Food Biotechnology: Principles and Practices > Joshi, Vinod K. & Singh, R.S.

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Food Biotechnology: Principles and Practices

Joshi, Vinod K. & Singh, R.S.

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	Book ID : 41530
	ISBN-10 : 93-81141-49-5 / 9381141495
	ISBN-13 : 978-93-81141-49-6 / 9789381141496
	Place of Publication : Delhi
	Year of Publication : 2012
	Edition : (First Edition)
	Language : English
	848p., Index.

CONTENTS

CONTENTS:-
1. Food Biotechnology
2. Biochemical Engineering in Food Biotechnology
3. Genetic Manipulation of Food Microorganisms
4. Industrial Fermentation Technology
5. Post-harvest Biotechnology
6. Solid State Fermentation Technology
7. Cereals and Cereal Technology
8. Protein Structure, Rheology and Texturization
9. Lactic Fermented Foods
10. Biopreservatives
11. Microbial Colours
12. Microbial Flavours
13. Food and Feed from Microorganisms
14. Alcoholic Beverages from Cereals
15. Organic Acids, Gums, Vitamins and Artificial Sweeteners
16. Bakers Yeast Production
17. Probiotics
18. Indigenous Fermented Foods
19. Functional Foods
20. Wine and Brandy
21. Enzyme Technology
22. Biotechnology for Waste Management
23. Instrumental Analysis of Foods
24. Sensory Analysis of Foods
25. Food Biotechnology and Marketing

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