Frontiers in Food Biotechnology


Chetan Sharma (Editor)
Assistant Professor, Department of Biotechnology, Maharishi Markandeshwar Engineering College, Maharishi Markandeshwar University, Mullana-Ambala, India

Anil K. Sharma (Editor)
Department of Biotechnology, New Engineering Block II, M.M. University Mullana (Ambala) Haryana, India

K.R. Aneja (Editor)
Former Head of the Department of Microbiology,Kurukshetra University, Kurukshetra, India

Series: Biotechnology in Agriculture, Industry and Medicine
BISAC: SCI010000

Modern biotechnological approaches have been designed to abate cost efficiencies and enhance productivity. The current book entitled Frontiers in Food Biotechnology aims to provide impetus to the emergence of new technologies positively impacting and revolutionizing the study of food biotechnology. Recent advances in the emerging areas of food science and the role of genetically modified foods, probiotics, nutraceutical, biopreservatives, biocolours and nanotechnology in food have been greatly envisaged through this book. We anticipate that this book would be able to provide comprehensive, accessible, up-to-date information about food biotechnology and its broad spectrum implications to mankind, successfully translating the basic scientific information of food-related biotechnology into industrial and research applications. Moreover, this book offers instant access to a wealth of information for scientists in food processing industries, biochemists, microbiologists, food technologists and students from diverse streams of food science, biotechnology and food microbiology. With the outcome of such a unique book, which provides a comprehensive and deep insight into the pool of upcoming advancements in food biotechnology, students and research fraternities could benefit in relevant assignments in the food science. This book not only provides an international perspective on the discipline as a whole, but also acts as an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnological perspective. (Imprint: Nova)


Table of Contents

Table of Contents


Chapter 1. Lactic Acid Bacteria (LAB) in Food & Fermented Products
Namita Rokana, and Harsh Panwar (School of Life Sciences (SLS), Jawaharlal Nehru University (JNU), New Delhi, India, and others)

Chapter 2. Probiotics, Prebiotics and Synbiotics: Current Status & Future Prospects
Akshay Joshi, Vikram B. Lanjekar, Prashant K. Dhakephalkar and Sumit S. Dagar (Bioenergy group, Agharkar Research Institute, Pune, Maharashtra, India)

Chapter 3. Indigenous Fermented Foods and Beverages
Niharika Singh, Sampan Attri, Kavita Sharma and Gunjan Goel (Department of Biotechnology and Bioinformatics, Jaypee University of Inforamtion Technology, Himachal Pradesh, India)

Chapter 4. Bacteriocins as Potential Biopreservatives in Foods: An Overview
Kamal Rai Aneja, Romika Dhiman, Neeraj Aggarwal and Ashish Aneja (Vaidyanath Research, Training and Diagnostic Centre, Kurukshetra, India, and others)

Chapter 5. Genetically Modified Foods: Current Overview
Jatinder Kaur and Priya Katyal (Department of Microbiology, Punjab Agricultural University, Ludhiana, India)

Chapter 6. Biocolours: An Insight into Production, Applications, Stability and Regulation
Sunakshi Rastogi, Chetan Sharma, Anil K Sharma, Himanshu Aggarwal and Vikas Beniwal (Department of Biotechnology, Maharishi Markandeshwar University, Mullana, Ambala, Haryana, India)

Chapter 7. Food Allergens: Chemistry, Detection and Future Implications on Human Health
Priti Mudgil (Department of Food Science and Technology, College of Food and Agriculture, United Arab Emirates University, Al Ain, Abu Dhabi, UAE)

Chapter 8. Rapid Methods for the Detection of Food Borne Pathogens
Divya Arora, Nisha Sharma, Vishal Sharma, Vidushi Abrol, Sundeep Jaglan (Quality Control, Quality Assurance & CMC Division, CSIR-Indian Institute of Integrative Medicine, Canal road, Jammu, India, and others)

Chapter 9. Role of Enzymes in Food Industries
Gaurav Garg, Nirmala Sehrawat and Mukesh Yadav (Department of Biotechnology, Maharishi Markandeshwar University, Mullana, Ambala, Haryana, India)

Chapter 10. Role of Nanotechnology in Food Processing
Sunita Dalal and Vidushi Malhan (Department of Biotechnology, Kurukshetra University, Kurukshetra, Haryana, India, and others)

Chapter 11. Single Cell Protein: Microbial Production and Analysis
Simran Preet Kaur (Department of Biotechnology, Sri Guru Gobind Singh College, Chandigarh, India)

Chapter 12. Baker’s and Brewer’s Yeast: Production, Applications and Genetic Manipulations
Priya Katyal, Parampal Sahota, Gurvinder Singh Kocher and Jatinder Kaur (Department of Microbiology, Punjab Agricultural University, Ludhiana, India)

Chapter 13. Nutraceuticals: A Potent Therapeutic Agent
Sachin Gulati, Anita Yadav and Neeraj Kumar (Department of Biotechnology, Kurukshetra University, Kurukshetra, Haryana, India)

Chapter 14. Nutritional Genomics: Nutrigenomics and Nutrigenetics
Eshu Singhal Sinha, Radhika Mohan, Anu Mehta (Animal Biochemistry Division, National Dairy Research Institute, Karnal, India)


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