Introduction

The Encyclopedia of Food Biotechnology can be used including as a tool within many disciplines, food science, nutrition, dietetics, and agriculture. Using numerous examples, the Encyclopedia of Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The encyclopedia develops an understanding of the potential contributions of food biotechnology to the food industry and towards improved food safety and public health.

Focus and Applications

The Encyclopedia focuses on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods' food ingredients, and functional foods. It tells about the focus on fermentation to improve foods, food ingredients, functional foods, and food waste remediation. In addition, modern molecular and biochemical approaches to improving food safety are strongly encouraged.

Contents

Introduction; Modern Technology on food Production; Pasteurization Process; Canned food; Biological Role of Calcium in Food; Vegetarian Diet; Organic Food; Genetically Modified Foods; Food Fortification; Food Adulteration; Dietary antioxidants; Benefits of Fermenting.