Frontiers in Food Biotechnology (Hardcover, 2024)

Prospect of Biotechnology in Foods.- Bioactive components of foods, their activities, and their source.- Nutraceuticals: Classification, Sources, and Relation with Medicine.- Functional Foods in Brief.-? Microbiology of food spoilage.- Food processing and preservation.- Grain Processing and Baking Technology.- Food Packaging Technology.- Understanding Food Allergies and Allergens: A Comprehensive Guide to Diagnosis, Treatment, and Management.- Food Toxicology and Safety.- Nanotechnology in Food Industry.- Fermented Foods and their potential.- Fermentation Technology and Food Enzymes.- Food Industry by-products and Waste Management.- Food Additives and Preservatives.- Prospectus of Genetically Modified organisms in food.- Genetically engineered foods and health benefits.- Biosafety regulations in GM Foods.- Challenges in genetically modified foods.- Nutrigenomics and Nutriinformatics.- Principles of Food Analysis and Food Laws.- Food business management and Bio entrepreneurship.- Poultry and Meat Processing.- Potentials of Probiotics in Food.- Processing of Spices and Plantation Crops.- Millets, Fermentation and Health.- Future Scope and Opportunities for the Food Biotechnologist.