About the Book
In recent years the biotechnological advance in food industry has been of major importance and there is potential for future development. New innovations in technology improve the product quality of reduce the cost or both. Application of biological principles results in production or conversion of food stuff into more palatable, nutritious or stable food. Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that re important in each discipline. This book features articles on several aspects of food science and technology, including the food biotechnology, emerging technology and food packaging , food enzymology, food fermentation, food processing, functional foods, sensory evaluation of the foods, molecular biology aspects of the food science and technology, and food quality. This book provides a sound scientific knowledge in food science. It has been written to meet the needs of students in Indian Universities perusing courses in foods, nutrition and allied courses; at the undergraduate and postgraduate levels.
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