SECTION 1: FOOD MICROBIOLOGY
Chapter 1.01 Food Microbiology
Chapter 1.02 Principles of Biochemistry and Molecular Biology
Chapter 1.03 Fermentation Technology and Bioreactor Design
Chapter 1.04 Process Developments in Solid-State Fermentation for Food Applications
Chapter 1.05 Metabolic Engineering of Bacteria for Food Ingredients
Chapter 1.06 Technologies Used for Microbial Production of Food Ingredients
Chapter 1.07 Production of Carotenoid[...]
SECTION 1: FOOD MICROBIOLOGY
Chapter 1.01 Food Microbiology
Chapter 1.02 Principles of Biochemistry and Molecular Biology
Chapter 1.03 Fermentation Technology and Bioreactor Design
Chapter 1.04 Process Developments in Solid-State Fermentation for Food Applications
Chapter 1.05 Metabolic Engineering of Bacteria for Food Ingredients
Chapter 1.06 Technologies Used for Microbial Production of Food Ingredients
Chapter 1.07 Production of Carotenoids by Gene Combination in Escherichia coli
Chapter 1.08 Production of Amino Acids: Physiological and Genetic Approaches
Chapter 1.09 Biotechnology of Microbial Polysaccharides in Food
Chapter 1.10 Genetics of Dairy Starter Cultures
Chapter 1.11 Genetic Engineering of Baker's Yeast: Challenges and Outlook
Chapter 1.12 The Biotechnology of Wine Yeast
Chapter 1.13 Stress Tolerance, Metabolism, and Development:The Many Flavors of Trehalose
Chapter 1.14 Production of Pectinases and Utilization in Food Processing
Chapter 1.15 Biotechnology of Citric Acid Production
Chapter 1.16 Microbial Biotechnology of Food Flavor Production
Chapter 1.17 Microbial Production of Oils and Fats
Chapter 1.18 Potential Uses of Cyanobacterial Polysaccharides in the Food Industry
Chapter 1.19 Food Applications of Algae
Chapter 1.20 Butanol Production from Agricultural Biomass
SECTION 2: PLANT AND ANIMAL FOOD APPLIC-ATIONS AND FUNCTIONAL FOODS
Chapter 2.01 Methods in Plant Tissue Culture
Chapter 2.02 Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods
Chapter 2.03 Genomic Basics for Food Improvement
Chapter 2.04 Molecular Design of Soybean Proteins for Enhanced Food Quality
Chapter 2.05 Genetic Modification of Plant Starches for Food Applications
Chapter 2.06 Bioprocessing of Starch Using Enzyme Technology
Chapter 2.07 Genetic Modification of Plant Oils for Food Uses
Chapter 2.08 Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins
Chapter 2.09 Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants
Chapter 2.10 Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality
Chapter 2.11 Rosmarinic Acid Biosynthesis and Mechanism of Action
Chapter 2.12 Bioprocessing Strategies to Enhance L-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba)
Chapter 2.13 Phytochemicals and Breast Cancer Chemoprevention
Chapter 2.14 Biotechnology in Wine Industry
Chapter 2.15 Biotechnology of Nonnutritive Sweeteners
Chapter 2.16 Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables
Chapter 2.17 Genetic Modification of Peanut as a Solution to Peanut Allergy
Chapter 2.18 Recombinant Lipoxygenases and Oxylipin Metabolism in Relation to Food Quality
Chapter 2.19 Genetic Modification of Production Traits in Farm Animals
Chapter 2.20 Enzyme Technology for the Dairy Industry
Chapter 2.21 Egg Yolk Antibody Farming for Passive Immunotherapy
Chapter 2.22 Application of Transgenic Fish Technology in Sea Food Production
Chapter 2.23 The Production, Properties, and Utilization of Fish Protein Hydrolysates
Chapter 2.24 Human Gut Microflora in Health and Disease: Focus on Prebiotics
Chapter 2.25 Immunomodulating Effects of Lactic Acid Bacteria
Chapter 2.26 Biochemical Markers for Antioxidant Functionality
Chapter 2.27 Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends
SECTION 3: FOOD SAFETY, NOVEL BIOPROCESSING, TRADITIONAL FERMENTATIONS, AND REGULATORY ISSUES
Chapter 3.01 Molecular Evolution and Diversity of Food Borne Pathogens
Chapter 3.02 Genetics and Physiology of Pathogenicity in Food Borne Bacterial Pathogens
Chapter 3.03 Biofilm Production by Listeria monocytogenes
Chapter 3.04 Application of Microbial Molecular Techniques to Food Systems
Chapter 3.05 Control of Food Borne Bacterial Pathogens in Animals and Animal Products through Microbial Antagonism
Chapter 3.06 Bacteriocins: Antimicrobial Activity and Applications
Chapter 3.07 Genetic Characterization of Antimicrobial Peptides
Chapter 3.08 Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens
Chapter 3.09 Genetic Mechanisms Involved in Regulation of Mycotoxin Biosynthesis
Chapter 3.10 Application of ELISA Assays for Detection and Quantitation of Toxins in Foods
Chapter 3.11 Biosensors for Food Quality Assessment
Chapter 3.12 Enzymatic Bioprocessing of Tropical Seafood Wastes
Chapter 3.13 Cold Active Enzymes in Food Processing
Chapter 3.14 Biotransformations as Applicable to Food Industries
Chapter 3.15 Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation
Chapter 3.16 Fermentation Biotechnology of Traditional Foods of Africa
Chapter 3.17 Fermentation Biotechnology of Traditional Foods of China
Chapter 3.18 Fermentation Biotechnology of Traditional Foods of the Indian Subcontinent
Chapter 3.19 Fermentation Biotechnology of Plant Based Traditional Foods of the Middle East and Mediterranean Region
Chapter 3.20 Fermentation Biotechnology of Animal Based Traditional Foods of the Middle East and Mediterranean Region
Chapter 3.21 Anaerobic Processes for the Treatment of Food Processing Wastes
Chapter 3.22 International Aspects of the Quality and Safety Assessment of Foods Derived by Modern Biotechnology
Chapter 3.23 Patenting Inventions in Food Biotechnology
Index
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