Food Biotechnology

An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic en..

This book covers several major functional carbohydrates widely used in food and other applications. It presents technical details of bio-manufacture, providing direct assistance to researchers and engineers who are interested in applying and producing these carbohydrates...

Lactic acid-producing fermentation has long been used to improve perishable foods. Since the publication of the third edition of this volume, substantial progress has been made in a number of areas of research. The fourth edition covers all the basic and applied aspects of lactic acid bacteria and b..