Frontiers in food biotechnology /

Frontiers in food biotechnology /

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Bibliographic Details
Imprint:	Hauppauge, New York : Nova Science Publisher's, Inc., [2016]
Description:	1 online resource
Language:	English
Series:	Biotechnology in agriculture, industry and medicine Biotechnology in agriculture, industry and medicine series.
Subject:	Food -- Biotechnology. Genetically modified foods. Nutrition -- Genetic aspects. Food -- Biotechnology. Genetically modified foods. Nutrition -- Genetic aspects.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11405856

Hidden Bibliographic Details
Other authors / contributors:	Sharma, Chetan, editor. Sharma, Anil K., editor. Aneja, K. R., editor.
ISBN:	9781634846790 1634846796 9781634846714 1634846710 9781634846714
Notes:	Includes bibliographical references and index. Print version record and CIP data provided by publisher; resource not viewed.
Summary:	Modern biotechnological approaches have been designed to abate cost efficiencies and enhance productivity. The current book entitled Frontiers in Food Biotechnology aims to provide impetus to the emergence of new technologies positively impacting and revolutionizing the study of food biotechnology. Recent advances in the emerging areas of food science and the role of genetically modified foods, probiotics, nutraceutical, biopreservatives, biocolours and nanotechnology in food have been greatly envisaged through this book. We anticipate that this book would be able to provide comprehensive, accessible, up-to-date information about food biotechnology and its broad spectrum implications to mankind, successfully translating the basic scientific information of food-related biotechnology into industrial and research applications. Moreover, this book offers instant access to a wealth of information for scientists in food processing industries, biochemists, microbiologists, food technologists and students from diverse streams of food science, biotechnology and food microbiology. With the outcome of such a unique book, which provides a comprehensive and deep insight into the pool of upcoming advancements in food biotechnology, students and research fraternities could benefit in relevant assignments in the food science. This book not only provides an international perspective on the discipline as a whole, but also acts as an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnological perspective.
Other form:	Print version: Frontiers in food biotechnology. Hauppauge, New York : Nova Science Publisher's, Inc., [2016] 9781634846714

Description
Summary:	Modern biotechnological approaches have been designed to abate cost efficiencies and enhance productivity. The current book entitled Frontiers in Food Biotechnology aims to provide impetus to the emergence of new technologies positively impacting and revolutionizing the study of food biotechnology. Recent advances in the emerging areas of food science and the role of genetically modified foods, probiotics, nutraceutical, biopreservatives, biocolours and nanotechnology in food have been greatly envisaged through this book. We anticipate that this book would be able to provide comprehensive, accessible, up-to-date information about food biotechnology and its broad spectrum implications to mankind, successfully translating the basic scientific information of food-related biotechnology into industrial and research applications. Moreover, this book offers instant access to a wealth of information for scientists in food processing industries, biochemists, microbiologists, food technologists and students from diverse streams of food science, biotechnology and food microbiology. With the outcome of such a unique book, which provides a comprehensive and deep insight into the pool of upcoming advancements in food biotechnology, students and research fraternities could benefit in relevant assignments in the food science. This book not only provides an international perspective on the discipline as a whole, but also acts as an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnological perspective.
Physical Description:	1 online resource
Bibliography:	Includes bibliographical references and index.
ISBN:	9781634846790 1634846796 9781634846714 1634846710