edited by
Gustavo F. Gutiérrez-López
Gustavo V. Barbosa-Cánovas

Features:

• Provides an in-depth review of molecular food biotechnology with comprehensive reference citations
• Focuses on alternative and emerging technologies for food and dairy products, stressing current practice and future trends
• Discusses the impact of modern food biotechnology on emerging food materials
• Presents current coverage of basic and applied issues in food biotechnology
• Includes an up-to-date discussion of the biotechnology of vegetable pigments
• Describes state-of-the-art equipment and techniques
• Thoroughly analyzes specific examples of upstream and downstream processes, which aids in understanding the underlying principles and the similarities between applications
• Includes a chapter on protein crystallography and its impact on biotechnology

This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology.

Emphasizing emerging technologies,Food Science and Food Biotechnology presents combined methods of preserving food and biological materials.

Contents

1. Introduction to Molecular Food Biotechnology
2. Recent Developments in Food Biotechnology
3. Bioprocess Design
4. Gas Hold-up Structure in Impeller Agitated Aerobic Bioreactors
5. Production and Partial Purification of Glycosidases Obtained by Solid State Fermentation of Grape Pomace Using Aspergillus niger 10
6. Protein Crystallography Impact in Biotechnology
7. Stability of Dry Enzymes
8. Trends in Carotenoids Biotechnology
9. Studies on the Reverse Micellar Extraction of Peroxidase from Cruciferae Vegetables of the Bajio Region of Mexico
10. Improving Biogeneration of Aroma Compounds by in situ Product Renoval
11. Lupine: An Alternative for Debittering and Utilization in Foods
12. Recent Developments in the Application of Emulsifiers
13. Drying of Biotechnological Products: Current Status and New Developments
14. An Update on Some Key Alternative Food Processing Technologies: Microwave, Pulsed Electric Field, High Hydrostatic Pressure, Irradiation and Ultrasound
15. Emerging Technologies and New Processing Procedures for Milk and Dairy Products

Index

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