Food Biotechnology
eBook - ePub

Food Biotechnology

Food Processing, Gene Editing and Safety

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Food Biotechnology

Food Processing, Gene Editing and Safety

About this book

Biotechnological advances sparked a food revolution with new ideas for a sustainable food future. The book embodies all microbial and food biotechnology related topics, and current, emerging, and future technologies for food fortification, safety and security. It critically assesses the use of emerging trends in biotechnology to develop disease resistant raw foods and products, enhance food and food products nutritional profiles, and reduce negative effects of animal nutrition. It explains the influence of genetic variations in foods, and the varied responses to diet, nutrients, and overall health outcomes. The use of fermentation technologies to create innovative and sustainable food products with novel organoleptic attributes, and the conversion of food waste into useful products are discussed. The book also covers genetic modification methods to reduce or eliminate food allergens, and blockchain technologies that enable transparency and food security along the food supply chains.

  • Emerging technologies in food processing, biotechnology and microbiology.
  • Functional foods, nutrigenomics, gene editing and personalized nutrition based on individual genomes.
  • Food informatics, supply, safety, waste, packaging and bioeconomy.

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Yes, you can access Food Biotechnology by Oluwatosin Ademola Ijabadeniyi,Christiana Eleojo Aruwa,Titilayo Adenike Ajayeoba in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Biochemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
De Gruyter
Year
2025
eBook ISBN
9783111441573
Edition
0
Topic
Technology & Engineering
Subtopic
Biochemistry
Index
Technology & Engineering

Table of contents

  1. Title Page
  2. Copyright
  3. Contents
  4. Frontmatter
  5. Contents
  6. List of contributing authors
  7. Introduction
  8. Chapter 1 Biotechnological advancements in food systems
  9. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition
  10. Chapter 3 Processing of hypoallergenic foods with biotechnological approach
  11. Chapter 4 Safety and commercialization of gene-edited foods
  12. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods
  13. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations
  14. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement
  15. Chapter 8 The gut microbiota, nutrigenomics, and digestive health
  16. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability
  17. Chapter 10 Microbial engineering tools for improved fermentation processes
  18. Chapter 11 Artificial intelligence and machine learning applications in food system optimization
  19. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security
  20. Chapter 13 Sensory analysis and data integration using food informatics approach
  21. Chapter 14 Predictive modeling in food safety enhancement
  22. Chapter 15 Gene–nutrient interactions for enhancement of health indices
  23. Chapter 16 Enzyme kinetics and mechanisms in food processing
  24. Chapter 17 Emerging protein sources for future foods and security challenges
  25. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy
  26. Chapter 19 Food packaging innovations: current and future applications in smart food development
  27. Chapter 20 Ethical and regulatory perspectives on food biotechnology
  28. Chapter 21 Conclusion and outlook
  29. Index
  30. Index