Index page for: Food Biotechnology, Second Edition

Table of Contents FOOD MICROBIOLOGY Food Microbiology, R. Levin Principles of Biochemistry and Molecular Biology, P. McCue and K. ShettyFermentation Technology and Bioreactor Design, E. Raj and N. KaranthProcess Developments in Solid-state Fermentation for Food Applications, A. Pandey and S. RamachandranMetabolic Engineering of Bacteria for Food Ingredients, R. GonzalezTechnologies Used for Microbial Production of Food Ingredients, A. Pometto and A. DemirciProduction of Carotenoids by Gene Combination in E.coli, G. SandmannProduction of Amino Acids: Physiological and Genetic Approaches, R. KraemerBiotechnology of Microbial Polysaccharides in Food, I.W. SutherlandGenetics of Dairy Starter Cultures, D. J. O'SullivanGenetic Engineering of Baker's Yeast: Challenges and Outlook, J. Prieto, J. Aguilera and F. Randez-GilThe Biotechnology of Wine Yeast, L. BissonStress Tolerance, Metabolism and Development: The Many Flavors of Trehalose, M. Singer, T. Outeiro, and S. LindquistProduction of Pectinases and Utilization in Food Processing, K.S. Venkatesh and S. Umesh KumarBiotechnology of Citric Acid Production, T. RoukasMicrobial Biotechnology of Food Flavor Production, G. Feron and Y. WacheMicrobial Production of Oils and Fats, J. Wynn and C. RatledgePotential Uses of Cyanobacterial Polysaccharides in the Food Industry, J. Liu and F. ChenFood Applications of Algae, G. Ravishankar, R. Sarada, B. Sandesh, and K. NamithaButanol Production from Agricultural Biomass, N. Qureshi and H. BlaschekPLANT AND ANIMAL FOOD APPLICATIONS AND FUBNCTIONAL FOODS Methods in Plant Tissue Culture, H. Nunez-Palenius, D. Cantliffe, H. Klee, N. Ochoa-Alejo, R. Ramirez-Malagon, and E. Perez-Molphe.Clonal Screening and Sprout-based Bioprocessing of Phenolic Phytochemicals for Functional Foods, K. Shetty, F. Clydesdale, and D. VattemGenomic Basis for Food Plant Improvement, G. Olmedo, S. Parra, and P. Guzman Molecular Design of Soy Proteins for Enhanced Food Quality, N. Maruyama, E. Tecson,-Mendoza, Y. Maruyama, M. Adachi, and S. Utsumi Starch Biosynthesis for Food Applications, P. KeelingBioprocessing of starch using enzyme technology, K. Ravi Kumar and S. Umesh KumarGenetic Modification of Plant Oils for Food Uses, A. KinneyMolecular Biotechnology for Nutraceutical Enrichemnt by Food Crops- The Case of Minerals and Vitamins, O. Paredes-Lopez and J. Osuna- CastroPotential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, P. McCue and K. ShettyFunctional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, D. Vattem and K. ShettyRosmarinic Acid Biosynthesis and Mechanism of Action, K. ShettyBioprocessing Strategies to Enhance L-DOPA and Phenolic Antioxidants in Fava Bean (Vicia faba), K. Shetty, R. Randhir, P. ShettyPhytochemicals and Breast Cancer Chemoprevention, S. Smith- Schneider, L. Roberts, and K. ShettyBiotechnology in Wine Industry, M. Oke, G. Paliyath, and K. FisherBiotechnology of Non-nutritive Sweetners, R. Randhir and K. ShettyBiotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, R. Pinhero and G. PaliyathGenetic Modification of Peanut as a Solution to Peanut Allergy, H. Dodo, K. Koran, and O. Viquez Recombinant Lipoxygenases and Oxylipin Metabolism in Relation to Food Quality, R. Casey and R. HughesGenetic Modification of Production Traits in Farm Animals, V. PurselEnzyme Technology for the Dairy Industry, K. KilcawleyEgg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs- Nolan and Y. MineApplication of Transgenic Fish Technology in Sea Food Production, P. Chiou, J. Khoo, and T. ChenThe Production, Properties and Utilization of Fish Protein Hydrolysates, H. KristinssonHuman Gut Microflora in Health and Disease: Focus on Prebiotics, T. Casci, R. Rastall, and G. GibsonImmunomodulating Effects of Lactic Acid Bacteria, H. Christensen and H. FrokiaerBiochemical Markers for Antioxidant Functionality, D. Vattem and K. ShettyEnzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, V. Maitin, and R. RastallFOOD SAFETY, NOVEL BIOPROCESSING, TRADITIONAL FERMENTATIONS, AND REGULATORY ISSUES Molecular Evolution of Diversity of Foodborne Pathogens, K. Windham, K. Kerr Nightingale, and M. Wiedmann Genetics and Physiology of Pathogenicity in Food-borne Pathogens, M. Gray and K. BoorBiofilms Production by Listeria Monocytogenes, W. Shaw and L. McLandsboroughApplication of Microbial Molecular Techniques to Food Systems, R. LevinControl of Food-borne Bacterial Pathogens in Animals and Animal Products through Microbial Antagonism, M. Brashears, A. Amezquita, and D. JaroniBacteriocins: Antimicrobial Activity and Applications, A. Naidu, R. Unal, and J. TulpinskiGenetic Characterization of Antimicrobial Peptides, H. Hu, M. Moake, and R. WoroboPhenolic Antimicrobials from Plants for Control of Bacterial Pathogens, K. Shetty and Y. LinGenetic Mechanisms Involved in Regulation of Mycotoxin Biosynthesis, M. Miller & J. LinzApplication of ELISA assays for Detection and Quantitation of Toxins in Foods, R. LevinBiosensors for Food Quality Assessment, M. Del Carlo, M. Nistor, D. Campagnone, B. Mattiasson, and E. CsoregiEnzymatic Bioprocessing of Tropical Seafood Wastes, R. ChakrabartiCold Active Enzymes in Food Processing, R. Hatti-Kaul, H. Birgisson, and B. MattiassonlBiotransformations as Applicable to Food Industries, B. Suresh, T. Ritu, and G. RavishankarSolid-state Bioprocessing for Functional Food Ingredients and Food Waste Remediation, K. ShettyFermentation Biotechnology of Traditional Foods of Africa, N. OlasupoFermentation Biotechnology of Traditional Foods of China, Z. Zheng, C. Wang, and Y. ZhengFermentation Biotechnology of Traditional Foods of the Indian Sub- continent, E. Rao, S. Vijayendra, and M. VaradarajFermentation Biotechnology of Plant-based Traditional Foods of the Middle East and Mediterranean Region, P. Kotzekidou and E. TsakalidouFermentation Biotechnology of Animal Based Traditional Foods of the Middle East and Mediterranean Region, E. Tsakalidou and P. KotzekidouAnaerobic Processes for the Treatment of Food Processing Wastes, R. KorusInterantional Aspects of the Quality and Safety Assessment of Foods Derived by Modern Biotechnology, R. LupianPatenting Inventions in Food Biotechnology, R. Crespi