(PDF) Advances in Biotechnology for Food Industry By Alina Maria Holban

This is the PDF eBook version for Advances in Biotechnology for Food Industry By Alina Maria Holban, Alexandru Mihai Grumezescu

Table of Contents

List of Contributors
Foreword
Series Preface
Preface for Volume 14: Advances in Biotechnology for Food Industry
Chapter 1: Role of Biotechnology in the Agrofood Industry
Abstract
1. Brief Summary of Agrofood Industry Role Worldwide
2. Genetically Modified Food
3. “Omics” Approaches in Agrofood Industry
4. Automation Role in Agrofood Industry
5. Climate Control for Food Production
6. Concluding Remarks
Chapter 2: Biotechnology in Food Processing and Preservation: An Overview
Abstract
1. Introduction
2. Genetically Modified Plants
3. Bioengineered Animals
4. Bioengineered Microorganisms
5. Detection Methods
6. Conclusions
Chapter 3: Enzymes and Food Industry: A Consolidated Marriage
Abstract
1. Introduction
2. Enzymes and Meat Quality
3. Muscle Structure and Postmortem Biochemistry
4. Enzymatic Tenderization—Endogenous Enzymes
5. Enzymatic Tenderization—Exogenous Enzymes
6. Enzymes for Dairy
7. Milk Structure and Composition
8. Milk Clotting Enzymes
9. Enzymes in Cheese Ripening
10. Lactose-Free Milk
11. Enzyme in the Production of Galactooligosaccharides
12. Enzymes Applications in Baking
13. Conclusions
Acknowledgments
Chapter 4: Lactic Acid Bacteria—From Nature Through Food to Health
Abstract
1. Introduction
2. Microbial Diversity of LAB
3. LAB and Their Biogenic Metabolites for Human Health
4. Impact of Functional Food in Disease Prevention
5. Conclusions
Chapter 5: Development of Controlled Cocultivations for Reproducible Results in Fermentation Processes in Food Biotechnology
Abstract
1. Introduction
2. Application of Mixed Cultures and Cocultures in Food Technology
3. Conclusions
Chapter 6: Enumeration and Identification of Probiotic Bacteria in Food Matrices
Abstract
1. Introduction
2. Methods of Enumeration of Probiotic Bacteria
3. Methods for Identification of Probiotic Bacteria
4. Conclusions
Chapter 7: Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts
Abstract
1. Introduction
2. T. mastichina L. Extracts Applied to Ripened Cheese: A Case Study
3. Conclusions
Acknowledgments
Chapter 8: Potential of High Hydrostatic Pressure to Improve the Production of Plants Used as Food
Abstract
1. Introduction
2. Plant Production
3. High Hydrostatic Pressure
4. Application of HHP on Plant Seeds
5. Conclusions
Chapter 9: Corrosion in Electronic Sensors Used inManufacturing Processes Decrease theQuality in the Seafood Industry
Abstract
1. Introduction
2. Methodology
3. Results
4. Conclusions
Acknowledgments
Chapter 10: Biotechnology of Ice Wine Production
Abstract
1. Introduction
2. Market
3. Regions for Ice Wine Production
4. Varieties and Harvesting Conditions
5. Pressing Technology and the Wine-Making Process
6. Fermentation and Biotechnologies
7. Use of Non-Saccharomyces
8. Ageing of Ice Wines
9. Analytical Controls
10. Sensory Quality
11. Conclusions
Acknowledgments
Chapter 11: Metagenomics of Traditional Beverages
Abstract
1. Introduction
2. Metagenomics
3. Traditional Fermented Beverages
4. Potential Health Benefits of Traditional Fermented Beverages
5. Conclusions
Acknowledgments
Chapter 12: Process Engineering Applying Supercritical Technology for Obtaining Functional and Therapeutic Products
Abstract
1. Introduction
2. Supercritical Fluid Technology Applied to Extractions: A Realistic Overview of Parameters and Operating Conditions
3. Products Obtained by SFE and Their Functional Properties
4. Conclusions and Future Trends
Acknowledgments
Chapter 13: Sugar Beet Pulp as a Source of Valuable Biotechnological Products
Abstract
1. Introduction
2. Sugar Factories as Biorefineries
3. Conversion of Biomass and Bioproducts into Valuable Chemicals
4. Sugar Beet Pulp as a Substrate for Complete Feed Formulation
5. Conclusions
Acknowledgments
Chapter 14: Biofilms in Food Industry: Mitigation Using Bacteriophage
Abstract
1. Introduction
2. Methodologies Adopted
3. Observations and Findings
4. Discussion
5. Conclusions
Acknowledgments
Appendix
Chapter 15: Bioactive Properties and Biotechnological Production of Human Milk Oligosaccharides
Abstract
1. Structure of Human Milk Oligosaccharides (HMOs)
2. Biosynthesis: Genetic Determination
3. Use of HMOs by Probiotic Bacteria: Prebiotics
4. Pathogen Antiadhesion
5. Immune Modulation Properties
6. Biosynthesis of Related HMOs Structures
7. Biotechnological Applications
8. Conclusions