Get Biotechnology in Agriculture and Food Processing: PDF

By Parmjit S. Panesar, Satwinder S. Marwaha

ISBN-10: 1439888361

ISBN-13: 9781439888360

An instructive and accomplished evaluate of using biotechnology in agriculture and nutrition construction, Biotechnology in Agriculture and nutrients Processing: possibilities and Challenges discusses how biotechnology can increase the standard and productiveness of agriculture and foodstuff items. It contains present subject matters comparable to GM meals, enzymes, and construction of assorted forms of foodstuff elements in addition to uncomplicated ones comparable to the idea that of biotechnology, plant mobilephone, and tissue tradition. Combining insurance of agriculture and meals processing, the e-book highlights the variety of biotechnology purposes from "farm to fork."

The ebook starts off with the basic recommendations of the function of biotechnology and genomics in agriculture and meals processing. development in this, it then specializes in particular functions of biotechnology in agriculture and contains chapters on plant telephone and tissue tradition recommendations, genetic transformation in crop development, and the construction of biofertilizers and biopesticides. The authors conceal diversified points of biotechnology in meals processing equivalent to creation of fermented meals, sensible meals, enzymes in nutrition processing, construction of polysaccharides, creation of sweeteners, biocolors and bioflavors, and genetically changed meals. They then learn the administration of crop residues and by-products of agro-industries, comprising mushroom construction and cost addition to agro-industrial wastes and residues.

Biotechnology has been well-known as one of many key applied sciences for expanding monetary progress. With chapters written via major specialists during this box, the booklet offers a greater figuring out of the way biotechnology functions can decrease creation bills, increase productiveness, and improve product caliber within the agro nutrition processing sector.

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Additional info for Biotechnology in Agriculture and Food Processing: Opportunities and Challenges

Example text

J. 1990. Influence of varying nitrogen sources on polysaccharide production by Aureobasidium pullulans in batch culture. Applied Microbiology and Biotechnology 32: 637–644. N. 1986. Fermented meat and poultry products. Advances in Meat Research 2: 123–164. , and Vichare, S. 2010. Genetically modified crops: Food of the future (review). International Journal of Advanced Biotechnology and Research 1: 21–30. , and Pandey, A. 2006. Statistical approach to optimization of fermentative production of gellan gum from Sphingomonas paucimobilis ATCC 31461.

Similarly, pectinases soften the texture of foods and liberate sugars for digestion. Thus, fermentation food products have improved digestibility as compared to unfermented foods (Parades-Lopez, 1992; Kovac and Raspor, 1997). Biotechnology has also greatly benefited fruit juice industry through the application of enzymes. , 1989). , 2000). The hydrolysis of limonin (causing delayed bitterness) using limonin dehydrogenase is also being tried. Furthermore, the latest biotechnological techniques, such as recombinant DNA technology, have allowed the selection and production of enzymes with improved properties, high concentration, and specificity.

1990. Influence of varying nitrogen sources on polysaccharide production by Aureobasidium pullulans in batch culture. Applied Microbiology and Biotechnology 32: 637–644. N. 1986. Fermented meat and poultry products. Advances in Meat Research 2: 123–164. , and Vichare, S. 2010. Genetically modified crops: Food of the future (review). International Journal of Advanced Biotechnology and Research 1: 21–30. , and Pandey, A. 2006. Statistical approach to optimization of fermentative production of gellan gum from Sphingomonas paucimobilis ATCC 31461.

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Biotechnology in Agriculture and Food Processing: Opportunities and Challenges by Parmjit S. Panesar, Satwinder S. Marwaha


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