Handbook on Food Biotechnology: Extraction, Processing of Fruits, Vegetables and Food Products

Langue : anglais

Edité par NIIR Project Consultancy Services, 2017

938103981X / 9789381039816

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A propos de cet article

Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Since its introduction to agriculture and food production in the early-1990, biotechnology has been utilized to develop new tools for improving productivity. Biotechnology is a broad term that applies to the use of living organisms and covers techniques that range from simple to sophisticated. In contrast, modern agricultural biotechnology techniques, such as genetic engineering, allow for more precise development of crop and livestock varieties. The potential benefits of biotechnology are enormous. Food producers can use new biotechnology to produce new products with desirable characteristics. These include characteristics such as disease and drought-resistant plants, leaner meat and enhanced flavor and nutritional quality of foods. This technology has also been used to develop life-saving vaccines, insulin, cancer treatment and other pharmaceuticals to improve quality of life. It is estimated that in the next 20-30 years demand for food will increase by 70%. Biotechnology will be key to meeting this demand. This handbook is designed for use by everyone engaged in thefoodtechnologysuch as fermentation, developing and testing of food and students who are pursuing their career in food biotechnology. It provide all information on modern cooking, food processing and preservation methods, juice preparation methods, etc. The major content of the book are Fermenter and Bio-Reactor Design, Development and Testing of a Milled Shea Nut Mixer, Production of Pure Apple Juice in Natural Colour, Drying of Ginger using Solar Cabinet Dryer, Roasting of Coffee Beans, Processing of Guava into Pulp Guava Leather, Processing and Preservation of Jack Fruit, Quality Changes in Banana, Processing and Quality Evaluation of Banana Natural Colour, Large Scale Separation and Isolation of Proteins, Preparation and Storage Studies on Onion-Ginger-Garlic Paste, Bitterness Development in Kinnow Juice, Effect of Incorporation of Defatted Soyflour, Gum from Ber Fruits, Juice Extraction of Aonla (EmblicaOfficinalisGaertn.) Cv. Chakaiya, Defatted Mucuna Flour in Biscuits, Detoxifying Enzymes, Processing Methods and Photographs of Machinery with Suppliers Contact Details. This book will be a mile stone for its readers who are new to this sector, will also find useful for professionals, entrepreneurs, those studying and researching in this important area. …

N° de réf. du vendeur 124791

Détails bibliographiques

Titre
Handbook on Food Biotechnology: Extraction, Processing of Fruits, Vegetables and Food Products
Auteur
NIIR BOARD OF CONSULTANTS & ENGINEERS
Éditeur
NIIR Project Consultancy Services
Année de publication
2017
État de l'article
New
Reliure
Soft cover
Langue
anglais
ISBN à 10 chiffres
938103981X
ISBN à 13 chiffres
9789381039816
Édition
2nd Edition

Vedams eBooks (P) Ltd

New Delhi, Inde

Vendeur avec une évaluation de 4 étoiles

Vendeur AbeBooks depuis 30 janvier 2009

Frais d'expédition de Inde vers Etats-Unis

Article20 à 24 jours ouvrés4 à 7 jours ouvrés
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