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Contents<br/>SECTION 1 FOOD MICROBIOLOGY<br/>Chapter 1.01 Food Microbiology<br/>Robert E. Levin<br/>Chapter 1.02 Principles of Biochemistry and Molecular Biology<br/>Patrick P. McCue and Kalidas Shetty<br/>Chapter 1.03 Fermentation Technology and Bioreactor Design<br/>A. Eugene Raj and N.Ganesh Karanth<br/>Chapter 1.04 Process Developments in Solid-State Fermentation for<br/>Food Applications<br/>Ashok Pandey and Sumitra Ramachandran<br/>Chapter 1.05 Metabolic Engineering of Bacteria for Food Ingredients<br/>Ramon Gonzalez<br/>Chapter 1.06 Technologies Used for Microbial Production of Food Ingredients<br/>Anthony L. Pometto III and Ali Demirci<br/>Chapter 1.07 Production of Carotenoids by Gene Combination in<br/>Escherichia coli<br/>Gerhard Sandmann<br/>Chapter 1.08 Production of Amino Acids: Physiological and<br/>Genetic Approaches<br/>Reinhard Krämer<br/>Chapter 1.09 Biotechnology of Microbial Polysaccharides in Food<br/>Ian W. Sutherland<br/>Chapter 1.10 Genetics of Dairy Starter Cultures<br/>Daniel J. O’ Sullivan<br/>© 2006 by Taylor & Francis Group, LLC<br/>Chapter 1.11 Genetic Engineering of Baker’s Yeast: Challenges and Outlook<br/>Jose Antonio Prieto, Jaime Aguilera, and Francisca Randez-Gil<br/>Chapter 1.12 The Biotechnology of Wine Yeast<br/>Linda F. Bisson<br/>Chapter 1.13 Stress Tolerance, Metabolism, and Development:<br/>The Many Flavors of Trehalose<br/>Mike A. Singer, Tiago F. Outeiro, and Susan Lindquist<br/>Chapter 1.14 Production of Pectinases and Utilization in Food Processing<br/>K.S. Venkatesh and S. Umesh-Kumar<br/>Chapter 1.15 Biotechnology of Citric Acid Production<br/>T. Roukas<br/>Chapter 1.16 Microbial Biotechnology of Food Flavor Production<br/>G. Feron and Y. Waché<br/>Chapter 1.17 Microbial Production of Oils and Fats<br/>James P. Wynn and Colin Ratledge<br/>Chapter 1.18 Potential Uses of Cyanobacterial Polysaccharides<br/>in the Food Industry<br/>Xue-Jun Liu and Feng Chen<br/>Chapter 1.19 Food Applications of Algae<br/>G.A. Ravishankar, R. Sarada, B. Sandesh Kamath, and K.K. Namitha<br/>Chapter 1.20 Butanol Production from Agricultural Biomass<br/>Nasib Qureshi and Hans P. Blaschek<br/>SECTION 2 PLANT AND ANIMAL FOOD APPLICATIONS AND<br/>FUNCTIONAL FOODS<br/>Chapter 2.01 Methods in Plant Tissue Culture<br/>Hector G. Nunez-Palenius, Daniel J. Cantliffe, Harry H. Klee,<br/>Neftali Ochoa-Alejo, Rafael Ramirez-Malagon, and Eugenio<br/>Perez-Molphe<br/>Chapter 2.02 Clonal Screening and Sprout Based Bioprocessing of Phenolic<br/>Phytochemicals for Functional Foods<br/>Kalidas Shetty, Fergus M. Clydesdale, and Dhiraj A. Vattem<br/>© 2006 by Taylor & Francis Group, LLC<br/>Chapter 2.03 Genomic Basics for Food Improvement<br/>Gabriela Olmedo, Socorro Parra, and Plinio Guzmán<br/>Chapter 2.04 Molecular Design of Soybean Proteins for Enhanced<br/>Food Quality<br/>Nobuyuki Maruyama, Evelyn Mae Tecson-Mendoza, Yukie<br/>Maruyama, Motoyasu Adachi, and Shigeru Utsumi<br/>Chapter 2.05 Genetic Modification of Plant Starches for Food Applications<br/>Jeffrey D. Klucinec and Peter L. Keeling<br/>Chapter 2.06 Bioprocessing of Starch Using Enzyme Technology<br/>K. Ravi-Kumar and S. Umesh-Kumar<br/>Chapter 2.07 Genetic Modification of Plant Oils for Food Uses<br/>Anthony J. Kinney<br/>Chapter 2.08 Molecular Biotechnology for Nutraceutical Enrichment<br/>of Food Crops: The Case of Minerals and Vitamins<br/>Octavio Paredes-López and Juan Alberto Osuna-Castro<br/>Chapter 2.09 Potential Health Benefits of Soybean Isoflavonoids and<br/>Related Phenolic Antioxidants<br/>Patrick P. McCue and Kalidas Shetty<br/>Chapter 2.10 Functional Phytochemicals from Cranberries: Their Mechanism<br/>of Action and Strategies to Improve Functionality<br/>Dhiraj A. Vattem and K. Shetty<br/>Chapter 2.11 Rosmarinic Acid Biosynthesis and Mechanism of Action<br/>Kalidas Shetty<br/>Chapter 2.12 Bioprocessing Strategies to Enhance L-DOPA and Phenolic<br/>Antioxidants in the Fava Bean (Vicia faba)<br/>Kalidas Shetty, Reena Randhir, and Preethi Shetty<br/>Chapter 2.13 Phytochemicals and Breast Cancer Chemoprevention<br/>Sallie Smith-Schneider, Louis A. Roberts, and Kalidas Shetty<br/>Chapter 2.14 Biotechnology in Wine Industry<br/>Moustapha Oke, Gopinadhan Paliyath, and K. Helen Fisher<br/>Chapter 2.15 Biotechnology of Nonnutritive Sweeteners<br/>Reena Randhir and Kalidas Shetty<br/>© 2006 by Taylor & Francis Group, LLC<br/>Chapter 2.16 Biotechnological Approaches to Improve Nutritional Quality<br/>and Shelf Life of Fruits and Vegetables<br/>Reena Grittle Pinhero and Gopinadhan Paliyath<br/>Chapter 2.17 Genetic Modification of Peanut as a Solution to Peanut Allergy<br/>Hortense Dodo, Koffi Konan, and Olga Viquez<br/>Chapter 2.18 Recombinant Lipoxygenases and Oxylipin Metabolism in<br/>Relation to Food Quality<br/>Rod Casey and Richard K. Hughes<br/>Chapter 2.19 Genetic Modification of Production Traits in Farm Animals<br/>Vernon G. Pursel<br/>Chapter 2.20 Enzyme Technology for the Dairy Industry<br/>Kieran Kilcawley<br/>Chapter 2.21 Egg Yolk Antibody Farming for Passive Immunotherapy<br/>Jennifer Kovacs-Nolan and Yoshinori Mine<br/>Chapter 2.22 Application of Transgenic Fish Technology in<br/>Sea Food Production<br/>Pinwen Peter Chiou, Jenny Khoo, and Thomas T. Chen<br/>Chapter 2.23 The Production, Properties, and Utilization of Fish Protein<br/>Hydrolysates<br/>Hordur G. Kristinsson<br/>Chapter 2.24 Human Gut Microflora in Health and Disease:<br/>Focus on Prebiotics<br/>Tamara Casci, Robert A. Rastall, and Glenn R. Gibson<br/>Chapter 2.25 Immunomodulating Effects of Lactic Acid Bacteria<br/>Hanne Risager Christensen and Hanne Frøkiær<br/>Chapter 2.26 Biochemical Markers for Antioxidant Functionality<br/>Dhiraj A. Vattem and K. Shetty<br/>Chapter 2.27 Enzymatic Synthesis of Oligosaccharides: Progress<br/>and Recent Trends<br/>V. Maitin and R. A. Rastall<br/>© 2006 by Taylor & Francis Group, LLC<br/>SECTION 3 FOOD SAFETY, NOVEL BIOPROCESSING,<br/>TRADITIONAL FERMENTATIONS, AND REGULATORY ISSUES<br/>Chapter 3.01 Molecular Evolution and Diversity of Food Borne Pathogens<br/>Katy Windham, Kendra Kerr Nightingale, and Martin Wiedmann<br/>Chapter 3.02 Genetics and Physiology of Pathogenicity in Food Borne<br/>Bacterial Pathogens<br/>Michael Gray and Kathryn J. Boor<br/>Chapter 3.03 Biofilm Production by Listeria monocytogenes<br/>William K. Shaw, Jr. and Lynne McLandsborough<br/>Chapter 3.04 Application of Microbial Molecular Techniques to Food Systems<br/>Robert E. Levin<br/>Chapter 3.05 Control of Food Borne Bacterial Pathogens in Animals<br/>and Animal Products through Microbial Antagonism<br/>Mindy M. Brashears, Alejandro Amezquita, and Divya Jaroni<br/>Chapter 3.06 Bacteriocins: Antimicrobial Activity and Applications<br/>A. Satyanarayan Naidu, Ragip Unal, and Joseph Tulpinski<br/>Chapter 3.07 Genetic Characterization of Antimicrobial Peptides<br/>Haijing Hu, Matthew M. Moake, and Randy W. Worobo<br/>Chapter 3.08 Phenolic Antimicrobials from Plants for Control<br/>of Bacterial Pathogens<br/>Kalidas Shetty and Yuan-Tong Lin<br/>Chapter 3.09 Genetic Mechanisms Involved in Regulation<br/>of Mycotoxin Biosynthesis<br/>Michael J. Miller and John E. Linz<br/>Chapter 3.10 Application of ELISA Assays for Detection and<br/>Quantitation of Toxins in Foods<br/>Robert E. Levin<br/>Chapter 3.11 Biosensors for Food Quality Assessment<br/>Michele Del Carlo, Mihaela Nistor, Dario Compagnone,<br/>Bo Mattiasson, and Elisabeth Csöregi<br/>Chapter 3.12 Enzymatic Bioprocessing of Tropical Seafood Wastes<br/>Rupsankar Chakrabarti<br/>© 2006 by Taylor & Francis Group, LLC<br/>Chapter 3.13 Cold Active Enzymes in Food Processing<br/>Rajni Hatti-Kaul, Hákon Örn Birgisson, and Bo Mattiasson<br/>Chapter 3.14 Biotransformations as Applicable to Food Industries<br/>B. Suresh, T. Ritu and G. A. Ravishankar<br/>Chapter 3.15 Solid-State Bioprocessing for Functional Food Ingredients<br/>and Food Waste Remediation<br/>Kalidas Shetty<br/>Chapter 3.16 Fermentation Biotechnology of Traditional Foods of Africa<br/>N. A. Olasupo<br/>Chapter 3.17 Fermentation Biotechnology of Traditional Foods of China<br/>Zuoxing Zheng, Changlu Wang, and Yang Zheng<br/>Chapter 3.18 Fermentation Biotechnology of Traditional Foods<br/>of the Indian Subcontinent<br/>E. Rati Rao, S.V.N. Vijayendra, and M.C. Varadaraj<br/>Chapter 3.19 Fermentation Biotechnology of Plant Based Traditional<br/>Foods of the Middle East and Mediterranean Region<br/>Parthena Kotzekidou and Effie Tsakalidou<br/>Chapter 3.20 Fermentation Biotechnology of Animal Based Traditional<br/>Foods of the Middle East and Mediterranean Region<br/>Effie Tsakalidou and Parthena Kotzekidou<br/>Chapter 3.21 Anaerobic Processes for the Treatment of Food<br/>Processing Wastes<br/>Roger A. Korus<br/>Chapter 3.22 International Aspects of the Quality and Safety<br/>Assessment of Foods Derived by Modern Biotechnology<br/>John R. Lupien<br/>Chapter 3.23 Patenting Inventions in Food Biotechnology<br/>R. Stephen Crespi<br/>© 2006 |
