosis of World Population Growth Shared?
593.3 Functional Foods
1598.1.2 How Many People Can Our Earth Provide For?
603.3.1 Benefits of Functional Foods
1608.1.3 Urbanization and Population
61 Prevent nutrient deficiencies
1618.1.4 Food as an Element of Speculation and Enrichment
62Protection from Diseases
162Fortified vs. Enriched:
63Proper Growth and Development
163Iodized salt
643.4 Wine and Brandy
1648.2 The Green Revolution: 8.2.1 Constraints To Increase Food Production
653.5 Enzyme Technology
1658.3 Potential Risks of Biotechnology: 8.3.1 Environmental Risks
663.5.1 Importance of Enzyme Technology
1668.4 Development, Deployment, and Capacity
673.5.2 Applications of Enzyme Technology
1678.5 Summary
683.5.3 Advances in Enzyme Technology
1688.6 Questions
693.5.4 Future Applications
1698.7 References
703.6 Biotechnology for Waste Management
170Chapter 9. Biotechnology for Improved Crop Productivity and Quality
713.6.1 Examples
1719.1 Introduction
72Netherlands
1729.2 Biotechnology Evolution in Plant Breeding
73Germany
1739.3 Classical Breeding
743.7 Instrumental Analysis of Foods
1749.4 Genome Organization
753.8 Sensory Analysis of Foods
1759.5 Molecular markers as a tool
763.8.1 Subjects
1769.6 Genetic mapping
773.8.2 Methods
1779.7 Omics: 9.7.1 Transgenic Genotypes For Crop Production And Quality
783.8.3 Test Plans And Analyses
1789.8 Biosafety and management of transgenic cultivars
793.8.4 Facilities And Support Services
1799.9 Summary
803.9 Food Biotechnology and Marketing
1809.10 Questions
813.10 Summary
1819.11 References
823.11 Questions
182Glossary
833.12 References
183Index
84Chapter 4. Advancement in Biotechnology
184A
854.1 Targeting Agricultural Biotechnologies: 4.1.1 Uses of Agricultural Biotechnology
185B
864.2 Agricultural and National Development Policy: 4.2.1 National and International Dimensions of Agricultural Policy Making
186C
874.3 Governance Structures and Organization
187E
884.3.1 Leadership and Coordination
188F
894.3.2 4.3.2 Independent Advice: Principles and Options
189G
904.4 R&D
190H
914.4.1 Biotechnologies in Food and Agriculture
191I
924.4.2 Traditional Approaches
192L
93Classical mutagenesis
193M
94Conjugation
194O
95Hybridization
195P
964.4.3 Molecular Approaches
196R
97Genetic modification
197S
98Genetic characterization
198T
99Genomics
199U
1004.5 Summary
200Y
