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|a 957699795
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|a 9781118864500
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|a (OCoLC)935676848
|z (OCoLC)957699795
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|a 9781118864500
|b Wiley
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|a TP248.65.F66
|b A383 2015
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|a HCDD
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|a Advances in Food Biotechnology /
|c Ravishankar Rai V.
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|a 1st
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|b Wiley-Blackwell,
|c 2015.
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|a 1 online resource (752 pages)
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|a text
|b txt
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|a online resource
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|a Contributors xxi Preface xxvii I GLOBAL FOOD SECURITY: ARE GMOS THE SOLUTION TO THE FOOD SECURITY ISSUE? 1 1 Biotechnological Approaches for Nutritionally Enhanced Food Crop Production 3 Kathleen L.
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|a Hefferon and Abdullah Makhzoum 1.1 Introduction 3 1.2 The Case for Biofortified Food 3 1.2.1 Biofortified Rice 4 1.2.2 Biofortified Maize and Cassava 4 1.2.3 Biofortified Wheat 5 1.2.4 Oilcrops Biofortified with Omega-3 Fatty Acids 5 1.3 Nutritionally Enhanced Feed Crops 6 1.4 Plants with Other Health Benefits 6 1.5 Biopharmaceuticals Produced in Plants 6 1.6 Genome Editing for Nutritionally Enhanced Plants 7 1.7 Epigenetics and Nutritionally Enhanced Plants 7 1.7.1 Epigenetics in Human Nutrition and Genetic Diseases 8 1.7.2 Epigenetic Approaches to Improving Crops for Human Health 8 1.8 Risk Assessment and Regulation of Nutritionally Enhanced Crops 9 1.9 Conclusions 9 References 10 2 Current and Emerging Applications of Metabolomics in the Field of Agricultural Biotechnology 13 Camilla B. Hill, Daniel A.
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|a Dias, and Ute Roessner 2.1 Introduction 13 2.1.1 Metabolomics and Agriculture 13 2.1.2 Metabolomic Technologies 14 2.2 Metabolomics of Cereals for Food Production 16 2.2.1 Targeted Metabolomics 16 2.2.2 Untargeted Metabolomics 16 2.2.3 Safety Evaluation of Genetically Modified (GM) Crops 17 2.3 Metabolomics and its Application in the Production of Wine 18 2.3.1 In the Vineyard 18 2.3.2 Wine Fermentation 20 2.3.3 Wine Characterization 21 2.4 Final Remarks 23 Acknowledgements 23 References 23 3 Safety Assessment of Genetically Modified Foods 27 Gijs A. Kleter and Maryvon Y.
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|a Noordam 3.1 Introduction 27 3.2 Safety Assessment of GM-Crop-Derived Foods 28 3.3 Recurrent Items Addressed during the Food and Feed Safety Assessment 28 3.3.1 Molecular Characterization 29 3.3.2 Comparative Analysis of Agronomic, Phenotypic and Compositional Characteristics 30 3.3.3 Potential Toxicity 31 3.3.4 Potential Allergenicity 32 3.3.5 Nutritional Assessment 34 3.4 Outlook and Future Challenges 35 3.5 Conclusions 36 Acknowledgements 36 References 36 4 Towards a Universal Molecular Approach for the Quality Control of New Foodstuffs 37 Andrea Galimberti, Anna Sandionigi, Antonia Bruno, Ilaria Bruni, Michela Barbuto, Maurizio Casiraghi,
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|a And Massimo Labra 4.1 Food Quality and Safety Assessment in the Era of Genomics 37 4.2 DNA Barcoding: General Characteristics and Applications for the Analysis of Modern Foodstuffs 38 4.3 Microbiological Composition of Foodstuffs 38 4.3.1 Fermentation 40 4.3.2 Biopreservation 41 4.3.3 Functionalization 42 4.4 Pathogenic Microorganisms and Food Spoilage 43 4.5 Towards a Molecular Identification of Food-Related Microorganisms 44 4.6 Towards a Standardized Molecular Identification of Food Raw Materials 45 4.6.1 From Molecular-Based Approaches to DNA Barcoding 45 4.6.2 Advantages and Limitations of Food DNA Barcoding in Food Traceability 48 4.6.3 DNA Barcoding and Food Traceability: An Overview 49 4.7 Next-Generation Technologies to Characterize Complex Food Matrices and their Microbiome 50 4.8 Conclusions 51 References 51 5 Mass Spectrometry-Based Approaches in Food.
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|a Safety 61 Pasquale Ferranti and Gianluca Picariello 5.1 Background 61 5.2 Instrumentation 61 5.3 Mass Spectrometry and Food Safety 63 5.4 Effects of Technological Processing 64 5.5 Microbiological Issues 65 5.6 Genetically Modified Organisms 65 5.7 Food Allergy 66 5.8 Food Metabolomics 67 5.9 Food Lipidomics 67 5.10 Current Challenges and Perspectives 68 References 68 6 Feeding the World: Are Biotechnologies the Solution? 71 Yves Bertheau 6.1 Introduction 71 6.2 Current Situation 72 6.2.1 Is the Diagnosis of World Population Growth Shared? 73 6.2.2 How Many People Can Our Earth Provide For? 74 6.2.3 Is There a Causal Relationship Between Increasing Population Growth and Food Needs? 74 6.2.4 Food as an Element of Speculation and Enrichment 76 6.3 Proposed Solutions 76 6.3.1 Common and General Solutions 77.
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|a 6.3.2 Reduction of Losses along Supply Chains 78 6.3.3 Increase in the Cultivated Surfaces 80 6.3.4 Increase in Output 81 6.3.5 Biotechnologies to Nourish the World 85 6.4 Conclusion 94 References 95 II APPLICATION OF ENZYMES IN THE FOOD INDUSTRY 103 7 Application of Microbial Enzymes in the Food Industry 105 Alane Beatriz Vermelho, Verônica Cardoso, Rodrigo Pires Nascimento, Anderson S.
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|a Pinheiro, and Igor Rodrigues de Almeida 7.1 Introduction 105 7.2 The Main Enzymes 106 7.2.1 Hydrolases (EC3) 106 7.2.2 Lyases (EC4) 108 7.2.3 Transferases (EC2) 109 7.3 Main Microorganism Producers of Enzymes 111 7.4 Marine Microbial Enzymes 115 7.5 Dairy Industry 116 7.6 Microbial Enzymes Applied in the Beverage Industry 118 7.6.1 Pectinases 119 7.7 Animal Feed 121 7.8 Targeting Microbial Enzymes of Industrial Interest 123 7.9 Mathematical Models for Enhanced Enzyme Production 124 Acknowledgements 124 References 125 8 Enzymatic Modification of Proteins and Starches for Gluten-Free and Low-Glycaemic-Index Foods for Special Dietary Uses 133 A.M. Calderón de la Barca, A.R. Islas-Rubio, N.G. Heredia, and F.
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|a Cabrera-Chávez 8.1 Introduction 133 8.2 Foods for Special Dietary Uses 134 8.3 Wheat Constituents that may Trigger Adverse Reactions 134 8.4 Gluten Proteins: Role in Pathogenesis of Gluten-Related Disorders 135 8.5 Enzymatic Modification of Proteins 136 8.5.1 Hydrolysis of Gluten 137 8.5.2 Transamidation and Transpeptidation of Gluten Proteins 138 8.6 Polysaccharides and the Glucose Response 139 8.6.1 Polysaccharide Hydrolysis by Human Digestion 139 8.6.2 Glucose Response Depending on Food Matrices 140 8.7 Polysaccharide Enzymatic Modification 140 8.7.1 Saccharidases for Producing Resistant Starches 140 8.7.2 Enzyme Cyclization to Reduce Starch Digestion 141 8.8 Conclusions 141 References 141 9 Enzyme Immobilization and its Application in the Food Industry 145 Ahmad Homaei 9.1 Introduction 145 9.2 History of Enzyme Immobilization.
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|a 145 9.3 Carrier Materials for Enzyme Immobilization 146 9.3.1 Biopolymers 146 9.3.2 Synthetic Polymers 146 9.3.3 Hydrogels 146 9.3.4 Inorganic Supports 147 9.3.5 Smart Polymers 147 9.3.6 Conducting Polymers 147 9.3.7 Gold Nanoparticles 147 9.3.8 Magnetic Nanoparticles 148 9.4 Enzyme Immobilization Techniques 148 9.4.1 Protein Adsorption 149 9.4.2 Covalent Binding 149 9.4.3 Physical Entrapment 151 9.4.4 Bioaffinity Interactions 152 9.4.5 Immobilized Multienzymes and Enzyme-Cell Co-Immobilizates 152 9.5 Commercialization and Use of Immobilized Enzymes in the Food Industry 153 9.5.1 Applications of Immobilized Protease 153 9.5.2 Applications of Immobilized Amino Acylase 155 9.5.3 Applications of Immobilized Glucose Isomerase 156 9.5.4 Applications of Immobilized Glucosidases Enzymes 156 9.5.5 Applications of Immob.
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|a The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: -GMOs and food security issues -Applications of enzymes in food processing -Fermentation technology -Functional food and nutraceuticals -Valorization of food waste -Detection and control of foodborne pathogens -Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
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|a Technology.
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|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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|a Technology
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|a Rai V, Ravishankar,
|e editor.
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|i has work:
|a Advances in food biotechnology (Text)
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