{ "item_title" : "Recent Advances in Food Biotechnology", "item_author" : [" Ajay Kumar", "Kiran Patruni", "Vijai Singh "], "item_description" : "INTRODUCTION TO FOOD BIOTECHNOLOGYChapter 1Exploration of modern biotechnology trends in functional foodsChapter 2Current and future prospects of plant biotechnology in improving food quality and nutritionChapter 3Current and future prospects of animal biotechnology applications in foodMICROBIOLOGICAL APPLICATIONS IN FOOD INDUSTRYChapter 4Recent trends in microbial biotechnology contributing to Food industryChapter 5Applications of microbial surfactants in the food industryChapter 6Enhancement of probiotics for functional foodsChapter 7Microbial production of flavor and fragrance compounds for Food industryChapter 8Beneficial effects of Psychotropic bacteria, cyanobacteria, algae and modified yeast in various food industryChapter 9Plant growth promoting bacteria enhancing food production with biological solutionsChapter 10Current status, future challenges and opportunities for improving the crop yields using MicroorganismsROLE OF MACROMOLECULES AND MICROMOLECULES IN FOODChapter 11Diverse role of enzymes in food and dairy industryChapter 12Development, prospects and challenges of Enzyme inactivationChapter 13Current status, challenges and opportunities for gluten free product formulationsChapter 14Recent trends of mixed biopolymers in food and its diverse applicationsChapter 15Advancement of food fortification using vitamins, minerals and bioactive moleculesChapter 16Synthesis, characterization and beneficial effects of green antioxidant for food industryNOVEL TECHNOLOGIES IN FOOD INDUSTRYChapter 17Comparative study on Bio/ micro and nano-encapsulation technologies applications in foodindustryChapter 18Recent advances and use of tools for functional foods and neutraceuticalsChapter 19Reverse micelles technique in food industryChapter 20Application of non-conventional methods in food for obtaining bioactive componentsChapter 21Genetically Modified food (GMF) synthesis, characterization, challenges, and its futureChapter 22Genome editing crops in food and futuristic cropsFOOD QUALITY AND MANAGEMENTChapter 22Bacteriocins as biological components for managing food qualityChapter 23Recent advances in food pairing and its use for improving food qualityChapter 24Control of food borne pathogens using nanotechnologyChapter 25Identification, analysis and safety measures for control of toxic components developed dueto biotechnology engineered foodChapter 26Ethical, biosafety and regulatory issues in food biotechnology", "item_img_path" : "https://covers1.booksamillion.com/covers/bam/9/81/168/124/9811681244_b.jpg", "price_data" : { "retail_price" : "199.99", "online_price" : "199.99", "our_price" : "199.99", "club_price" : "199.99", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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