{"product_id":"fundamentals-of-food-biotechnology-isbn-9781118384954","title":"Fundamentals of Food Biotechnology","description":"\u003cb\u003eFundamentals of Food Biotechnology\u003c\/b\u003e \u003cp\u003eFood biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFundamentals of Food Biotechnology, 2nd edition\u003c\/i\u003e is based on the author’s 25 years of experience in teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods\/ nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions, and answers appear at the end of each chapter. \u003c\/p\u003e\u003cp\u003eThis new edition has been comprehensively rewritten and restructured to reflect the new technologies, products, and trends that have emerged since the original book. Many new aspects highlight the short- and longer-term commercial potential of food biotechnology. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Biochemistry and Food Processing, 2nd Edition\u003c\/i\u003e\u003cbr\u003eEdited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldra, et al. ISBN 978-0-8138-0874-1 \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Processing: Principles and Applications, 2nd Edition\u003c\/i\u003e\u003cbr\u003eEdited by Stephanie Clark (Editor), Stephanie Jung, Buddhi Lamsal ISBN 978-0-470-67114-6  \u003c\/p\u003e\u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eWhat Is Biotechnology? xiii\u003c\/p\u003e \u003cp\u003eWhat Is Food Biotechnology? xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I New Trends and Tools of Food Biotechnology 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Fundamentals and New Aspects 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Biotechnological applications of animals, plants, and microbes 3\u003c\/p\u003e \u003cp\u003e1.2 Cellular organization and membrane structure 6\u003c\/p\u003e \u003cp\u003e1.3 Bacterial growth and fermentation tools 11\u003c\/p\u003e \u003cp\u003e1.3.1 Classification and reproduction of biotechnologically important bacterial system 11\u003c\/p\u003e \u003cp\u003e1.3.2 Bacterial growth 12\u003c\/p\u003e \u003cp\u003e1.3.3 Environmental factors affecting bacterial growth 16\u003c\/p\u003e \u003cp\u003e1.4 Fungal growth and fermentation tools 19\u003c\/p\u003e \u003cp\u003e1.5 Classical strain improvement and tools 22\u003c\/p\u003e \u003cp\u003e1.5.1 Natural selection and mutation 22\u003c\/p\u003e \u003cp\u003e1.5.2 Recombination 27\u003c\/p\u003e \u003cp\u003eSummary 30\u003c\/p\u003e \u003cp\u003e1.6 Systems\/synthetic biology and metabolic engineering 31\u003c\/p\u003e \u003cp\u003eSummary 36\u003c\/p\u003e \u003cp\u003e1.7 Bioengineering and scale-up process 36\u003c\/p\u003e \u003cp\u003e1.7.1 Microbial and process engineering factors affecting performance and economics 38\u003c\/p\u003e \u003cp\u003e1.7.2 Fermentor and bioreactor systems 39\u003c\/p\u003e \u003cp\u003e1.7.3 Mass transfer concept 50\u003c\/p\u003e \u003cp\u003e1.7.4 Heat transfer concept 53\u003c\/p\u003e \u003cp\u003e1.7.5 Mass and heat transfer practice 57\u003c\/p\u003e \u003cp\u003e1.7.6 Scale-up and scale-down of fermentations 71\u003c\/p\u003e \u003cp\u003e1.7.7 Scale-up challenges 81\u003c\/p\u003e \u003cp\u003eSummary 84\u003c\/p\u003e \u003cp\u003e1.8 Molecular thermodynamics for biotechnology 85\u003c\/p\u003e \u003cp\u003e1.8.1 Protein folding and stability 85\u003c\/p\u003e \u003cp\u003eSummary 92\u003c\/p\u003e \u003cp\u003e1.8.2 Downstream processes on crystallization and chromatography 93\u003c\/p\u003e \u003cp\u003eSummary 96\u003c\/p\u003e \u003cp\u003e1.9 Protein and enzyme engineering 96\u003c\/p\u003e \u003cp\u003eSummary 100\u003c\/p\u003e \u003cp\u003e1.10 Genomics, proteomics, and bioinformatics 100\u003c\/p\u003e \u003cp\u003eSummary 108\u003cbr\u003e \u003cbr\u003e 1.11 Biosensors and nanobiotechnology 109\u003c\/p\u003e \u003cp\u003e1.11.1 Biosensor 109\u003c\/p\u003e \u003cp\u003e1.11.2 Nanobiotechnology and nanobiosensor 113\u003c\/p\u003e \u003cp\u003eSummary 116\u003c\/p\u003e \u003cp\u003e1.12 Quorum sensing and quenching 116\u003c\/p\u003e \u003cp\u003eSummary 120\u003c\/p\u003e \u003cp\u003e1.13 Micro- and nano-encapsulations 120\u003c\/p\u003e \u003cp\u003e1.13.1 Microencapsulation 122\u003c\/p\u003e \u003cp\u003e1.13.2 Nanoencapsulation 129\u003c\/p\u003e \u003cp\u003eSummary 138\u003c\/p\u003e \u003cp\u003eBibliography 140\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Concepts and Tools for Recombinant DNA Technology 147\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Concepts of macromolecules: function and synthesis 147\u003c\/p\u003e \u003cp\u003e2.1.1 DNA replication 147\u003c\/p\u003e \u003cp\u003e2.1.2 Roles of RNA 150\u003c\/p\u003e \u003cp\u003e2.1.3 Detailed aspects of protein synthesis 153\u003c\/p\u003e \u003cp\u003e2.2 Concepts of recombinant DNA technology 161\u003c\/p\u003e \u003cp\u003e2.2.1 Restriction endonucleases 162\u003c\/p\u003e \u003cp\u003e2.2.2 Plasmid vectors 164\u003c\/p\u003e \u003cp\u003e2.2.3 Purpose of gene cloning 168\u003c\/p\u003e \u003cp\u003e2.3 DNA sequencing 180\u003c\/p\u003e \u003cp\u003e2.4 Polymerase chain reaction (PCR) 180\u003c\/p\u003e \u003cp\u003e2.5 Manipulation techniques of DNA 183\u003c\/p\u003e \u003cp\u003e2.5.1 Isolation and purification of nucleic acids 183\u003c\/p\u003e \u003cp\u003e2.5.2 Agarose gel electrophoresis 184\u003c\/p\u003e \u003cp\u003e2.5.3 Blotting and hybridization 185\u003c\/p\u003e \u003cp\u003e2.6 Gene cloning and production of recombinant proteins 186\u003cbr\u003e \u003cbr\u003e 2.6.1 Cloning and expression of bacterial β-galactosidase in E. coli 186\u003c\/p\u003e \u003cp\u003e2.6.2 Cloning, expression, and production of bovine chymosin (rennet) in yeast K. lactis 188\u003c\/p\u003e \u003cp\u003eSummary 190\u003c\/p\u003e \u003cp\u003eBibliography 191\u003c\/p\u003e \u003cp\u003ePart I Questions and Answers 193\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Applications of Biotechnology to Food Products 205\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Yeast-Based Processes and Products 207\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Food yeasts and derivatives 207\u003c\/p\u003e \u003cp\u003e3.1.1 Introduction 207\u003c\/p\u003e \u003cp\u003e3.1.2 Industrial processes 207\u003c\/p\u003e \u003cp\u003eSummary 212\u003c\/p\u003e \u003cp\u003e3.2 Alcoholic beverages 212\u003c\/p\u003e \u003cp\u003e3.2.1 Introduction 212\u003c\/p\u003e \u003cp\u003e3.2.2 Production and sales of major alcoholic beverages 212\u003c\/p\u003e \u003cp\u003e3.2.3 Production processes 213\u003c\/p\u003e \u003cp\u003eSummary 225\u003c\/p\u003e \u003cp\u003e3.3 Industrial alcohols 225\u003c\/p\u003e \u003cp\u003e3.3.1 Introduction 225\u003c\/p\u003e \u003cp\u003e3.3.2 Raw materials and microorganisms 226\u003c\/p\u003e \u003cp\u003e3.3.3 Production processes 230\u003c\/p\u003e \u003cp\u003e3.3.4 Economics 231\u003c\/p\u003e \u003cp\u003eSummary 232\u003c\/p\u003e \u003cp\u003e3.4 Bread and related products 232\u003c\/p\u003e \u003cp\u003e3.4.1 Introduction 232\u003c\/p\u003e \u003cp\u003e3.4.2 Ingredients and formulations 233\u003c\/p\u003e \u003cp\u003e3.4.3 Production processes 234\u003c\/p\u003e \u003cp\u003e3.4.4 New developments 236\u003c\/p\u003e \u003cp\u003eSummary 237\u003c\/p\u003e \u003cp\u003eBibliography 237\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Bacteria-Based Processes and Products 241\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Dairy products 241\u003c\/p\u003e \u003cp\u003e4.1.1 Introduction 241\u003c\/p\u003e \u003cp\u003e4.1.2 Basic knowledge of manufacture of dairy products 244\u003c\/p\u003e \u003cp\u003e4.1.3 Metabolic systems in lactic acid bacteria 249\u003c\/p\u003e \u003cp\u003e4.1.4 Genetic modification of lactic acid bacteria 252\u003c\/p\u003e \u003cp\u003e4.1.5 Applications of genetic engineering 254\u003c\/p\u003e \u003cp\u003eSummary 262\u003c\/p\u003e \u003cp\u003e4.2 Meat and fish products 262\u003c\/p\u003e \u003cp\u003e4.2.1 Introduction 262\u003c\/p\u003e \u003cp\u003e4.2.2 Fermented meat products 263\u003c\/p\u003e \u003cp\u003e4.2.3 New developments 267\u003c\/p\u003e \u003cp\u003e4.2.4 Fermented fish products 267\u003c\/p\u003e \u003cp\u003eSummary 270\u003c\/p\u003e \u003cp\u003e4.3 Vegetable products 270\u003c\/p\u003e \u003cp\u003e4.3.1 Introduction 270\u003c\/p\u003e \u003cp\u003e4.3.2 Fermented vegetable products 271\u003c\/p\u003e \u003cp\u003e4.3.3 Fermented soy products 275\u003c\/p\u003e \u003cp\u003e4.3.4 New developments 280\u003c\/p\u003e \u003cp\u003eSummary 280\u003c\/p\u003e \u003cp\u003e4.4 Vinegar and other organic acids 281\u003c\/p\u003e \u003cp\u003e4.4.1 Introduction 281\u003c\/p\u003e \u003cp\u003e4.4.2 Acetic acid 281\u003c\/p\u003e \u003cp\u003e4.4.3 Citric acid 283\u003c\/p\u003e \u003cp\u003e4.4.4 Lactic acid 284\u003c\/p\u003e \u003cp\u003e4.4.5 Malic acid 285\u003c\/p\u003e \u003cp\u003e4.4.6 Fumaric acid 286\u003c\/p\u003e \u003cp\u003eSummary 286\u003c\/p\u003e \u003cp\u003e4.5 Bacterial biomass 287\u003c\/p\u003e \u003cp\u003e4.5.1 Introduction 287\u003c\/p\u003e \u003cp\u003e4.5.2 Microorganisms for the production of biomass 288\u003c\/p\u003e \u003cp\u003e4.5.3 Raw materials for the production of biomass 289\u003c\/p\u003e \u003cp\u003e4.5.4 Production process 292\u003c\/p\u003e \u003cp\u003e4.5.5 Nutritional aspects 293\u003c\/p\u003e \u003cp\u003e4.5.6 Economics and new developments 294\u003c\/p\u003e \u003cp\u003eSummary 295\u003c\/p\u003e \u003cp\u003e4.6 Polysaccharides 296\u003c\/p\u003e \u003cp\u003e4.6.1 Introduction 296\u003c\/p\u003e \u003cp\u003e4.6.2 Microbial polysaccharides 297\u003c\/p\u003e \u003cp\u003e4.6.3 Fermentation process 298\u003c\/p\u003e \u003cp\u003e4.6.4 Bacterial polysaccharides 299\u003c\/p\u003e \u003cp\u003e4.6.5 Other polysaccharides 304\u003c\/p\u003e \u003cp\u003eSummary 304\u003c\/p\u003e \u003cp\u003eBibliography 306\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Other Organism-Based Processes and Products 313\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Enzymes 313\u003c\/p\u003e \u003cp\u003e5.1.1 Introduction 313\u003c\/p\u003e \u003cp\u003e5.1.2 Production of enzymes 315\u003c\/p\u003e \u003cp\u003e5.1.3 Applications 317\u003c\/p\u003e \u003cp\u003e5.1.4 New developments and protein engineering 326\u003c\/p\u003e \u003cp\u003e5.1.5 Economics 328\u003c\/p\u003e \u003cp\u003eSummary 328\u003c\/p\u003e \u003cp\u003e5.2 Sweeteners 329\u003c\/p\u003e \u003cp\u003e5.2.1 Introduction 329\u003c\/p\u003e \u003cp\u003e5.2.2 Nutritive sweeteners 329\u003c\/p\u003e \u003cp\u003e5.2.3 High-intensity sweeteners 333\u003c\/p\u003e \u003cp\u003e5.2.4 Low calorie sweeteners 337\u003c\/p\u003e \u003cp\u003e5.2.5 New developments 338\u003c\/p\u003e \u003cp\u003eSummary 339\u003c\/p\u003e \u003cp\u003e5.3 Flavors and amino acids 339\u003c\/p\u003e \u003cp\u003e5.3.1 Introduction 339\u003c\/p\u003e \u003cp\u003e5.3.2 Microbial flavors 340\u003c\/p\u003e \u003cp\u003e5.3.3 Enzymatic flavor generation 347\u003c\/p\u003e \u003cp\u003e5.3.4 Amino acids 348\u003c\/p\u003e \u003cp\u003e5.3.5 Economics 350\u003c\/p\u003e \u003cp\u003eSummary 351\u003c\/p\u003e \u003cp\u003e5.4 Vitamins and pigments 352\u003c\/p\u003e \u003cp\u003e5.4.1 Introduction 352\u003c\/p\u003e \u003cp\u003e5.4.2 Production of vitamins 352\u003c\/p\u003e \u003cp\u003e5.4.3 Production of pigments 356\u003c\/p\u003e \u003cp\u003e5.4.4 Economics 359\u003c\/p\u003e \u003cp\u003eSummary 359\u003c\/p\u003e \u003cp\u003e5.5 Mushrooms 360\u003c\/p\u003e \u003cp\u003e5.5.1 Introduction 360\u003c\/p\u003e \u003cp\u003e5.5.2 Cultivation 361\u003c\/p\u003e \u003cp\u003e5.5.3 Culture preservation 363\u003c\/p\u003e \u003cp\u003eSummary 363\u003c\/p\u003e \u003cp\u003e5.6 Cocoa, tea, and coffee fermentation 364\u003c\/p\u003e \u003cp\u003e5.6.1 Introduction 364\u003c\/p\u003e \u003cp\u003e5.6.2 Cocoa fermentation 364\u003c\/p\u003e \u003cp\u003e5.6.3 Coffee fermentation 367\u003c\/p\u003e \u003cp\u003e5.6.4 Tea fermentation 369\u003c\/p\u003e \u003cp\u003eSummary 372\u003c\/p\u003e \u003cp\u003e5.7 Bacteriocins 372\u003c\/p\u003e \u003cp\u003e5.7.1 Introduction 372\u003c\/p\u003e \u003cp\u003e5.7.2 Classification 373\u003c\/p\u003e \u003cp\u003e5.7.3 Mode of action 375\u003c\/p\u003e \u003cp\u003e5.7.4 Bioengineering of bacteriocins 376\u003c\/p\u003e \u003cp\u003e5.7.5 Applications of bacteriocins 379\u003c\/p\u003e \u003cp\u003e5.7.6 Commercial production of bacteriocins 382\u003c\/p\u003e \u003cp\u003eSummary 383\u003c\/p\u003e \u003cp\u003e5.8 Functional foods and nutraceuticals 383\u003c\/p\u003e \u003cp\u003e5.8.1 Probiotics and prebiotics 384\u003c\/p\u003e \u003cp\u003e5.8.2 Health claim regulation 396\u003c\/p\u003e \u003cp\u003eSummary 397\u003c\/p\u003e \u003cp\u003eBibliography 397\u003c\/p\u003e \u003cp\u003ePart II Questions and Answers 411\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Other Potential Applications of the New Technology 431\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Plant Biotechnology, Animal Biotechnology, and Safety Assessment 433\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Plant biotechnology 433\u003c\/p\u003e \u003cp\u003e6.1.1 Introduction 433\u003c\/p\u003e \u003cp\u003e6.1.2 Plant cell and tissue cultivation 435\u003c\/p\u003e \u003cp\u003e6.1.3 Plant breeding 437\u003c\/p\u003e \u003cp\u003e6.1.4 Application of plant cell and tissue culture 441\u003c\/p\u003e \u003cp\u003eSummary 448\u003c\/p\u003e \u003cp\u003e6.2 Animal biotechnology 449\u003c\/p\u003e \u003cp\u003e6.2.1 Introduction 449\u003c\/p\u003e \u003cp\u003e6.2.2 Transgenic animals 449\u003c\/p\u003e \u003cp\u003e6.2.3 Animal cell culture 453\u003c\/p\u003e \u003cp\u003eSummary 463\u003c\/p\u003e \u003cp\u003e6.3 Food safety issues of new biotechnologies 464\u003c\/p\u003e \u003cp\u003e6.3.1 Introduction 464\u003c\/p\u003e \u003cp\u003e6.3.2 Safety evaluation of novel food products 465\u003c\/p\u003e \u003cp\u003e6.3.3 Genetically modified microorganisms and their products 467\u003c\/p\u003e \u003cp\u003e6.3.4 Genetically modified plants and their products 469\u003c\/p\u003e \u003cp\u003e6.3.5 Genetically modified animals and their products 473\u003c\/p\u003e \u003cp\u003e6.3.6 Detection methods of GM crops 475\u003c\/p\u003e \u003cp\u003e6.3.7 Detection methods of transgenic animals and fish 480\u003c\/p\u003e \u003cp\u003e6.3.8 Containment: physical and biological 481\u003c\/p\u003e \u003cp\u003e6.3.9 Promises and limitations 481\u003c\/p\u003e \u003cp\u003eSummary 482\u003c\/p\u003e \u003cp\u003eBibliography 483\u003c\/p\u003e \u003cp\u003ePart III Questions and Answers 491\u003c\/p\u003e \u003cp\u003eIndex 497\u003c\/p\u003e \u003cp\u003e\u003ci\u003e\u003cb\u003eDr Byong H. Lee\u003c\/b\u003e\u003c\/i\u003e is Distinguished Professor, School of Biotechnology Jiangnan University, Wuxi, China. Invited Distinguished Professor, Department of Food Science \u0026amp; Biotechnology, Kangwon National University, Chuncheon, Korea. Adjunct Professor, Department of Food Science \u0026amp; Agric Chemistry McGill University, Montreal, Quebec, Canada.\u003c\/p\u003e  \u003cp\u003eFood biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFundamentals of Food Biotechnology, 2nd edition\u003c\/i\u003e is based on the author’s 25 years of experience in teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods\/ nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions, and answers appear at the end of each chapter. \u003c\/p\u003e\u003cp\u003eThis new edition has been comprehensively rewritten and restructured to reflect the new technologies, products, and trends that have emerged since the original book. Many new aspects highlight the short- and longer-term commercial potential of food biotechnology. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Biochemistry and Food Processing, 2nd Edition\u003c\/i\u003e\u003cbr\u003eEdited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldra, et al. ISBN 978-0-8138-0874-1 \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Processing: Principles and Applications, 2nd Edition\u003c\/i\u003e\u003cbr\u003eEdited by Stephanie Clark (Editor), Stephanie Jung, Buddhi Lamsal ISBN 978-0-470-67114-6\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989259272421,"sku":"NP9781118384954","price":259.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118384954.jpg?v=1761783414","url":"https:\/\/k12savings.com\/es\/products\/fundamentals-of-food-biotechnology-isbn-9781118384954","provider":"K12savings","version":"1.0","type":"link"}