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Coffee Biotechnology and Quality
Coffee Biotechnology and Quality is a comprehensive volume containing 45 specialised chapters by internationally recognised experts. The book aims to provide a guide for those wishing to learn about recent advances in coffee cultivation and post-harvest technology. It provides a quantitative and rational approach to the major areas of coffee research, including breeding and cloning, tissue culture and genetics, pest control, post-harvest technology and bioconversion of coffee industry residues into commercially valuable products. The chapters review recent experimental work, allowing a conceptual framework for future research to be identified and developed. The book will be of interest to researchers and students involved in any area of coffee research. Consequently, plant breeders, microbiologists, biotechnologists and biochemical engineers will find the book to be a unique and invaluable guide.
Enzyme Technology
Publisher Description
Handbook of Food Products Manufacturing
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Feedstock-based Bioethanol Fuels. II. Waste Feedstocks
This book provides an overview of research on the production of bioethanol fuels from waste feedstocks such as second-generation residual sugar and starch feedstocks, food waste, industrial waste, urban waste, forestry waste, and lignocellulosic biomass at large with 17 chapters. In this context, there are eight sections where the first two chapters cover the production of bioethanol fuels from waste feedstocks at large. This book is the fourth volume in the Handbook of Bioethanol Fuels (Six-Volume Set). It shows that pretreatments and hydrolysis of the waste feedstocks, fermentation of hydrolysates, and separation and distillation of bioethanol fuels are the fundamental processes for bioeth...
Food Science
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
Probiotics
Probiotic microorganisms have a long history of use, and their health benefits for hosts are well documented. This Microbiology Monographs volume provides an overview of the current knowledge and applications of probiotics. Reviews cover the biology and probiotic potential of the thoroughly studied prokaryotic genera Lactobacillus and Bifidobacterium, several eukaryotic microorganisms, probiotic strain characterization, and the analytical methods (such as FISH, microarray, and high throughput sequencing) required for their study. Further chapters describe the positive effects of probiotics on malabsorption disorders such as diarrhea and lactose intolerance, and document the clinical evidence of benefits in treating allergies and lung emphysema, and in dermatological applications. Also addresses are topics such as genetically engineered strains, new carriers for probiotics, protection techniques, challenges of health claims, safety aspects, and future market trends.
Food Composition and Analysis
This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of me
Food Bioactives
This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It covers the current status and future potential of food compounds, as well as extraction technologies for bioactives derived from plant, fungi and marine-derived bioactive agents. Finally, health-promoting effects of plant, fungi and marine-derived bioactive agents are discussed. Chapters come from top researchers in this area from around the globe. The volume caters to the needs of undergraduate and post-graduate students in the area of food biotechnology, food bioprocessing, biotechnology, food engineering, etc., and also contains information pertinent to researchers.
Biofuels from Algae
This book provides in-depth information on basic and applied aspects of biofuels production from algae. It begins with an introduction to the topic, and follows with the basic scientific aspects of algal cultivation and its use for biofuels production, such as photo bioreactor engineering for microalgae production, open culture systems for biomass production and the economics of biomass production. It provides state-of-the-art information on synthetic biology approaches for algae suitable for biofuels production, followed by algal biomass harvesting, algal oils as fuels, biohydrogen production from algae, formation/production of co-products, and more. The book also covers topics such as meta...
