TY  - BOOK
AU  - Lee,B.H.
TI  - Fundamentals of food biotechnology
SN  - 9781118384916
AV  - TP248.65.F66 
U1  - 664 23
PY  - 2015///
CY  - Chichester, West Sussex, UK
PB  - Wiley Blackwell
KW  - Food
KW  - Biotechnology
KW  - Agricultural biotechnology
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - Includes bibliographical references and index; Cover; Title Page; Copyright; Contents; Preface; What Is Biotechnology?; What Is Food Biotechnology?; Part I New Trends and Tools of Food Biotechnology; Chapter 1 Fundamentals and New Aspects; 1.1 Biotechnological applications of animals, plants, and microbes; 1.2 Cellular organization and membrane structure; 1.3 Bacterial growth and fermentation tools; 1.3.1 Classification and reproduction of biotechnologically important bacterial system; 1.3.2 Bacterial growth; 1.3.3 Environmental factors affecting bacterial growth; 1.4 Fungal growth and fermentation tools; 1.5 Classical strain improvement and tools1.5.1 Natural selection and mutation; 1.5.2 Recombination; Summary; 1.6 Systems/synthetic biology and metabolic engineering; Summary; 1.7 Bioengineering and scale-up process; 1.7.1 Microbial and process engineering factors affecting performance and economics; 1.7.2 Fermentor and bioreactor systems; 1.7.3 Mass transfer concept; 1.7.4 Heat transfer concept; 1.7.5 Mass and heat transfer practice; 1.7.6 Scale-up and scale-down of fermentations; 1.7.7 Scale-up challenges; Summary; 1.8 Molecular thermodynamics for biotechnology; 1.8.1 Protein folding and stabilitySummary; 1.8.2 Downstream processes on crystallization and chromatography; Summary; 1.9 Protein and enzyme engineering; Summary; 1.10 Genomics, proteomics, and bioinformatics; Summary; 1.11 Biosensors and nanobiotechnology; 1.11.1 Biosensor; 1.11.2 Nanobiotechnology and nanobiosensor; Summary; 1.12 Quorum sensing and quenching; Summary; 1.13 Micro- and nano-encapsulations; 1.13.1 Microencapsulation; 1.13.2 Nanoencapsulation; Summary; Bibliography; Chapter 2 Concepts and Tools for Recombinant DNA Technology; 2.1 Concepts of macromolecules: function and synthesis2.1.1 DNA replication; 2.1.2 Roles of RNA; 2.1.3 Detailed aspects of protein synthesis; 2.2 Concepts of recombinant DNA technology; 2.2.1 Restriction endonucleases; 2.2.2 Plasmid vectors; 2.2.3 Purpose of gene cloning; 2.3 DNA sequencing; 2.4 Polymerase chain reaction (PCR); 2.5 Manipulation techniques of DNA; 2.5.1 Isolation and purification of nucleic acids; 2.5.2 Agarose gel electrophoresis; 2.5.3 Blotting and hybridization; 2.6 Gene cloning and production of recombinant proteins; btbi
N2  - Food 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 burg
UR  - http://dx.doi.org/10.1002/9781118384947
ER  -