Biotechnology in Agriculture and Food Processing | Opportunities and C

Book

Biotechnology in Agriculture and Food Processing

ABSTRACT

An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes current topics such as GM foods, enzymes, and prod

TABLE OF CONTENTS

part |2 pages

Part I Fundamental Concepts

chapter 1|42 pages

Biotechnology and Its Role in Agriculture and Food Processing

chapter 2|26 pages

Genomics in Agriculture and Food Processing

part |2 pages

Part II Biotechnology in Agriculture

chapter 3|60 pages

Plant Cell and Tissue Culture Techniques in Crop Improvement

chapter 4|36 pages

Genetic Transformation and Crop Improvement

chapter 5|22 pages

Production of Biofertilizers

chapter 6|26 pages

Production of Biopesticides

part |2 pages

Part III: Biotechnology in Food Processing

chapter 7|60 pages

Production of Fermented Foods

chapter 8|50 pages

Functional Foods

chapter 9|26 pages

Enzymes in Food Processing

chapter 10|32 pages

Production of Polysaccharides

chapter 11|30 pages

Production of Sweeteners

chapter 12|30 pages

Production of Biocolors

chapter 13|32 pages

Production of Bioavors

chapter 14|28 pages

Genetically Modied Foods

part |2 pages

Part IV: Biotechnological Management of Crop Residues and By-Products of Agro-Industries

chapter 15|48 pages

Production of Mushrooms

chapter 16|52 pages

Value Addition of Agro-Industrial Wastes and Residues